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Cheetos Torciditos

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Codi de barres: 7501011143586 (EAN / EAN-13)

Marques: Cheetos

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Snacks, Cereals i patates, Aperitius salats, Aperitius, Patates fregides i similars, Patates xips, Xips de patata

Països on es va vendre: Mèxic, Espanya

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Salut

Ingredients

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    41 ingredients

    : CEREAL DE MAÍZ, ACEITE VEGETAL (CONTIENE TBHQ), CONDIMENTO [MALTODEXTRINA, SÓLIDOS DE LA LECHE, CHILES, SAL YODADA, GRASA VEGETAL, QUESO, ACEITE VEGETAL, HARINA DE SOYA, SABORIZANTE, ÁCIDO CÍTRICO, GLUTAMATO MON , DIÓXIDO DE SILICIO, ALMIDÓN MODIFICADO, ACHIOTE, TARTRAZINA, AMARILLO OCASO FCF, ROJO ALLURA AC, FOSFATO DE SODIO, FOSFATO TRICÁLCICO, FOSFATO DE POTASIO, CASEINATO DE SODIO, PROTEÍNA DE SOYA, HIDROLIZADO DE LEVADURA, LECHE ENTERA FERMENTADA, HARINA DE MAÍZ, GOMA ARÁBIGA, GUANILATO DE SODIO, INOSINATO DE SODIO, ÁCIDO LÁCTICO, ÁCIDO FUMÁRICO, ÁCIDO MÁLICO, MONOGLICÉRIDOS, MANITOL (CONDIMENTO), BENZOATO DE SODIO, BHT), AMARILLO OCASO FCF
    Al·lèrgens: en:Milk

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: E102 - Tartrazina
    • Additiu: E129 - Vermell Allure 2C
    • Additiu: E14XX - Midó modificat
    • Additiu: E160b - Arxiota
    • Additiu: E414 - Goma aràbiga
    • Additiu: E421 - Mannitol
    • Additiu: E621 - Glutamat de monosodi
    • Additiu: E627 - Guanilat de disodi
    • Additiu: E631 - Inosinat de disodi
    • Ingredient: Aromes
    • Ingredient: Maltodextrina

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E102 - Tartrazina

    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.
    Origen: Wikipedia (Anglès)

  • E129 - Vermell Allure 2C

    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.
    Origen: Wikipedia (Anglès)

  • E211 - Benzoat de sodi

    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.
    Origen: Wikipedia (Anglès)

  • E270 - Àcid làctic

    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.
    Origen: Wikipedia (Anglès)

  • E296 - Àcid màlic

    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.
    Origen: Wikipedia (Anglès)

  • E297 - Àcid fumàric

    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-.
    Origen: Wikipedia (Anglès)

  • E321 - Butilhidroxitoluè

    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.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E340 - Fosfat de potassi

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Origen: Wikipedia (Anglès)

  • E414 - Goma aràbiga

    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.
    Origen: Wikipedia (Anglès)

  • 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.
    Origen: Wikipedia (Anglès)

  • 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)

  • 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)

  • 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 és vegà

    Ingredients no vegans: en:Milk solids, Formatge, en:Sodium caseinate

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:glutamato-mon, es:hidrolizado-de-levadura, es:leche-entera-fermentada, es:monogliceridos

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : CEREAL DE MAÍZ, ACEITE VEGETAL (CONTIENE TBHQ), CONDIMENTO, MALTODEXTRINA, SÓLIDOS DE LA LECHE, CHILES, SAL YODADA, GRASA VEGETAL, QUESO, ACEITE VEGETAL, HARINA DE SOYA, SABORIZANTE, ÁCIDO CÍTRICO, GLUTAMATO MON, DIÓXIDO DE SILICIO, ALMIDÓN MODIFICADO, ACHIOTE, TARTRAZINA, AMARILLO OCASO FCF, ROJO ALLURA AC, FOSFATO DE SODIO, FOSFATO TRICÁLCICO, FOSFATO DE POTASIO, CASEINATO DE SODIO, PROTEÍNA DE SOYA, HIDROLIZADO DE LEVADURA, LECHE ENTERA FERMENTADA, HARINA DE MAÍZ, GOMA ARÁBIGA, GUANILATO DE SODIO, INOSINATO DE SODIO, ÁCIDO LÁCTICO, ÁCIDO FUMÁRICO, ÁCIDO MÁLICO, MONOGLICÉRIDOS, MANITOL (CONDIMENTO), BENZOATO DE SODIO, BHT, AMARILLO OCASO FCF
    1. CEREAL DE MAÍZ -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 2.56410256410256 - percent_max: 100
    2. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. CONTIENE TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. CONDIMENTO -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. SÓLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
    6. CHILES -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 16.6666666666667
    7. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4025
    8. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.4025
    9. QUESO -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.4025
    10. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.4025
    11. HARINA DE SOYA -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.4025
    12. SABORIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4025
    13. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    14. GLUTAMATO MON -> es:glutamato-mon - percent_min: 0 - percent_max: 1.4025
    15. DIÓXIDO DE SILICIO -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    16. ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.4025
    17. ACHIOTE -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    18. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    19. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    20. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    21. FOSFATO DE SODIO -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    22. FOSFATO TRICÁLCICO -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    23. FOSFATO DE POTASIO -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    24. CASEINATO DE SODIO -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    25. PROTEÍNA DE SOYA -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 1.4025
    26. HIDROLIZADO DE LEVADURA -> es:hidrolizado-de-levadura - percent_min: 0 - percent_max: 1.4025
    27. LECHE ENTERA FERMENTADA -> es:leche-entera-fermentada - percent_min: 0 - percent_max: 1.4025
    28. HARINA DE MAÍZ -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 1.4025
    29. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    30. GUANILATO DE SODIO -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4025
    31. INOSINATO DE SODIO -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4025
    32. ÁCIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    33. ÁCIDO FUMÁRICO -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    34. ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    35. MONOGLICÉRIDOS -> es:monogliceridos - percent_min: 0 - percent_max: 1.4025
    36. MANITOL -> en:e421 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
      1. CONDIMENTO -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4025
    37. BENZOATO DE SODIO -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    38. BHT -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025
    39. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4025

Nutrició

  • icon

    Poca qualitat nutricional

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 1

    • Proteïnes: 3 / 5 (valor: 6.3, valor arrodonit: 6.3)
    • Fibra: 1 / 5 (valor: 1, valor arrodonit: 1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 18

    • Energia: 7 / 10 (valor: 2410, valor arrodonit: 2410)
    • Sucres: 0 / 10 (valor: 2.5, valor arrodonit: 2.5)
    • Greixos saturats: 5 / 10 (valor: 5.6, valor arrodonit: 5.6)
    • Sodi: 6 / 10 (valor: 561, valor arrodonit: 561)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (18 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (30g)     		Comparat amb: Xips de patata
    Energia 2.410 kj
    (576 kcal)     		723 kj
    (173 kcal)     		+9%
    Greix 37,6 g 11,3 g +16%
    Àcid gras saturat 5,6 g 1,68 g +42%
    Hidrats de carboni 53 g 15,9 g +3%
    Sucre 2,5 g 0,75 g +121%
    Fiber 1 g 0,3 g -77%
    Proteïna 6,3 g 1,89 g +1%
    Sal comuna 1,402 g 0,421 g +20%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,522 % 1,522 %
Mida de la porció: 30g

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