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ป๊อกกี้ อัลมอนด์ - กูลิโกะ - 39 g

ป๊อกกี้ อัลมอนด์ - กูลิโกะ - 39 g

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บาร์โค้ด: 8851019010045 (EAN / EAN-13)

ปริมาณ: 39 g

บรรจุภัณฑ์: en:Box

ยี่ห้อสินค้า: กูลิโกะ, Glico, Pocky, ป๊อกกี้

หมวดหมู่: ขนม-ของว่าง, en:Sweet snacks, ขนมปังกรอบและเค๊ก, บิสกิต

ฉลากต่างๆ การรับรอง และรางวัล: en:Sustainable, en:Sustainable Palm Oil, en:Roundtable on Sustainable Palm Oil

ประเทศที่ขาย: ประเทศไทย (Thai)

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Health

ส่วนผสม

23 ingredients

แป้งสาลี 36% น้ำตาล 20% ไขมันพืช 15% แลคโตส 9% นมผงธรรมดา 9% เกล็ดอัลมอนด์ 6% เนยขาว 2% สารให้ความข้นเหนียว (INS 1404), อิมัลซิไฟเออร์ (INS 322(1), สารช่วยให้ฟู (INS 500(i), สารควบคุมความเป็นกรด (INS 524), สีสังเคราะห์ (INS 110), สารป้องกันการเกิดออกซิเดชัน (INS 307b), สารปรับปรุงคุณภาพแป้ง (INS 1101 (1) แต่งกลิ่นเลียนธรรมชาติ และแต่งกลิ่นสังเคราะห์ ข้อมูลสำหรับผู้แพ้อาหาร : มีแป้งสาลี นม ถั่วเหลือง ข้าวบาร์เลย์ ข้าวไรย์ ข้าวโอ๊ต อัลมอนด์ 49 ควรเก็บในสถานที่แห้งและเย็น และหลีกเลี่ยงแสงแดด

สารก่อภูมิแพ้: นม

Food processing

Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

สารปรุงแต่งอาหาร: E110

สารปรุงแต่งอาหาร: E1404

สารปรุงแต่งอาหาร: E322

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: แล็กโทส
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

สารปรุงแต่งอาหาร

E110

Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
Source: Wikipedia (ภาษาอังกฤษ)

E1404

E307b

Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
Source: Wikipedia (ภาษาอังกฤษ)

E322

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.
Source: Wikipedia (ภาษาอังกฤษ)

E322i - เลซิทิน

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.
Source: Wikipedia (ภาษาอังกฤษ)

E500

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.
Source: Wikipedia (ภาษาอังกฤษ)

E500ii - โซเดียมไบคาร์บอเนต

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.
Source: Wikipedia (ภาษาอังกฤษ)

Ingredients analysis

en:Palm oil

Ingredients that contain palm oil: น้ำมันปาล์ม

ไม่ใช่มังสวิรัติ
Non-vegan ingredients: แล็กโทส
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

en:Vegetarian status unknown
Unrecognized ingredients: de:y-seco, de:la-luz-solar-directa-weizenmehl, de:milchp-ulver, de:mande-in, de:palmöl-natürliches-aroma, de:künstliches-aroma-nutrition-facts-per, de:voedingswaarde-per-verdickungsmittel, de:e322i-soja, de:valeur-nutritive-pour-antioxidans, de:e1101i
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
de: y seco, la luz solar directa Weizenmehl, Zucker, Pflanzenöl (Palmöl), Laktose, Milchp ulver, Mande In, Backfett, Palmöl) Natürliches Aroma, Künstliches Aroma Nutrition Facts per, Voedingswaarde per ! Verdickungsmittel (e1404), Emulgator (e322i soja), Backtriebmittel (e500ii), Farbstoff (e110), Valeur Nutritive pour Antioxidans (e307b), Mehlbehandlungsmittel (e1101i)
y seco -> de:y-seco - percent_min: 6.25 - percent_max: 100

la luz solar directa Weizenmehl -> de:la-luz-solar-directa-weizenmehl - percent_min: 0 - percent_max: 50

Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 32.6

Pflanzenöl -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25

Palmöl -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25

Laktose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20

Milchp ulver -> de:milchp-ulver - percent_min: 0 - percent_max: 16.6666666666667

Mande In -> de:mande-in - percent_min: 0 - percent_max: 14.2857142857143

Backfett -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

Palmöl) Natürliches Aroma -> de:palmöl-natürliches-aroma - percent_min: 0 - percent_max: 11.1111111111111

Künstliches Aroma Nutrition Facts per -> de:künstliches-aroma-nutrition-facts-per - percent_min: 0 - percent_max: 10

