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Diet bar cookies and cream flavour - Prozis

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Diet bar cookies and cream flavour - Prozis

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Barra-kodea: 5600826209868 (EAN / EAN-13)

Markak: Prozis

Kategoriak: en:Snacks, en:Sweet snacks, en:Bars

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

  • icon

    54 ingredients

    Frantses: Protéine de Lait, Sirop d'Oligofructose , Morceaux de Biscuits Goût Chocolat (9 %) (Farine de blé, Graisse de Palme, Cacao maigre en poudre, Sirop de Glucose, Pâte de cacao, Sel, Agent(s) Gonflant(s) (Bicarbonate de Sodium, Bicarbonate d'Ammonium), Émulsifiant(s) (Mono - et Diglycérides d'Acides Gras), Arômes, Antioxydant (Extrait riche en tocophérols, Palmitate d'Ascorbyle)), Humectant(s) (Sirop de Maltitol, Érythritol), Amandes, Isomalto-oligosaccharide, Beurre de Cacao, Chocolat Blanc (2,5 %) (Édulcorant (Maltitol), Beurre de Cacao, Lait en Poudre, Émulsifiant (Lécithine de SOJA), Édulcorant (Acésulfame K), Arôme), Eau, Arômes, Chocolat noir (1,1 %), (Édulcorant (Maltitol), Pâte de cacao, Beurre de Cacao, Émulsifiant (Lécithine de SOJA), Arôme), Correcteur d'acidité (Acide Citrique), Conservateurs (Benzoate de Sodium, Sorbate de Potassium)
    Alergenoak: en:Gluten, en:Milk, en:Nuts, en:Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E322
    • Gehigarria: E471
    • Gehigarria: E950
    • Gehigarria: E965
    • Gehigarria: E968
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Humectant
    • Osagaia: Milk proteins
    • Osagaia: Sweetener

    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

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Ingeles)

  • E211

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia (Ingeles)

  • E304

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia (Ingeles)

  • E304i

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia (Ingeles)

  • 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)

  • E330 - Azido zitriko

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

  • E500ii - Sodio hidrogenokarbonato

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    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)

  • E950

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia (Ingeles)

  • E965

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia (Ingeles)

  • E965ii

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia (Ingeles)

  • E968

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia (Ingeles)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milk proteins, en:Milk powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:morceaux-de-biscuits-gout-chocolat, fr:agent, fr:s, fr:gonflant, fr:s, fr:s, fr:s, en:Isomalto-oligosaccharide

