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Big Mac - McDonald's - 232 g

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Big Mac - McDonald's - 232 g

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Quantitat: 232 g

Empaquetament: Cartó, en:Box, 21 PAP, en:Container

Marques: McDonald's

Categories: Sanvitxos, Hamburgueses

Etiquetes, certificacions, premis: Múscul 100%, fr:Blé CRC

Llocs de fabricació o processament: France, Ireland

Botigues: McDonald's

Països on es va vendre: Bèlgica, França, Alemanya, República d'Irlanda, Espanya, Suïssa, Estats Units d'Amèrica

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Nutrició

  • icon

    Nutri-Score C

    Qualitat nutricional mitjana
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 10
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 10/55

    • icon

      Energia

      2/10 points (955kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      0/15 points (3.36g)

      Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    • icon

      Sal

      4/20 points (0.99g)

      Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

    icon

    Punts positius: 2/17

    • icon

      Proteïnes

      2/7 points (11.6g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fibra

      0/5 points (1.64g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 10

      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

      This product is considered to be a red meat product for the calculation of the Nutri-Score.

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

      Puntuació nutricional: 8 (10 - 2)

      Nutri-Score: C

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (232 g)     		Comparat amb: Hamburgueses
    Energia 955 kj
    (228 kcal)     		2.215 kj
    (530 kcal)     		+21%
    Greix 11,6 g 27 g +13%
    Àcid gras saturat 4,14 g 9,6 g +49%
    Àcid gras trans 0,259 g 0,6 g
    Colesterol 15,5 mg 36 mg
    Hidrats de carboni 18,1 g 42 g +102%
    Sucre 3,36 g 7,8 g +52%
    Fiber 1,64 g 3,8 g -11%
    Proteïna 11,6 g 27 g -14%
    Sal comuna 0,991 g 2,3 g -43%
    Vitamina C 0,172 mg 0,4 mg
    Vitamin B12 (cobalamin) 0,388 µg 0,9 µg
    Calci 50 mg 116 mg
    Ferro 0,862 mg 2 mg
    Magnesi 9,05 mg 21 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10,938 % 10,938 %
Mida de la porció: 232 g

Ingredients

  • icon

    73 ingredients

    Francès: Pain (E932a, E471, E282, E281), Graines de sésame, steaks hachés (BŒUF), Salade, Oignon, Cornichon (E520, E433), Fromage fondu (Cheddar 51%, eau, fromage (9%), LAIT écrémé en poudre, beurre, sels de fonte (E331, E330, E338, E450), protéines de lait, arômes naturels, sel, colorants (beta carotène, extrait de paprika), antiagglomérant (lécithine de tournesol) Sauce (Eau, Huile de colza, vinaigre d'alcool, cornichons, sirop de glucose-fructose, sucre, amidon de maïs modifié, jaune d'ŒUF, MOUTARDE (eau, vinaigre, graines de moutarde, sel, son de moutarde, sucre, caramel, curcuma), épices (dont moutarde), sel de cuisine, épaississant (E415), arômes naturels, extrait de levure, affermissant (E509, E15, E433, E211,EDTA) En quantités inconnues : Anhydride sulfureux et sulfites, Gluten (blé), Gluten (Soja), Graine de sésame, Lait, Oeufs, Moutarde
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Mustard, en:Sesame seeds, en:Soybeans, en:Sulphur dioxide and sulphites

Processament d'aliments

  • icon

    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E15x
    • Additiu: E160a - Carotè
    • Additiu: E160c - Capsantina
    • Additiu: E322 - Lecitines
    • Additiu: E415 - Goma de xantè
    • Additiu: E433 - Monooleat de sorbitan polioxietilenat
    • Additiu: E450 - Difosfat
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • Ingredient: Enfortidor
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Proteina de la llet
    • Ingredient: Espessidor
    • Ingredient: Midó modificat

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E160a - Carotè

    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.
    Origen: Wikipedia (Anglès)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Origen: Wikipedia (Anglès)

  • E211 - Benzoat de sodi

    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.
    Origen: Wikipedia (Anglès)

  • E220 - Diòxid de sofre

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Origen: Wikipedia (Anglès)

  • E281 - Propionat de sodi

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    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.
    Origen: Wikipedia (Anglès)

  • E331 - Citrats de sodi

    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.
    Origen: Wikipedia (Anglès)

  • E338 - Àcid fosfòric

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    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.
    Origen: Wikipedia (Anglès)

  • E509 - Clorur de calci

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Origen: Wikipedia (Anglès)

