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Bacon - LU - 100g
Bacon - LU - 100g
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Codi de barres: 5410041143508 (EAN / EAN-13)
Nom comú: Crackers goût bacon
Quantitat: 100g
Empaquetament: Plàstic
Marques: LU
Categories: Snacks, Aperitius salats, Aperitius, Galetes salades
Etiquetes, certificacions, premis:
Punt verd, Triman
Llocs de fabricació o processament: Bélgica
Botigues: Minipreço, Intermarché, Consum
Països on es va vendre: Àustria, Dinamarca, Finlàndia, França, Alemanya, Itàlia, Noruega, Portugal, Espanya, Suècia, Suïssa
Matching with your preferences
Salut
Ingredients
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24 ingredients
Francès: Farine de blé, huile de tournesol 17 %, extrait de malt d'orge, sirop de glucose, poudre à lever (carbonates d'ammonium, carbonates de sodium), sel, oeufs, arômes (contient lait, arôme bacon, arôme de fumée), exhausteurs de goût (glutamate monosodique, guanylate disodique, inosinate disodique), agent de traitement de la farine (sulfite de sodium), jus concentré de carotte noire, colorants (E120, E160c), émulsifiant (lécithine de tournesol).Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Sulphur dioxide and sulphitesRastres: en:Soybeans
Processament d'aliments
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Aliments ultra processats
Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:
- Additiu: E120 - Carmí
- Additiu: E160c - Capsantina
- Additiu: E322 - Lecitines
- Additiu: E621 - Glutamat de monosodi
- Additiu: E627 - Guanilat de disodi
- Additiu: E631 - Inosinat de disodi
- Ingredient: Color
- Ingredient: Emulsionant
- Ingredient: Potenciador del gust
- Ingredient: Aromes
- Ingredient: Glucosa
- Ingredient: Xarop de glucosa
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:
- Aliments no processats o mínimament processats
- Ingredients culinaris processats
- Aliments processats
- Aliments ultra processats
La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.
Additius
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E120 - Carmí
Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.Origen: Wikipedia (Anglès)
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E221 - Sulfit de sodi
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.Origen: Wikipedia (Anglès)
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E322 - Lecitines
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.Origen: Wikipedia (Anglès)
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E322i - Lecitina
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.Origen: Wikipedia (Anglès)
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E500 - Carbonats de sodi
Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.Origen: Wikipedia (Anglès)
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E503 - Carbonatos de amonio
Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.Origen: Wikipedia (Anglès)
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E621 - Glutamat de monosodi
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.Origen: Wikipedia (Anglès)
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E627 - Guanilat de disodi
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.Origen: Wikipedia (Anglès)
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E631 - Inosinat de disodi
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.Origen: Wikipedia (Anglès)
Anàlisi dels ingredients
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No conté oli de palma
No s'han detectat ingredients que continguin oli de palma
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No és vegà
Ingredients no vegans: Ou, E120
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No és vegetarià
Ingredients no vegetarians: E120
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Detalls de l'anàlisi dels ingredients
fr: Farine de blé, huile de tournesol 17%, extrait de malt d'orge, sirop de glucose, poudre à lever (carbonates d'ammonium, carbonates de sodium), sel, oeufs, arômes (arôme bacon, arôme de fumée), exhausteurs de goût (glutamate monosodique, guanylate disodique, inosinate disodique), agent de traitement de la farine (sulfite de sodium), jus concentré de carotte noire, colorants (e120, e160c), émulsifiant (lécithine de tournesol)- Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 17 - percent_max: 83
- huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 17 - percent: 17 - percent_max: 17
- extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17
- poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 17
- carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17
- carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.5
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2
- oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.2
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
- arôme bacon -> en:bacon-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
- arôme de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
- exhausteurs de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 2.2
- glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- guanylate disodique -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
- inosinate disodique -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.733333333333333
- agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.2
- sulfite de sodium -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- jus concentré de carotte noire -> en:concentrated-black-carrot-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 2.2
- colorants -> en:colour - percent_min: 0 - percent_max: 2.2
- e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.2
- e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.2
- lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
Nutrició
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Mala qualitat nutricional
⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 1Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.
