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Bean & cheese buritto

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Barcode: 0052548634001 (EAN / EAN-13) 052548634001 (UPC / UPC-A)

Stores: 7-eleven

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    122 ingredients

    filling: water, pinto beans, refried beans (pinto beans, interesterified soybean oil [with tbhq to preserve freshness), salt), seasoning (spices, garlic & onion powder salt, sugar, hydrolyzed soy protein, paprika tomato powder corn meal, disodium inosinate & disodium guanylate, yeast extract, sodium diacetate, green bell pepper color, silicon dioxide to prevent caking), onion, cheese sauce (water, soybean oil, cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color) montene whey, modified food starch, disodium phosphate, salt, lactic acid, guar gum & locust bean gum, bleached wheat flour enriched [bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), seasoning blend [monosodium glutamate, cheddar & parmesan cheese powder (cheddar & parmesan cheese (milk, salt, cheese cultures enzymes), disodium phosphate, salt, lactic acid, whey), natural & artificial flavors, sodium benzoate, potassium sorbate, spices, salt, yeast extract, citric acid, oleoresin paprika, artificial colors {fd&c yellow #5 lake, yellow #6 lake), silicon dioxide added to prevent caking], sodium stearoyl lactylate, b-apo-8' carotenal&b-carotene [color], oleoresin jalapeno, fd&c yellow #5), mexican style cheese blend (monterey jack cheese [pasteurized milk, cheese culture, salt, enzymes), cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto color], queso quesadilla cheese [pasteurized milk, cheese culture, salt, enzymes], asadero cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch & powdered cellulose added to prevent caking, natamycin [a natural mold inhibitor]). tortilla: wheat flour enriched (wheat flour, niacin, reduced iron, thiamine salt, wheat gluten, dough conditioner (enriched wheat flour (wheat plous, na stareduced iron, thiamin mononitrate, riboflavin, folic acid), calcium sulfate, enzymes (wheat), 2% phosat), 25 or less of soybean oil), guar gum, sodium stearoyl lactylate, xanthan gum, mono-& diglycerides. contains: milk, soy, wheat.
    Allergens: Gluten, Milk, Soybeans

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: E110 - Sunset yellow FCF
    • Additive: E160b - Annatto
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Whey

    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

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    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

  • E262ii - Sodium diacetate

    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

  • 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.

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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

  • 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

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Cheddar, Cultured pasteurized milk, Cheddar, Parmigiano reggiano, Cheddar, Parmigiano reggiano, Milk, Whey, Monterey Jack, Pasteurised milk, Cheddar, Pasteurised milk, Pasteurised milk, Pasteurised milk

    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: Refried-beans, Interesterified-soybean-oil, With-tbhq-to-preserve-freshness, Garlic-and-onion-powder-salt, Paprika-tomato-powder-corn-meal, Green-bell-pepper-color, Silicon-dioxide-to-prevent-caking, Montene-whey, E339ii, Reduced iron, Thiamin mononitrate, Folic acid, Cheese-cultures-enzymes, E339ii, Oleoresin-paprika, Fd-c-yellow-5-lake, Silicon-dioxide-added-to-prevent-caking, B-apo-8-carotenal-b-carotene, Oleoresin-jalapeno, Mexican-style-cheese-blend, Annatto-color, Queso-quesadilla-cheese, Asadero-cheese, Potato-starch-and-powdered-cellulose-added-to-prevent-caking, Tortilla, Reduced iron, Thiamine-salt, Wheat-plous, Na-stareduced-iron, Thiamin mononitrate, Folic acid, Phosat, 25-and-less-of-soybean-oil, Mono-diglycerides

    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!

