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Carrés Noir Noisette - Côte d'Or - 200 g e (10 * 20 g)
Carrés Noir Noisette - Côte d'Or - 200 g e (10 * 20 g)
条形码: 3045140015849 (EAN / EAN-13)
通用名: Chocolat noir extra-supérieur aux noisettes entières
数量: 200 g e (10 * 20 g)
包装: 塑料, en:Bag, en:Cardboard, fr:Sachet plastique
品牌: Côte d'Or, Mondelez, Mondelez International
分类: 乳製品, 发酵食品, 零食, en:Fermented milk products, 含糖零食, 奶酪, en:Cocoa and its products, en:Confectioneries, en:Soft cheeses with bloomy rind, 巧克力, 黑巧克力, en:Carré de l'Est, en:Chocolates with hazelnuts, en:Dark chocolates with hazelnuts
标签,认证,奖励:
en:Green Dot, en:Rainforest Alliance
制造或者加工场所: Belgique
匹配您的喜好
健康
食品加工
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超级加工食品
指示产品在 4 - 超加工食品和饮料产品 类中的元素:
- 添加剂: E322
- 成分: Emulsifier
- 成分: 调味剂
添加剂
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E322
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.来源: Wikipedia (英语)
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E322i - 卵磷脂
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.来源: Wikipedia (英语)
分析成分
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en:May contain palm oil
配料可能含有棕榈油: 乳脂
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非素食
非素食配料: 乳脂, en:Whole milk powder有些成分无法识别。
我们需要您的帮助!
您可以通过以下方法帮助我们识别更多的成分,更好地分析本产品及其他产品的成分清单:
- 编辑本产品页面以纠正成分列表中的拼写错误,并/或删除与成分无关的其他语言和句子的成分。
- 添加新的条目,同义词或翻译到我们的多语言的成分列表,成分处理方法和标签。
加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki,如果你愿意帮助。谢谢你!
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en:Vegetarian status unknown
无法识别的配料: fr:extra-superieur有些成分无法识别。
我们需要您的帮助!
您可以通过以下方法帮助我们识别更多的成分,更好地分析本产品及其他产品的成分清单:
- 编辑本产品页面以纠正成分列表中的拼写错误,并/或删除与成分无关的其他语言和句子的成分。
- 添加新的条目,同义词或翻译到我们的多语言的成分列表,成分处理方法和标签。
加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki,如果你愿意帮助。谢谢你!
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成分分析的详细信息
我们需要您的帮助!
有些成分无法识别。
我们需要您的帮助!
您可以通过以下方法帮助我们识别更多的成分,更好地分析本产品及其他产品的成分清单:
- 编辑本产品页面以纠正成分列表中的拼写错误,并/或删除与成分无关的其他语言和句子的成分。
- 添加新的条目,同义词或翻译到我们的多语言的成分列表,成分处理方法和标签。
加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki,如果你愿意帮助。谢谢你!
fr: Sucre, pâte de cacao, _noisettes_ entières 20%, beurre de cacao, _beurre_ concentré, émulsifiant (lécithine de _soja_), arôme, _lait_ entier en poudre, Cacao (extra-supérieur)- Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 60
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 40
- _noisettes_ entières -> fr:noisettes-entieres - vegan: yes - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
- _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 15
- lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
- arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
- Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35
- extra-supérieur -> fr:extra-superieur - percent_min: 0 - percent_max: 2.35
营养
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营养质量差
⚠️ 警告:标签上没有注明水果、蔬菜和坚果的含量,它是根据配料表手动估算的: 20在计算营养分数时,产品是否不被认为是饮料
