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Côte d'Or - 240 g

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条形码: 5410081206201 (EAN / EAN-13)

数量: 240 g

包装: fr:Emballage carton, fr:Feuille métal, fr:Feuille papier

分类: 零食, 含糖零食, en:Cocoa and its products, en:Festive foods, en:Christmas foods and drinks, 巧克力, 牛奶巧克力, en:Christmas chocolates, en:Chocolates with extra fine milk, fr:Chocolats fins de dégustation

标签，认证，奖励: Cocoa Life, en:Green Dot, Tidy man

商店: Delhaize, Leclerc, carrefour.fr

可出售的国家: 比利时, 中华人民共和国, 法国

匹配您的喜好

健康

成分

11 种成分

英语: sugar, cocoa paste, skimmed milk powder, cocoa butter, concentrated butter, whey powder (from milk ), emulsifier (soya lecithin ), flavourings, cocoa : 33% minimum

过敏原: 乳, 大豆类制品

跟踪: 乳, 坚果, 大豆类制品

食品加工

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

成分: 乳清
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

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)

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

en:May contain palm oil

配料可能含有棕榈油: 乳脂

非素食

非素食配料: en:Skimmed milk powder, 乳脂, en:Whey powder, 乳

可能是素食的

配料可能不是素食: 调味剂

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
en: sugar, cocoa paste, skimmed milk powder, cocoa butter, concentrated butter, whey powder (from milk), emulsifier (soya lecithin), flavourings, cocoa 33%
sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

cocoa paste -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030

skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

concentrated butter -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe

from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

emulsifier -> en:emulsifier

soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe

cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 33

营养

营养质量不好
⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 3

蛋白质: 4 / 5 (值: 7.7, 四舍五入值: 7.7)

纤维: 3 / 5 (值: 3.2, 四舍五入值: 3.2)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

消极点: 27

能量: 6 / 10 (值: 2216, 四舍五入值: 2216)

糖: 10 / 10 (值: 54, 四舍五入值: 54)

饱和脂肪: 10 / 10 (值: 18, 四舍五入值: 18)

钠: 1 / 10 (值: 132, 四舍五入值: 132)

蛋白质的分数不计算，因为负的分数大于或等于11。

营养评分: (27 - 3)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在最高含量中 (30%)
  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。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 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。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在最高含量中 (54%)
  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。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在中等数量中 (0.33%)
  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。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts