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Cheetos balls - 42 g

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Barcode: 7500478015047 (EAN / EAN-13)

Quantity: 42 g

Packaging: Bag

Brands: Cheetos

Categories: Snacks, Salty snacks, Appetizers, Chips and fries, Crisps, Corn chips

Manufacturing or processing places: Mexico City

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    49 ingredients


    Spanish: MEZCLA DE CEREAL DE MAÍZ (CEREAL DE MAÍZ DE GRANO ENTERO (CON GERMEN Proteinas Y CASCARILLA) (27%), CEREAL DE MAIZI, ACEITE VEGETAL (CONTIENE TBHQ), CONDIMENTO [SÖLIDOS DE LA LECHE, MALTODEXTRINA, SABORIZANTES, SAL YODADA, QUESOS (1,2%), ACEITE VEGETAL, DEXTROSA, HARINA DE MAÍZ, CHILE, GRASA BUTIRICA, ESPECIAS, GLUTAMATO MONOSÓDICO, DIÓXIDO LICIO, ACIDO LÁCTICO, CITRATO DE SODIO, TARTRAZINA, EXTRACTO DE PAPRIKA, ACHIOTE, AMARILLO OCASO FCF, GOMA ARÁBIGA, AZUL BRILLANTE FCF, ROJO ALLURA AC, FOSFATO DE SODIO, HIDROLIZADO DEIEVADURA, ÁCIDO MÁLICO, FOSFATO DE POTAS ÁCIDO CÍTRICO or LALMIDÓN MODIFICADO, LECHE DESCREMADA, MONOGLICÉRIDOS, GUANILATO DISÓDICO, INOSINATO DISÓLICO, MANTEQUILLA, ACIDO FUMÁRICO, LECITINA DE SOYA, SOF BATO DE POTASIO, HIDRÓXIDO DE SODIO, POLIFOSFATO DE CALCIO, FOSFATO TRICALCICO, MANITOL, BENZOATO DE SODIO, BHT), AMARILLO OCASO FCF, HARINA DE TRIGO.
    Allergens: Gluten, Milk, Soybeans
    Traces: 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: E129 - Allura red ac
    • Additive: E133 - Brilliant blue FCF
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E421 - Mannitol
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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
  • E129 - Allura red ac


    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
  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia
  • 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
  • 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
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia
  • E297 - Fumaric acid


    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia
  • E321 - Butylated hydroxytoluene


    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E421 - Mannitol


    Mannitol: Mannitol is a type of sugar alcohol which is also used as a medication. As a sugar, it is often used as a sweetener in diabetic food, as it is poorly absorbed from the intestines. As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure. Medically, it is given by injection. Effects typically begin within 15 minutes and last up to 8 hours.Common side effects from medical use include electrolyte problems and dehydration. Other serious side effects may include worsening heart failure and kidney problems. It is unclear if use is safe in pregnancy. Mannitol is in the osmotic diuretic family of medications and works by pulling fluid from the brain and eyes.The discovery of mannitol is attributed to Joseph Louis Proust in 1806. 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 about US$1.12 to 5.80 a dose. In the United States, a course of treatment costs $25 to 50. It was originally made from the flowering ash and called manna due to its supposed resemblance to the Biblical food. Mannitol is on the World Anti-Doping Agency's banned drug list due to concerns that it may mask other drugs.
    Source: Wikipedia
  • E524 - Sodium hydroxide


    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    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

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Milk solids, Cheese, Butterfat, Skimmed milk, Butter

    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: es:mezcla-de-cereal-de-maiz, es:cereal-de-maiz-de-grano-entero, es:con-germen-proteinas-y-cascarilla, es:cereal-de-maizi, es:dioxido-licio, Sodium citrate, es:hidrolizado-deievadura, es:fosfato-de-potas-acido-citrico-or-lalmidon-modificado, es:monogliceridos, es:inosinato-disolico, es:sof-bato-de-potasio

    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!

