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Salade de poulet - mario's - 95 g

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Salade de poulet - mario's - 95 g

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Streckkod: 0623190811135 (EAN / EAN-13) 623190811135 (UPC / UPC-A)

Kvantitet: 95 g

Varumärken: mario's

Kategorier: en:Meats and their products, Färdigmat, Rätter med kött, en:Poultry meals, en:Meals with chicken, fr:Salade de poulet

Länder där såld: Kanada

Matching with your preferences

Hälsa

Ingredienser

  • icon

    42 ingredients

    Franska: SALADE DE POULET:POULET CUIT, VINAIGRETTE GENRE MAYONNAISE (HUILE DE SOYA, EAU, VINAIGRE, SUCRE, JAUNE D'OEUF LIQUIDES, AMIDON DE MAIS MODIFIE, SEL, FARINE DE MOUTARDE, ÉPICES, SAVEUR NATURELLE, AIL SECHÉ), CELERI, FAU, FARINE DE SOYA TEXTUREE, CHATAIGNES D'EAU, FRUCTOSE, GLUCONO-DEL - TA-LACTONE, DEXTROSE, LACTOSERUM, SEL, OIGNON DÉSHYDRATÉ, GOMME ARABIQUE. CRAQUELINS DE BLE : FARINE ENRICHIE, HUILE DE CANOLA, FARINE DE BLE ENTIER, SUCRE, SIROP DE MAIS, SEL, SIROP DE MALT, BICARBONATE DE SODIUM, BEURRE, OIGNON EN POUDRE, LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, PAPAINE, PROTEASE, AMYLASE.CONTIENT:ORGE, LAIT, MOUTARDE, OEUFS, SOYA, BLE.
    Allergener: Selleri, Ägg, Gluten, Mjölk, Senap, Soja
    Spår: Ägg, Gluten, Mjölk, Senap, Soja

Food processing

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    Ultra processed foods

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

    • Tillsats: E322 - Lecitiner
    • Tillsats: E414 - Gummi arabicum
    • Ingrediens: Dextros
    • Ingrediens: Glukos
    • Ingrediens: Vassle

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E1100 - Amylas

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Källa: Wikipedia (Engelska)

  • E1101 - Proteas

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Källa: Wikipedia (Engelska)

  • E322 - Lecitiner

    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.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    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.
    Källa: Wikipedia (Engelska)

  • E341 - Kalciumfosfater

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Källa: Wikipedia (Engelska)

  • E341i - Monokalciumfosfat

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Källa: Wikipedia (Engelska)

  • E414 - Gummi arabicum

    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.
    Källa: Wikipedia (Engelska)

  • E500 - Natriumkarbonater

    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.
    Källa: Wikipedia (Engelska)

  • E500ii - Natriumvätekarbonat

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmoljefri

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:salade-de-poulet, fr:vinaigrette-genre-mayonnaise, fr:saveur-naturelle, fr:fau, fr:farine-de-soya-texturee, fr:glucono-del, fr:ta-lactone, fr:craquelins-de-ble

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

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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!

  • icon

    Icke-vegan

    Non-vegan ingredients: Kyckling, en:Liquid egg yolk, Vassle, Smör

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

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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.
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    Icke-vegetarisk

    Non-vegetarian ingredients: Kyckling

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    SALADE DE POULET (POULET), VINAIGRETTE GENRE MAYONNAISE (HUILE DE SOYA, EAU, VINAIGRE, SUCRE, JAUNE D'OEUF LIQUIDES, AMIDON DE MAIS MODIFIE, SEL, MOUTARDE, ÉPICES, SAVEUR NATURELLE, AIL SECHÉ), CELERI, FAU, FARINE DE SOYA TEXTUREE, CHATAIGNES D'EAU, FRUCTOSE, GLUCONO-DEL, TA-LACTONE, DEXTROSE, LACTOSERUM, SEL, OIGNON DÉSHYDRATÉ, GOMME ARABIQUE, CRAQUELINS DE BLE (FARINE), HUILE DE CANOLA, BLE, SUCRE, SIROP DE MAIS, SEL, DE MALT, BICARBONATE DE SODIUM, BEURRE, OIGNON, LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, PAPAINE, PROTEASE, AMYLASE
    1. SALADE DE POULET -> fr:salade-de-poulet - percent_min: 3.44827586206897 - percent_max: 100
      1. POULET -> en:chicken - vegan: no - vegetarian: no - percent_min: 3.44827586206897 - percent_max: 100
    2. VINAIGRETTE GENRE MAYONNAISE -> fr:vinaigrette-genre-mayonnaise - percent_min: 0 - percent_max: 50
      1. HUILE DE SOYA -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
      2. EAU -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. VINAIGRE -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. JAUNE D'OEUF LIQUIDES -> en:liquid-egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. AMIDON DE MAIS MODIFIE -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. SEL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. MOUTARDE -> en:mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. ÉPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      10. SAVEUR NATURELLE -> fr:saveur-naturelle - percent_min: 0 - percent_max: 5
      11. AIL SECHÉ -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    3. CELERI -> en:celery - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. FAU -> fr:fau - percent_min: 0 - percent_max: 25
    5. FARINE DE SOYA TEXTUREE -> fr:farine-de-soya-texturee - percent_min: 0 - percent_max: 20
    6. CHATAIGNES D'EAU -> en:water-chestnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. FRUCTOSE -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. GLUCONO-DEL -> fr:glucono-del - percent_min: 0 - percent_max: 12.5
    9. TA-LACTONE -> fr:ta-lactone - percent_min: 0 - percent_max: 11.1111111111111
    10. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. LACTOSERUM -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. SEL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. OIGNON DÉSHYDRATÉ -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. GOMME ARABIQUE -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. CRAQUELINS DE BLE -> fr:craquelins-de-ble - percent_min: 0 - percent_max: 6.66666666666667
      1. FARINE -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. HUILE DE CANOLA -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6.25
    17. BLE -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. SIROP DE MAIS -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. SEL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. DE MALT -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. BICARBONATE DE SODIUM -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. BEURRE -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. OIGNON -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. LECITHINE DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. PHOSPHATE MONOCALCIQUE -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. PAPAINE -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. PROTEASE -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. AMYLASE -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897

Näring

  • icon

    Average nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

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

    Positiva poäng: 1

    • Proteiner: 5 / 5 (värde: 10.46511627907, avrundat värde: 10.47)
    • Fiber: 1 / 5 (värde: 1.1627906976744, avrundat värde: 1.16)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 11

    • Energi: 3 / 10 (värde: 1119, avrundat värde: 1119)
    • Socker: 1 / 10 (värde: 6.9767441860465, avrundat värde: 7)
    • Mättat fett: 2 / 10 (värde: 2.3255813953488, avrundat värde: 2.3)
    • Natrium: 5 / 10 (värde: 465.11627906976, avrundat värde: 465.1)

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

    Näringsvärde: 10 (11 - 1)

    Nutri-Score: C

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    Sockerarter i måttlig kvantitet (6.98%)

    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 i måttlig kvantitet (1.16%)

    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.

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: fr:salade-de-poulet
    Energi 1 119 kj
    (267 kcal)     		+40 %
    Fett 15,116 g +23 %
    Mättat fett 2,326 g +56 %
    Kolhydrat 22,093 g +125 %
    Sockerarter 6,977 g +202 %
    Fiber 1,163 g −19 %
    Protein 10,465 g +20 %
    Salt 1,163 g +13 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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