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Napolitain l'original - LU - 360g (12 * 30 g)

Napolitain l'original - LU - 360g (12 * 30 g)

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Streckkod: 3017760290791 (EAN / EAN-13)

Vanligt namn: Gâteau fourrage chocolat

Kvantitet: 360g (12 * 30 g)

Förpackning: en:Plastic, en:Box, Kartong

Varumärken: LU, Mondelez

Kategorier: Snacks, Efterrätter, Söta snacks, Kakor och tårtor, Tårta, en:Chocolate cakes

Etiketter, certifieringar, utmärkelser: en:Green Dot

Butiker: Magasins U

Länder där såld: Frankrike

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Hälsa

Ingredienser

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    43 ingredients


    Franska: Farine de blé 24,5 %, sucre, huile de palme, sirop de glucose-fructose, chocolat en poudre 6,7 % (sucre, cacao en poudre), œufs, stabilisant (glycérol), lactosérum en poudre (de lait), margarine [huile de palme, eau, huile de colza, émulsifiant (E471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène)], sirop de glucose, arômes (contient alcool), cacao maigre en poudre, poudre à lever (carbonate acide d'ammonium), graisse végétale (karité), sel, émulsifiants (E472b, E472a, lécithine de soja), lait écrémé en poudre, beurre pâtissier, conservateur (sorbate de potassium), huile de tournesol, colorant (E160a).
    Allergener: Ägg, Gluten, Mjölk, 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: E160a - Karoten
    • Tillsats: E322 - Lecitiner
    • Tillsats: E422 - Glycerol
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Tillsats: E472a - Mono- och diglyceriders ättiksyraestrar
    • Tillsats: E472b - Mono- och diglyceriders mjölksyraestrar
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap
    • 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

  • E160a - Karoten


    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.
    Källa: Wikipedia (Engelska)
  • E160ai - Betakaroten


    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.
    Källa: Wikipedia (Engelska)
  • E202 - Kaliumsorbat


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)
  • E330 - Citronsyra


    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.
    Källa: Wikipedia (Engelska)
  • E331 - Natriumcitrater


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Källa: Wikipedia (Engelska)
  • 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.
    Källa: Wikipedia (Engelska)
  • E471 - Mono- och diglycerider av fettsyror


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)
  • E503 - Ammoniumkarbonater


    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.
    Källa: Wikipedia (Engelska)
  • E503ii - Ammoniumvätekarbonat


    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja


    Ingredients that contain palm oil: Palmolja, Palmolja
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    Icke-vegan


    Non-vegan ingredients: Ägg, Vasslepulver, Mjölk, Skummjölkspulver, Smörfett
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Farine de blé 24.5%, sucre, huile de palme, sirop de glucose-fructose, chocolat en poudre 6.7% (sucre, cacao en poudre), œufs, stabilisant (glycérol), lactosérum en poudre (de lait), margarine (huile de palme, eau, huile de colza, émulsifiant (e471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène)), sirop de glucose, arômes (contient alcool), cacao maigre en poudre, poudre à lever (carbonate acide d'ammonium), graisse végétale de karité, sel, émulsifiants (e472b, e472a, lécithine de soja), lait écrémé en poudre, beurre pâtissier, conservateur (sorbate de potassium), huile de tournesol, colorant (e160a)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 24.5 - percent: 24.5 - percent_max: 24.5
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.7 - percent_max: 24.5
    3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 6.7 - percent_max: 24.5
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 6.7 - percent_max: 23.325
    5. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 6.7 - percent: 6.7 - percent_max: 6.7
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.35 - percent_max: 6.7
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.35
    6. œufs -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.7
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 6.7
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.7
    8. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.7
      1. de lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.7
    9. margarine -> en:margarine - percent_min: 0 - percent_max: 6.7
      1. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 6.7
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.35
      3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.23333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.675
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.675
      5. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.34
        1. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 1.34
      6. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.11666666666667
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11666666666667
      7. colorant -> en:colour - percent_min: 0 - percent_max: 0.957142857142857
        1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.957142857142857
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.7
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.15555555555556
      1. contient alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.15555555555556
    12. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.54
    13. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.03636363636364
      1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.03636363636364
    14. graisse végétale de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.61666666666667
    15. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.26153846153846
    16. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.95714285714286
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.95714285714286
      2. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.97857142857143
      3. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.31904761904762
    17. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.69333333333333
    18. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.4625
    19. conservateur -> en:preservative - percent_min: 0 - percent_max: 3.25882352941176
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25882352941176
    20. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.07777777777778
    21. colorant -> en:colour - percent_min: 0 - percent_max: 2.91578947368421
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.91578947368421

Näring

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    Bad 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.

    Positiva poäng: 2

    • Proteiner: 2 / 5 (värde: 4.2, avrundat värde: 4.2)
    • Fiber: 2 / 5 (värde: 2, avrundat värde: 2)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 21

    • Energi: 5 / 10 (värde: 1791, avrundat värde: 1791)
    • Socker: 7 / 10 (värde: 34, avrundat värde: 34)
    • Mättat fett: 8 / 10 (värde: 8.9, avrundat värde: 8.9)
    • Natrium: 1 / 10 (värde: 96, avrundat värde: 96)

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

    Näringsvärde: 19 (21 - 2)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (34%)


    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.
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    Salt i låg kvantitet (0.24%)


    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
    Som såld
    per portion (30 g)
    Compared to: en:Chocolate cakes
    Energi 1 791 kj
    (428 kcal)
    537 kj
    (128 kcal)
    −1 %
    Fett 20 g 6 g −14 %
    Mättat fett 8,9 g 2,67 g +10 %
    Kolhydrat 58 g 17,4 g +18 %
    Sockerarter 34 g 10,2 g +10 %
    Fiber 2 g 0,6 g −22 %
    Protein 4,2 g 1,26 g −26 %
    Salt 0,24 g 0,072 g −53 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 30 g

Miljö

Carbon footprint

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