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Chabrior Barres Céréales Chocolat noir

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Chabrior Barres Céréales Chocolat noir

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Some of the data for this product has been provided directly by the manufacturer .

Barra-kodea: 3250390828907 (EAN / EAN-13)

Markak: Chabrior

Kategoriak: en:Snacks, en:Sweet snacks, en:Bars, en:Cereal bars, en:Chocolate cereal bars

Etiketak, ziurtagiriak, sariak: en:No palm oil

Dendak: Intermarché

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

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    40 ingredients

    Frantses: Sirop de glucose, pétales de mais 16% (mais, sucre, sel, extrait de malt d'orge, émulsifiant: mono - et diglycérides d'acides gras), céréales croustillantes 15% (farine de riz, farine de blé, malt de blé, sucre, gluten de blé, dextrose, sel), chocolat noir 13% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithines (tournesol), extrait de vanille), sucre inverti, flocons d'avoine 8%, stabilisant : sorbitol, huile de tournesol, caramel (sucre, eau), humectant : glycérol, cacao maigre en poudre, arôme naturel, eau, sucre, émulsifiant : sucroesters d'acides gras, sel
    Alergenoak: en:Gluten
    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
    • Gehigarria: E420
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E471
    • Gehigarria: E473
    • Osagaia: Dextrose
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Gluten
    • Osagaia: Humectant
    • Osagaia: Invert sugar

    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)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Ingeles)

  • E422 - Glizerina

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Ingeles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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: Sirop de glucose, pétales de mais 16% (mais, sucre, sel, extrait de malt d'orge, émulsifiant (mono- et diglycérides d'acides gras)), céréales croustillantes 15% (farine de riz, farine de blé, malt de blé, sucre, gluten de blé, dextrose, sel), chocolat noir 13% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines de tournesol), extrait de vanille), sucre inverti, flocons d'avoine 8%, stabilisant (sorbitol), huile de tournesol, caramel (sucre, eau), humectant (glycérol), cacao maigre en poudre, arôme naturel, eau, sucre, émulsifiant (sucroesters d'acides gras), sel
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16 - percent_max: 40
    2. pétales de mais -> en:corn-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 16 - percent: 16 - percent_max: 16
      1. mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 6.32 - percent_max: 16
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.56
      4. extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.56
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.56
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.56
    3. céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
      1. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 2.14285714285714 - percent_max: 15
      2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.5
      3. malt de blé -> en:wheat-malt - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.75
      5. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
      7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.56
    4. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 13 - percent: 13 - percent_max: 13
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2.6 - percent_max: 13
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.33333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.25
        1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
      5. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 2.6
    5. sucre inverti -> en:invert-sugar - percent_min: 8 - percent_max: 13
    6. flocons d'avoine -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 8 - percent: 8 - percent_max: 8
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 7.8
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.8
    8. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 6.5
    9. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.57142857142857
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.57142857142857
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.78571428571429
    10. humectant -> en:humectant - percent_min: 0 - percent_max: 4.875
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.875
    11. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 4.33333333333333
    12. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
    13. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.54545454545455
    14. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.25
    15. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3
      1. sucroesters d'acides gras -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.56

Elikadura

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    Poor 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: 3 / 5 (balioa: 6, rounded value: 6)
    • Fiber: 3 / 5 (balioa: 3.6, rounded value: 3.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 17

    • Energia: 5 / 10 (balioa: 1715, rounded value: 1715)
    • Azukreak: 5 / 10 (balioa: 23.5, rounded value: 23.5)
    • Gantz saturatua: 5 / 10 (balioa: 5.3, rounded value: 5.3)
    • Sodioa: 2 / 10 (balioa: 224, rounded value: 224)

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

    Nutritional score: (17 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate cereal bars
    Energia 1.715 kj
    (407 kcal)     		-% 6
    Koipe 9,7 g -% 43
    Gantz-azido ase 5,3 g -% 36
    Carbohydrates 72,1 g +% 20
    Azukre 23,5 g -% 15
    Fiber 3,6 g -% 35
    Proteina 6 g -% 19
    Gatz arrunt 0,56 g +% 43
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by inf.
Produktuaren orria -gatik editatua elcoco, fix-salt-bot, l-dlcrt2, moon-rabbit, nantiee, ocean62, openfoodfacts-contributors, org-les-mousquetaires, segundo, teolemon, yuka.UWJnQUdZME9uT0ZTc01BdzBUck81Y05ZMkpLVlpreUtkZnNUSWc9PQ, yuka.VzZsYlNLWTR2L3NobHMwUjB5dnQrTlowbVo2VlhFQzBBZUVKSVE9PQ, yuka.YTZvNkFQc2F2dElEdThJNDFCL1I5SUp5bksrbkIxT0dldkEySVE9PQ, yuka.ZW9FSk5ya3ZsS1libmZNRDNpbUpwZnhxenJieldtNk9jdEFxSVE9PQ.

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