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Napolitain l'original - LU - 180 g

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Napolitain l'original - LU - 180 g

バーコード: 7622201809638 (EAN / EAN-13)

一般名: Gâteau fourrage au chocolat

数量: 180 g

パッケージング: プラスチック, en:Cardboard, en:Bag, en:Dry, en:Individual bag, en:Sleeve

ブランド: LU

カテゴリー: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, ケーキ, en:Chocolate cakes, en:Filled sponge cake slices

ラベル、認証、表彰: en:Distributor labels, en:Charte LU Harmony, en:Made in France, en:Pure cocoa butter, Triman

成分の起源: フランス, en:European Union and Non European Union

製造または加工の場所: France, Jussy

店舗: Carrefour, Auchan, carrefour.fr

販売の国: フランス

好みに合わせて

健康

原材料

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    44 個の原材料

    フランス語: Farine de blé 24 %, sucre, huile de palme, sirop de glucose-fructose, œufs 7,5 %, chocolat en poudre 6,5 % (sucre, cacao en poudre), stabilisants (glycérol, sorbitol), lactosérum en poudre (de lait), amidons, sirop de glucose, arômes (contient alcool), cacao maigre en poudre, huile de colza, poudres à lever (carbonates d'ammonium, diphosphates, carbonates de sodium), beurre de cacao, sel, graisse de karité, lait écrémé en poudre, émulsifiants (E472b, E472a, lécithines de soja, E471, E473), épaississant (gomme xanthane), colorant (E160a), beurre concentré, correcteurs d'acidité (citrates de sodium, acide citrique, acide tartrique), conservateur (sorbate de potassium)
    アレルゲン: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    形跡: en:Nuts

食品加工

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    超加工食品

    製品が en:4 - Ultra processed food and drink products グループに属することを示す要素:

    • 添加物: E160a
    • 添加物: E322
    • 添加物: E415
    • 添加物: E420 - ソルビトール
    • 添加物: E422 - グリセリン
    • 添加物: E450
    • 添加物: E471
    • 添加物: E472a - グリセリン酢酸脂肪酸エステル
    • 添加物: E472b - グリセリン乳酸脂肪酸エステル
    • 添加物: E473
    • 原材料: Colour
    • 原材料: 乳化剤
    • 原材料: 香料
    • 原材料: グルコース
    • 原材料: 글루코스 시럽
    • 原材料: 増粘剤
    • 原材料: 乳清

    食品は加工の程度に応じ、4つのグループに分類されます：

    1. 未加工または最小加工食品
    2. 加工された料理の材料
    3. 加工食品
    4. 超加工食品

    グループの判定は製品のカテゴリと含まれる原材料に基づいています。

    → NOVA分類について詳しく知る

添加物

  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    情報源: Wikipedia (英語)

  • E202 - ソルビン酸カリウム

    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.
    情報源: Wikipedia (英語)

  • 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.
    情報源: 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.
    情報源: Wikipedia (英語)

  • E330 - クエン酸

    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.
    情報源: Wikipedia (英語)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    情報源: Wikipedia (英語)

  • E334 - 酒石酸

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    情報源: Wikipedia (英語)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    情報源: Wikipedia (英語)

  • E420 - ソルビトール

    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.
    情報源: Wikipedia (英語)

  • E422 - グリセリン

    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.
    情報源: Wikipedia (英語)

  • 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.
    情報源: 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.
    情報源: 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.
    情報源: Wikipedia (英語)

原材料分析

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    非ビーガン

    非ビーガン原材料: 卵, ホエイパウダー, 乳, 脱脂粉乳, 乳脂肪

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

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    en:Vegetarian status unknown

