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Panettone con pepitas de chocolate - Carrefour - 90 g

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Panettone con pepitas de chocolate - Carrefour - 90 g

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

Barra-kodea: 8431876270013 (EAN / EAN-13)

Kopurua: 90 g

Markak: Carrefour

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, en:Sweet pastries and pies, Gozopil, en:Viennoiseries, en:Brioches, en:Panettone

Dendak: Carrefour, carrefour.fr

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    16 ingredients

    : Farine de blé, oeufs frais, pépites de chocolat 14% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de soja), sucre, beurre anhydre 10%, levure naturelle (contient blé), émulsifiant : mono - et diglycérides d'acides gras, levure de bière, sel, arômes.
    Alergenoak: en:Eggs, en:Gluten, en:Nuts, en:Soybeans
    Aztarnak: en:Nuts

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: E471
    • Osagaia: Emulsifier
    • Osagaia: Flavouring

    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)

  • 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

    : Farine de blé, oeufs frais, pépites de chocolat 14% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de soja)), sucre, beurre anhydre 10%, levure naturelle, émulsifiant (mono- et diglycérides d'acides gras), levure de bière, sel, arômes
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 14 - percent_max: 52
    2. oeufs frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 14 - percent_max: 33
    3. pépites de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 14 - percent: 14 - percent_max: 14
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.5 - percent_max: 14
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 7
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.5
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.5
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10 - percent_max: 14
    5. beurre anhydre -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 10 - percent: 10 - percent_max: 10
    6. levure naturelle -> en:natural-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 10
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
    8. levure de bière -> en:brewer-s-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.66666666666667
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.51
    10. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.51

Elikadura

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    Bad nutritional quality

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

    Positive points: 2

    • Proteinak: 5 / 5 (balioa: 8.5, rounded value: 8.5)
    • Fiber: 2 / 5 (balioa: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 21

    • Energia: 5 / 10 (balioa: 1703, rounded value: 1703)
    • Azukreak: 4 / 10 (balioa: 21, rounded value: 21)
    • Gantz saturatua: 10 / 10 (balioa: 12, rounded value: 12)
    • Sodioa: 2 / 10 (balioa: 204, rounded value: 204)

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

    Nutritional score: (21 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Panettone
    Energia 1.703 kj
    (399 kcal)     		+% 7
    Koipe 19 g +% 17
    Gantz-azido ase 12 g +% 31
    Carbohydrates 47 g -% 7
    Azukre 21 g -% 12
    Fiber 2,1 g +% 9
    Proteina 8,5 g +% 24
    Gatz arrunt 0,51 g +% 17
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Carbon footprint

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Product added on by kiliweb
Last edit of product page on by quechoisir.
Produktuaren orria -gatik editatua bertrand-amaraggi, driveoff, ecoscore-impact-estimator, elcoco, org-carrefour-espana, roboto-app, teolemon, thaialagata, yuka.R2Z3Z043aGRuOWdtdC9NazlSejB5OUoxMzY2R2ZFYXpjZXBMSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkoXV4HZni-eLRLWmBWv4duzMszjeONM7or5aKo.

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