    en: filling (water), pinto beans, refried beans (pinto beans, interesterified soybean oil, with tbhq to preserve freshness), salt, seasoning (spices, garlic and onion powder salt, sugar, hydrolyzed soy protein, paprika tomato powder corn meal, disodium inosinate, disodium guanylate, yeast extract, sodium diacetate, green bell pepper color, silicon dioxide to prevent caking), onion, cheese sauce, water, soybean oil, cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color), montene whey, modified food starch, disodium phosphate, salt, lactic acid, guar gum, locust bean gum, wheat flour, wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), seasoning blend (monosodium glutamate, cheddar, parmesan cheese (cheddar, parmesan cheese (milk, salt, cheese cultures enzymes), disodium phosphate, salt, lactic acid, whey), natural and artificial flavors, sodium benzoate, potassium sorbate, spices, salt, yeast extract, citric acid, oleoresin paprika, artificial colors, fd&c yellow #5 lake, yellow #6 lake, silicon dioxide added to prevent caking), sodium stearoyl lactylate, b-apo-8' carotenal&b-carotene (color), oleoresin jalapeno, fd&c yellow #5, mexican style cheese blend (monterey jack cheese, pasteurized milk, cheese culture, salt, enzymes), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto color), queso quesadilla cheese (pasteurized milk, cheese culture, salt, enzymes), asadero cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor), tortilla (wheat flour, wheat flour), niacin, reduced iron, thiamine salt, wheat gluten, dough conditioner (enriched wheat flour (wheat plous, na stareduced iron, thiamin mononitrate, riboflavin, folic acid), calcium sulfate, enzymes (wheat), phosat), 25 and less of soybean oil, guar gum, sodium stearoyl lactylate, xanthan gum, mono-& diglycerides
    1. filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 3.125 - percent_max: 100
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.125 - percent_max: 100
    2. pinto beans -> en:pinto-beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. refried beans -> en:refried-beans - percent_min: 0 - percent_max: 33.3333333333333
      1. pinto beans -> en:pinto-beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. interesterified soybean oil -> en:interesterified-soybean-oil - percent_min: 0 - percent_max: 16.6666666666667
      3. with tbhq to preserve freshness -> en:with-tbhq-to-preserve-freshness - percent_min: 0 - percent_max: 11.1111111111111
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3427561837456
    5. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3427561837456
      1. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
      2. garlic and onion powder salt -> en:garlic-and-onion-powder-salt - percent_min: 0 - percent_max: 0.6713780918728
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.447585394581867
      4. hydrolyzed soy protein -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.3356890459364
      5. paprika tomato powder corn meal -> en:paprika-tomato-powder-corn-meal - percent_min: 0 - percent_max: 0.26855123674912
      6. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.223792697290933
      7. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.191822311963657
      8. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 0.191822311963657
      9. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191822311963657
      10. green bell pepper color -> en:green-bell-pepper-color - percent_min: 0 - percent_max: 0.191822311963657
      11. silicon dioxide to prevent caking -> en:silicon-dioxide-to-prevent-caking - percent_min: 0 - percent_max: 0.122068743976873
    6. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.3427561837456
    7. cheese sauce -> en:cheese-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3427561837456
    8. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.3427561837456
    9. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.3427561837456
    10. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.3427561837456
      1. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3427561837456
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6713780918728
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.447585394581867
      4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3356890459364
        1. color -> en:colour - percent_min: 0 - percent_max: 0.3356890459364
      5. montene whey -> en:montene-whey - percent_min: 0 - percent_max: 0.26855123674912
      6. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.223792697290933
      7. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.191822311963657
      8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.191822311963657
      9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191822311963657
      10. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191822311963657
      11. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.122068743976873
      12. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.111896348645467
      13. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.111896348645467
      14. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.111896348645467
      15. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.111896348645467
      16. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.111896348645467
      17. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.111896348645467
      18. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.111896348645467
    11. seasoning blend -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3427561837456
      1. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
      2. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.6713780918728
      3. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.447585394581867
        1. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.447585394581867
        2. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.223792697290933
          1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.223792697290933
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.111896348645467
