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เกี๊ยวซ่าซุปสุกี้ยากี้ ตรา โออิชิ - 255 g - Oishi

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เกี๊ยวซ่าซุปสุกี้ยากี้ ตรา โออิชิ - 255 g - Oishi

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Barcode: 8859501300414 (EAN / EAN-13)

Quantity: 255 g

Packaging: Bowl

Brands: Oishi, Eato, อีทโตะ, โออิชิ

Categories: Dumplings

Countries where sold: Thailand

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Health

Ingredients

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    34 ingredients

    Thai: ซุปสุกี้ยากี้ 67%, เกี๊ยวซ่าไส่หมูผสมไก่ 31%, นารุโตะมากิ (เนื้อปลาบด) 1%, ต้นหอมญี่ปุ่น 1% (วัตถุเจือปนอาหาร (INS 260, INS 270, INS 322(1), INS 331 (1), INS 412, INS 415, INS 428, INS 450(ii), INS 451 (0), IS 471, INS 476, IS 500(E), INS 551, INS 1412, INS 1420, มอลโทเดกซ์ทริน), วัตถุปรุงแต่งรสอาหาร (บคโนโซเดียมแอล-กลูทาเมต, ไดโซเดียม 5 กัวไนเลต, ไดโซเดียม 5 ไอโนซิเนต, ไดโซเดียม 5 ไรโบนิวคลีโอไทด์, แต่งกลิ่นธรรมชาติ และสีธรรมชาติ (INS 120, INS 150c)
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Peanuts, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E120 - Cochineal
    • Additive: E1412 - Distarch phosphate
    • Additive: E1420 - Acetylated starch
    • Additive: E150c - Ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E551 - Silicon dioxide

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: th:ซุปสุกี้ยากี้, th:เกี๊ยวซ่าไส่หมูผสมไก่, th:นารุโตะมากิ, th:เนื้อปลาบด, th:ต้นหอมญี่ปุ่น, th:วัตถุเจือปนอาหาร, th:e322, th:1, th:e331, th:1, th:e412, th:e415, th:e450ii, th:e451, th:0, th:IS 471, th:e476, th:IS 500, th:E, th:e1412, th:e1420, th:มอลโทเดกซ์ทริน, th:วัตถุปรุงแต่งรสอาหาร, th:บคโนโซเดียมแอล-กลูทาเมต, th:ไดโซเดียม 5 กัวไนเลต, th:ไดโซเดียม 5 ไอโนซิเนต, th:ไดโซเดียม 5 ไรโบนิวคลีโอไทด์, th:แต่งกลิ่นธรรมชาติ และสีธรรมชาติ, th:e150c

