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Buche glacée Fraise-verveine, fruits rouges - Picard - 800 ml (8 parts)

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Buche glacée Fraise-verveine, fruits rouges - Picard - 800 ml (8 parts)

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Streckkod: 3270160842247 (EAN / EAN-13)

Kvantitet: 800 ml (8 parts)

Förpackning: Kartong, en:Frozen

Varumärken: Picard

Kategorier: Snacks, Efterrätter, Söta snacks, en:Festive foods, Fryst mat, Kakor och tårtor, en:Christmas foods and drinks, Frysta efterrätter, Tårta, Glass och sorbet, en:Yule log, en:Ice cream log

Ingredients ursprung: Frankrike

Tillverknings eller bearbetningsplats: France

Spårbarhetskod: EMB 68201A - Masevaux (Haut-Rhin, France)

Butiker: Picard

Länder där såld: Frankrike

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Ingredienser

  • icon

    60 ingredients

    Franska: Fraise 24,7%, eau, sucre, biscuit façon madeleine au citron 9,9% [beurre, sirop de sucre inverti, œuf entier liquide pasteurisé, farine de blé (farine de blé, gluten), zeste de citron 0,6%, lait demi-écrémé, sucre glace, poudres à lever (amidon de blé, diphosphate disodique, carbonate acide de sodium), sel], morceaux de citron semi-confit 9,8% [sucre, citron 4,3%, acidifiants (acide citrique, acide ascorbique), stabilisants (farine de graines de caroube, gomme xanthane)], purée de framboise 7,3%, purée de cerise griotte 5,4%, sirop de glucose de maïs en poudre, purée de groseille sucrée 1,8% (groseille 1,6%, sucre), chocolat blanc (sucre, beurre de cacao, lait entier en poudre, lactosérum en poudre, émulsifiant : lécithine de soja, extrait de vanille), nappage abricot (sirop de glucose-fructose de blé, sucre, eau, abricot, gélifiant : pectine de fruit, acidifiant : acide citrique), jus de citron 0,4%, stabilisants (farine de graines de caroube, gomme de guar, protéines de lait), arôme naturel de verveine 0,16%, stabilisants (hydroxypropylméthylcellulose, farine de graines de caroube, gomme de guar).
    Allergener: Gluten, Mjölk, Soja
    Spår: Nötter, Jordnöt

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: E412 - Guarkärnmjöl
    • Tillsats: E415 - Xantangummi
    • Tillsats: E440 - Pektiner
    • Tillsats: E450 - Difosfater
    • Tillsats: E464 - Hydroxipropylmetylcellulosa
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Geleringsmedel
    • Ingrediens: Glukos
    • Ingrediens: Gluten
    • Ingrediens: Invertsocker
    • Ingrediens: Mjölkprotein
    • 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)

  • 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)

  • E412 - Guarkärnmjöl

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Källa: Wikipedia (Engelska)

  • E415 - Xantangummi

    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.
    Källa: Wikipedia (Engelska)

  • E440 - Pektiner

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Källa: Wikipedia (Engelska)

  • E464 - Hydroxipropylmetylcellulosa

    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    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:biscuit-facon-madeleine-au-citron, fr:morceaux-de-citron-semi-confit, fr:nappage-abricot, fr:arome-naturel-de-verveine

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

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  • icon

    Icke-vegan

    Non-vegan ingredients: Smör, Helt pastöriserat ägg i flytande form, Mellanmjölk, Helmjölkspulver, Vasslepulver, Mjölkprotein

    Vissa ingredienser kunde inte kännas igen.

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  • icon

    Vegetarisk status okänd

    Unrecognized ingredients: fr:biscuit-facon-madeleine-au-citron, fr:morceaux-de-citron-semi-confit, fr:nappage-abricot, fr:arome-naturel-de-verveine

    Vissa ingredienser kunde inte kännas igen.

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    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.
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    Details of the analysis of the ingredients

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

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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!