Punts positius: 2
- Proteïnes: 5 / 5 (valor: 8.5, valor arrodonit: 8.5)
- Fibra: 2 / 5 (valor: 2.4, valor arrodonit: 2.4)
- Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 1.1, valor arrodonit: 1.1)
Punts negatius: 24
- Energia: 6 / 10 (valor: 2011, valor arrodonit: 2011)
- Sucres: 1 / 10 (valor: 7, valor arrodonit: 7)
- Greixos saturats: 8 / 10 (valor: 8.9, valor arrodonit: 8.9)
- Sodi: 9 / 10 (valor: 880, valor arrodonit: 880)
Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.
Puntuació nutricional: (24 - 2)
Nutri-Score:
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Nivells de nutrients
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Greix en Quantitat moderada (19%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Àcid gras saturat en alta quantitat (8.9%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Sucre en Quantitat moderada (7%)
Què us cal saber- Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.
Recomanació: Limitau el consum de sucre i de begudes ensucrades- Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
- Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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Sal comuna en alta quantitat (2.2%)
Què us cal saber- Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
- Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
- La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
Recomanació: Limitau la ingesta de sal i d'aliments rics en sal- Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
- Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
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Informació nutricional
Informació nutricional Com es ven
per 100 g/100 mlCom es ven
per porció (30 g)Comparat amb: Galetes salades Energia 2.011 kj
(479 kcal)603 kj
(144 kcal)+6% Greix 19 g 5,7 g +14% Àcid gras saturat 8,9 g 2,67 g +169% Hidrats de carboni 66 g 19,8 g +3% Sucre 7 g 2,1 g +91% Fiber 2,4 g 0,72 g -43% Proteïna 8,5 g 2,55 g -8% Sal comuna 2,2 g 0,66 g +26% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,1 % 1,1 %
Entorn
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Eco-puntuació B - Impacte ambiental baix
El Eco-Score és una puntuació experimental que resumeix els impactes ambientals dels productes alimentaris.→ L'Eco-Score es va desenvolupar inicialment a França i s'està ampliant per a altres països europeus. La fórmula Eco-Score està subjecta a canvis, ja que es millora periòdicament per fer-la més precisa i més adequada per a cada país.Anàlisi del cicle de vida
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Impacte mitjà dels productes de la mateixa categoria: A (Score: 87/100)
Categoria: Salty snacks, crackers, plain
Categoria: Salty snacks, crackers, plain
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.22 (com més baixa sigui la puntuació, menor serà l'impacte)
- incloent l'impacte sobre el canvi climàtic: 1.59 kg CO₂ eq/kg del producte
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Bonificacions i punts negatius
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Falta informació sobre l'origen dels ingredients
Punts negatius: -5
⚠ ️ L'origen dels ingredients d'aquest producte no està indicat.
Si estan indicats a l'embalatge, podeu modificar la fitxa del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.
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Embalatge d'impacte mitjà
Punts negatius: -10
Forma Material Reciclatge Impacte 1 Bag Plàstic Recycle Alt
Eco-Score per a aquest producte
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Impacte per a aquest producte: B (Score: 72/100)
Producte: Bacon - LU - 100g
Puntuació de l'anàlisi del cicle de vida: 87
Suma de bonificacions i punts negatius: -15
Puntuació final: 72/100
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Petjada de carboni
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Equivalent a conduir 0.8 km en un cotxe de gasolina
159 g de CO² per cada 100 g de producte
La xifra d'emissions de carboni prové de la base de dades Agribalyse d'ADEME, per a la categoria: Salty snacks, crackers, plain (Font: Base de dades ADEME Agribalyse)
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Empaquetament
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Embalatge d'impacte mitjà
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Peces d'embalatge
1 x Bag (Plàstic)
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Materials d'embalatge
Material % Pes de l'embalatge Pes de l'embalatge per 100 g de producte Plàstic
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Transport
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Orígens dels ingredients
Falta informació sobre l'origen dels ingredients
⚠ ️ L'origen dels ingredients d'aquest producte no està indicat.
Si estan indicats a l'embalatge, podeu modificar la fitxa del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Fonts de dades
Producte afegit per clb
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