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Oishi

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Barcode: 8859501320313 (EAN / EAN-13)

Brands: Oishi

Countries where sold: Thailand

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Health

Ingredients

  • icon

    40 ingredients

    : ส่วนประกอบโดยประมาณ : ขนมปังแซนวิชผสมรัญเถึง 45% ไส้สลัดไข่ (สปรดไป, ถั่วแรญี่ปุ่ ิธี โดโซเดียม 5-ไรโมนิวคลิโอโตด์, ไกสซีน), วัตถุันเสีย (NS 202 NS 282), แต่งกลิ่มเลียบธรรมชาติ สีธรรมชาติ 2 (INS 160afi), auASTi (INS 102), ÖNDaUuanns (INS 260, INS 262(), INS 270, INS 300, INS 321, 3 INS 322(), INS 327, INS 330, INS 331(). INS 365, INS 385, INS 415, INS 424, INS 471, INS 472e, INS 481(), INS 491, INS 500(), INS 920, INS 1100, INS 1101(), INS 1102, INS 1401, INS 1420, INS 1422, INS 1442, ualnIANÓNŠU, NŠanlaa) ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน
    Allergens: None

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E1401 - Acid-treated modified starch
    • Additive: E1420 - Acetylated starch
    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E327 - Calcium lactate
    • 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
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E491 - Sorbitan monostearate

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E1102 - Glucose oxidase

    Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
    Source: Wikipedia

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • 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

  • 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

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • 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

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E424 - Curdlan

    Curdlan: Curdlan is a water-insoluble linear beta-1‚3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β--1‚3--linked glucose residues and forms elastic gels upon heating in aqueous suspension. Its was reported to be produced by Alcaligenes faecalis var. myxogenes in 1966 by Harada et al. . Subsequently, the taxonomy of this non-pathogenic curdlan-producing bacterium has been reclassified as Agrobacterium species.Extracellular and capsular polysaccharides are produced by a variety of pathogenic and soil-dwelling bacteria. Curdlan is a neutral β--1‚3--glucan, perhaps with a few intra- or interchain 1‚6-linkages, produced as an exopolysaccharide by soil bacteria of the family Rhizobiaceae. Four genes required for curdlan production have been identified in Agrobacterium sp. ATCC31749, which produces curdlan in extraordinary amounts, and Agrobacterium tumefaciens. A putative operon contains crdS, encoding β--1‚3--glucan synthase catalytic subunit, flanked by two additional genes. A separate locus contains a putative regulatory gene, crdR. A membrane-bound phosphatidylserine synthase, encoded by pssAG, is also necessary for maximal production of curdlan of high molecular mass. Nitrogen starvation upregulates the curdlan operon and increases the rate of curdlan synthesis.Curdlan has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries and has been approved as a food additive by the U. S. Food and Drug Administration.Recently, curdlan and its derivatives have been found to play a role in both innate and adaptive immunity leading to many new potential curdlan applications in biomedicine.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E920 - L-cysteine

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

  • icon

    Vegan status unknown

    Unrecognized ingredients: th:ส่วนประกอบโดยประมาณ, th:ขนมปังแซนวิชผสมรัญเถึง-45-ไส้สลัดไข่, th:สปรดไป, th:ถั่วแรญี่ปุ่-ิธี-โดโซเดียม-5-ไรโมนิวคลิโอโตด์, th:ไกสซีน, th:วัตถุันเสีย, th:ns-202-ns-282, th:แต่งกลิ่มเลียบธรรมชาติ-สีธรรมชาติ-2, th:e160afi, th:auasti, th:öndauuanns, th:3-e322, th:ualnianónšu, th:nšanlaa-ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน

    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:ส่วนประกอบโดยประมาณ, th:ขนมปังแซนวิชผสมรัญเถึง-45-ไส้สลัดไข่, th:สปรดไป, th:ถั่วแรญี่ปุ่-ิธี-โดโซเดียม-5-ไรโมนิวคลิโอโตด์, th:ไกสซีน, th:วัตถุันเสีย, th:ns-202-ns-282, th:แต่งกลิ่มเลียบธรรมชาติ-สีธรรมชาติ-2, th:e160afi, th:auasti, th:öndauuanns, th:3-e322, th:ualnianónšu, th:nšanlaa-ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน

    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!

    : ส่วนประกอบโดยประมาณ (ขนมปังแซนวิชผสมรัญเถึง 45% ไส้สลัดไข่, สปรดไป), ถั่วแรญี่ปุ่ ิธี โดโซเดียม 5-ไรโมนิวคลิโอโตด์, ไกสซีน, วัตถุันเสีย (NS 202 NS 282), แต่งกลิ่มเลียบธรรมชาติ สีธรรมชาติ 2 (E160afi), auASTi (e102), ÖNDaUuanns, e260, e262, e270, e300, e321, 3 e322, e327, e330, e331, e365, e385, e415, e424, e471, e472e, e481, e491, e500, e920, e1100, e1101, e1102, e1401, e1420, e1422, e1442, ualnIANÓNŠU, NŠanlaa) ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน
    1. ส่วนประกอบโดยประมาณ -> th:ส่วนประกอบโดยประมาณ - percent_min: 2.85714285714286 - percent_max: 100
      1. ขนมปังแซนวิชผสมรัญเถึง 45% ไส้สลัดไข่ -> th:ขนมปังแซนวิชผสมรัญเถึง-45-ไส้สลัดไข่ - percent_min: 1.42857142857143 - percent_max: 100
      2. สปรดไป -> th:สปรดไป - percent_min: 0 - percent_max: 50
    2. ถั่วแรญี่ปุ่ ิธี โดโซเดียม 5-ไรโมนิวคลิโอโตด์ -> th:ถั่วแรญี่ปุ่-ิธี-โดโซเดียม-5-ไรโมนิวคลิโอโตด์ - percent_min: 0 - percent_max: 50
    3. ไกสซีน -> th:ไกสซีน - percent_min: 0 - percent_max: 33.3333333333333
    4. วัตถุันเสีย -> th:วัตถุันเสีย - percent_min: 0 - percent_max: 25
      1. NS 202 NS 282 -> th:ns-202-ns-282 - percent_min: 0 - percent_max: 25
    5. แต่งกลิ่มเลียบธรรมชาติ สีธรรมชาติ 2 -> th:แต่งกลิ่มเลียบธรรมชาติ-สีธรรมชาติ-2 - percent_min: 0 - percent_max: 20
      1. E160afi -> th:e160afi - percent_min: 0 - percent_max: 20
    6. auASTi -> th:auasti - percent_min: 0 - percent_max: 16.6666666666667
      1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ÖNDaUuanns -> th:öndauuanns - percent_min: 0 - percent_max: 14.2857142857143
    8. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. 3 e322 -> th:3-e322 - percent_min: 0 - percent_max: 7.69230769230769
    14. e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. e365 -> en:e365 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. e385 -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. e424 -> en:e424 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.34782608695652
    24. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. e920 -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. e1100 -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. e1101 -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. e1102 -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. e1401 -> en:e1401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. e1420 -> en:e1420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. ualnIANÓNŠU -> th:ualnianónšu - percent_min: 0 - percent_max: 2.94117647058824
    35. NŠanlaa) ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน -> th:nšanlaa-ผลิตภัณฑ์นี้ใช้เกลือบริโภคเสริมไอโอดีน - percent_min: 0 - percent_max: 2.94117647058824

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

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

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