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Camembert - Castello - 125 g

Camembert - Castello - 125 g

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Barra-kodea: 5760466736077 (EAN / EAN-13)

Kopurua: 125 g

Markak: Castello

Kategoriak: Esneki, en:Fermented foods, en:Fermented milk products, Gazta, en:Soft cheeses, en:Cow cheeses, en:Soft cheeses with bloomy rind, en:Camemberts

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

37 ingredients

Frantses: OQL Milk, Salt, Lactic acid Culture, Rennet Itive microbial, Mould Culture. gredie onsur GCV Fat: 25% лякс улту! OK-82 Nutriti Net Weight: 125g Energ Fat/A To be strored between +2°/+6°C +2°/+ زنقة ابن المعتز2 إقامة الجوهرة البيضاء XpaHvICE:001526216000096 0522 of which saturales, on t които наситени мастни киселини/ millest kullastunu Carbohydrates/Yoatáv@pakec/ Hidratos de carbono/ Koolhdrat Въглехидрати/ Süsivesikud/Weglowodany of which sugars/ εκ των οποίων σάκχαρα/ de los cuales azucare от които захари/ millest suhkrud/w tym cukry Protein/Пputeivec/ Proteínas/ Eiwitten/белтьчини/Valgud/ Bi Salt/ Akáti/Sal/ Zout/Con/ Sool/ Sól Produced in Denm Producido en Din. Denemarken doo Toodetud Taanis, Arla Foods amba DK-8260 Viby J

Food processing

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

E270

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: fr:oql-milk, fr:salt, fr:lactic-acid-culture, fr:rennet-itive-microbial, fr:mould-culture, fr:gredie-onsur-gcv-fat, fr:лякс-улту-ok-82-nutriti-net-weight, fr:energ-fat, fr:a-to-be-strored-between-2, fr:6-c-2, fr:زنقة-ابن-المعتز2-إقامة-الجوهرة-البيضاء-xpahvice, fr:001526216000096-0522-of-which-saturales, fr:on-t-които-наситени-мастни-киселини, fr:millest-kullastunu-carbohydrates, fr:yoatav-pakec, fr:hidratos-de-carbono, fr:koolhdrat-въглехидрати, fr:susivesikud, fr:weglowodany-of-which-sugars, fr:εκ-των-οποίων-σάκχαρα, fr:de-los-cuales-azucare-от-които-захари, fr:millest-suhkrud, fr:w-tym-cukry-protein, fr:пputeivec, fr:proteinas, fr:eiwitten, fr:белтьчини, fr:valgud, fr:bi-salt, fr:akati, fr:zout, fr:con, fr:sool, fr:sol-produced-in-denm-producido-en-din, fr:denemarken-doo-toodetud-taanis, fr:arla-foods-amba-dk-8260-viby-j
Some ingredients could not be recognized.
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en:Vegan status unknown
Unrecognized ingredients: fr:oql-milk, fr:salt, fr:lactic-acid-culture, fr:rennet-itive-microbial, fr:mould-culture, fr:gredie-onsur-gcv-fat, fr:лякс-улту-ok-82-nutriti-net-weight, fr:energ-fat, fr:a-to-be-strored-between-2, fr:6-c-2, fr:زنقة-ابن-المعتز2-إقامة-الجوهرة-البيضاء-xpahvice, fr:001526216000096-0522-of-which-saturales, fr:on-t-които-наситени-мастни-киселини, fr:millest-kullastunu-carbohydrates, fr:yoatav-pakec, fr:hidratos-de-carbono, fr:koolhdrat-въглехидрати, fr:susivesikud, fr:weglowodany-of-which-sugars, fr:εκ-των-οποίων-σάκχαρα, fr:de-los-cuales-azucare-от-които-захари, fr:millest-suhkrud, fr:w-tym-cukry-protein, fr:пputeivec, fr:proteinas, fr:eiwitten, fr:белтьчини, fr:valgud, fr:bi-salt, fr:akati, fr:zout, fr:con, fr:sool, fr:sol-produced-in-denm-producido-en-din, fr:denemarken-doo-toodetud-taanis, fr:arla-foods-amba-dk-8260-viby-j
Some ingredients could not be recognized.
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en:Vegetarian status unknown
Unrecognized ingredients: fr:oql-milk, fr:salt, fr:lactic-acid-culture, fr:rennet-itive-microbial, fr:mould-culture, fr:gredie-onsur-gcv-fat, fr:лякс-улту-ok-82-nutriti-net-weight, fr:energ-fat, fr:a-to-be-strored-between-2, fr:6-c-2, fr:زنقة-ابن-المعتز2-إقامة-الجوهرة-البيضاء-xpahvice, fr:001526216000096-0522-of-which-saturales, fr:on-t-които-наситени-мастни-киселини, fr:millest-kullastunu-carbohydrates, fr:yoatav-pakec, fr:hidratos-de-carbono, fr:koolhdrat-въглехидрати, fr:susivesikud, fr:weglowodany-of-which-sugars, fr:εκ-των-οποίων-σάκχαρα, fr:de-los-cuales-azucare-от-които-захари, fr:millest-suhkrud, fr:w-tym-cukry-protein, fr:пputeivec, fr:proteinas, fr:eiwitten, fr:белтьчини, fr:valgud, fr:bi-salt, fr:akati, fr:zout, fr:con, fr:sool, fr:sol-produced-in-denm-producido-en-din, fr:denemarken-doo-toodetud-taanis, fr:arla-foods-amba-dk-8260-viby-j
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.