积极点: 9
- 蛋白质: 4 / 5 (值: 6.8, 四舍五入值: 6.8)
- 纤维: 5 / 5 (值: 7.4, 四舍五入值: 7.4)
- 水果,蔬菜,坚果,油菜/核桃/橄榄油: 0 / 5 (值: 20, 四舍五入值: 20)
消极点: 25
- 能量: 7 / 10 (值: 2418, 四舍五入值: 2418)
- 糖: 8 / 10 (值: 40, 四舍五入值: 40)
- 饱和脂肪: 10 / 10 (值: 18, 四舍五入值: 18)
- 钠: 0 / 10 (值: 4, 四舍五入值: 4)
计算蛋白质的分数是因为该产品属于奶酪类。
营养评分: 16 (25 - 9)
营养分数: D
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脂肪在最高含量中 (40%)
您需要了解的内容- 大量摄入脂肪,尤其是饱和脂肪,会升高胆固醇,从而增加患心脏病的风险。
推荐: 减少脂肪和饱和脂肪的摄入- 选择脂肪和饱和脂肪含量较低的产品。
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饱和脂肪在最高含量中 (18%)
您需要了解的内容- 大量摄入脂肪,尤其是饱和脂肪,会升高胆固醇,从而增加患心脏病的风险。
推荐: 减少脂肪和饱和脂肪的摄入- 选择脂肪和饱和脂肪含量较低的产品。
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糖在最高含量中 (40%)
您需要了解的内容- 大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
推荐: 限制食糖和含糖饮料的消费- 应尽可能限制含糖饮料(如苏打水、果汁饮料、果汁和蜂蜜)的饮用(每天不超过 1 杯)。
- 选择含糖量较低的产品,减少含糖产品的消费。
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食盐在存量少中 (0.01%)
您需要了解的内容- 大量摄入盐(或钠)会导致高血压,从而增加患心脏病和中风的几率。
- 因为通常没有症状,很多高血压患者并不知道自己患有高血压。
- 大多数人摄入过多的盐(平均每天 9 至 12 克),约是建议最大摄入量的两倍。
推荐: 控制盐和腌制类食物的摄入- 减少烹饪时盐的用量,也不要在吃饭时再次加盐。
- 限制咸味零食的食用,并选择含盐量较低的产品。
环境影响
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生态得分 B - 低环境影响
⚠️ 交通运输对贵国的全面影响目前尚不清楚。Eco-Score 是实验分数,用于总结食品对环境的影响。→ Eco-Score 最初适用于法国,随后推广到欧洲其他国家。Eco-Score 计算公式会定期更新改进,以提高在各个国家的适应性和精确性。生命周期分析
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同类产品的平均影响值: C (Score: 55/100)
分类: Carré de l'Est cheese, from cow's milk
分类: Carré de l'Est cheese, from cow's milk
- PEF 环境评分: 0.48 (分数越低,影响越小)
- 包括对气候变化的影响: 5.05 千克二氧化碳当量/千克产品
阶段 影响 农业
加工
包装
运输
分派
消耗量
加分与减分
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成分来源具有高度影响
减分:
环保政策: +4
运输: 0
产品和/或其成分的来源 成分列表 影响 法国 中度
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包装具有中度影响
减分: -10
形状 材料 循坏利用 影响 container Unknown 高 ⚠️ 此产品的包装信息不够精确 (包装所有组成部分的形状和材料)。
此产品的 Eco-Score
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对本产品的影响: B (Score: 74/100)
产品: Carrés Noir Noisette - Côte d'Or - 200 g e (10 * 20 g)
生命周期分析得分: 55
加分与减分的总和: 0
最终得分:: 74/100
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碳足迹
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等于汽油汽车行驶 2.6 公里
每 100 克产品含 505 g CO²
碳排放数据来自ADEME的 Agribalyse 数据库,其类别如下: Carré de l'Est cheese, from cow's milk (资料来源:ADEME Agribalyse Database)
阶段 影响 农业
加工
包装
运输
分派
消耗量
运输
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成分来源
成分来源具有高度影响
产品和/或其成分的来源 成分列表 影响 法国 中度
数据来源
添加产品 由 pamputt
上次修改产品页面时间 由 quechoisir.
产品页面已被修改 beniben, countrybot, date-limite-app, driveoff, inf, kiliweb, magasins-u, moon-rabbit, mrhalal, openfoodfacts-contributors, packbot, poidras, quentinbrd, tacite, yuka.WWZFYlQ1OGlsNmt0c01ZOStDeVAyL0lyNXJTTlVtV1dETFFRSVE9PQ, yuka.ZUowU0dhTWZuOU1od3ZadTdqZjAxZlJ2MmJtT1FqK3FNL0FUSVE9PQ, yuka.ZnFFRExQd1luZVlVbzhVZDBRbjYrdDFUdzRhWlkwV3ZjT1JCSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvll51Xtfghx3dESblmUyh-fakdL7PPopw5Nenb6o, yuka.sY2b0xO6T85zoF3NwEKvlnQfDtnh_jXBFiHlkHO2yN6tB6PmZetO8pXcKKg.