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Nocciolata - Rigoni di Asiago - 700 g

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Nocciolata - Rigoni di Asiago - 700 g

Streckkod: 8001505005707 (EAN / EAN-13)

Vanligt namn: Pâte à tartiner au cacao et noisettes biologique

Kvantitet: 700 g

Förpackning: Glas, en:Pot, en:Jar

Varumärken: Rigoni di Asiago

Kategorier: Frukostmat, Bredbara pålägg, Söta pålägg, fr:Pâtes à tartiner, en:Hazelnut spreads, en:Chocolate spreads, en:Cocoa and hazelnuts spreads, fr:Nocciolata

Etiketter, certifieringar, utmärkelser: Ekologisk, EU-ekologisk, Glutenfri, Icke EU-jordbruk, en:EU Agriculture, en:EU/non-EU Agriculture, IT-BIO-007, Utan palmolja, AB Agriculture Biologique, fr:Kosher-dairy

Ingredients ursprung: Italien, fr:Asiago

Tillverknings eller bearbetningsplats: Italie

Butiker: L'Ethique Verte, Magasins U, Monoprix, Carrefour, Cora, Delhaize, Auchan, carrefour.fr, Les 400 Coop, Colruyt, 114$5euywu

Länder där såld: Belgien, Frankrike, Franska Polynesien, Guadeloupe, Luxemburg, Réunion, Schweiz

Matching with your preferences

Hälsa

Ingredienser

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    9 ingredients

    Franska: Sucre de canne*, pâte de noisettes *18,5 %, huile de tournesol*, lait écrémé en poudre*, cacao maigre en poudre* 6,5 %, beurre de cacao*, émulsifiant : lécithine de soja, extrait vanille*.
    Allergener: Mjölk, Nötter, Soja
    Spår: 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

    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 de canne, pâte de _noisettes_ *, huile de tournesol, _lait_ écrémé en poudre, cacao maigre en poudre 6.5%, beurre de cacao, émulsifiant (lécithine de _soja_), extrait vanille
    1. Sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 12.5 - percent_max: 74
    2. pâte de _noisettes_ * -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 6.5 - percent_max: 40.25
    3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 6.5 - percent_max: 29
    4. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 6.5 - percent_max: 23.375
    5. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 6.5 - percent: 6.5 - percent_max: 6.5
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6.5
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
    8. extrait vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5

Näring

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    Poor nutritional quality

    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 6

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

    Positiva poäng: 3

    • Proteiner: 5 / 5 (värde: 8.1, avrundat värde: 8.1)
    • Fiber: 3 / 5 (värde: 3.6, avrundat värde: 3.6)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 6.5, avrundat värde: 6.5)

    Negativa poäng: 21

    • Energi: 6 / 10 (värde: 2276, avrundat värde: 2276)
    • Socker: 10 / 10 (värde: 51, avrundat värde: 51)
    • Mättat fett: 5 / 10 (värde: 5.7, avrundat värde: 5.7)
    • Natrium: 0 / 10 (värde: 48, avrundat värde: 48)

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

    Näringsvärde: 18 (21 - 3)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (51%)

    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 (0.12%)

    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 (15g)     		Compared to: en:Cocoa and hazelnuts spreads
    Energi 2 276 kj
    (544 kcal)     		341 kj
    (81 kcal)     		−0 %
    Fett 32 g 4,8 g −6 %
    Mättat fett 5,7 g 0,855 g −23 %
    Kolhydrat 54 g 8,1 g +4 %
    Sockerarter 51 g 7,65 g +8 %
    Fiber 3,6 g 0,54 g −4 %
    Protein 8,1 g 1,22 g +25 %
    Salt 0,12 g 0,018 g +15 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,5 % 6,5 %
Portionsstorlek: 15g

Miljö

Carbon footprint

Förpackning

Transportation

Etiketter

Datakällor

Produkt tillagd den av gyrostat
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