    Fraise 24.7%, eau, sucre, biscuit façon madeleine au citron 9.9% (beurre, sirop de sucre inverti, œuf entier liquide pasteurisé, farine de _blé_ (farine de _blé_, gluten), zeste de citron 0.6%, _lait_ demi-écrémé, sucre glace, poudres à lever (amidon de _blé_, diphosphate disodique, carbonate acide de sodium), sel), morceaux de citron semi-confit 9.8% (sucre, citron 4.3%, acidifiants (acide citrique, acide ascorbique), stabilisants (farine de graines de caroube, gomme xanthane)), purée de framboise 7.3%, cerise griotte 5.4%, sirop de glucose de maïs, groseille 1.8% (groseille 1.6%, sucre), chocolat blanc (sucre, beurre de cacao, _lait_ entier en poudre, lactosérum en poudre, émulsifiant (lécithine de _soja_), extrait de vanille), nappage abricot (sirop de glucose-fructose de _blé_, sucre, eau, abricot, gélifiant (pectine de fruit), acidifiant (acide citrique)), jus de citron 0.4%, stabilisants (farine de graines de caroube, gomme de guar, protéines de _lait_), arôme naturel de verveine 0.16%, stabilisants (hydroxypropylméthylcellulose, farine de graines de caroube, gomme de guar)
    1. Fraise -> en:strawberry - vegan: yes - vegetarian: yes - percent_min: 24.7 - percent: 24.7 - percent_max: 24.7
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 10.1533333333333 - percent_max: 24.7
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.9 - percent_max: 20.8266666666667
    4. biscuit façon madeleine au citron -> fr:biscuit-facon-madeleine-au-citron - percent_min: 9.9 - percent: 9.9 - percent_max: 9.9
      1. beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 1.1 - percent_max: 7.5
      2. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 4.05
      3. œuf entier liquide pasteurisé -> en:whole-liquid-pasteurised-egg - vegan: no - vegetarian: yes - percent_min: 0.6 - percent_max: 2.9
      4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 2.325
        1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 2.325
        2. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1625
      5. zeste de citron -> en:lemon-zest - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      6. _lait_ demi-écrémé -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      7. sucre glace -> en:icing-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      8. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.6
        1. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
        2. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
        3. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      9. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    5. morceaux de citron semi-confit -> fr:morceaux-de-citron-semi-confit - percent_min: 9.8 - percent: 9.8 - percent_max: 9.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent_max: 5.5
      2. citron -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
      3. acidifiants -> en:acid - percent_min: 0 - percent_max: 1.2
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
        2. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.600000000000001
      4. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.600000000000001
        1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.600000000000001
        2. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    6. purée de framboise -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 7.3 - percent: 7.3 - percent_max: 7.3
    7. cerise griotte -> en:sour-cherry - vegan: yes - vegetarian: yes - percent_min: 5.4 - percent: 5.4 - percent_max: 5.4
    8. sirop de glucose de maïs -> es:sirope-de-glucosa-de-maiz - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 5.4
    9. groseille -> en:redcurrant - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
      1. groseille -> en:redcurrant - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent: 1.6 - percent_max: 1.6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 0.2
    10. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0.4 - percent_max: 1.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      3. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      4. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.45
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.36
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
      6. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    11. nappage abricot -> fr:nappage-abricot - percent_min: 0.4 - percent_max: 1.8
      1. sirop de glucose-fructose de _blé_ -> en:wheat-glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      4. abricot -> en:apricot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
      5. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.36
        1. pectine de fruit -> en:fruit-pectin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
      6. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.3
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    12. jus de citron -> en:lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    13. stabilisants -> en:stabiliser - percent_min: 0.16 - percent_max: 0.4
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
    14. arôme naturel de verveine -> fr:arome-naturel-de-verveine - percent_min: 0.16 - percent: 0.16 - percent_max: 0.16
    15. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.16
      1. hydroxypropylméthylcellulose -> en:e464 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
      2. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
      3. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0533333333333333

Näring

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    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: 44

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

    Positiva poäng: 1

    • Proteiner: 0 / 5 (värde: 0.7, avrundat värde: 0.7)
    • Fiber: 0 / 5 (värde: 0.8, avrundat värde: 0.8)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 1 / 5 (värde: 44.5, avrundat värde: 44.5)

    Negativa poäng: 5

    • Energi: 1 / 10 (värde: 422, avrundat värde: 422)
    • Socker: 3 / 10 (värde: 15.2, avrundat värde: 15.2)
    • Mättat fett: 1 / 10 (värde: 1.3, avrundat värde: 1.3)
    • Natrium: 0 / 10 (värde: 30.48, avrundat värde: 30.5)

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

    Näringsvärde: 4 (5 - 1)

    Nutri-Score: C

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    Sockerarter i hög kvantitet (15.2%)

    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 (0.0762%)

    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: en:Ice cream log
    Energi 422 kj
    (101 kcal)     		−50 %
    Fett 1,9 g −77 %
    Mättat fett 1,3 g −75 %
    Kolhydrat 19,7 g −31 %
    Sockerarter 15,2 g −38 %
    Fiber 0,8 g −29 %
    Protein 0,7 g −71 %
    Salt 0,076 g −40 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 44,5 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

Produkt tillagd den av teolemon
Senast ändrad produktsida på av packbot.
Produktsida också redigerad av asmoth, jeremy64.

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