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Cacao - Kinder Délice - 39 g

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Cacao - Kinder Délice - 39 g

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Codi de barres:
8000500267035(EAN / EAN-13)

Nom comú: Pastelito con Cobertura a Base de Cacao con Relleno a Base de Leche

Quantitat: 39 g

Empaquetament: Plàstic, 07 OTHER

Marques: Kinder Délice, Kinder

Categories: Snacks, Postres, Aperitius dolços, Galetes i pastissos, Pastís, en:Chocolate soft cake

Etiquetes, certificacions, premis: Punt verd, Triman
Punt verd Triman

Països on es va vendre: Bèlgica, Bulgària, França, Alemanya, Hongria, Itàlia, Mèxic, Marroc, Portugal, Romania, Espanya, Suïssa

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Nutrició

  • icon

    Nutri-Score E

    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: 2
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Punts negatius: 27/55

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      Energia

      5/10 points (1901kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      11/15 points (41g)

      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.

    • icon

      Sal

      1/20 points (0.26g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (desconegut)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️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: 2

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

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

      Puntuació nutricional: 27 (27 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (39 g)     		Comparat amb: Pastís
    Energia 1.901 kj
    (455 kcal)     		741 kj
    (177 kcal)     		+12%
    Greix 22,6 g 8,81 g +11%
    Àcid gras saturat 13,1 g 5,11 g +102%
    Hidrats de carboni 56,8 g 22,2 g +17%
    Sucre 41 g 16 g +72%
    Fiber - -
    Proteïna 5,5 g 2,15 g -5%
    Sal comuna 0,26 g 0,101 g -56%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,007 % 2,007 %
Mida de la porció: 39 g

Ingredients

  • icon

    29 ingredients

    Castellà: Grasas vegetales, azúcar, harina de trigo (gluten) 7,5%, humextante (glicerol), jarabe de glucosa y fructosa, cacao magro 5%, huevos pasteurizados 5%, leche descremada en polvo 5%, leche entera reconstituida 4%, dextrosa, sólidos de la leche (suero de leche en polvo), jugo de pera, agua, leche en polvo, aromatizantes, gluten de trigo, emulsionantes (lecitina, mono y diglicéridos), gasificantes (carbonato de amonio, bicarbonato de sodio), manteca de cacao, sal, jugo de limón, pasta de cacao, grasa de la leche anhidra
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Mustard

Processament d'aliments

  • icon

    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E422 - Glicerol
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Sèrum de llet
    • Ingredient: Fructosa

    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

  • 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)

  • 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)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)

  • 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)

  • E500ii - Bicarbonat 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)

  • 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)

  • E503i - Carbonat d'amoni

    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)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Ou, Llet desnatada en pols, Llet sencera, en:Milk solids, Xerigot en pols, Llet en pols

    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:humextante, es:mono-y-digliceridos, es:grasa-de-la-leche-anhidra

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    • 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!

    es: Grasas vegetales, azúcar, harina de trigo 7.5%, humextante (glicerol), jarabe de glucosa y fructosa, cacao magro 5%, huevos 5%, leche descremada en polvo 5%, leche entera 4%, dextrosa, sólidos de la leche (suero de leche en polvo), jugo de pera, agua, leche en polvo, aromatizantes, gluten de trigo, emulsionantes (lecitina, mono- y diglicéridos), gasificantes (carbonato de amonio, bicarbonato de sodio), manteca de cacao, sal, jugo de limón, pasta de cacao, grasa de la leche anhidra
    1. Grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 7.5 - percent_max: 56
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.5 - percent_max: 31.75
    3. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.5 - percent: 7.5 - percent_max: 7.5
    4. humextante -> es:humextante - percent_min: 5 - percent_max: 7.5
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 5 - percent_max: 7.5
    5. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 5 - percent_max: 7.5
    6. cacao magro -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 5 - percent: 5 - percent_max: 5
    7. huevos -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 5 - percent: 5 - percent_max: 5
    8. leche descremada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 5 - percent: 5 - percent_max: 5
    9. leche entera -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 4 - percent: 4 - percent_max: 4
    10. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4
    11. sólidos de la leche -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4
      1. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4
    12. jugo de pera -> en:pear-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    13. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4
    14. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 4
    15. aromatizantes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    16. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    17. emulsionantes -> en:emulsifier - percent_min: 0 - percent_max: 3.73333333333333
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.73333333333333
      2. mono- y diglicéridos -> es:mono-y-digliceridos - percent_min: 0 - percent_max: 1.86666666666667
    18. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 3.5
      1. carbonato de amonio -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      2. bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
    19. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 3.29411764705882
    20. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.26
    21. jugo de limón -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.26
    22. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.26
    23. grasa de la leche anhidra -> es:grasa-de-la-leche-anhidra - percent_min: 0 - percent_max: 0.26