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: E428, E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E428, E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    ซุปสุกี้ยากี้ 67%, เกี๊ยวซ่าไส่หมูผสมไก่ 31%, นารุโตะมากิ 1% (เนื้อปลาบด), ต้นหอมญี่ปุ่น 1%, วัตถุเจือปนอาหาร (e260, e270, e322 (1), e331 (1), e412, e415, e428, e450ii, e451 (0), IS 471, e476, IS 500 (E), e551, e1412, e1420, มอลโทเดกซ์ทริน), วัตถุปรุงแต่งรสอาหาร, บคโนโซเดียมแอล-กลูทาเมต, ไดโซเดียม 5 กัวไนเลต, ไดโซเดียม 5 ไอโนซิเนต, ไดโซเดียม 5 ไรโบนิวคลีโอไทด์, แต่งกลิ่นธรรมชาติ และสีธรรมชาติ (e120, e150c)
    1. ซุปสุกี้ยากี้ -> th:ซุปสุกี้ยากี้ - percent_min: 67 - percent: 67 - percent_max: 67
    2. เกี๊ยวซ่าไส่หมูผสมไก่ -> th:เกี๊ยวซ่าไส่หมูผสมไก่ - percent_min: 31 - percent: 31 - percent_max: 31
    3. นารุโตะมากิ -> th:นารุโตะมากิ - percent_min: 1 - percent: 1 - percent_max: 1
      1. เนื้อปลาบด -> th:เนื้อปลาบด - percent_min: 1 - percent_max: 1
    4. ต้นหอมญี่ปุ่น -> th:ต้นหอมญี่ปุ่น - percent_min: 1 - percent: 1 - percent_max: 1
    5. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร - percent_min: 0 - percent_max: 0
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      3. e322 -> th:e322 - percent_min: 0 - percent_max: 0
        1. 1 -> th:1 - percent_min: 0 - percent_max: 0
      4. e331 -> th:e331 - percent_min: 0 - percent_max: 0
        1. 1 -> th:1 - percent_min: 0 - percent_max: 0
      5. e412 -> th:e412 - percent_min: 0 - percent_max: 0
      6. e415 -> th:e415 - percent_min: 0 - percent_max: 0
      7. e428 -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0
      8. e450ii -> th:e450ii - percent_min: 0 - percent_max: 0
      9. e451 -> th:e451 - percent_min: 0 - percent_max: 0
        1. 0 -> th:0 - percent_min: 0 - percent_max: 0
      10. IS 471 -> th:IS 471 - percent_min: 0 - percent_max: 0
      11. e476 -> th:e476 - percent_min: 0 - percent_max: 0
      12. IS 500 -> th:IS 500 - percent_min: 0 - percent_max: 0
        1. E -> th:E - percent_min: 0 - percent_max: 0
      13. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      14. e1412 -> th:e1412 - percent_min: 0 - percent_max: 0
      15. e1420 -> th:e1420 - percent_min: 0 - percent_max: 0
      16. มอลโทเดกซ์ทริน -> th:มอลโทเดกซ์ทริน - percent_min: 0 - percent_max: 0
    6. วัตถุปรุงแต่งรสอาหาร -> th:วัตถุปรุงแต่งรสอาหาร - percent_min: 0 - percent_max: 0
    7. บคโนโซเดียมแอล-กลูทาเมต -> th:บคโนโซเดียมแอล-กลูทาเมต - percent_min: 0 - percent_max: 0
    8. ไดโซเดียม 5 กัวไนเลต -> th:ไดโซเดียม 5 กัวไนเลต - percent_min: 0 - percent_max: 0
    9. ไดโซเดียม 5 ไอโนซิเนต -> th:ไดโซเดียม 5 ไอโนซิเนต - percent_min: 0 - percent_max: 0
    10. ไดโซเดียม 5 ไรโบนิวคลีโอไทด์ -> th:ไดโซเดียม 5 ไรโบนิวคลีโอไทด์ - percent_min: 0 - percent_max: 0
    11. แต่งกลิ่นธรรมชาติ และสีธรรมชาติ -> th:แต่งกลิ่นธรรมชาติ และสีธรรมชาติ - percent_min: 0 - percent_max: 0
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0
      2. e150c -> th:e150c - percent_min: 0 - percent_max: 0

Nutrition

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    Average nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 1 / 5 (value: 3.14, rounded value: 3.14)
    • Fiber: 0 / 5 (value: 0.392, rounded value: 0.39)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 4

    • Energy: 0 / 10 (value: 295, rounded value: 295)
    • Sugars: 0 / 10 (value: 2.75, rounded value: 2.75)
    • Saturated fat: 0 / 10 (value: 0.784, rounded value: 0.8)
    • Sodium: 4 / 10 (value: 431, rounded value: 431)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 3 (4 - 1)

    Nutri-Score: C

  • icon

    Sugars in low quantity (2.75%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (1.08%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (255 g)     		Compared to: Dumplings
    Energy 295 kj
    (70 kcal)     		753.12 kj
    (180 kcal)     		-61%
    Fat 2.75 g 7 g -54%
    Saturated fat 0.784 g 2 g -54%
    Cholesterol 9.8 mg 25 mg
    Carbohydrates 7.84 g 20 g -63%
    Sugars 2.75 g 7 g -2%
    Fiber 0.392 g 1 g -72%
    Proteins 3.14 g 8 g -53%
    Salt 1.08 g 2.75 g +8%
    Vitamin A 0 µg 0 µg (0 % DV)
    Vitamin B1 (Thiamin) 0 mg 0 mg (0 % DV)
    Vitamin B2 (Riboflavin) 0 mg 0 mg (0 % DV)
    Calcium 7.84 mg 20 mg (2 % DV)
    Iron 0.282 mg 0.72 mg (4 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 255 g

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Product added on by bank-pc
Last edit of product page on by mosssck.
Product page also edited by roboto-app.

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