          3. cheese cultures enzymes -> en:cheese-cultures-enzymes - percent_min: 0 - percent_max: 0.0745975657636444
        3. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.149195131527289
        4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.111896348645467
        5. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0895170789163733
        6. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.0895170789163733
      4. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3356890459364
      5. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26855123674912
      6. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.223792697290933
      7. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191822311963657
      8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.191822311963657
      9. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 0.191822311963657
      10. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191822311963657
      11. oleoresin paprika -> en:oleoresin-paprika - percent_min: 0 - percent_max: 0.122068743976873
      12. artificial colors -> en:colour - percent_min: 0 - percent_max: 0.111896348645467
      13. fd&c yellow #5 lake -> en:fd-c-yellow-5-lake - percent_min: 0 - percent_max: 0.111896348645467
      14. yellow #6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.111896348645467
      15. silicon dioxide added to prevent caking -> en:silicon-dioxide-added-to-prevent-caking - percent_min: 0 - percent_max: 0.111896348645467
    12. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3427561837456
    13. b-apo-8' carotenal&b-carotene -> en:b-apo-8-carotenal-b-carotene - percent_min: 0 - percent_max: 1.3427561837456
      1. color -> en:colour - percent_min: 0 - percent_max: 1.3427561837456
    14. oleoresin jalapeno -> en:oleoresin-jalapeno - percent_min: 0 - percent_max: 1.3427561837456
    15. fd&c yellow #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
    16. mexican style cheese blend -> en:mexican-style-cheese-blend - percent_min: 0 - percent_max: 1.3427561837456
      1. monterey jack cheese -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.3427561837456
      2. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.6713780918728
      3. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.447585394581867
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3356890459364
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.26855123674912
    17. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.3427561837456
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3427561837456
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.6713780918728
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.447585394581867
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3356890459364
      5. annatto color -> en:annatto-color - percent_min: 0 - percent_max: 0.26855123674912
    18. queso quesadilla cheese -> en:queso-quesadilla-cheese - percent_min: 0 - percent_max: 1.3427561837456
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3427561837456
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.6713780918728
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.447585394581867
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3356890459364
    19. asadero cheese -> en:asadero-cheese - percent_min: 0 - percent_max: 1.3427561837456
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3427561837456
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.6713780918728
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.447585394581867
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3356890459364
    20. potato starch and powdered cellulose added to prevent caking -> en:potato-starch-and-powdered-cellulose-added-to-prevent-caking - percent_min: 0 - percent_max: 1.3427561837456
    21. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
      1. a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 1.3427561837456
    22. tortilla -> en:tortilla - percent_min: 0 - percent_max: 1.3427561837456
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.3427561837456
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.6713780918728
    23. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3427561837456
    24. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 1.3427561837456
    25. thiamine salt -> en:thiamine-salt - percent_min: 0 - percent_max: 1.3427561837456
    26. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
    27. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.3427561837456
      1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.3427561837456
        1. wheat plous -> en:wheat-plous - percent_min: 0 - percent_max: 1.3427561837456
        2. na stareduced iron -> en:na-stareduced-iron - percent_min: 0 - percent_max: 0.6713780918728
        3. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.447585394581867
        4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3356890459364
        5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.26855123674912
      2. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6713780918728
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.447585394581867
        1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.447585394581867
      4. phosat -> en:phosat - percent_min: 0 - percent_max: 0.026855123674912
    28. 25 and less of soybean oil -> en:25-and-less-of-soybean-oil - percent_min: 0 - percent_max: 1.3427561837456
    29. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
    30. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3427561837456
    31. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3427561837456
    32. mono-& diglycerides -> en:mono-diglycerides - percent_min: 0 - percent_max: 1.3427561837456

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 902 kj
    (215 kcal)
    Fat 2.473 g
    Saturated fat 2.473 g
    Salt 1.343 g
    Carbohydrates 29.682 g
    Fiber 4.24 g
    Sugars 1.413 g
    Proteins 8.127 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 30.945 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by inf, yuka.sY2b0xO6T85zoF3NwEKvlh1GCciAhxPiGj_Tw3WW6dGCL5DRXtIp65PLOas.

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