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Choco pie - Lotte - 336g

Choco pie - Lotte - 336g

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Barcode: 8801062006205 (EAN / EAN-13)

Quantity: 336g

Brands: Lotte

Brand owner: LOTTE

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

Countries where sold: Spain, United States

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Ingredients

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    49 ingredients


    Sugar, wheat flour, corn syrup, shortening(partially hydrogenated palm oil, refined beef tallow, refined palm oil, lecithin, tocopherol), vegetable oil(palm kernel oil,palm stearin oil, glycerin esters of fatty acids, tocopherol), cocoa preparation(whole milk powder, cocoa mass), cocoa powder, d - sorbitol, glycerin, alcohol, lactose (milk), dextrose, acidity regulator(ammonium bicarbonate, sodium bicarbonate, calcium phosphate monobasic),gelatin, liquid whole egg, salt, artificial flavors (milk flavor, green tea flavor, vanillin, vanilla flavor), emusifier(lecithin, glycerin esters of fatty acids), cocoa mass,grean tea powder, casein(sodium caseinate, arabic gum, calcium hydroxide), xanthan gum, food yellow no.4, food blue no. 1
    Allergens: Gluten, Milk

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: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Ingredient: Casein
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Hydrogenated oil
    • 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

  • E322 - Lecithins


    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
  • E322i - Lecithin


    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
  • 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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E420i - D-sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E500 - Sodium carbonates


    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
  • E500ii - Sodium hydrogen carbonate


    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
  • E503 - Ammonium carbonates


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E503ii - Ammonium hydrogen carbonate


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E526 - Calcium hydroxide


    Calcium hydroxide: Calcium hydroxide -traditionally called slaked lime- is an inorganic compound with the chemical formula Ca-OH-2. It is a colorless crystal or white powder and is obtained when calcium oxide -called lime or quicklime- is mixed, or slaked with water. It has many names including hydrated lime, caustic lime, builders' lime, slack lime, cal, or pickling lime. Calcium hydroxide is used in many applications, including food preparation. Limewater is the common name for a saturated solution of calcium hydroxide.
    Source: Wikipedia
  • E570 - Fatty acids


    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Partially hydrogenated palm oil, Refined palm oil, Palm kernel oil
  • icon

    Non-vegan


    Non-vegan ingredients: Whole milk powder, Lactose, Milk, E428, Liquid whole egg, Casein, Sodium caseinate

    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: E428

    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!

    Sugar, wheat flour, corn syrup, shortening (partially hydrogenated palm oil, refined beef tallow, refined palm oil, lecithin, tocopherol), vegetable oil (palm kernel oil, palm stearin oil, glycerin esters of fatty acids, tocopherol), cocoa preparation (whole milk powder, cocoa mass), cocoa powder, d-sorbitol, glycerin, alcohol, lactose (milk), dextrose, acidity regulator (ammonium bicarbonate, sodium bicarbonate, calcium phosphate monobasic), gelatin, liquid whole egg, salt, artificial flavors (milk flavor, green tea flavor, vanillin, vanilla flavor), emusifier (lecithin, glycerin esters of fatty acids), cocoa mass, grean tea powder, casein (sodium caseinate, arabic gum, calcium hydroxide), xanthan gum, food yellow no.4, food blue no, 1
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 100
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. shortening -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. partially hydrogenated palm oil -> en:partially-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
      2. refined beef tallow -> en:refined-beef-tallow - percent_min: 0 - percent_max: 12.5
      3. refined palm oil -> en:refined-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      5. tocopherol -> en:vitamin-e - percent_min: 0 - percent_max: 5
    5. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
      1. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 20
      2. palm stearin oil -> en:palm-stearin-oil - percent_min: 0 - percent_max: 10
      3. glycerin esters of fatty acids -> en:glycerin-esters-of-fatty-acids - percent_min: 0 - percent_max: 6.66666666666667
      4. tocopherol -> en:vitamin-e - percent_min: 0 - percent_max: 5
    6. cocoa preparation -> en:cocoa-preparation - percent_min: 0 - percent_max: 16.6666666666667
      1. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. d-sorbitol -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. alcohol -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 7.69230769230769
      1. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. calcium phosphate monobasic -> en:calcium-phosphate-monobasic - percent_min: 0 - percent_max: 2.56410256410256
    14. gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.14285714285714
    15. liquid whole egg -> en:liquid-whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647
      1. milk flavor -> en:milk-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647
      2. green tea flavor -> en:green-tea-flavor - percent_min: 0 - percent_max: 2.94117647058824
      3. vanillin -> en:vanillin - percent_min: 0 - percent_max: 1.96078431372549
      4. vanilla flavor -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.47058823529412
    18. emusifier -> en:emusifier - percent_min: 0 - percent_max: 5.55555555555556
      1. lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      2. glycerin esters of fatty acids -> en:glycerin-esters-of-fatty-acids - percent_min: 0 - percent_max: 2.77777777777778
    19. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. grean tea powder -> en:grean-tea-powder - percent_min: 0 - percent_max: 5
    21. casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      1. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. arabic gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      3. calcium hydroxide -> en:e526 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
    22. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. food yellow no.4 -> en:food-yellow-no-4 - percent_min: 0 - percent_max: 4.34782608695652
    24. food blue no -> en:food-blue-no - percent_min: 0 - percent_max: 4.16666666666667
    25. 1 -> en:no1 - percent_min: 0 - percent_max: 4

Nutrition

  • icon

    Average 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: 1

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

    Negative points: 5

    • Energy: 1 / 10 (value: 544, rounded value: 544)
    • Sugars: 1 / 10 (value: 9, rounded value: 9)
    • Saturated fat: 3 / 10 (value: 4, rounded value: 4)
    • Sodium: 0 / 10 (value: 50, rounded value: 50)

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

    Score nutritionnel: 4 (5 - 1)

    Nutri-Score: C

  • icon

    Sugars in moderate quantity (9%)


    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 low quantity (0.125%)


    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
    As sold
    per serving (1 PACK (28 g))
    Compared to: Cakes
    Energy 544 kj
    (130 kcal)
    152 kj
    (36 kcal)
    -66%
    Fat 5 g 1.4 g -66%
    Saturated fat 4 g 1.12 g -29%
    Cholesterol 0 mg 0 mg -100%
    Salt 0.125 g 0.035 g -86%
    Carbohydrates 19 g 5.32 g -67%
    Fiber 1 g 0.28 g -37%
    Sugars 9 g 2.52 g -72%
    Proteins 1 g 0.28 g -77%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 0 mg 0 mg -100%
    Iron 0 mg 0 mg -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 PACK (28 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by elcoco
Last edit of product page on by foodvisor.
Product page also edited by acuario, elcoco.7df5b071e07ea8d10adb4cb35d3b56eb, kaitocross, kiliweb, org-app-elcoco, org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlh0XaPHhi27CGkzhuXyO6vqAN8zUZI9iwKanbas, yuka.sY2b0xO6T85zoF3NwEKvllR8X8DQvSndECXSlUPb5_rQF77iXupAuLbiKag.

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