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Pains au chocolat Vegan - La Boulangère - 270 g

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Pains au chocolat Vegan - La Boulangère - 270 g

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Streckkod: 3760049797992 (EAN / EAN-13)

Vanligt namn: 6 Pains au chocolat Vegan

Kvantitet: 270 g

Förpackning: fr:Sachet plastique

Varumärken: La Boulangère

Kategorier: Snacks, Frukostmat, Söta snacks, en:Viennoiseries, en:Chocolate croissant

Etiketter, certifieringar, utmärkelser: Vegetarisk, Fair trade, Vegansk, EVE Vegan, Tillverkad i Frankrike, Agri-Éthique France

Tillverknings eller bearbetningsplats: France

Butiker: Magasins U, carrefour.fr, Vegestal

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    30 ingredients

    Franska: Farine de blé 39%, chocolat 17,5% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine, arôme naturel de vanille), matière grasse de karité 10,5%, eau, huile de tournesol 8,4%, sucre, levain (eau, farines de blé 1,8%, de seigle et de blé malté, levures), levure, émulsifiant mono - et diglycérides d'acides gras (colza), sel, gluten de blé, arômes naturels (contient alcool). protéines végétales, colorant: caroténoïdes, extrait d'acérola.
    Allergener: Gluten
    Spår: Ägg, 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: E160 - E160 food additive
    • Tillsats: E322 - Lecitiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Ingrediens: Färg
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Gluten

    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)

  • 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)

Ingrediensanalys

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    Vegansk

    No non-vegan ingredients

    Unrecognized ingredients: Surdeg
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    Vegetariskt

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Surdeg
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_ 39%, chocolat 17.5% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine), arôme naturel de vanille), matière grasse de karité 10.5%, eau, huile de tournesol 8.4%, sucre, levain (eau, farines de _blé_ 1.8%, de seigle, de _blé_ malté, levures), levure, émulsifiant (mono- et diglycérides d'acides gras (colza)), sel, _gluten de blé_, arômes naturels (contient alcool), protéines végétales, colorant (caroténoïdes), extrait d'acérola
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 39 - percent: 39 - percent_max: 39
    2. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 17.5 - percent: 17.5 - percent_max: 17.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.5 - percent_max: 17.5
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.75
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.83333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.375
        1. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.375
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    3. matière grasse de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10.5 - percent: 10.5 - percent_max: 10.5
    4. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 8.4 - percent_max: 10.5
    5. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 8.4 - percent: 8.4 - percent_max: 8.4
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.6 - percent_max: 6.675
    7. levain -> en:sourdough - percent_min: 3.6 - percent_max: 4.62
      1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 2.82
      2. farines de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
      3. de seigle -> en:rye - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.02
      4. de _blé_ malté -> en:wheat-malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.51
      5. levures -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34
    8. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.295875000000001 - percent_max: 3.25
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.74344642857143
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.74344642857143
        1. colza -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.74344642857143
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.400515625
    11. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.13379166666667
    12. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9204125
      1. contient alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.9204125
    13. protéines végétales -> en:plant-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.74582954545455
    14. colorant -> en:colour - percent_min: 0 - percent_max: 1.60034375
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.60034375
    15. extrait d'acérola -> en:acerola-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47724038461538

Näring

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    Poor nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

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

    Positiva poäng: 2

    • Proteiner: 4 / 5 (värde: 7.0999999046326, avrundat värde: 7.1)
    • Fiber: 2 / 5 (värde: 2.5, avrundat värde: 2.5)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 19

    • Energi: 5 / 10 (värde: 1680, avrundat värde: 1680)
    • Socker: 2 / 10 (värde: 13, avrundat värde: 13)
    • Mättat fett: 9 / 10 (värde: 9.8000001907349, avrundat värde: 9.8)
    • Natrium: 3 / 10 (värde: 355.999994277956, avrundat värde: 356)

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

    Näringsvärde: 17 (19 - 2)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (13%)

    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 (0.89%)

    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 (1 pain au chocolat 45 g)     		Compared to: en:Chocolate croissant
    Energi 1 680 kj
    (401 kcal)     		756 kj
    (180 kcal)     		−1 %
    Fett 20 g 9 g −10 %
    Mättat fett 9,8 g 4,41 g −27 %
    Kolhydrat 47 g 21,1 g +10 %
    Sockerarter 13 g 5,85 g +6 %
    Fiber 2,5 g 1,12 g +4 %
    Protein 7,1 g 3,19 g −2 %
    Salt 0,89 g 0,4 g +1 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 1 pain au chocolat 45 g

Miljö

Carbon footprint

Förpackning

Transportation

Datakällor

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