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Dark Callets 811 – Callebaut – 2.5kg

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Dark Callets 811 – Callebaut – 2.5kg

条形码:
5410522513257(EAN / EAN-13)

数量: 2.5kg

包装: 塑料, en:card-carton

品牌: Callebaut

类别: 零食, 含糖零食, en:Cocoa and its products, en:Confectioneries, 巧克力, 黑巧克力

标签，认证，奖励: 素食, 无麸质, Halal, Kosher, 纯素, en:Halal Food Council of Europe, en:Made in Belgium, en:Organized Kashrut Kosher, fr:Cocoa Horizons
Halal Organized Kashrut Kosher

成分来源: 科特迪瓦, 厄瓜多尔, 加纳

制造或者加工场所: Belgique

溯源代码: 811-E4-U71

商店: Colruyt

可出售的国家: 比利时, 中华人民共和国, 法国, 德国

匹配您的喜好

健康

营养

  • icon

    营养分数 E

    营养质量较低
    ⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。
    ⚠ ️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
    • icon

      发现新的 Nutri-Score ！

      Nutri-Score 的计算方法正在不断发展，以便根据最新的科学证据提供更好的建议。

      主要改进：

      • 一些富含脂肪的鱼和油的得分更高
      • 富含纤维的整体产品得分更高
      • 含有大量盐或糖的产品得分更低
      • 红肉得分更低（与家禽相比）
    • icon

      Nutri-Score 是什么？

      Nutri-Score 是产品整体营养质量的标志。

      营养分级由 A 到 E 五个等级组成，计算标准基于有益营养物和食物（例如蛋白质、膳食纤维、水果、蔬菜、豆类），以及要限制的营养物（例如卡路里、饱和脂肪、糖分、盐分）。 该分数是根据营养成分表的数据和成分数据（水果、蔬菜和豆类）计算得出的。

    icon

    负面特征评分: 28/55

    • icon

      能量

      6/10 points (2307kJ)

      人体摄入能量大于人体所需，会使体重增长、超重以及肥胖的风险上升，从而增加患与饮食相关的慢性疾病风险。

    • icon

      糖

      12/15 points (43g)

      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。

    • icon

      盐

      0/20 points (0g)

      摄入过多的盐（或钠）会导致血压升高，从而增加患心脏病和中风的风险。

    icon

    正面特征评分: 0/10

    • icon

      纤维

      0/5 points (未知)

      食用富含膳食纤维的食物（尤其是全谷物类食品）可以降低患呼吸消化道癌症、心血管疾病、肥胖症和糖尿病的风险。

    • icon

      详细计算营养分数

      ⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。
      ⚠ ️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

      因为负分数大于或等于 11，蛋白质的分数不计算在内。

      营养评分: 28 (28 - 0)

      营养价值评分: E

份量: 100g

成分

  • icon

    7 种成分

    法语: Pâte de cacao, sucre, beurre de cacao, émulsifiant: lécithines (soja), arôme naturel de vanille
    过敏原: 大豆类制品
    跟踪: 乳

    • 成分信息

      • cocoa paste: 60.0% (估计)

      • 糖: 20.0% (估计)

      • cocoa butter: 10.0% (估计)

      • Emulsifier: 5.0% (估计)

      • — E322: 5.0% (估计)

      • —— 大豆卵磷脂: 5.0% (估计)

      • natural vanilla flavouring: 5.0% (估计)

  • icon

    含有添加糖 (20%)

    添加糖： 糖
    添加糖的数量: 20%
    搜索同一类别中不添加糖的产品： 黑巧克力
    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（如含糖的碳酸饮料、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。友情提示：某些甜味剂的安全性仍有待明确，所以这里暂不提及。
    • 选择含糖量较低的产品，减少含糖产品的消费。

食品加工

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)

成分分析

该分析仅基于列出的成分，不考虑加工方法
  • icon

    成分分析的详细信息

    fr: Pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines (lécithines de soja)), arôme naturel de vanille
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Pâte de cacaoen:cocoa-pasteyesyes1603060.020.0100.0
    sucreen:sugarmaybeyes3101620.00.043.0
    beurre de cacaoen:cocoa-butteryesyes1603010.00.033.3
    émulsifianten:emulsifier5.00.025.0
    lécithinesen:e322maybemaybe5.00.025.0
    lécithines de sojaen:soya-lecithinyesyes422005.00.025.0
    arôme naturel de vanilleen:natural-vanilla-flavouringyesyes5.00.05.0

环境影响

碳足迹

包装

运输

公布一项问题

数据来源

添加产品 由 kiliweb
上次修改产品页面时间 由 hulawasri615.
产品页面已被修改 agoodkeensavage, alexandre-luedo, date-limite-app, dkolev, lpdj, moon-rabbit, municorn-calorie-counter-app, mvdw, openfoodfacts-contributors, osf, packbot, prepperapp, roboto-app, teolemon, yuka.Vm9JT0tic3JqUGdLaWRzUTNDSC84UGt1d1lPYlJHYnVFOU12SVE9PQ.

如果数据不完整或者不正确，可以通过编辑此页面来完成或者修改
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