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Glico Mikado & Go - Chocolat au lait - LU - 39 g

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Glico Mikado & Go - Chocolat au lait - LU - 39 g

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Barra-kodea: 3017760628198 (EAN / EAN-13)

Izen arrunta: Biscuits nappés de chocolat au lait

Kopurua: 39 g

Ontziratzea: en:Metal, en:Recyclable Metals, 41 ALU, fr:Boite carton, fr:Film en plastique

Markak: LU, Mikado

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, en:Chocolate biscuits, en:Milk chocolate biscuits, en:Stick biscuits covered with chocolate

Etiketak, ziurtagiriak, sariak: en:Green Dot

Dendak: Franprix

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

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    19 ingredients

    Frantses: Chocolat au lait 49 % (sucre, beurre et pâte de cacao, lait écrémé en poudre, sirop de glucose, beurre pâtissier, émulsifiant : lécithine de soja, arôme : vanilline), Farine de blé, Sucre, Matière grasse végétale, Lactose et protéines de lait, Sel, Poudre à lever : carbonate acide d'ammonium, Levure
    Alergenoak: en:Gluten, en:Milk
    Aztarnak: en:Gluten, en:Milk, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Laktosa
    • Osagaia: Milk proteins

    Food products are classified into 4 groups according to their degree of processing:

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • 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.
    Source: Wikipedia (Ingeles)

  • E322i - Lezitina

    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.
    Source: Wikipedia (Ingeles)

  • E503

    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.
    Source: Wikipedia (Ingeles)

  • E503ii

    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.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Esnedun txokolate, Gurin, en:Skimmed milk powder, en:Butterfat, en:Lactose and milk proteins
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

    fr: Chocolat au lait 49% (sucre, beurre, pâte de cacao, lait écrémé en poudre, sirop de glucose, beurre pâtissier, émulsifiant (lécithine de soja), arôme (vanilline)), Farine de blé, Sucre, Matière grasse végétale, Lactose et protéines de lait, Sel, Poudre à lever (carbonate acide d'ammonium), Levure
    1. Chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 49 - percent: 49 - percent_max: 49
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.125 - percent_max: 33
      2. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 2.28571428571429 - percent_max: 24.5
      3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 16.3333333333333
      4. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 12.25
      5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.8
      6. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 8.16666666666667
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7
      8. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.125
        1. vanilline -> en:vanillin - percent_min: 0 - percent_max: 6.125
    2. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.28571428571429 - percent_max: 49
    3. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.333333333333333 - percent_max: 33
    4. Matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 21.8571428571429
    5. Lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.5714285714286
    6. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8
    7. Poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.8
      1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    8. Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Elikadura

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 3

    • Proteinak: 4 / 5 (balioa: 7.8, rounded value: 7.8)
    • Fiber: 3 / 5 (balioa: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 25

    • Energia: 5 / 10 (balioa: 2008, rounded value: 2008)
    • Azukreak: 7 / 10 (balioa: 33, rounded value: 33)
    • Gantz saturatua: 10 / 10 (balioa: 12, rounded value: 12)
    • Sodioa: 3 / 10 (balioa: 320, rounded value: 320)

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

    Nutritional score: (25 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: en:Stick biscuits covered with chocolate
    Energia 2.008 kj
    (480 kcal)     		2.010 kj
    (480 kcal)     		-% 1
    Koipe 19 g 19 g -% 13
    Gantz-azido ase 12 g 12 g -% 7
    Carbohydrates 67 g 67 g +% 9
    Azukre 33 g 33 g +% 3
    Fiber 3,3 g 3,3 g -
    Proteina 7,8 g 7,8 g +% 9
    Gatz arrunt 0,8 g 0,8 g +% 57
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Ingurumena

Carbon footprint

Ontziratzea

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