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CALISMA - Croissance 3ème âge 10 mois à 3 ans - Gallia - 800 g

CALISMA - Croissance 3ème âge 10 mois à 3 ans - Gallia - 800 g

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Some of the data for this product has been provided directly by the manufacturer BLEDINA .

Streckkod: 3041091478146 (EAN / EAN-13)

Vanligt namn: Lait de suite et aliment lacté en poudre destiné aux enfants en bas âge.

Kvantitet: 800 g

Varumärken: Gallia, Laboratoire gallia, Calisma

Kategorier: Fryst mat

Etiketter, certifieringar, utmärkelser: Ekologisk, EU-ekologisk, DE-ÖKO-001, FR-BIO-01, AB Agriculture Biologique

Spårbarhetskod: DE HE-30900 EG

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    49 ingredients


    Franska: Lait écrémé* (LAIT), Lactose* (LAIT), Huiles végétales* (palme, colza, coprah, tournesol), Maltodextrine*, Lactosérum déminéralisé* (LAIT), Galacto-oligosaccharides* (LAIT), Protéines de lactosérum* (LAIT), Emulsifiant : lécithine de soja* (SOJA), Huile de poisson (POISSON), Fructo-oligosaccharides, L-tryptophane,Minéraux ( sels de calcium de l'acide orthophosphorique, citrate de potassium, chlorures de sodium, de magnésium et de potassium, carbonate de calcium, hydroxyde de potassium, sulfates de fer, de cuivre, de zinc et de manganèse, iodure de potassium, sélénite de sodium), Vitamines (A, B1, B3, B5, B6, B8, B9, B12, C, D3, E, K1), *Ingrédients issus de l'Agriculture Biologique
    Allergener: Fisk, 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: E322 - Lecitiner
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Laktos
    • Ingrediens: Mjölkprotein
    • Ingrediens: Sötningsmedel
    • 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

  • 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)

Ingrediensanalys

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    Palmolja


    Ingredients that contain palm oil: Palmolja
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    Icke-vegan


    Non-vegan ingredients: Skummjölk, Mjölk, Laktos, Mjölk, en:Demineralised whey, Mjölk, Mjölk, fr:Protéines de petit-lait, Mjölk, Fiskolja, Fisk
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


    Lait écrémé (LAIT), Lactose (LAIT), Huiles végétales de palme, Huiles végétales de colza, coprah, tournesol, Maltodextrine, Lactosérum déminéralisé (LAIT), Galacto-oligosaccharides (LAIT), Protéines de lactosérum (LAIT), Emulsifiant (lécithine de soja (SOJA)), Huile de poisson (POISSON), Fructo-oligosaccharides, L-tryptophane, Minéraux (sels de calcium de l'acide orthophosphorique, citrate de potassium, chlorures de sodium, chlorures de magnésium, chlorures de potassium, carbonate de calcium, hydroxyde de potassium, sulfates de fer, sulfates de cuivre, sulfates de zinc, sulfates de manganèse, iodure de potassium, sélénite de sodium), vitamines, vitamine A, vitamine B1, vitamine B3, vitamine B5, vitamine B6, vitamine B8, vitamine B9, vitamine B12, vitamine C, vitamine D3, vitamine E, vitamine K1
    1. Lait écrémé -> en:skimmed-milk - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
    2. Lactose -> en:lactose - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Huiles végétales de palme -> en:palm-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Huiles végétales de colza -> en:colza-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Maltodextrine -> en:maltodextrind - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Lactosérum déminéralisé -> en:demineralised-whey - labels: en:organic - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Galacto-oligosaccharides -> en:galacto-oligosaccharides - labels: en:organic - percent_min: 0 - percent_max: 11.1111111111111
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Protéines de lactosérum -> fr:proteines-de-petit-lait - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 9.09090909090909
      1. lécithine de soja -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
        1. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Huile de poisson -> en:fish-oil - vegan: no - vegetarian: no - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
      1. POISSON -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 8.33333333333333
    13. Fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 0 - percent_max: 7.69230769230769
    14. L-tryptophane -> en:l-tryptophan - percent_min: 0 - percent_max: 7.14285714285714
    15. Minéraux -> en:minerals - percent_min: 0 - percent_max: 6.66666666666667
      1. sels de calcium de l'acide orthophosphorique -> en:calcium-salts-from-orthophosphoric-acid - percent_min: 0 - percent_max: 6.66666666666667
      2. citrate de potassium -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. chlorures de sodium -> en:sodium-chloride - percent_min: 0 - percent_max: 2.22222222222222
      4. chlorures de magnésium -> en:e511 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      5. chlorures de potassium -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      6. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11111111111111
      7. hydroxyde de potassium -> en:e525 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.952380952380952
      8. sulfates de fer -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0.833333333333333
      9. sulfates de cuivre -> en:e519 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.740740740740741
      10. sulfates de zinc -> en:zinc-sulfate - percent_min: 0 - percent_max: 0.666666666666667
      11. sulfates de manganèse -> en:manganese-sulfate - percent_min: 0 - percent_max: 0.606060606060606
      12. iodure de potassium -> en:potassium-iodide - percent_min: 0 - percent_max: 0.555555555555556
      13. sélénite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 0.512820512820513
    16. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. vitamine A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 5.55555555555556
    19. vitamine B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. vitamine B8 -> en:vitamin-b8 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 4.34782608695652
    24. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 4.16666666666667
    25. vitamine C -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. vitamine D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 3.7037037037037
    28. vitamine K1 -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

