Chicken Caesar Wrap

Oceny

Nutri-Score

Ocena zywieniowa (A–E). A = lepiej, E = gorzej. Na podstawie skladnikow odzywczych na 100 g / 100 ml.

D

Punkty: 14Wersja: 2023

Eco-Score

Ocena wplywu na srodowisko (A–E). A = mniejszy slad, E = wiekszy. Szacowana na podstawie danych cyklu zycia (CO₂, ziemia, woda itp.).

—

NOVA

Poziom przetworzenia (1–4). 1 = minimalnie przetworzone, 4 = ultraprzetworzone. Na podstawie skladu i rodzaju przetwarzania.

4

Poziomy skladnikow

Tluszcze

Sredni

Tluszcze nasycone

Sredni

Cukry

Niski

Sol

Wysoki

Dieta i sklad

Weganskie

Nie

Wegetarianskie

Nie

Olej palmowy

Mozliwe

Alergeny

Chicken, Eggs, Fish, Gluten, Milk, Mustard, Soybeans

Skladniki

Tortilla (bleached wheat flour, water, shortening (interesterified soybean oil, with distilled monoglycerides added), rice flour, the following less than 2%: wheat protein, sea salt, mono and diglycerides, baking powder (corn starch, sodium aluminum phosphate, sodium bicarbonate), preservative blend (calcium propionate, potassium sorbate, and citric acid), sugar, cellulose gum, yeast, maltodextrin, natural butter flavor, annatto and turmeric (for color), dough con ditioner (sodium metabisulfite)), chicken (chicken breast meat, water, isolated soy protein, salt), caesar dressing (soybean oil, water, maltodextrin, high fructose corn syrup, egg yolk, distilled vinegar, gluconic acid, salt, cider vinegar, romano cheese (milk, culture, salt, enzymes), parmesan cheese (part-skim milk, culture, salt, enzymes), spice, anchovy powder (maltodextrin, anchovy extract, salt), xanthan gum, parmesan cheese flavor (granular and parmesan cheese (milk, culture, enzymes), water, salt, lactic acid, citric acid], dijon mustard [water, mustard seed, distilled vinegar, salt, white wine, citric acid, turmeric (color), tartaric acid, spices], dried onion, dried garlic, phosphoric acid, sodium benzoate and potassium sorbate (preservatives), caramel color, calcium sodium edta (added to protect quality), turmeric extract (color)), parmesan cheese (pasteurized milk, cheese culture, salt, enzymes).