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: OQL Milk, Salt, Lactic acid Culture, Rennet Itive microbial, Mould Culture, gredie onsur GCV Fat (лякс улту! OK-82 Nutriti Net Weight), Energ Fat, A To be strored between +2°, +6°C +2°, + زنقة ابن المعتز2 إقامة الجوهرة البيضاء XpaHvICE (001526216000096 0522 of which saturales), on t които наситени мастни киселини, millest kullastunu Carbohydrates, Yoatáv@pakec, Hidratos de carbono, Koolhdrat Въглехидрати, Süsivesikud, Weglowodany of which sugars, εκ των οποίων σάκχαρα, de los cuales azucare от които захари, millest suhkrud, w tym cukry Protein, Пputeivec, Proteínas, Eiwitten, белтьчини, Valgud, Bi Salt, Akáti, Sal, Zout, Con, Sool, Sól Produced in Denm Producido en Din, Denemarken doo Toodetud Taanis, Arla Foods amba DK-8260 Viby J
OQL Milk -> fr:oql-milk - percent_min: 2.85714285714286 - percent_max: 100

Salt -> fr:salt - percent_min: 0 - percent_max: 50

Lactic acid Culture -> fr:lactic-acid-culture - percent_min: 0 - percent_max: 33.3333333333333

Rennet Itive microbial -> fr:rennet-itive-microbial - percent_min: 0 - percent_max: 25

Mould Culture -> fr:mould-culture - percent_min: 0 - percent_max: 20

gredie onsur GCV Fat -> fr:gredie-onsur-gcv-fat - percent_min: 0 - percent_max: 4.16666666666667

лякс улту! OK-82 Nutriti Net Weight -> fr:лякс-улту-ok-82-nutriti-net-weight - percent_min: 0 - percent_max: 4.16666666666667

Energ Fat -> fr:energ-fat - percent_min: 0 - percent_max: 4.16666666666667

A To be strored between +2° -> fr:a-to-be-strored-between-2 - percent_min: 0 - percent_max: 4.16666666666667

+6°C +2° -> fr:6-c-2 - percent_min: 0 - percent_max: 4.16666666666667

+ زنقة ابن المعتز2 إقامة الجوهرة البيضاء XpaHvICE -> fr:زنقة-ابن-المعتز2-إقامة-الجوهرة-البيضاء-xpahvice - percent_min: 0 - percent_max: 4.16666666666667

001526216000096 0522 of which saturales -> fr:001526216000096-0522-of-which-saturales - percent_min: 0 - percent_max: 4.16666666666667

on t които наситени мастни киселини -> fr:on-t-които-наситени-мастни-киселини - percent_min: 0 - percent_max: 4.16666666666667

millest kullastunu Carbohydrates -> fr:millest-kullastunu-carbohydrates - percent_min: 0 - percent_max: 4.16666666666667

