22 ingredients

フランス語: Farine de blé, sucre de canne roux, huile de colza, sésame toasté 10,6%, germe de blé 5,4%, farine complète de blé 5,4%, arôme naturel, magnésium, émulsifiant : lécithines de colza, poudres à lever (tartrates de potassium, carbonates de sodium, carbonates d'ammonium), sel de mer, amidon de blé, vitamines (E, PP, B6, B1, B9).

アレルゲン: en:Gluten, en:Milk, en:Sesame seeds, fr:avoine

形跡: en:Eggs, en:Lupin, en:Nuts, en:Soybeans

食品加工

超加工食品
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

添加物: E322

原材料: 乳化剤

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

未加工または最小加工食品

加工された料理の材料

加工食品

超加工食品

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

添加物

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 (英語)

E322i - レシチン

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 (英語)

E336

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
Source: Wikipedia (英語)

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 (英語)

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 (英語)

原材料分析

en:Palm oil free

No ingredients containing palm oil detected

en:Vegan status unknown
Unrecognized ingredients: マグネシウム, ビタミン E, チアミン, 葉酸

en:Vegetarian status unknown
Unrecognized ingredients: マグネシウム, ビタミン E, チアミン, 葉酸

分析は、記載されている原料のみに基づいており、調理方法を考慮していません。

成分分析の詳細
Farine de blé, sucre de canne roux, huile de colza, huile de sésame 10.6%, germe de blé 5.4%, farine complète de blé 5.4%, arôme naturel, magnésium, émulsifiant (lécithines de colza), poudres à lever (tartrates de potassium, carbonates de sodium, carbonates d'ammonium), sel de mer, amidon de blé, vitamines, vitamine E, vitamine PP, vitamine B6, vitamine B1, vitamine B9
Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 10.6 - percent_max: 57.4

sucre de canne roux -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 10.6 - percent_max: 34

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10.6 - percent_max: 26.2

huile de sésame -> en:sesame-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10.6 - percent: 10.6 - percent_max: 10.6

germe de blé -> en:wheat-germ - vegan: yes - vegetarian: yes - percent_min: 5.4 - percent: 5.4 - percent_max: 5.4

farine complète de blé -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 5.4 - percent: 5.4 - percent_max: 5.4

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

magnésium -> en:magnesium - percent_min: 0 - percent_max: 5

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5

lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 5

tartrates de potassium -> en:e336 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667

sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 4.78333333333333

vitamine PP -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.41538461538462

vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.1

vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 3.82666666666667

vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 3.5875

栄養

Good nutritional quality
この製品は、Nutri-Score(栄養スコア)の計算用の飲料とは見なされません。

加点: 9

タンパク質: 5 / 5 (値: 10, 四捨五入した値: 10)

繊維: 4 / 5 (値: 4.6, 四捨五入した値: 4.6)

果物、野菜、ナッツ、菜種/クルミ/オリーブオイル: 0 / 5 (値: 0, 四捨五入した値: 0)

減点: 10

エネルギー: 5 / 10 (値: 1961, 四捨五入した値: 1961)

砂糖: 3 / 10 (値: 17, 四捨五入した値: 17)

飽和脂肪酸: 1 / 10 (値: 2, 四捨五入した値: 2)

ナトリウム: 1 / 10 (値: 152, 四捨五入した値: 152)

負のポイントが11未満であるため、タンパク質のポイントがカウントされます。

栄養スコア: 1 (10 - 9)

Nutri-Score: B
→ 栄養スコアの詳細

脂質 / 適度な量 (18%)
知っておくべきこと

脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう

低脂肪および飽和脂肪含有量の製品を選択してください。
Source: National Health Service UK (NHS) - Fat: the facts

飽和脂肪 / 適度な量 (2%)
知っておくべきこと

脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう

低脂肪および飽和脂肪含有量の製品を選択してください。
Source: National Health Service UK (NHS) - Fat: the facts

糖類 / 多量 (17%)
知っておくべきこと

砂糖の大量消費は、体重増加や虫歯を引き起こす可能性があります。また、2型糖尿病や心血管疾患のリスクを高めます。

知識_パネル_おすすめ: 砂糖と甘い飲み物の消費を制限する

甘い飲み物（ソーダ、フルーツ飲料、フルーツジュース、ネクターなど）は、できるだけ制限する必要があります（1日1杯以下）。

糖度の低い製品を選び、糖分を加えた製品の消費を減らします。
Source: National Health Service UK (NHS) - Sugar: the facts

食塩相当量 / 適度な量 (0.38%)
知っておくべきこと

塩分（またはナトリウム）を大量に摂取すると血圧が上昇し、心臓病や脳卒中のリスクが高まる可能性があります。

高血圧の人の多くは、症状がないことが多いので、それを知りません。

ほとんどの人は塩分を過剰に消費し（平均して1日あたり9〜12グラム）、推奨される最大摂取量の約2倍です。

知識_パネル_おすすめ: 塩と塩が含まれている食品の消費を制限する

調理時に使用する塩の量を減らし、テーブルで再び塩をかけないでください。

塩味のあるスナックの消費を制限し、塩分が少ない製品を選択してください。
Source: World Health Organization (WHO) - Fact sheet - Salt reduction

Source: National Health Service UK (NHS) - Salt: the facts

栄養成分表

栄養成分表	販売 100グラム/ 100mlで用	販売一食当たり (22g)	Compared to: en:Dry biscuits
エネルギー	1,961 kj (467 kcal)	431 kj (103 kcal)	+5%
脂質	18 g	3.96 g	+13%
飽和脂肪	2 g	0.44 g	-64%
炭水化物	64 g	14.1 g	-4%
糖類	17 g	3.74 g	-41%
食物繊維	4.6 g	1.01 g	+49%
たんぱく質	10 g	2.2 g	+32%
食塩相当量	0.38 g	0.084 g	-24%
ビタミン E	8.5 mg	1.87 mg	+86%
ビタミン B1	0.39 mg	0.086 mg	-14%
ビタミン B3	3.7 mg	0.814 mg	-46%
ビタミン B6	0.38 mg	0.084 mg	-34%
ビタミン B9 (葉酸)	58.3 µg	12.8 µg	-53%
マグネシウム	144 mg	31.7 mg	+22%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0 %	0 %	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	10.6 %	10.6 %

一人前の分量: 22g

環境

Eco-Score C - Moderate environmental impact

⚠️ 運送の影響をすべて含めるには、国を選択してください。

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.