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Cheese & bacon pasta bake - Cucina - 480g

Cheese & bacon pasta bake - Cucina - 480g

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Barcode: 4088600084268 (EAN / EAN-13)

Quantity: 480g

Packaging: Glass-jar, Steel-lid

Brands: Cucina, Aldi

Categories: Condiments, Sauces, Pasta sauces

Stores: Aldi

Countries where sold: Ireland, United Kingdom

Matching with your preferences

Health

Ingredients

  • icon

    52 ingredients


    Water, SMOKE FLAVOURED REFORMED BACON - 5% (Pork Leg, Water, Salt, Lactose (Milk), Milk Proteins, Dextrose, Stabilisers (Diphosphates, Triphosphates), Smoke Flavouring, Preservative (Sodium Nitrite), Antioxidant: Sodium Ascorbate), Rapeseed Oil, Modified Maize Starch, Onions, CHEDDAR CHEESE - 1% (Milk), Salt, Pasteurised Egg Yolk Powder, Sugar, Acidity Regulators(Citric acid, Lactic Acid, Calcium Lactate; Dextrose, Yeast Extract (contains Barley), Garlic Purée, Stabilisers(Xanthan Gum, Acacia Gum), Maltodextrin, Mustard Flour, Flavourings, Red Chilli Purée, Potassium Chloride, Onion Powder, Colour(Carotenes), Ground Black Pepper, Ground Nutmeg, Coconut Oil, Cheese Powder (Milk), Ground Turmeric, Smoked Flavouring, Smoked Salt, Sunflower Oil.
    Allergens: Gluten, Milk, Mustard

Food processing

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    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Additive: E327 - Calcium lactate
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

Additives

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E250 - Sodium nitrite


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia
  • E270 - Lactic acid


    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.
    Source: Wikipedia
  • E301 - Sodium ascorbate


    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia
  • E327 - Calcium lactate


    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia
  • E330 - Citric acid


    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.
    Source: Wikipedia
  • E414 - Acacia gum


    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.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E451 - Triphosphates


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Pork leg, Lactose, Milk, Milk proteins, Cheddar, Milk, Egg yolk powder, Cheese powder, Milk

    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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Pork leg

    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.
  • icon

    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!

    Water, SMOKE FLAVOURED REFORMED BACON 5%, Pork Leg, Water, Salt, Lactose (_Milk_), _Milk_ Proteins, Dextrose, Stabilisers (Diphosphates, Triphosphates), Smoke Flavouring, Preservative (Sodium Nitrite), Antioxidant (Sodium Ascorbate), Rapeseed Oil, Modified Maize Starch, Onions, CHEDDAR CHEESE 1%, _Milk_, Salt, Egg Yolk Powder, Sugar, Acidity Regulators, Citric acid, Lactic Acid, Calcium Lactate, Dextrose, Yeast Extract, Garlic Purée, Stabilisers (Xanthan Gum, Acacia Gum), Maltodextrin, _Mustard_, Flavourings, Red Chilli Purée, Potassium Chloride, Onion, Colour (Carotenes), Black Pepper, Nutmeg, Coconut Oil, Cheese Powder (_Milk_), Turmeric, Smoked Flavouring, Smoked Salt, Sunflower Oil
    1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 81
    2. SMOKE FLAVOURED REFORMED BACON -> en:smoke-flavoured-reformed-bacon - percent_min: 5 - percent: 5 - percent_max: 5
    3. Pork Leg -> en:pork-leg - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 5
    4. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    5. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    6. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 5
      1. _Milk_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 5
    7. _Milk_ Proteins -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 5
    8. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    9. Stabilisers -> en:stabiliser - percent_min: 1 - percent_max: 5
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 5
      2. Triphosphates -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    10. Smoke Flavouring -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1 - percent_max: 5
    11. Preservative -> en:preservative - percent_min: 1 - percent_max: 5
      1. Sodium Nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    12. Antioxidant -> en:antioxidant - percent_min: 1 - percent_max: 5
      1. Sodium Ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    13. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1 - percent_max: 5
    14. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    15. Onions -> en:onion - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 5
    16. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 1 - percent: 1 - percent_max: 1
    17. _Milk_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    18. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    19. Egg Yolk Powder -> en:egg-yolk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    20. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    21. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1
    22. Citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    23. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    24. Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    25. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    26. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    27. Garlic Purée -> en:garlic-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    28. Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 1
      1. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    29. Maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    30. _Mustard_ -> en:mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    31. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    32. Red Chilli Purée -> en:red-chili-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    33. Potassium Chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    34. Onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    35. Colour -> en:colour - percent_min: 0 - percent_max: 1
      1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    36. Black Pepper -> en:black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    37. Nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    38. Coconut Oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1
    39. Cheese Powder -> en:cheese-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1
      1. _Milk_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    40. Turmeric -> en:turmeric - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    41. Smoked Flavouring -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    42. Smoked Salt -> en:smoked-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    43. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1

Nutrition

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    Good nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 1.3, rounded value: 1.3)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1, rounded value: 1)

    Negative points: 2

    • Energy: 0 / 10 (value: 315, rounded value: 315)
    • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Saturated fat: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Sodium: 2 / 10 (value: 264, rounded value: 264)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 2 (2 - 0)

    Nutri-Score: B

  • icon

    Sugars in low quantity (0.8%)


    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.
  • icon

    Salt in moderate quantity (0.66%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Pasta sauces
    Energy 315 kj
    (76 kcal)
    -13%
    Fat 5.7 g +19%
    Saturated fat 0.8 g -42%
    Carbohydrates 4.7 g -31%
    Sugars 0.8 g -82%
    Fiber < 0.5 g -46%
    Proteins 1.3 g -43%
    Salt 0.66 g -23%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 %

Environment

Packaging

Transportation

Data sources

Product added on by allergies-app-chakib
Last edit of product page on by moon-rabbit.
Product page also edited by inf, kiliweb, nik-tss, openfoodfacts-contributors, packbot, swipe-studio, yuka.sY2b0xO6T85zoF3NwEKvlnBcTt-HnhTvEkPisx2Wm9fVd7v6avxgzLPnNKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.