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: 4

    • Proteiner: 5 / 5 (värde: 9.5, avrundat värde: 9.5)
    • Fiber: 4 / 5 (värde: 4.1, avrundat värde: 4.1)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 23

    • Energi: 6 / 10 (värde: 2026, avrundat värde: 2026)
    • Socker: 9 / 10 (värde: 42.9, avrundat värde: 42.9)
    • Mättat fett: 7 / 10 (värde: 7.1, avrundat värde: 7.1)
    • Natrium: 1 / 10 (värde: 160, avrundat värde: 160)

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

    Näringsvärde: 19 (23 - 4)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (42.9%)


    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.
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    Salt i måttlig kvantitet (0.4%)


    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: Fryst mat
    Energi 2 026 kj
    (474 kcal)
    +173 %
    Fett 22,3 g +198 %
    Mättat fett 7,1 g +103 %
    Alfa-linolensyra 0,4 g +199 %
    Dokosahexaensyra 0,12 g
    Linolsyra 3,1 g +233 %
    Arakidonsyra 0,01 g
    Kolhydrat 56,9 g +187 %
    Sockerarter 42,9 g +317 %
    Laktos 41,3 g +3 371 %
    Fiber 4,1 g +206 %
    Protein 9,5 g +67 %
    Salt 0,4 g −15 %
    Vitamin A 423 µg +462 %
    Vitamin D 12 µg +320 %
    Vitamin E 9,6 mg +8 %
    K-vitamin 30 µg −44 %
    Askorbinsyra 63 mg +2 503 %
    Vitamin B1 (Thiamin) 0,35 mg +126 %
    Vitamin B2 (Riboflavin) 0,63 mg +262 %
    Vitamin B3 3,2 mg +16 %
    Vitamin B6 0,33 mg +34 %
    Vitamin B9 (Folic acid) 93 µg +103 %
    Vitamin B12 (cobalamin) 1,1 µg +24 %
    Biotin 13 µg −7 %
    Pantotensyra 3,45 mg +192 %
    Kalium 536 mg +195 %
    Klorid 400 mg −85 %
    Kalcium 558 mg +810 %
    Fosfor 365 mg +142 %
    Järn 8 mg +1 017 %
    Magnesium 53 mg +88 %
    Zink 3,1 mg +264 %
    Koppar 0,379 mg +42 %
    Mangan 0,045 mg −67 %
    Fluorid 0,044 mg
    Selen 22 µg −35 %
    Jod 94 µg −99 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljö

Förpackning

Transportation

Hotade arter

Etiketter

Övrig information

Förberedelse: Il est important de bien respecter les instructions présentes sur la boîte afin d'éviter des risques pour la santé de votre bébé. Préparer le biberon juste avant le repas. Utiliser exclusivement la mesurette contenue dans la boîte et de l'eau froide en bouteille, conseillée par votre médecin pour la préparation du biberon. Agiter le biberon horizontalement puis verticalement pendant une dizaine de secondes puis faites tiédir. Il est recommandé de consommer le biberon dans la demi-heure. Après la tétée, jeter le reste du biberon sans hésiter.

Conservation conditions: Avant ouverture, entreposer dans un endroit propre et sec. Après ouverture, conserver refermé dans un endroit sec et frais, pendant 4 semaines maximum.

Kundservice: Service consommateur Blédina, 81 rue de Sans Souci 69576 LIMONEST Cedex

Datakällor

The manufacturer BLEDINA uses CodeOnline Food to automatically transmit data and photos for its products.

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