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Cheese nips crackers 1x11 oz - Nabisco - 11 oz

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Cheese nips crackers 1x11 oz - Nabisco - 11 oz

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Barcode: 0044000034535 (EAN / EAN-13) 044000034535 (UPC / UPC-A)

Quantity: 11 oz

Brands: Nabisco

Brand owner: Mondelez Int. US (0074819091009)

Categories: Snacks, Salty snacks, Sweet snacks, Appetizers, Biscuits and cakes, Biscuits, Crackers

Countries where sold: United States

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Health

Ingredients

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    31 ingredients

    UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN AND/OR CANOLA OIL, CHEDDAR CHEESE*(CULTURED MILK, SALT, ENZYMES), SALT, AUTOLYZED YEAST EXTRACT (CONTAINS BARLEY), LEAVENING (CALCIUM PHOSPHATE AND/OR YEAST), MONOSODIUM GLUTAMATE (FLAVOUR ENHANCER), PAPRIKA, SODIUM CASEINATE, SPICE, ACETIC ACID, LACTIC ACID, ANNATTO EXTRACT (VEGETABLE COLOR). *ADDS A TRIVIAL AMOUNT OF CHOLESTEROL [Footnote and asterisks required ONLY when a cholesterol claim is made.]
    Allergens: Gluten, 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: E621 - Monosodium glutamate
    • Ingredient: Flavour enhancer

    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

  • 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

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Adds-a-trivial-amount-of-cholesterol, Footnote-and-asterisks-required-only-when-a-cholesterol-claim-is-made

    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: Cheddar, Soured milk, Sodium caseinate

    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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    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Thiamin, Folic acid, Vegetable pigment, Adds-a-trivial-amount-of-cholesterol, Footnote-and-asterisks-required-only-when-a-cholesterol-claim-is-made

    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!

    : FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), SOYBEAN, CANOLA OIL, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), SALT, AUTOLYZED YEAST EXTRACT, LEAVENING (CALCIUM PHOSPHATE, YEAST), MONOSODIUM GLUTAMATE (FLAVOUR ENHANCER), PAPRIKA, SODIUM CASEINATE, SPICE, ACETIC ACID, LACTIC ACID, ANNATTO (VEGETABLE COLOR), ADDS A TRIVIAL AMOUNT OF CHOLESTEROL (Footnote and asterisks required ONLY when a cholesterol claim is made)
    1. FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.66666666666667 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.11111111111111 - percent_max: 100
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        1. VITAMIN B1 -> en:thiamin - percent_min: 0 - percent_max: 25
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
        1. VITAMIN B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. SOYBEAN -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 50
    3. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
      1. CULTURED MILK -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.75
      3. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.75
    5. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.75
    6. AUTOLYZED YEAST EXTRACT -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    7. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 1.75
      1. CALCIUM PHOSPHATE -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      2. YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.875
    8. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      1. FLAVOUR ENHANCER -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.75
    9. PAPRIKA -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.75
    10. SODIUM CASEINATE -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    11. SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    12. ACETIC ACID -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    13. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    14. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      1. VEGETABLE COLOR -> en:vegetable-pigment - percent_min: 0 - percent_max: 1.75
    15. ADDS A TRIVIAL AMOUNT OF CHOLESTEROL -> en:adds-a-trivial-amount-of-cholesterol - percent_min: 0 - percent_max: 1.75
      1. Footnote and asterisks required ONLY when a cholesterol claim is made -> en:footnote-and-asterisks-required-only-when-a-cholesterol-claim-is-made - percent_min: 0 - percent_max: 1.75

Nutrition

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    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: 35

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 10, rounded value: 10)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 35, rounded value: 35)

    Negative points: 14

    • Energy: 6 / 10 (value: 2092, rounded value: 2092)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 1 / 10 (value: 1.67, rounded value: 1.7)
    • Sodium: 7 / 10 (value: 700, rounded value: 700)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (29 crackers (30 g) (30 g))     		Compared to: Crackers
    Energy 2,092 kj
    (500 kcal)     		628 kj
    (150 kcal)     		+11%
    Fat 20 g 6 g +20%
    Saturated fat 1.67 g 0.501 g -45%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Salt 1.75 g 0.525 g -5%
    Carbohydrates 63.33 g 19 g -3%
    Fiber 0 g 0 g -100%
    Sugars 0 g 0 g -100%
    Proteins 10 g 3 g +15%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 101 mg 30.3 mg +56%
    Iron 6.03 mg 1.81 mg +96%
    Potassium 133 mg 39.9 mg -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 35 % 35 %
Serving size: 29 crackers (30 g) (30 g)

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by org-database-usda.

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