Yoatáv@pakec -> fr:yoatav-pakec - percent_min: 0 - percent_max: 4.16666666666667

Hidratos de carbono -> fr:hidratos-de-carbono - percent_min: 0 - percent_max: 4.16666666666667

Koolhdrat Въглехидрати -> fr:koolhdrat-въглехидрати - percent_min: 0 - percent_max: 4.16666666666667

Süsivesikud -> fr:susivesikud - percent_min: 0 - percent_max: 4.16666666666667

Weglowodany of which sugars -> fr:weglowodany-of-which-sugars - percent_min: 0 - percent_max: 4.16666666666667

εκ των οποίων σάκχαρα -> fr:εκ-των-οποίων-σάκχαρα - percent_min: 0 - percent_max: 4.16666666666667

de los cuales azucare от които захари -> fr:de-los-cuales-azucare-от-които-захари - percent_min: 0 - percent_max: 4.16666666666667

millest suhkrud -> fr:millest-suhkrud - percent_min: 0 - percent_max: 4.16666666666667

w tym cukry Protein -> fr:w-tym-cukry-protein - percent_min: 0 - percent_max: 4.16666666666667

Пputeivec -> fr:пputeivec - percent_min: 0 - percent_max: 4.16666666666667

Proteínas -> fr:proteinas - percent_min: 0 - percent_max: 4.16666666666667

Eiwitten -> fr:eiwitten - percent_min: 0 - percent_max: 4.16666666666667

белтьчини -> fr:белтьчини - percent_min: 0 - percent_max: 4

Valgud -> fr:valgud - percent_min: 0 - percent_max: 3.84615384615385

Bi Salt -> fr:bi-salt - percent_min: 0 - percent_max: 3.7037037037037

Akáti -> fr:akati - percent_min: 0 - percent_max: 3.57142857142857

Sal -> en:sal-tree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897

Zout -> fr:zout - percent_min: 0 - percent_max: 3.33333333333333

Con -> fr:con - percent_min: 0 - percent_max: 3.2258064516129

Sool -> fr:sool - percent_min: 0 - percent_max: 3.125

Sól Produced in Denm Producido en Din -> fr:sol-produced-in-denm-producido-en-din - percent_min: 0 - percent_max: 3.03030303030303

Denemarken doo Toodetud Taanis -> fr:denemarken-doo-toodetud-taanis - percent_min: 0 - percent_max: 2.94117647058824

Arla Foods amba DK-8260 Viby J -> fr:arla-foods-amba-dk-8260-viby-j - percent_min: 0 - percent_max: 2.94117647058824

Elikadura

Poor nutritional quality
⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.

⚠ ️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: 5

Proteinak: 5 / 5 (balioa: 19, rounded value: 19)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

Negative points: 19

Energia: 3 / 10 (balioa: 1218, rounded value: 1218)

Azukreak: 0 / 10 (balioa: 0.5, rounded value: 0.5)

Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)

Sodioa: 6 / 10 (balioa: 600, rounded value: 600)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (19 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in high quantity (24%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in high quantity (15%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in low quantity (0.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in moderate quantity (1.5%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Camemberts
Energia	1.218 kj (291 kcal)	+% 6
Koipe	24 g	+% 3
Gantz-azido ase	15 g	-% 2
Carbohydrates	0,5 g	-% 55
Azukre	0,5 g	+% 6
Fiber	?
Proteina	19 g	+% 14
Gatz arrunt	1,5 g	+% 3
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingurumena

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Kategoria: Camembert cheese, from cow's milk

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 5.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	84.4 %
Processing	5.6 %
Ontziratzea	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Produktua: Camembert - Castello - 125 g

Life cycle analysis score: 54
Sum of bonuses and maluses: -20

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.7 km in a petrol car

524 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	85.1 %
Processing	5.0 %
Ontziratzea	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Datuen iturria

Product added on 2020(e)ko azaroaren 16(a) 11:01:00 (CET) by kiliweb
Last edit of product page on 2023(e)ko azaroaren 14(a) 22:16:51 (CET) by roboto-app.
Produktuaren orria -gatik editatua moncoachigbas, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvlhNEVtPioBjFGgbgnkeh4cipEJ_WS_tZ2JL-FKs.

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Camembert - Castello - 125 g