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Cheese crackers

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Barcode: 07203610085

Brand owner: Harris-Teeter Inc.

Categories: Snacks, Salty snacks, Appetizers, Crackers

Countries where sold: United States

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Health

Ingredients

  • icon

    61 ingredients

    Enriched flour* (wheat flour, niacin, reduced iron, thiamin mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), vegetable oil (contains one or more of the following: palm, canola, soybean with tbhq for freshness), salt, contains two percent or less of: natural cheddar cheese flavor blend†**Ⱐ(dehydrated cheese {cultured pasteurized milk, salt, enzymes}, maltodextrin, whey (milk), salt, natural flavor, monosodium glutamate, buttermilk, autolyzed yeast extract, disodium phosphate, synthetic calcium silicate {anticaking agent}, lactic acid (milk), propionic acid {preservative}, dry yeast, sorbitan monolaurate, disodium guanylate, disodium inosinate, gum tragacanth, silicon dioxide, soy lecithin {emulsifier}), paprika, cheddar cheese†**Ⱐ(cultured milk, enzymes, salt and annatto extract {color}), vegetable colors (annatto and turmeric extracts), autolyzed yeast, yeast, sodium sulfite, artificial color (fd&c red#40), enzymes, red pepper, caramel color, natural flavor.
    Allergens: Gluten, Milk

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: E100 - Curcumin
    • Additive: E129 - Allura red
    • Additive: E150c - Ammonia caramel
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E413 - Tragacanth
    • Additive: E493 - Sorbitan monolaurate
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E221 - Sodium sulphite

    Sodium sulfite: Sodium sulfite -sodium sulphite- is a soluble sodium salt of sulfurous acid -sulfite- with the chemical formula Na2SO3. It is a product of sulfur dioxide scrubbing, a part of the flue-gas desulfurization process. It is also used as a preservative to prevent dried fruit from discoloring, and for preserving meats, and is used in the same way as sodium thiosulfate to convert elemental halogens to their respective hydrohalic acids, in photography and for reducing chlorine levels in pools.
    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

  • E280 - Propionic acid

    Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E413 - Tragacanth

    Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
    Source: Wikipedia

  • E552 - Calcium silicate

    Calcium silicate: Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate and is sometimes formulated as 2CaO·SiO2. It is also referred to by the shortened trade name Cal-Sil or Calsil.
    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

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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Cheese, Cultured pasteurized milk, Whey, Buttermilk, Soured 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: Reduced iron, Thiamin mononitrate, Thiamin, Folic acid, Contains-one-and-more-of-the-following, Soybean-with-tbhq-for-freshness, Contains-two-percent-and-less-of, Natural-cheddar-cheese-flavor-blenda-a, E339ii, Synthetic-calcium-silicate, Gum-tragacanth, Cheddar-cheesea-a, Vegetable pigment, Autolyzed-yeast

    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, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), vegetable oil (contains one and more of the following (palm), canola, soybean with tbhq for freshness), salt, contains two percent and less of (natural cheddar cheese flavor blend†**â°, cheese, cultured pasteurized milk), salt, enzymes, maltodextrin, whey, salt, natural flavor, monosodium glutamate, buttermilk, autolyzed yeast extract, disodium phosphate, synthetic calcium silicate (anticaking agent), lactic acid, propionic acid (preservative), yeast, sorbitan monolaurate, disodium guanylate, disodium inosinate, gum tragacanth, silicon dioxide, soy lecithin (emulsifier), paprika, cheddar cheese†**â° (cultured milk, enzymes, salt, annatto (color)), vegetable colors (annatto, turmeric extracts), autolyzed yeast, yeast, sodium sulfite, artificial color (fd&c red#40), enzymes, red pepper, caramel color, natural flavor
    1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.85714285714286 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.476190476190476 - 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. thiamin 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. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. contains one and more of the following -> en:contains-one-and-more-of-the-following - percent_min: 0 - percent_max: 50
        1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50
      2. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. soybean with tbhq for freshness -> en:soybean-with-tbhq-for-freshness - percent_min: 0 - percent_max: 16.6666666666667
    3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.0825
    4. contains two percent and less of -> en:contains-two-percent-and-less-of - percent_min: 0 - percent_max: 3.0825
      1. natural cheddar cheese flavor blend†**â° -> en:natural-cheddar-cheese-flavor-blenda-a - percent_min: 0 - percent_max: 3.0825
      2. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.54125
      3. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.0275
    5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.0825
    6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    7. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    8. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.0825
    10. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    11. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    12. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 3.0825
    13. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    14. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 3.0825
    15. synthetic calcium silicate -> en:synthetic-calcium-silicate - percent_min: 0 - percent_max: 3.0825
      1. anticaking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 3.0825
    16. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    17. propionic acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 3.0825
    18. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    19. sorbitan monolaurate -> en:e493 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    20. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    21. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    22. gum tragacanth -> en:gum-tragacanth - percent_min: 0 - percent_max: 3.0825
    23. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    24. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.0825
      1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.0825
    25. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 3.0825
    26. cheddar cheese†**â° -> en:cheddar-cheesea-a - percent_min: 0 - percent_max: 3.0825
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
      2. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.54125
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0275
      4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.770625
        1. color -> en:colour - percent_min: 0 - percent_max: 0.770625
    27. vegetable colors -> en:vegetable-pigment - percent_min: 0 - percent_max: 3.0825
      1. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
      2. turmeric extracts -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.54125
    28. autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 3.0825
    29. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    30. sodium sulfite -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    31. artificial color -> en:colour - percent_min: 0 - percent_max: 3.0825
      1. fd&c red#40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.0825
    32. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.0825
    33. red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 3.0825
    34. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.94117647058824

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: 6

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

    Positive points: 3

    • Proteins: 4 / 5 (value: 6.67, rounded value: 6.67)
    • Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.07144923346383, rounded value: 6.1)

    Negative points: 20

    • Energy: 6 / 10 (value: 2092, rounded value: 2092)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 10 / 10 (value: 1233, rounded value: 1233)

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

    Nutritional score: (20 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (32 CRACKERS (30 g))     		Compared to: Crackers
    Energy 2,092 kj
    (500 kcal)     		628 kj
    (150 kcal)     		+11%
    Fat 20 g 6 g +20%
    Saturated fat 5 g 1.5 g +64%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Salt 3.082 g 0.925 g +67%
    Carbohydrates 66.67 g 20 g +2%
    Fiber 3.3 g 0.99 g -5%
    Sugars 0 g 0 g -100%
    Proteins 6.67 g 2 g -24%
    Vitamin A 200.1 µg 60 µg +676%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 0 mg 0 mg -100%
    Iron 3.6 mg 1.08 mg +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.071 % 6.071 %
Serving size: 32 CRACKERS (30 g)

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