14 ingredients

Franska: Huiles végétales non hydrogénées 62,5% (de colza origine France*,coco*, karité*, lin*)1, eau, émulsifiant (lécithine de tournesol*), sel, antioxydant(extrait de romarin*),jus de citron concentré*, arômes naturels, colorant (bêta-carotène), vitamine B1. *Ingrédients d'origine végétale.

Food processing

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

Ingrediens: Färg

Ingrediens: Emulgeringsmedel

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

Obearbetade eller minimalt bearbetade livsmedel

Bearbetade kulinariska ingredienser

Halvfabrikat

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)

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)

E392 - Extrakt av rosmarin

Ingrediensanalys

Kan innehålla palmolja

Ingredients that may contain palm oil: en:Non-hydrogenated vegetable oils, E160ai

Vegansk
No non-vegan ingredients

Unrecognized ingredients: fr:1, en:Thiamin
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Vegetariskt
No non-vegetarian ingredients detected

Unrecognized ingredients: fr:1, en:Thiamin
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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The analysis is based solely on the ingredients listed and does not take into account processing methods.

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!
Huiles végétales non hydrogénées 62.5%, 1, eau, émulsifiant (lécithine de tournesol), sel, antioxydant (extrait de romarin), jus de citron concentré, arômes naturels, colorant (bêta-carotène), vitamine B1, Ingrédients
Huiles végétales non hydrogénées -> en:non-hydrogenated-vegetable-oils - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 62.5 - percent: 62.5 - percent_max: 62.5

1 -> fr:1 - percent_min: 3.75 - percent_max: 37.5

eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.875

lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.875

sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.25

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 8.4375

extrait de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.4375

jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.75

arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

colorant -> en:colour - percent_min: 0 - percent_max: 4.82142857142857

bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.82142857142857

vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 4.21875

Ingrédients -> fr:ingredients - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 3.75

Näring

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.

The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

Positiva poäng: 0

Proteiner: 0 / 5 (värde: 0, avrundat värde: 0)

Fiber: 0 / 5 (värde: 0, avrundat värde: 0)

Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

Negativa poäng: 10

Energi: 6 / 10 (värde: 2033, avrundat värde: 2033)

Socker: 0 / 10 (värde: 0, avrundat värde: 0)

Mättat fett / fettratio: 3 / 10 (värde: 27.2727272727273, avrundat värde: 27.3)

Natrium: 1 / 10 (värde: 160, avrundat värde: 160)

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

Näringsvärde: 10 (10 - 0)

Nutri-Score: C
→ Läs mer om Nutri-Score

Fett i hög kvantitet (55%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Källa: National Health Service UK (NHS) - Fat: the facts

Mättat fett i hög kvantitet (15%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
Källa: National Health Service UK (NHS) - Fat: the facts

Sockerarter i låg kvantitet (0%)
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.
Källa: National Health Service UK (NHS) - Sugar: the facts

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.
Källa: World Health Organization (WHO) - Fact sheet - Salt reduction

Källa: National Health Service UK (NHS) - Salt: the facts

Näringsfakta

Näringsfakta	Som såld för 100 g / 100 ml	Som såld per portion (100g)	Compared to: en:Light margarines
Energi	2 033 kj (495 kcal)	2 030 kj (495 kcal)	+9 %
Fett	55 g	55 g	+11 %
Mättat fett	15 g	15 g	+8 %
Enkelomättat fett	28 g	28 g	+39 %
Fleromättat fett	12 g	12 g	−23 %
Omega 3 fat	3 500 mg	3 500 mg	−12 %
Alfa-linolensyra	3,5 g	3,5 g	−17 %
Omega 6 fat	28 000 mg	28 000 mg	+87 %
Linolsyra	8 g	8 g	−50 %
Omega 9 fat	27 000 mg	27 000 mg
Kolhydrat	0 g	0 g	−100 %
Sockerarter	0 g	0 g	−100 %
Fiber	0 g	0 g	−100 %
Protein	0 g	0 g	−100 %
Salt	0,4 g	0,4 g	−30 %
Vitamin E	12 mg	12 mg	−3 %
Vitamin B1 (Thiamin)	0,55 mg	0,55 mg	+37 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Portionsstorlek: 100g

Miljö

Eco-Score B - Låg miljöpåverkan

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 75/100)

Kategori: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3

PEF environmental score: 0.31 (the lower the score, the lower the impact)
including impact on climate change: 2.11 kg CO2 eq/kg of product

Stage	Impact
Jordbruk	72.7 %
Bearbetar	9.4 %
Förpackning	4.9 %
Transportation	9.1 %
Distribution	3.0 %
Consumption	0.8 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: 0

Environmental policy: 0
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Frankrike	53 %	Medium
Unknown	47 %	Hög

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Form	Material	Återvinning	Impact
Tray	Metal		Hög

⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

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