Voedingswaarde per ! Verdickungsmittel -> de:voedingswaarde-per-verdickungsmittel - percent_min: 0 - percent_max: 9.09090909090909

e1404 -> en:e1404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333

e322i soja -> de:e322i-soja - percent_min: 0 - percent_max: 8.33333333333333

Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 7.69230769230769

e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

Farbstoff -> en:colour - percent_min: 0 - percent_max: 7.14285714285714

e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

Valeur Nutritive pour Antioxidans -> de:valeur-nutritive-pour-antioxidans - percent_min: 0 - percent_max: 6.66666666666667

e307b -> en:e307b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

Mehlbehandlungsmittel -> en:flour-treatment-agent - percent_min: 0 - percent_max: 6.25

e1101i -> de:e1101i - percent_min: 0 - percent_max: 6.25

อาหารการกิน

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

โปรตีน: 4 / 5 (value: 6.98, rounded value: 6.98)

Fiber: 5 / 5 (value: 6.98, rounded value: 6.98)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 23

พลังงาน: 5 / 10 (value: 1950, rounded value: 1950)

น้ำตาล: 7 / 10 (value: 32.6, rounded value: 32.6)

ไขมันอิ่มตัว: 10 / 10 (value: 16.3, rounded value: 16.3)

โซเดียม: 1 / 10 (value: 151, rounded value: 151)

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

Nutritional score: (23 - 5)

Nutri-Score:
→ เรียนรู้เพิ่มเติมเกี่ยวกับคะแนน Nutri-Score

Nutrient levels
- ไขมัน in ปริมาณสูง (23.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- กรดไขมันอิ่มตัว in ปริมาณสูง (16.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- น้ำตาล in ปริมาณสูง (32.6%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- เกลือ in ปริมาณปานกลาง (0.378%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

ข้อมูลโภชนาการ

ข้อมูลโภชนาการ	As sold สำหรับ 100 กรัม / 100 มล.	As sold ต่อการให้บริการ (43g)	Compared to: บิสกิต
พลังงาน	1,950 kj (465 kcal)	837 kj (200 kcal)	-5%
ไขมัน	23.3 g	10 g	+4%
กรดไขมันอิ่มตัว	16.3 g	7 g	+66%
Carbohydrates	58.1 g	25 g	-11%
น้ำตาล	32.6 g	14 g	+14%
Fiber	6.98 g	3 g	+315%
โปรตีน	6.98 g	3 g	+10%
เกลือ	0.378 g	0.162 g	-40%
วิตามินเอ	69.8 µg	30 µg (2 % DV)	+15%
Vitamin B1 (Thiamin)	0.056 mg	0.024 mg (2 % DV)	-64%
Vitamin B2 (Riboflavin)	0.079 mg	0.034 mg (2 % DV)	-17%
แคลเซียม	93 mg	40 mg (4 % DV)	+26%
เหล็ก	1.67 mg	0.72 mg (4 % DV)	+20%
ผลไม้ ‚ ผัก ‚ ถั่วและเรพซีด ‚ วอลนัทและน้ำมันมะกอก (ประมาณจากการวิเคราะห์รายการส่วนผสม)	0 %	0 %

หน่วยบริโภค: 43g

สิ่งแวดล้อม

Eco-Score C - Moderate environmental impact

⚠ ️The full impact of transportation to your country is currently unknown.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 69/100)

ประเภท: Biscuit (cookie)

PEF environmental score: 0.35 (the lower the score, the lower the impact)
including impact on climate change: 2.88 kg CO2 eq/kg of product

Stage	Impact
Agriculture	80.5 %
Processing	11.8 %
บรรจุภัณฑ์	3.1 %
Transportation	3.2 %
Distribution	1.4 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus:

Environmental policy: -5
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	100 %	High
ประเทศเยอรมนี	0 %	ปานกลาง

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 49/100)
สินค้า: ป๊อกกี้ อัลมอนด์ - กูลิโกะ - 39 g

Life cycle analysis score: 69
Sum of bonuses and maluses: -15

Final score: 49/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.5 km in a petrol car

288 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	82.9 %
Processing	7.9 %
บรรจุภัณฑ์	3.8 %
Transportation	4.7 %
Distribution	0.7 %
Consumption	0.0 %

บรรจุภัณฑ์

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

แหล่งที่มาของส่วนผสม

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	100 %	High
ประเทศเยอรมนี	0 %	ปานกลาง

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แหล่งที่มาข้อมูล

สินค้าเข้ามาเมื่อ 9 พฤศจิกายน ค.ศ. 2019 2 นาฬิกา 08 นาที 43 วินาที CET โดย bank-pc
Last edit of product page on 29 ตุลาคม ค.ศ. 2023 1 นาฬิกา 35 นาที 21 วินาที CEST โดย bank-pc.
หน้าผลิตภัณฑ์แก้ไขโดย annelotte, kiliweb, openfoodfacts-contributors, packbot, shisma, yuka.sY2b0xO6T85zoF3NwEKvlmhMb-fggjj_LDDQpk6n782hJabpS_9j4Nj7aKo, yuka.sY2b0xO6T85zoF3NwEKvlmt5bfHCkm3PDhHmyXyR5vSOKcLlfftq5onlNqs.

หากข้อมูลที่ไม่สมบูรณ์หรือไม่ถูกต้องคุณสามารถดำเนินการหรือแก้ไขได้โดยการแก้ไขหน้านี้

แก้ไขหน้า

ป๊อกกี้ อัลมอนด์ - กูลิโกะ - 39 g