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Nestle dessert noir - Nestlé Dessert - 205 g e

Nestle dessert noir - Nestlé Dessert - 205 g e

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

Streckkod: 7613035040823 (EAN / EAN-13)

Vanligt namn: Chocolat noir supérieur

Kvantitet: 205 g e

Förpackning: en:Metal, en:Recyclable Metals, 41 ALU, en:Barquette, en:Boîte, en:Papier

Varumärken: Nestlé Dessert, Nestlé

Kategorier: Snacks, Efterrätter, Söta snacks, en:Cocoa and its products, Choklad, Mörk choklad, en:Dark chocolate bar for cooking with more than 40% cocoa, en:Tablette de chocolat au lait

Etiketter, certifieringar, utmärkelser: Nutriscore, Nutriscore E, en:Rainforest Alliance, fr:Triman, en:pur-beurre-de-cacao

Origin of the product and/or its ingredients: Pâte de cacao (Afrique de l'Ouest, Amérique du Sud)Afrique, Europe, Madagascar, Amérique du Sud, Afrique de l'Ouest

Ingredients ursprung: Madagaskar, en:Afrique, en:Amérique du Sud

Butiker: Carrefour market, Coccinelle, carrefour.fr, Carrefour

Länder där såld: Belgien, Frankrike, Réunion, Schweiz

Matching with your preferences

Hälsa

Ingredienser

  • icon

    7 ingredients


    Franska: Sucre, pâte de cacao (Afrique de l'Ouest, Amérique du Sud), beurre de cacao, émulsifiant (lécithine), arôme naturel de vanille de Madagascar. Cacao : 53% minimum. Peut contenir : LAIT, FRUITS A COQUE.
    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: E322 - Lecitiner
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom

    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

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


    Sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine), arôme naturel de vanille de Madagascar, Cacao 53%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    4. émulsifiant -> en:emulsifier
      1. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe
    5. arôme naturel de vanille de Madagascar -> fr:arome-naturel-de-vanille-de-madagascar - vegan: yes - vegetarian: yes
    6. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 53

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: 5

    • Proteiner: 3 / 5 (värde: 6, avrundat värde: 6)
    • Fiber: 5 / 5 (värde: 7.3, avrundat värde: 7.3)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 26

    • Energi: 6 / 10 (värde: 2285, avrundat värde: 2285)
    • Socker: 10 / 10 (värde: 46.4, avrundat värde: 46.4)
    • Mättat fett: 10 / 10 (värde: 20.2, avrundat värde: 20.2)
    • Natrium: 0 / 10 (värde: 4, avrundat värde: 4)

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

    Näringsvärde: 21 (26 - 5)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (46.4%)


    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 (0.01%)


    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 (25g)
    Compared to: en:Dark chocolate bar for cooking with more than 40% cocoa
    Energi 2 285 kj
    (548 kcal)
    571 kj
    (137 kcal)
    +2 %
    Fett 34,1 g 8,53 g −0 %
    Mättat fett 20,2 g 5,05 g −2 %
    Kolhydrat 50,7 g 12,7 g +11 %
    Sockerarter 46,4 g 11,6 g +22 %
    Fiber 7,3 g 1,82 g
    Protein 6 g 1,5 g −5 %
    Salt 0,01 g 0,002 g −71 %
    Alkohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 52 % 52 %
Portionsstorlek: 25g

Miljö

Carbon footprint

Förpackning

Transportation

Övrig information

Förberedelse: Produit prêt à consommer

Conservation conditions: A conserver au frais et au sec.

Kundservice: Nestlé France, BP 900 Noisiel 77446 Marne la Vallée Cedex 2