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per october-food-facts.
La pàgina del producte, també editada per additives-app-chakib, asmoth, bobobeauvais, date-limite-app, davidepio, ecoscore-impact-estimator, fafa25, foodless, inf, itsjustruby, kensan, klaraf, lucaa, musarana, nobeeakon, openfoodfacts-contributors, packbot, prepperapp, quechoisir, radguru, roboto-app, roto, scanbot, swipe-studio, thaialagata, yaroslaviv17, yuka.R0prQkl2OGd1L1ludHNZaDN4T0lwOU5ueG9MMFFqaUxjYmMzSVE9PQ, yuka.R3Y5Y1BvTlIvc1FRaFBSZ3hUMk53TUJUNDVtdVFucXBjZmdMSWc9PQ, yuka.RjZBRklhZ2J1TXNVbmZFQnBnSFAyc0pPM3NTeUFVNkxkTkFWSWc9PQ, yuka.RnY4Q0lmd051OXNsb3NFN3hpN0ozdjVQNE1hQVlHZm9LdHBKSVE9PQ, yuka.SExreEhLUmZ0TUFYdmNSaDVFN2U5ZFJOd2JLSGRIaXlLY05JSVE9PQ, yuka.SFBna000MEFtS1ExZzl0aCtTcm95OE10OXNTRmN6T1VHdEFZSVE9PQ, yuka.SG9VeUthWXdvUFlLdi9jOW8wTG8rdXBQOWFLa2ZuK1JPcmM0SVE9PQ, yuka.SHJJbkdxb2dxTnNybnZJMy9CalV3NGx5dzQyTGNUT2RjK1liSVE9PQ, yuka.UjV3d0hKUWpsdm9OdnN3YW95M2JvZHg3MkxtcGZFcXZFZTRJSWc9PQ, yuka.UlAwWU00b0ZuOGt1cHM4bnJoamYvK3d1NllDUldtUG9jL0VOSWc9PQ, yuka.Ulljd0VQc0hsOE1Jc3NSaDFSYk0rL3hyeGE2T1ZFem5kdlVxSVE9PQ, yuka.Um9veUNvWUNpdnNnZ1BFWDFVNzJ5LzlXNHE2SmQyNlpNcm85SUE9PQ, yuka.UzZvdE1wb2ZwdklrdnNJUTNRbnY2dmxINjhTbVduK1VHN0l0SVE9PQ, yuka.VDZVR09yVWJsOGd0ZzlzdjVoSGErZkp6M0tXSmMwU1VMTmNvSVE9PQ, yuka.VDd0YlNLZ0t2YVkxbHNabTRrTE54dGR3eTV5RmJWdTZHZm9YSVE9PQ, yuka.VjRVL1Q3NG9qOFlhaXNBMTN6cVB4TzFhNHNXaVgwS3dLZXdPSVE9PQ, yuka.WDVBN0FxVU9pL1V2eS8wOHdSckkydUpGeGJxeUFrSzdldUVZSVE9PQ, yuka.WEtVOE1Md29xNkFic2ZZRjhEN1BwdTFUNDYrZ2YwTHVJYzBPSVE9PQ, yuka.WFA0UE1yOE0rdUFyaHRnMzJ6Zk4zZGhGbWJDS1VEdTlKT00vSUE9PQ, yuka.WFlBTVFLTXFvTndJeHR0aHpCVG93dTF0bDQyaVYybm1Cc0U4SUE9PQ, yuka.WG8wNkc0RWx2ZFVobmNVQjd4L2JvdlJUNVpYeFdXR3VBT2NNSWc9PQ, yuka.WUpBOU1ab3U5K1VJdFBJZXJ5TDAzZlZMeTRPRVFqMm1kK29vSVE9PQ, yuka.Yi8xZkc2UUdxK2NSdHN3MzRpcU5vdWx3OThhdlJVeW5jOXBBSUE9PQ, yuka.ZC93TE5weGUvYVV6a3NKayt3bU14c3RObmFLRUFHS1RjYkUvSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk9GXsLb8gLqPQzuomeTnvi-csbJUMAp4JP9Yqs.

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