  • E520 - Sulfat d'alumini

    Aluminium sulfate: Aluminium sulfate is a chemical compound with the formula Al2-SO4-3. It is soluble in water and is mainly used as a coagulating agent -promoting particle collision by neutralizing charge- in the purification of drinking water and waste water treatment plants, and also in paper manufacturing. The anhydrous form occurs naturally as a rare mineral millosevichite, found e.g. in volcanic environments and on burning coal-mining waste dumps. Aluminium sulfate is rarely, if ever, encountered as the anhydrous salt. It forms a number of different hydrates, of which the hexadecahydrate Al2-SO4-3•16H2O and octadecahydrate Al2-SO4-3•18H2O are the most common. The heptadecahydrate, whose formula can be written as [Al-H2O-6]2-SO4-3•5H2O, occurs naturally as the mineral alunogen. Aluminium sulfate is sometimes called alum or papermaker's alum in certain industries. However, the name "alum" is more commonly and properly used for any double sulfate salt with the generic formula XAl-SO4-2·12H2O, where X is a monovalent cation such as potassium or ammonium.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Filet mòlt, Carn de vaca, Formatge fos, Cheddar, Formatge, Llet desnatada en pols, Mantega, Proteina de la llet, Rovell d'ou, Llet, Ou

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

  • icon

    No és vegetarià

    Ingredients no vegetarians: Filet mòlt, Carn de vaca

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    fr: Pain (e932a, e471, e282, e281), Graines de sésame, steaks hachés (BŒUF), Salade, Oignon, Cornichon (e520, e433), Fromage fondu, Cheddar 51%, eau, fromage 9%, LAIT écrémé en poudre, beurre, sels de fonte (e331, e330, e338, e450), protéines de lait, arômes naturels, sel, colorants (beta carotène, extrait de paprika), antiagglomérant (lécithine de tournesol), Sauce, Eau, Huile de colza, vinaigre d'alcool, cornichons, sirop de glucose-fructose, sucre, amidon de maïs modifié, jaune d'ŒUF, MOUTARDE (eau, vinaigre, graines de moutarde, sel, son de moutarde, sucre, caramel, curcuma), épices (dont moutarde), sel de cuisine, épaississant (e415), arômes naturels, extrait de levure, affermissant (e509, E15, e433, e211, EDTA), En quantités inconnues (Anhydride sulfureux, sulfites), Gluten (blé), Gluten, Graine de sésame, Lait, Oeufs, Moutarde
    1. Pain -> en:bread
      1. e932a -> fr:e932a
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e282 -> en:e282 - vegan: yes - vegetarian: yes
      4. e281 -> en:e281 - vegan: yes - vegetarian: yes
    2. Graines de sésame -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
    3. steaks hachés -> en:meat-patty - vegan: no - vegetarian: no
      1. BŒUF -> en:beef - vegan: no - vegetarian: no
    4. Salade -> en:salad - vegan: yes - vegetarian: yes
    5. Oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034
    6. Cornichon -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004
      1. e520 -> en:e520 - vegan: yes - vegetarian: yes
      2. e433 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    7. Fromage fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
    8. Cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent: 51
    9. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    10. fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 9
    11. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    12. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    13. sels de fonte -> en:emulsifying-salts
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes
      3. e338 -> en:e338 - vegan: yes - vegetarian: yes
      4. e450 -> en:e450 - vegan: yes - vegetarian: yes
    14. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes
    15. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    17. colorants -> en:colour
      1. beta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes
    18. antiagglomérant -> en:anti-caking-agent
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    19. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe
    20. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    21. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    22. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
    23. cornichons -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004
    24. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    25. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    26. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    27. jaune d'ŒUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002
    28. MOUTARDE -> en:mustard - ciqual_food_code: 11013
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
      3. graines de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. son de moutarde -> fr:son-de-moutarde
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      7. caramel -> en:e150 - vegan: yes - vegetarian: yes
      8. curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089
    29. épices -> en:spice - vegan: yes - vegetarian: yes
      1. dont moutarde -> en:mustard - ciqual_food_code: 11013
    30. sel de cuisine -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    31. épaississant -> en:thickener
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    32. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    33. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009
    34. affermissant -> en:firming-agent
      1. e509 -> en:e509 - vegan: yes - vegetarian: yes
      2. E15 -> en:e15x - vegan: yes - vegetarian: yes
      3. e433 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      4. e211 -> en:e211 - vegan: yes - vegetarian: yes
      5. EDTA -> en:e385 - vegan: yes - vegetarian: yes
    35. En quantités inconnues -> fr:en-quantites-inconnues
      1. Anhydride sulfureux -> en:e220 - vegan: yes - vegetarian: yes
      2. sulfites -> en:sulfite
    36. Gluten -> en:gluten - vegan: yes - vegetarian: yes
      1. blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    37. Gluten -> en:gluten - vegan: yes - vegetarian: yes
    38. Graine de sésame -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
    39. Lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    40. Oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    41. Moutarde -> en:mustard - ciqual_food_code: 11013

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Última modificació de la pàgina del producte per christoufff.
La pàgina del producte, també editada per alvin-64, anthn, anthony3, cewihec, charlesnepote, dartyytrad, davidepio, ecoscore-impact-estimator, feat, inf, jeanbono, jinava76, johnspace, lou, moon-rabbit, naruyoko, oc84, openfoodfacts-contributors, packbot, quechoisir, recipekeepapp, scanbot, sebleouf, smias, tacite, teolemon.

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