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Pastries - J. Skinner

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Barcode: 0045084227004 (EAN / EAN-13) 045084227004 (UPC / UPC-A)

Brands: J. Skinner

Brand owner: James Skinner Baking Company

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries

Countries where sold: United States

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Health

Ingredients

60 ingredients

Bavarian creme filling (water, sugar, corn syrup, modified food starch, partially hydrogenated soybean and or cottonseed oil, salt, titanium dioxide, potassium sorbate, phosphoric acid, natural and artificial flavor, fd&c yellow 5, fd&c yellow 6), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), margarine {palm oil, soybean oil, water, salt, vegetable monoglycerides, soy lecithin, sodium benzoate and citric acid (preservatives), artificial flavor, beta carotene (color), vitamin a palmitate added], water, powdered sugar (sugar, cornstarch), whole eggs, high fructose corn syrup. contains less than 2% of each of the following: hydrated monoglyceride [water and monoglycerides with propionic acid and phosphoric acid (added as preservatives)], corn syrup, yeast, sugar, cocoa processed with alkali, tapioca dextrin, salt, palm oil with soya lecithin, microcrystalline cellulose, sodium stearoyl lactylate, agar, non-fat milk and whey solids, food starch-modified, ascorbic acid, potassium sorbate (preservative).

Allergens: Eggs, Gluten, Soybeans

Food processing

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

Additive: E102 - Tartrazine

Additive: E110 - Sunset yellow FCF

Additive: E1400 - Dextrin

Additive: E160a - Carotene

Additive: E171 - Titanium dioxide

Additive: E322 - Lecithins

Additive: E406 - Agar

Additive: E460 - Cellulose

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Whey
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

Additives

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

E110 - Sunset yellow FCF

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

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

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

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E300 - Ascorbic acid

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Source: Wikipedia

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460i - Microcrystalline cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Whole egg, Skimmed milk, Whey
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Bavarian-creme-filling, Partially-hydrogenated-soybean-and-or-cottonseed-oil, Reduced iron, Thiamin mononitrate, Folic acid, Margarine, Vegetable-monoglycerides, Contains-less-than-2-of-each-of-the-following, Hydrated-monoglyceride, Water-and-monoglycerides-with-propionic-acid-and-phosphoric-acid, Palm-oil-with-soya-lecithin
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Bavarian creme filling (water, sugar, corn syrup, modified food starch, partially hydrogenated soybean and or cottonseed oil, salt, titanium dioxide, potassium sorbate, phosphoric acid, natural and artificial flavor, fd&c yellow 5, fd&c yellow 6), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), margarine, palm oil, soybean oil, water, salt, vegetable monoglycerides, soy lecithin, sodium benzoate, citric acid (preservatives), artificial flavor, beta carotene (color), vitamin a palmitate added, water, powdered sugar (sugar, cornstarch), whole eggs, high fructose corn syrup, contains less than 2% of each of the following (hydrated monoglyceride (water and monoglycerides with propionic acid and phosphoric acid (added as preservatives))), corn syrup, yeast, sugar, cocoa processed with alkali, tapioca dextrin, salt, palm oil with soya lecithin, microcrystalline cellulose, sodium stearoyl lactylate, agar, non-fat milk, whey, food starch-modified, ascorbic acid, potassium sorbate (preservative)
Bavarian creme filling -> en:bavarian-creme-filling

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

partially hydrogenated soybean and or cottonseed oil -> en:partially-hydrogenated-soybean-and-or-cottonseed-oil

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes

natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe

fd&c yellow 5 -> en:e102 - vegan: yes - vegetarian: yes

fd&c yellow 6 -> en:e110 - vegan: yes - vegetarian: yes

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

niacin -> en:e375 - vegan: maybe - vegetarian: maybe

reduced iron -> en:reduced-iron

thiamine mononitrate -> en:thiamin-mononitrate

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes

folic acid -> en:folic-acid

margarine -> en:margarine

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

vegetable monoglycerides -> en:vegetable-monoglycerides

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes

citric acid -> en:e330 - vegan: yes - vegetarian: yes

preservatives -> en:preservative

artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

color -> en:colour

vitamin a palmitate added -> en:retinyl-palmitate - vegan: yes - vegetarian: yes

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

powdered sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510

whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077

contains less than 2% of each of the following -> en:contains-less-than-2-of-each-of-the-following

hydrated monoglyceride -> en:hydrated-monoglyceride

water and monoglycerides with propionic acid and phosphoric acid -> en:water-and-monoglycerides-with-propionic-acid-and-phosphoric-acid

added as preservatives -> en:preservative

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089

yeast -> en:yeast - vegan: yes - vegetarian: yes

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

cocoa processed with alkali -> en:cocoa-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

palm oil with soya lecithin -> en:palm-oil-with-soya-lecithin

microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes

sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084

non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

whey -> en:whey - vegan: no - vegetarian: maybe

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes

preservative -> en:preservative

Nutrition

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: 0

Proteins: 2 / 5 (value: 3.91, rounded value: 3.91)

Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)

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

Negative points: 15

Energy: 3 / 10 (value: 1243, rounded value: 1243)

Sugars: 4 / 10 (value: 21.09, rounded value: 21.1)

Saturated fat: 5 / 10 (value: 5.47, rounded value: 5.5)

Sodium: 3 / 10 (value: 328, rounded value: 328)

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

Nutritional score: (15 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (11.7%)
  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
- Saturated fat in high quantity (5.47%)
  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
- Sugars in high quantity (21.1%)
  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
- Salt in moderate quantity (0.82%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (128 g (128 g))	Compared to: Pastries
Energy	1,243 kj (297 kcal)	1,590 kj (380 kcal)	-21%
Fat	11.72 g	15 g	-25%
Saturated fat	5.47 g	7 g	-1%
Trans fat	0 g	0 g
Cholesterol	16 mg	20.5 mg	-28%
Salt	0.82 g	1.05 g	+9%
Carbohydrates	46.09 g	59 g	-15%
Fiber	0.8 g	1.02 g	-54%
Sugars	21.09 g	27 g	-19%
Proteins	3.91 g	5 g	-20%
Vitamin A	117.3 µg	150 µg	+22%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	16 mg	20.5 mg	-55%
Iron	1.41 mg	1.8 mg	-28%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 128 g (128 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
Missing origins of ingredients information

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on March 9, 2017, 12:49:59 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 6:06:14 PM CEST by org-database-usda.
Product page also edited by roboto-app.

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Pastries - J. Skinner