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Dulce enchilado Skwinklote en tira sabor piña con relleno sabor tamarindo - - 40 g

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Dulce enchilado Skwinklote en tira sabor piña con relleno sabor tamarindo - - 40 g

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Barra-kodea: 7502226811970 (EAN / EAN-13)

Kopurua: 40 g

Ontziratzea: es:1

Kategoriak: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Candies

Saltzen diren herrialdeak: Mexiko, Espainia

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Health

Osagaiak

  • icon

    34 ingredients

    Gaztelania: DULCE ENCHILADO EN TIRAS: (JARABE DE MAÍZ DE ALTA FRUCTOSA, HARINA DE TRIGO JARABE DE MAÍZ, AZÚCAR, DEXTROSA, JARABE DE SORBITOL (3 g/100 g), ÁCIDO CÍTRICO, ACEITE DE PALMA, CHILE EN POLVO, GLICEROL, SAL YODADA, FIBRA DE TRIGO, SABORIZANTES ARTIFICIALES, CITRATO DE SODIO, ACIDO LÁCTICO, LACTATO DE SODIO, ÁCIDO MÁLICO, MONO Y DIGLICERIDOS, BENZOATO DE SODIO, DIÓXIDO DE TITANIO, SORBATO DE POTASIO, TARTRAZINA, LECITINA DE SOYA. RELLENO: (AZÚCAR, DEXTROSA, ÁCIDO CÍTRICO, SAL YODADA, CHILE MODIFICADO DE MAIZ, MALTODEXTRINA DE MAÍZ, JARABE DE MAÍZ, CARAMELO CLASE IV, GOMA GUAR, GOMA XANTANA
    Alergenoak: en:Gluten, en:Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E102
    • Gehigarria: E150d
    • Gehigarria: E171
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E415
    • Gehigarria: E420
    • Gehigarria: E422 - Glizerina
    • Osagaia: Dextrose
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: High fructose corn syrup
    • Osagaia: Maltodextrin

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E102

    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 (Ingeles)

  • E171

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia (Ingeles)

  • E202

    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 (Ingeles)

  • E211

    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 (Ingeles)

  • E270

    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 (Ingeles)

  • E296 - Azido maliko

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia (Ingeles)

  • E322

    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 (Ingeles)

  • E322i - Lezitina

    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 (Ingeles)

  • E330 - Azido zitriko

    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 (Ingeles)

  • E331

    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 (Ingeles)

  • E412

    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 (Ingeles)

  • E415

    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 (Ingeles)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Ingeles)

  • E420ii

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Ingeles)

  • E422 - Glizerina

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Vegan status unknown

    Unrecognized ingredients: es:dulce-enchilado-en-tiras, es:harina-de-trigo-jarabe-de-maiz, en:Sodium citrate, es:mono-y-digliceridos, es:chile-modificado-de-maiz

    Some ingredients could not be recognized.

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    • 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!

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    en:Vegetarian status unknown

    Unrecognized ingredients: es:dulce-enchilado-en-tiras, es:harina-de-trigo-jarabe-de-maiz, en:Sodium citrate, es:mono-y-digliceridos, es:chile-modificado-de-maiz

    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!

    es: DULCE ENCHILADO EN TIRAS (JARABE DE MAÍZ DE ALTA FRUCTOSA), HARINA DE TRIGO JARABE DE MAÍZ, AZÚCAR, DEXTROSA, JARABE DE SORBITOL, ÁCIDO CÍTRICO, ACEITE DE PALMA, CHILE, GLICEROL, SAL YODADA, FIBRA DE TRIGO, SABORIZANTES ARTIFICIALES, CITRATO DE SODIO, ACIDO LÁCTICO, LACTATO DE SODIO, ÁCIDO MÁLICO, mono- y DIGLICERIDOS, BENZOATO DE SODIO, DIÓXIDO DE TITANIO, SORBATO DE POTASIO, TARTRAZINA, LECITINA DE SOYA, RELLENO (AZÚCAR), DEXTROSA, ÁCIDO CÍTRICO, SAL YODADA, CHILE MODIFICADO DE MAIZ, MALTODEXTRINA DE MAÍZ, JARABE DE MAÍZ, CARAMELO CLASE IV, GOMA GUAR, GOMA XANTANA
    1. DULCE ENCHILADO EN TIRAS -> es:dulce-enchilado-en-tiras - percent_min: 3.125 - percent_max: 100
      1. JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3.125 - percent_max: 100
    2. HARINA DE TRIGO JARABE DE MAÍZ -> es:harina-de-trigo-jarabe-de-maiz - percent_min: 0 - percent_max: 50
    3. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. JARABE DE SORBITOL -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ACEITE DE PALMA -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 14.2857142857143
    8. CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 12.5
    9. GLICEROL -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.0625
    11. FIBRA DE TRIGO -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    12. SABORIZANTES ARTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0625
    13. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 2.0625
    14. ACIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    15. LACTATO DE SODIO -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    16. ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    17. mono- y DIGLICERIDOS -> es:mono-y-digliceridos - percent_min: 0 - percent_max: 2.0625
    18. BENZOATO DE SODIO -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    19. DIÓXIDO DE TITANIO -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    20. SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    21. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    22. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.0625
    23. RELLENO -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0625
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.0625
    24. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.0625
    25. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    26. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.0625
    27. CHILE MODIFICADO DE MAIZ -> es:chile-modificado-de-maiz - percent_min: 0 - percent_max: 2.0625
    28. MALTODEXTRINA DE MAÍZ -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    29. JARABE DE MAÍZ -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.0625
    30. CARAMELO CLASE IV -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    31. GOMA GUAR -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    32. GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625

Elikadura

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    Bad 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: 0

    • Proteinak: 1 / 5 (balioa: 2.5, rounded value: 2.5)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 24

    • Energia: 4 / 10 (balioa: 1540, rounded value: 1540)
    • Azukreak: 10 / 10 (balioa: 52.5, rounded value: 52.5)
    • Gantz saturatua: 1 / 10 (balioa: 1.25, rounded value: 1.3)
    • Sodioa: 9 / 10 (balioa: 825, rounded value: 825)

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

    Nutritional score: (24 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (40 g)     		Compared to: en:Candies
    Energia 1.540 kj
    (375 kcal)     		615 kj
    (150 kcal)     		+% 7
    Koipe < 2,5 g < 1 g +% 163
    Gantz-azido ase 1,25 g 0,5 g +% 130
    Carbohydrates 82,5 g 33 g -% 1
    Azukre 52,5 g 21 g -% 7
    Fiber 0 g 0 g -% 100
    Proteina 2,5 g 1 g +% 20
    Gatz arrunt 2,06 g 0,825 g +% 1.631
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 40 g

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Product added on by openfoodfacts-contributors
Last edit of product page on by gaellebourdonnec.
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