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Protéine de Lait, Sirop d'Oligofructose, Morceaux de Biscuits Goût Chocolat 9% (Farine de blé, Graisse de Palme, Cacao maigre en poudre, Sirop de Glucose, Pâte de cacao, Sel, Agent (s), Gonflant (s, Bicarbonate de Sodium, Bicarbonate d'Ammonium), Émulsifiant (s, mono- et Diglycérides d'Acides Gras), Arômes, Antioxydant (Extrait riche en tocophérols, Palmitate d'Ascorbyle)), Humectant (s, Sirop de Maltitol, Érythritol), Amandes, Isomalto-oligosaccharide, Beurre de Cacao, Chocolat Blanc 2.5% (Édulcorant (Maltitol), Beurre de Cacao, Lait en Poudre, Émulsifiant (Lécithine de SOJA), Édulcorant (Acésulfame K), Arôme), Eau, Arômes, Chocolat noir 1.1% (Édulcorant (Maltitol), Pâte de cacao, Beurre de Cacao, Émulsifiant (Lécithine de SOJA), Arôme), Correcteur d'acidité (Acide Citrique), Conservateurs (Benzoate de Sodium, Sorbate de Potassium)
    1. Protéine de Lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 9 - percent_max: 66.2
    2. Sirop d'Oligofructose -> en:oligofructose-syrup - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 37.6
    3. Morceaux de Biscuits Goût Chocolat -> fr:morceaux-de-biscuits-gout-chocolat - percent_min: 9 - percent: 9 - percent_max: 9
      1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.818181818181818 - percent_max: 9
      2. Graisse de Palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 4.5
      3. Cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 3
      4. Sirop de Glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.25
      5. Pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 1.8
      6. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      7. Agent -> fr:agent - percent_min: 0 - percent_max: 0.2
        1. s -> fr:s - percent_min: 0 - percent_max: 0.2
      8. Gonflant -> fr:gonflant - percent_min: 0 - percent_max: 0.2
        1. s -> fr:s - percent_min: 0 - percent_max: 0.2
        2. Bicarbonate de Sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        3. Bicarbonate d'Ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
      9. Émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.2
        1. s -> fr:s - percent_min: 0 - percent_max: 0.2
        2. mono- et Diglycérides d'Acides Gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
      10. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
      11. Antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.2
        1. Extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        2. Palmitate d'Ascorbyle -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
    4. Humectant -> en:humectant - percent_min: 2.5 - percent_max: 9
      1. s -> fr:s - percent_min: 0.833333333333333 - percent_max: 9
      2. Sirop de Maltitol -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      3. Érythritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    5. Amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 2.5 - percent_max: 9
    6. Isomalto-oligosaccharide -> en:isomalto-oligosaccharide - percent_min: 2.5 - percent_max: 9
    7. Beurre de Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2.5 - percent_max: 9
    8. Chocolat Blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. Édulcorant -> en:sweetener - percent_min: 0.416666666666667 - percent_max: 2.5
        1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0.416666666666667 - percent_max: 2.5
      2. Beurre de Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.25
      3. Lait en Poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 0.833333333333333
      4. Émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.625
        1. Lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.625
      5. Édulcorant -> en:sweetener - percent_min: 0 - percent_max: 0.5
        1. Acésulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      6. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416666666666667
    9. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.1 - percent_max: 2.5
    10. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 1.1 - percent_max: 2.5
    11. Chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
      1. Édulcorant -> en:sweetener - percent_min: 0.22 - percent_max: 1.1
        1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0.22 - percent_max: 1.1
      2. Pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.55
      3. Beurre de Cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.366666666666667
      4. Émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.275
        1. Lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.275
      5. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.275
    12. Correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.1
      1. Acide Citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    13. Conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.1
      1. Benzoate de Sodium -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      2. Sorbate de Potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55

Elikadura

  • icon

    Nutrizio-kalitate oso ona

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

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

    Positive points: 10

    • Proteinak: 5 / 5 (balioa: 39, rounded value: 39)
    • Fiber: 5 / 5 (balioa: 15, rounded value: 15)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 5.75, rounded value: 5.8)

    Negative points: 8

    • Energia: 4 / 10 (balioa: 1439, rounded value: 1439)
    • Azukreak: 0 / 10 (balioa: 4.5, rounded value: 4.5)
    • Gantz saturatua: 4 / 10 (balioa: 4.1, rounded value: 4.1)
    • Sodioa: 0 / 10 (balioa: 80, rounded value: 80)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (8 - 10)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Bars
    Energia 1.439 kj
    (344 kcal)     		-% 22
    Koipe 10 g -% 48
    Gantz-azido ase 4,1 g -% 49
    Carbohydrates 23 g -% 56
    Azukre 4,5 g -% 85
    Polyols 9,3 g -% 27
    Fiber 15 g +% 146
    Proteina 39 g +% 268
    Gatz arrunt 0,2 g -% 45
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,75 %

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Datuen iturria

Product added on by kiliweb
Last edit of product page on by fix-serving-size-bot.
Produktuaren orria -gatik editatua charlesnepote, elcoco, feat, foodvisor, openfoodfacts-contributors, wiplash, yuka.BrNeAfKXRukxEvDK7YIV5gKjHfnpWe9cFCYToQ, yuka.D6FcE8KAAugtH_XY1KkX1RyKRb-6UtprFW8Xog, yuka.J-hfZ9yXDux8P_f8zacy_xWYJOi9BOUCSV8gow, yuka.SHFFc09vbzduZndWeHZNangwbkU4ZTFrbVpPMVFFU01JZUVkSVE9PQ, yuka.V0tSY01ia3NsdGhha3NSdW9FdkhvT054K1kyRFptTHFGUFk4SUE9PQ, yuka.XI4TDI-yTvYOJ_Dq9bAYhSTjRMXrE_J1Nl8Tog, yuka.ZUprdU9hOHhsdUVFbXZBdzdockk1UHNzNXJtdWIxeTFKK3RBSVE9PQ.

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