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Biscuit KAULAI, 210 g

Biscuit KAULAI, 210 g

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Biscuit KAULAI, 210 g

Barcode: 4771648197204
Country of origin: Europos Sąjunga
Description

Biscuit KAULAI - delicious and crunchy, made from high-quality ingredients, perfect for any occasion. Enjoy 210 g of delight in every bite!

Ingredients

WHEAT flour, EGGS, partially hydrogenated vegetable fats (palm) (E442), sugar.

Additives

Sugar

Ammonium Phosphatides (E442)

Allergens

Eggs

Wheat

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Additives & Effects

All the information about nutrition and comparison with similar products

Sugar: Excessive consumption may lead to weight gain, tooth decay, and increased risk of metabolic conditions like diabetes.

Ammonium Phosphatides: Generally recognized as safe as a food additive, but may cause gastrointestinal discomfort in some individuals.

Additives Overview

Powered by AI

The product appears to be safe for consumption, but the presence of partially hydrogenated vegetable fats (E442) may raise concerns regarding trans fat content and associated health risks. Long-term consumption may lead to potential side effects such as increased cholesterol levels and heart disease.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
1970 kJ
Calories
470.83 kcal
Fats
22g
Saturated Fats
10g
Carbohydrates
56g
Sugars
-38%
15.1g
Proteins
+61%
11.2g
Salt
-84%
0.07g

How long would it take to burn off calories of this product?

470.83 kcal
Calories
1h 49min
Walking
48min
Running
1h 4min
Cycling

Product Analysis

Powered by AI

The product appears to be safe for consumption, but the presence of partially hydrogenated vegetable fats (E442) may raise concerns regarding trans fat content and associated health risks. Long-term consumption may lead to potential side effects such as increased cholesterol levels and heart disease.

Other details

Added
January 20, 2025 at 17:16:44 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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