    MEZCLA DE CEREAL DE MAÍZ (CEREAL DE MAÍZ DE GRANO ENTERO (CON GERMEN Proteinas y CASCARILLA), CEREAL DE MAIZI, ACEITE VEGETAL (CONTIENE TBHQ), CONDIMENTO, SÖLIDOS DE LA LECHE, MALTODEXTRINA, SABORIZANTES, SAL YODADA, QUESOS 1.2%, ACEITE VEGETAL, DEXTROSA, HARINA DE MAÍZ, CHILE, GRASA BUTIRICA, ESPECIAS, GLUTAMATO MONOSÓDICO, DIÓXIDO LICIO, ACIDO LÁCTICO, CITRATO DE SODIO, TARTRAZINA, EXTRACTO DE PAPRIKA, ACHIOTE, AMARILLO OCASO FCF, GOMA ARÁBIGA, AZUL BRILLANTE FCF, ROJO ALLURA AC, FOSFATO DE SODIO, HIDROLIZADO DEIEVADURA, ÁCIDO MÁLICO, FOSFATO DE POTAS ÁCIDO CÍTRICO or LALMIDÓN MODIFICADO, LECHE DESCREMADA, MONOGLICÉRIDOS, GUANILATO DISÓDICO, INOSINATO DISÓLICO, MANTEQUILLA, ACIDO FUMÁRICO, LECITINA DE SOYA, SOF BATO DE POTASIO, HIDRÓXIDO DE SODIO, POLIFOSFATO DE CALCIO, FOSFATO TRICALCICO, MANITOL, BENZOATO DE SODIO, BHT), AMARILLO OCASO FCF, HARINA DE TRIGO
    1. MEZCLA DE CEREAL DE MAÍZ -> es:mezcla-de-cereal-de-maiz - percent_min: 33.3333333333333 - percent_max: 100
      1. CEREAL DE MAÍZ DE GRANO ENTERO -> es:cereal-de-maiz-de-grano-entero - percent_min: 1.2 - percent_max: 90.4
        1. CON GERMEN Proteinas y CASCARILLA -> es:con-germen-proteinas-y-cascarilla - percent_min: 1.2 - percent_max: 90.4
      2. CEREAL DE MAIZI -> es:cereal-de-maizi - percent_min: 1.2 - percent_max: 45.8
      3. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.2 - percent_max: 30.9333333333333
        1. CONTIENE TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 30.9333333333333
      4. CONDIMENTO -> en:condiment - vegan: ignore - vegetarian: ignore - percent_min: 1.2 - percent_max: 23.5
      5. SÖLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 1.2 - percent_max: 19.04
      6. MALTODEXTRINA -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 16.0666666666667
      7. SABORIZANTES -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.2 - percent_max: 13.9428571428571
      8. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 12.35
      9. QUESOS -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
      10. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
      11. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      12. HARINA DE MAÍZ -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      13. CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      14. GRASA BUTIRICA -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
      15. ESPECIAS -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      16. GLUTAMATO MONOSÓDICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      17. DIÓXIDO LICIO -> es:dioxido-licio - percent_min: 0 - percent_max: 1.2
      18. ACIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      19. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 1.2
      20. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      21. EXTRACTO DE PAPRIKA -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      22. ACHIOTE -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      23. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      24. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      25. AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      26. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      27. FOSFATO DE SODIO -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      28. HIDROLIZADO DEIEVADURA -> es:hidrolizado-deievadura - percent_min: 0 - percent_max: 1.2
      29. ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      30. FOSFATO DE POTAS ÁCIDO CÍTRICO or LALMIDÓN MODIFICADO -> es:fosfato-de-potas-acido-citrico-or-lalmidon-modificado - percent_min: 0 - percent_max: 1.2
      31. LECHE DESCREMADA -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      32. MONOGLICÉRIDOS -> es:monogliceridos - percent_min: 0 - percent_max: 1.2
      33. GUANILATO DISÓDICO -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2
      34. INOSINATO DISÓLICO -> es:inosinato-disolico - percent_min: 0 - percent_max: 1.2
      35. MANTEQUILLA -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      36. ACIDO FUMÁRICO -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      37. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      38. SOF BATO DE POTASIO -> es:sof-bato-de-potasio - percent_min: 0 - percent_max: 1.2
      39. HIDRÓXIDO DE SODIO -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      40. POLIFOSFATO DE CALCIO -> en:e544 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      41. FOSFATO TRICALCICO -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      42. MANITOL -> en:e421 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      43. BENZOATO DE SODIO -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      44. BHT -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    2. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

Nutrition

  • icon

    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: 4

    • Proteins: 1 / 5 (value: 3, rounded value: 3)
    • Fiber: 4 / 5 (value: 4, rounded value: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 18

    • Energy: 7 / 10 (value: 2367, rounded value: 2367)
    • Sugars: 0 / 10 (value: 3.3, rounded value: 3.3)
    • Saturated fat: 3 / 10 (value: 4, rounded value: 4)
    • Sodium: 8 / 10 (value: 728, rounded value: 728)

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

    Score nutritionnel: 14 (18 - 4)

    Nutri-Score: D

  • icon

    Sugars in low quantity (3.3%)


    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.
  • icon

    Salt in high quantity (1.82%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (30g)
    Compared to: Corn chips
    Energy 2,367 kj
    (569 kcal)
    710 kj
    (171 kcal)
    +13%
    Fat 41 g 12.3 g +65%
    Saturated fat 4 g 1.2 g +21%
    Trans fat 0.41 g 0.123 g
    Salt 1.82 g 0.546 g +62%
    Carbohydrates 43.9 g 13.2 g -30%
    Fiber 4 g 1.2 g -28%
    Sugars 3.3 g 0.99 g +184%
    Proteins 3 g 0.9 g -58%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30g

Environment

Carbon footprint

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by arc2.
Product page also edited by kiliweb, packbot, yuka.sY2b0xO6T85zoF3NwEKvlnNNYf7g-DH6bUz4mFKhw9S3dIPKX_NO7YvDM6s.

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