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Granola - L'original - chocolat au lait - LU - 200 g e

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Hälsa

Ingredienser

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    27 ingredients

    Franska: Farine de blé 37 %, chocolat au lait 27% [sucre, pâte de cacao, beurre de cacao, lactosérum en poudre (de lait), lait écrémé en poudre, graisses végétales (karité, palme en proportion variable), beurre pâtissier, émulsifiants (lécithines de soja, E476), lactose (de lait), arôme], huile de palme, farine de blé complète 12 %, sucre, sirop de sucre, poudres à lever (carbonates de sodium, carbonates d'ammonium), sel, correcteur d'acidité (acide citrique). Peut contenir œuf, sésame, fruits à coque.
    Allergener: Gluten, Mjölk, Soja
    Spår: Ägg, Nötter, Sesamfrön, en:en-en-eggs-en-nuts-en-sesame-seeds

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: E476 - Polyglycerolpolyricinoleat
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Laktos
    • 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)

  • 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)

  • 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)

  • 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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    Palmolja

    Ingredients that contain palm oil: Palmfett, Palmolja
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    Icke-vegan

    Non-vegan ingredients: Mjölkchoklad, Vasslepulver, Mjölk, Skummjölkspulver, Smörfett, Laktos, Mjölk
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 37%, chocolat au lait 27% (sucre, pâte de cacao, beurre de cacao, lactosérum en poudre (de lait), lait écrémé en poudre, graisses végétales de karité, graisses végétales de palme, beurre pâtissier, émulsifiants (lécithines de soja, e476), lactose (de lait), arôme), huile de palme, farine de blé complète 12%, sucre, sirop de sucre, poudres à lever (carbonates de sodium, carbonates d'ammonium), sel, correcteur d'acidité (acide citrique)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 37 - percent: 37 - percent_max: 37
    2. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 27 - percent: 27 - percent_max: 27
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.45454545454545 - percent_max: 27
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
      4. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.75
        1. de lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.75
      5. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.4
      6. graisses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.5
      7. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 3.85714285714286
      8. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.375
      9. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      10. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.7
        1. de lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.7
      11. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.45454545454545
    3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 12 - percent_max: 24
    4. farine de blé complète -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    6. sirop de sucre -> en:sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    7. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.8
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
      2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    9. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 3.42857142857143
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.42857142857143

Näring

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    Bad 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: 3

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

    Negativa poäng: 27

    • Energi: 6 / 10 (värde: 2090, avrundat värde: 2090)
    • Socker: 6 / 10 (värde: 28, avrundat värde: 28)
    • Mättat fett: 10 / 10 (värde: 12, avrundat värde: 12)
    • Natrium: 5 / 10 (värde: 500, avrundat värde: 500)

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

    Näringsvärde: 24 (27 - 3)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (28%)

    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 (1.25%)

    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 (100g)     		Compared to: en:Shortbread cookie with chocolate
    Energi 2 090 kj
    (495 kcal)     		2 090 kj
    (495 kcal)     		+2 %
    Fett 24 g 24 g +3 %
    Mättat fett 12 g 12 g +4 %
    Kolhydrat 63 g 63 g +4 %
    Sockerarter 28 g 28 g +1 %
    Fiber 3 g 3 g −23 %
    Protein 6 g 6 g −10 %
    Salt 1,25 g 1,25 g +142 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 100g

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