    認識されていない原材料: fr:graisse-de-karite

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

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。
  • icon

    成分分析の詳細

    ご協力をお願いします！

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

    Farine de _blé_ 24%, sucre, huile de palme, sirop de glucose-fructose, _œufs_ 7.5%, chocolat en poudre 6.5% (sucre, cacao en poudre), stabilisants (glycérol, sorbitol), lactosérum en poudre (de _lait_), amidons, sirop de glucose, arômes (contient alcool), cacao maigre en poudre, huile de colza, poudres à lever (carbonates d'ammonium, diphosphates, carbonates de sodium), beurre de cacao, sel, graisse de karité, _lait_ écrémé en poudre, émulsifiants (e472b, e472a, lécithines de _soja_, e471, e473), épaississant (gomme xanthane), colorant (e160a), _beurre_ concentré, correcteurs d'acidité (citrates de sodium, acide citrique, acide tartrique), conservateur (sorbate de potassium)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 24 - percent: 24 - percent_max: 24
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 24
    3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 7.5 - percent_max: 24
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 21.5
    5. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 7.5 - percent: 7.5 - percent_max: 7.5
    6. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 6.5 - percent: 6.5 - percent_max: 6.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.25 - percent_max: 6.5
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
    7. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 6.5
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.5
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
    8. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.5
      1. de _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.5
    9. amidons -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.875
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. contient alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7
    13. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.27272727272727
    14. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 3.91666666666667
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.91666666666667
      2. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95833333333333
      3. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.30555555555556
    15. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.61538461538462
    16. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.35714285714286
    17. graisse de karité -> fr:graisse-de-karite - percent_min: 0 - percent_max: 3.13333333333333
    18. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.9375
    19. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.76470588235294
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.76470588235294
      2. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.38235294117647
      3. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92156862745098
      4. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.691176470588235
      5. e473 -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.552941176470588
    20. épaississant -> en:thickener - percent_min: 0 - percent_max: 2.61111111111111
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.61111111111111
    21. colorant -> en:colour - percent_min: 0 - percent_max: 2.47368421052632
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.47368421052632
    22. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.35
    23. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.23809523809524
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23809523809524
      2. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11904761904762
      3. acide tartrique -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.746031746031746
    24. conservateur -> en:preservative - percent_min: 0 - percent_max: 2.13636363636364
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.13636363636364

栄養

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    非常に悪い栄養価

    ⚠️ 警告: 果物、野菜、ナッツの量はラベルに明記されていません。原材料のリストから推定されました: 0

    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: 1

    • タンパク質: 2 / 5 (値: 4.4, 四捨五入した値: 4.4)
    • 繊維: 1 / 5 (値: 1.9, 四捨五入した値: 1.9)
    • 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: 21

    • エネルギー: 5 / 10 (値: 1795, 四捨五入した値: 1795)
    • 砂糖: 7 / 10 (値: 33, 四捨五入した値: 33)
    • 飽和脂肪酸: 8 / 10 (値: 8.9, 四捨五入した値: 8.9)
    • ナトリウム: 1 / 10 (値: 104, 四捨五入した値: 104)

    タンパク質の点数は、負の点数が11以上であるため、カウントされません。

    栄養スコア: 20 (21 - 1)

    Nutri-Score: E

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    脂質 / 適度な量 (20%)

    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。
  • icon

    飽和脂肪 / 多量 (8.9%)

    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。
  • icon

    糖類 / 多量 (33%)

    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。
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    食塩相当量 / 少量 (0.26%)

    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。

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    栄養成分表

    栄養成分表 販売
    100グラム/ 100mlで用     		調整済
    100グラム/ 100mlで用     		調整済
    一食当たり (30 g)     		比較対象: en:Filled sponge cake slices
    エネルギー 1,795 kj
    (429 kcal)     		1,800 kj
    (430 kcal)     		539 kj
    (129 kcal)     		+4%
    脂質 20 g 19.7 g 5.9 g +6%
    飽和脂肪 8.9 g 9 g 2.7 g -7%
    炭水化物 59 g 60 g 18 g +8%
    糖類 33 g 32.7 g 9.8 g -7%
    食物繊維 1.9 g 2 g 0.6 g -
    たんぱく質 4.4 g 4.33 g 1.3 g -17%
    食塩相当量 0.26 g 0.267 g 0.08 g -34%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
一人前の分量: 30 g

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製品に追加 によって kiliweb
最後に編集した製品ページ によって super-pj.
製品ページの共同編集者 2potsdemiel, chevalstar, danizavtz, driveoff, ecoscore-impact-estimator, halal-app-chakib, hungergames, inf, lauthu, moon-rabbit, n-boidin1, off.572c58b4-811a-4b13-b83a-be8faa400585, off.a31ba885-25b5-4357-b07b-3b919572fb1f, openfoodfacts-contributors, quechoisir, roboto-app, smoothie-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvllRcUNf5jh7qKEfioHWm69KkcKbCbs5Jw6nlb6s, yuka.sY2b0xO6T85zoF3NwEKvlmd-TYvesB_jExrUs0OyzNGWKLj1f8hb45n8Hqo.

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