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แซนวิชทูน่าสเปรด - โออิชิ - 79 g per pack

แซนวิชทูน่าสเปรด - โออิชิ - 79 g per pack

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Barcode: 8859501320085 (EAN / EAN-13)

Quantity: 79 g per pack

Packaging: th:Packed

Brands: โออิชิ, อีทโตะ, Oishi, Eato

Categories: Sandwiches, Fish sandwiches, Tuna sandwiches

Countries where sold: Thailand

Matching with your preferences

Health

Ingredients

  • icon

    22 ingredients


    Thai: vUu 56% lqunaus 44% เนต่งยาหารเiuiตียนลุตานต Oiuaa (INS 202, INS 211, INS 282), asssuenA (INS 150c,INS 160a(i), |INS 160ali)aouennsINS 170), INS 260, INS 300, INS 321, INS 322(), INS 330, INS 385, INS 405, INS 415, INS 471, INS 472e, INS 4810, INS 1442) V y A A เล็ดกักทนช้กลือเรีกคริมไวอตีม ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า วิธีการรับปs:กาน

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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

    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

  • E1442 - Hydroxypropyl distarch phosphate


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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
  • E321 - Butylated hydroxytoluene


    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E405 - Propane-1‚2-diol alginate


    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: th:vuu-56-lqunaus-44-เนต่งยาหารเiuiตียนลุตานต-oiuaa, th:e202, th:e211, th:e282, th:asssuena, th:e150c, th:e160ai, th:e160ali, th:aouennsins-170, th:e300, th:e321, th:e322, th:e330, th:e385, th:e405, th:e415, th:e471, th:e472e, th:e4810, th:e1442-v-y-a-a-เล็ดกักทนช้กลือเรีกคริมไวอตีม-ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า-วิธีการรับปs, th:กาน

    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.
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    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

    Vegan status unknown


    Unrecognized ingredients: th:vuu-56-lqunaus-44-เนต่งยาหารเiuiตียนลุตานต-oiuaa, th:e202, th:e211, th:e282, th:asssuena, th:e150c, th:e160ai, th:e160ali, th:aouennsins-170, th:e300, th:e321, th:e322, th:e330, th:e385, th:e405, th:e415, th:e471, th:e472e, th:e4810, th:e1442-v-y-a-a-เล็ดกักทนช้กลือเรีกคริมไวอตีม-ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า-วิธีการรับปs, th:กาน

    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

    Vegetarian status unknown


    Unrecognized ingredients: th:vuu-56-lqunaus-44-เนต่งยาหารเiuiตียนลุตานต-oiuaa, th:e202, th:e211, th:e282, th:asssuena, th:e150c, th:e160ai, th:e160ali, th:aouennsins-170, th:e300, th:e321, th:e322, th:e330, th:e385, th:e405, th:e415, th:e471, th:e472e, th:e4810, th:e1442-v-y-a-a-เล็ดกักทนช้กลือเรีกคริมไวอตีม-ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า-วิธีการรับปs, th:กาน

    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!

    vUu 56% lqunaus 44% เนต่งยาหารเiuiตียนลุตานต Oiuaa (e202, e211, e282), asssuenA (e150c, e160ai, |E160ali), aouennsINS 170, e260, e300, e321, e322, e330, e385, e405, e415, e471, e472e, e4810, e1442) V y A A เล็ดกักทนช้กลือเรีกคริมไวอตีม ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า วิธีการรับปs (กาน)
    1. vUu 56% lqunaus 44% เนต่งยาหารเiuiตียนลุตานต Oiuaa -> th:vuu-56-lqunaus-44-เนต่งยาหารเiuiตียนลุตานต-oiuaa - percent_min: 6.66666666666667 - percent_max: 100
      1. e202 -> th:e202 - percent_min: 2.22222222222222 - percent_max: 100
      2. e211 -> th:e211 - percent_min: 0 - percent_max: 50
      3. e282 -> th:e282 - percent_min: 0 - percent_max: 33.3333333333333
    2. asssuenA -> th:asssuena - percent_min: 0 - percent_max: 50
      1. e150c -> th:e150c - percent_min: 0 - percent_max: 50
      2. e160ai -> th:e160ai - percent_min: 0 - percent_max: 25
      3. |E160ali -> th:e160ali - percent_min: 0 - percent_max: 16.6666666666667
    3. aouennsINS 170 -> th:aouennsins-170 - percent_min: 0 - percent_max: 33.3333333333333
    4. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. e300 -> th:e300 - percent_min: 0 - percent_max: 20
    6. e321 -> th:e321 - percent_min: 0 - percent_max: 16.6666666666667
    7. e322 -> th:e322 - percent_min: 0 - percent_max: 14.2857142857143
    8. e330 -> th:e330 - percent_min: 0 - percent_max: 12.5
    9. e385 -> th:e385 - percent_min: 0 - percent_max: 11.1111111111111
    10. e405 -> th:e405 - percent_min: 0 - percent_max: 10
    11. e415 -> th:e415 - percent_min: 0 - percent_max: 9.09090909090909
    12. e471 -> th:e471 - percent_min: 0 - percent_max: 8.33333333333333
    13. e472e -> th:e472e - percent_min: 0 - percent_max: 7.69230769230769
    14. e4810 -> th:e4810 - percent_min: 0 - percent_max: 7.14285714285714
    15. e1442) V y A A เล็ดกักทนช้กลือเรีกคริมไวอตีม ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า วิธีการรับปs -> th:e1442-v-y-a-a-เล็ดกักทนช้กลือเรีกคริมไวอตีม-ดจพบติบพองนักคองชงป็นส่วนประกeบพองลิค้า-วิธีการรับปs - percent_min: 0 - percent_max: 6.66666666666667
      1. กาน -> th:กาน - percent_min: 0 - percent_max: 6.66666666666667

Nutrition

  • icon

    Poor 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: 5 / 5 (value: 10.1, rounded value: 10.1)
    • Fiber: 1 / 5 (value: 1.27, rounded value: 1.27)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 3 / 10 (value: 1220, rounded value: 1220)
    • Sugars: 1 / 10 (value: 6.33, rounded value: 6.33)
    • Saturated fat: 3 / 10 (value: 3.16, rounded value: 3.2)
    • Sodium: 5 / 10 (value: 476, rounded value: 476)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (12 - 1)

    Nutri-Score: D

  • icon

    Sugars in moderate quantity (6.33%)


    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 (1.19%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (79g)
    Compared to: Tuna sandwiches
    Energy 1,220 kj
    (291 kcal)
    962 kj
    (230 kcal)
    +26%
    Fat 13.9 g 11 g +49%
    Saturated fat 3.16 g 2.5 g +166%
    Carbohydrates 31.6 g 25 g +25%
    Sugars 6.33 g 5 g +117%
    Fiber 1.27 g 1 g -50%
    Proteins 10.1 g 8 g +3%
    Salt 1.19 g 0.94 g +10%
    Potassium 108 mg 85 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 79g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by bank-pc
Last edit of product page on by bank-pc.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.