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Genoises Fourre - Eco+ - 300g

Genoises Fourre - Eco+ - 300g

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Streckkod: 3450970023931 (EAN / EAN-13)

Vanligt namn: Genoises Fourrées Orange

Kvantitet: 300g

Förpackning: en:Plastic, Kartong

Varumärken: Eco+

Kategorier: Snacks, Söta snacks, Kakor och tårtor, en:Jaffa cakes

Butiker: E.Leclerc

Länder där såld: Frankrike

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Ingredienser

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    33 ingredients


    Franska: Génoises fourrage à l'orange nappées de chocolat Sucre; sirop de glucose-fructose; chocolat 17% (sucre; pâte de cacao; beurre de cacao; émulsifiants : E322 (soja), E476; arôme); eau ;jus d'orange à base de jus d’orange concentré 11%; farine de blé; œufs; humectant: E422; amidon de blé; gélifiant: E440; huile de colza; poudre à lever: E503; émulsifiants: E471, E475; correcteurs d’acidité: E331, E330; sel; arôme; colorant: E160a.
    Allergener: Ägg, Gluten, Soja
    Spår: Mjölk, Nötter

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: E440 - Pektiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Tillsats: E475 - Polyglycerolestrar av fettsyror
    • Tillsats: E476 - Polyglycerolpolyricinoleat
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Geleringsmedel
    • Ingrediens: Glukos
    • Ingrediens: Fuktighetsbevarande medel

    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)
  • 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)
  • 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)
  • 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)
  • 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)
  • E476 - Polyglycerolpolyricinoleat


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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)

Ingrediensanalys

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    Icke-vegan


    Non-vegan ingredients: Ägg

    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!

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    Vegetarisk status okänd


    Unrecognized ingredients: fr:genoises-fourrage-a-l-orange-nappees-de-chocolat-sucre

    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!

    Génoises fourrage à l'orange nappées de chocolat Sucre, sirop de glucose-fructose, chocolat 17% (sucre, pâte de cacao, beurre de cacao, émulsifiants (e322 (_soja_)), e476, arôme), eau, jus d'orange à base de jus d'orange concentré 11%, farine de _blé_, _œufs_, humectant (e422), amidon de _blé_, gélifiant (e440), huile de colza, poudre à lever (e503), émulsifiants (e471), e475, correcteurs d'acidité (e331), e330, sel, arôme, colorant (e160a)
    1. Génoises fourrage à l'orange nappées de chocolat Sucre -> fr:genoises-fourrage-a-l-orange-nappees-de-chocolat-sucre - percent_min: 17 - percent_max: 44
    2. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 30.5
    3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 17 - percent: 17 - percent_max: 17
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.83333333333333 - percent_max: 17
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.66666666666667
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.25
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.25
          1. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.25
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.83333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 17
    5. jus d'orange à base de jus d'orange concentré -> en:orange-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
    6. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    7. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.8
    8. humectant -> en:humectant - percent_min: 0 - percent_max: 7.33333333333333
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.33333333333333
    9. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.28571428571429
    10. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 5.5
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    11. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.88888888888889
    12. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.4
      1. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    14. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.66666666666667
    15. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 3.38461538461538
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.38461538461538
    16. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.14285714285714
    17. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.93333333333333
    18. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.75
    19. colorant -> en:colour - percent_min: 0 - percent_max: 2.58823529411765
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.58823529411765

Näring

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11

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

    Positiva poäng: 1

    • Proteiner: 2 / 5 (värde: 4, avrundat värde: 4)
    • Fiber: 1 / 5 (värde: 1, avrundat värde: 1)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 11, avrundat värde: 11)

    Negativa poäng: 17

    • Energi: 4 / 10 (värde: 1523, avrundat värde: 1523)
    • Socker: 10 / 10 (värde: 48, avrundat värde: 48)
    • Mättat fett: 3 / 10 (värde: 3.9, avrundat värde: 3.9)
    • Natrium: 0 / 10 (värde: 80, avrundat värde: 80)

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

    Näringsvärde: 16 (17 - 1)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (48%)


    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 (0.2%)


    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:Jaffa cakes
    Energi 1 523 kj
    (364 kcal)
    −4 %
    Fett 6,8 g −29 %
    Mättat fett 3,9 g −27 %
    Kolhydrat 71,2 g +4 %
    Sockerarter 48 g −5 %
    Fiber 1 g −55 %
    Protein 4 g +12 %
    Salt 0,2 g −0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11 %

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

Produkt tillagd den av kiliweb
Senast ändrad produktsida på av moon-rabbit.
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