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Loaded pretzel bites

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Barcode: 0858312910445 (EAN / EAN-13) 858312910445 (UPC / UPC-A)

Brand owner: AUNTIE ANNE'S

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

84 ingredients

Pretzel bites: enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, contains 2% or less of: liquid and hydrogenated soybean oil, yeast (yeast, sorbitan monostearate, ascorbic acid), salt, dough conditioner (vegetable gums, wheat flour, mono and di-glycerides, salt, soybean oil, modified cellulose, enzymes), malted barley flour, wheat flour, dextrose, vegetable mono and diglycerides, soy lecithin, sodium benzoate (preservative), citric acid, natural and artificial flavor, calcium disodium edta (to protect flavor), beta carotene (color), vitamin a palmitate. cheddar sauce: cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), water, skim milk, canola oil, whey, maltodextrin, sodium phosphate, contains 2% or less of: milk protein concentrate, salt, worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor, sulfiting agent), sodium alginate, color added (paprika extract, beta carotene), lactic acid, mustard flour, sorbic acid added to preserve freshness. fully cooked bacon topping: bacon cured with: water, salt, sodium erythorbate, sodium nitrite. may contain sugar, smoke flavoring, sodium phosphate.

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E150c - Ammonia caramel

Additive: E160a - Carotene

Additive: E160c - Paprika extract

Additive: E322 - Lecithins

Additive: E401 - Sodium alginate

Additive: E460 - Cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E491 - Sorbitan monostearate

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin

Ingredient: Milk proteins

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E150c - Ammonia caramel

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E160c - Paprika extract

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

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
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

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
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.

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.

E385 - Calcium disodium ethylenediaminetetraacetate

E401 - Sodium alginate

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

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

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

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

E491 - Sorbitan monostearate

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

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471, E160ai

Non-vegan
Non-vegan ingredients: Cheddar, Pasteurised milk, Skimmed milk, Whey, Milk protein concentrate
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Vegetarian status unknown
Unrecognized ingredients: Pretzel-bites, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Vegetable-gums, Modified-cellulose, Vegetable-mono-and-diglycerides, Cheddar-sauce, Contains-2-and-less-of, Sulfiting-agent, Mustard, Sorbic-acid-added-to-preserve-freshness, Fully-cooked-bacon-topping, Bacon-cured-with, May-contain-sugar
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Pretzel bites (enriched wheat flour, wheat flour), malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, water, sugar, contains 2% and less of (hydrogenated soybean oil), yeast (yeast, sorbitan monostearate, ascorbic acid), salt, dough conditioner (vegetable gums, wheat flour, mono- and diglycerides, salt, soybean oil, modified cellulose, enzymes), malted barley flour, wheat flour, dextrose, vegetable mono- and diglycerides, soy lecithin, sodium benzoate (preservative), citric acid, natural and artificial flavor, calcium disodium edta (to protect flavor), beta carotene (color), vitamin a palmitate, cheddar sauce (cheddar cheese, pasteurized milk), cheese culture, salt, enzymes, water, skim milk, canola oil, whey, maltodextrin, sodium phosphate, contains 2% and less of (milk protein concentrate), salt, worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic, sugar, spices, tamarind, natural flavor, sulfiting agent), sodium alginate, color added (paprika extract, beta carotene), lactic acid, mustard, sorbic acid added to preserve freshness, fully cooked bacon topping (bacon cured with), water, salt, sodium erythorbate, sodium nitrite, may contain sugar, smoke flavoring, sodium phosphate
Pretzel bites -> en:pretzel-bites - percent_min: 2 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.36

contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 5.36

hydrogenated soybean oil -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 5.36

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.36

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.36

sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.68

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.6525

vegetable gums -> en:vegetable-gums - percent_min: 0 - percent_max: 1.6525

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.82625

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.550833333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.413125

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.3305

modified cellulose -> en:modified-cellulose - percent_min: 0 - percent_max: 0.275416666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.236071428571429

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 1.6525

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.6525

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6525

vegetable mono- and diglycerides -> en:vegetable-mono-and-diglycerides - percent_min: 0 - percent_max: 1.6525

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.6525

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

preservative -> en:preservative - percent_min: 0 - percent_max: 1.6525

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

calcium disodium edta -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

to protect flavor -> en:preservative - percent_min: 0 - percent_max: 1.6525

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6525

color -> en:colour - percent_min: 0 - percent_max: 1.6525

vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

cheddar sauce -> en:cheddar-sauce - percent_min: 0 - percent_max: 1.6525

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.6525

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.82625

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6525

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6525

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.6525

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 1.6525

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

worcestershire sauce -> en:worcestershire-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.6525

molasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.82625

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.550833333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.413125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3305

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.275416666666667

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.236071428571429

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.236071428571429

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.236071428571429

tamarind -> en:tamarind - vegan: yes - vegetarian: yes - ciqual_food_code: 13079 - percent_min: 0 - percent_max: 0.16525

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.150227272727273

sulfiting agent -> en:sulfiting-agent - percent_min: 0 - percent_max: 0.150227272727273

sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

color added -> en:colour - percent_min: 0 - percent_max: 1.6525

paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.82625

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

mustard -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.6525

sorbic acid added to preserve freshness -> en:sorbic-acid-added-to-preserve-freshness - percent_min: 0 - percent_max: 1.6525

fully cooked bacon topping -> en:fully-cooked-bacon-topping - percent_min: 0 - percent_max: 1.6525

bacon cured with -> en:bacon-cured-with - percent_min: 0 - percent_max: 1.6525

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6525

sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

may contain sugar -> en:may-contain-sugar - percent_min: 0 - percent_max: 1.6525

smoke flavoring -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6525

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6525

Nutrition

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 8.93, rounded value: 8.93)

Fiber: 1 / 5 (value: 1.8, rounded value: 1.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.56348061561584e-08, rounded value: 0)

Negative points: 12

Energy: 3 / 10 (value: 1046, rounded value: 1046)

Sugars: 1 / 10 (value: 5.36, rounded value: 5.36)

Saturated fat: 1 / 10 (value: 1.79, rounded value: 1.8)

Sodium: 7 / 10 (value: 661, rounded value: 661)

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

Nutritional score: (12 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (8.04%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.79%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (5.36%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.65%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2 ONZ (56 g))	Compared to: Frozen foods
Energy	1,046 kj (250 kcal)	586 kj (140 kcal)	+43%
Fat	8.04 g	4.5 g	+8%
Saturated fat	1.79 g	1 g	-47%
Trans fat	0 g	0 g
Cholesterol	9 mg	5.04 mg	-66%
Salt	1.652 g	0.925 g	+222%
Carbohydrates	39.29 g	22 g	+100%
Fiber	1.8 g	1.01 g	+64%
Sugars	5.36 g	3 g	-45%
Proteins	8.93 g	5 g	+40%
Vitamin A	107.1 µg	60 µg	+44%
Vitamin C (ascorbic acid)	2.1 mg	1.18 mg	-12%
Calcium	71 mg	39.8 mg	+16%
Iron	2.57 mg	1.44 mg	+261%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 2 ONZ (56 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Data sources

Product added on April 23, 2020, 7:37:42 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 7:37:43 PM CEST by org-database-usda.

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