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Chocolats Lindt Champs Elysées - 1 kg e

Chocolats Lindt Champs Elysées - Producte - fr

Chocolats Lindt Champs Elysées - 1 kg e

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Codi de barres: 3046920791014 (EAN / EAN-13)

Quantitat: 1 kg e

Empaquetament: Plàstic, en:Box, Cartó

Marques: Lindt

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons

Etiquetes, certificacions, premis: Punt verd, Fet a França

Llocs de fabricació o processament: France

Països on es va vendre: França, Portugal, Espanya

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Ingredients

56 ingredients

: Sucre, pâte de cacao, beurre de cacao, lactose, matière grasse végétale (coprah, palme, karité), poudre praliné noisettes (noisettes, sucre) 6 %, beurre laitier concentré, noisettes 2 %, praliné amandes (sucre, amandes) 1 %, amandes, poudre de lait écrémé, sucre inverti, sirop de glucose, émulsifiant (lécithine de soja), éclats de gaufrettes (farines de blé et de riz, sucre, poudre à lever (carbonate acide de sodium), huile de palme 0.2 %, cacao maigre, meringue lactée (sucre, amidon de blé, protéines de lait) 0.2%, noix 0,2%, stabilisant (sorbitol), extrait de malt d'orge, orange, pomme, arôme (vanille), arôme naturel de café, arômes, fibre d'ananas, épaississants (alginate sodium, orthophosphate de calcium), conservateur (acide sorbique), arômes naturels, agent d'enrobage (gomme arabique), acidifiant (acide citrique), arôme naturel de vanille.

Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Orange, en:Soybeans

Rastres: en:Eggs, en:Nuts

Processament d'aliments

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

Additiu: E322 - Lecitines

Additiu: E401 - Alginat de sodi

Additiu: E414 - Goma aràbiga

Additiu: E420 - Sorbitol

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Agent de recobriment

Ingredient: Glucosa

Ingredient: Xarop de glucosa

Ingredient: Sucre invertit

Ingredient: Lactosa

Ingredient: Proteina de la llet

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

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E200 - Àcid sòrbic

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
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)

E401 - Alginat de sodi

E414 - Goma aràbiga

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Origen: Wikipedia (Anglès)

E420 - Sorbitol

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.
Origen: Wikipedia (Anglès)

E500 - Carbonats de sodi

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.
Origen: Wikipedia (Anglès)

E500ii - Bicarbonat de sodi

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.
Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

Oli de palma

Ingredients que contenen oli de palma: en:Palm, Oli de palma

No és vegà
Ingredients no vegans: Lactosa, en:Butterfat, Llet desnatada en pols, Proteina de la llet
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: fr:poudre-praline-noisettes, fr:praline-amandes, Sucre invertit, fr:Éclats de gaufrettes, fr:meringue-lactee
Alguns ingredients no s'han pogut reconèixer.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
Necessitem la teva ajuda!
Alguns ingredients no s'han pogut reconèixer.
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Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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: Sucre, pâte de cacao, beurre de cacao, _lactose_, matière grasse végétale (coprah, palme, karité), poudre praliné _noisettes_ 6% (_noisettes_, sucre), _beurre_ laitier concentré, _noisettes_ 2%, praliné _amandes_ 1% (sucre, _amandes_), amandes, poudre de lait écrémé, sucre inverti, sirop de glucose, émulsifiant (lécithine de _soja_), éclats de gaufrettes, farines de _blé_, de riz, sucre, poudre à lever (carbonate acide de sodium), huile de palme 0.2%, cacao maigre, meringue lactée 0.2% (sucre, amidon de _blé_, protéines de _lait_), noix 0.2%, stabilisant (sorbitol), extrait de malt d'_orge_, orange, pomme, arôme (vanille), arôme naturel de café, arômes, fibre d'ananas, épaississants (alginate sodium, orthophosphate de calcium), conservateur (acide sorbique), arômes naturels, agent d'enrobage (gomme arabique), acidifiant (acide citrique), arôme naturel de vanille
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6 - percent_max: 62.2

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 6 - percent_max: 34.1

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 6 - percent_max: 24.7333333333333

_lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 6 - percent_max: 20.05

matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 6 - percent_max: 17.24

coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 2 - percent_max: 17.24

palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 8.62

karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.74666666666667

poudre praliné _noisettes_ -> fr:poudre-praline-noisettes - percent_min: 6 - percent: 6 - percent_max: 6

_noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 3 - percent_max: 6

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3

_beurre_ laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 2 - percent_max: 6

_noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2 - percent: 2 - percent_max: 2

praliné _amandes_ -> fr:praline-amandes - percent_min: 1 - percent: 1 - percent_max: 1

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.5 - percent_max: 1

_amandes_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 0.5

amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0.2 - percent_max: 1

poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.2 - percent_max: 1

sucre inverti -> en:invert-sugar - percent_min: 0.2 - percent_max: 1

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.2 - percent_max: 1

émulsifiant -> en:emulsifier - percent_min: 0.2 - percent_max: 1

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0.2 - percent_max: 1

éclats de gaufrettes -> fr:eclats-de-gaufrettes - percent_min: 0.2 - percent_max: 1

farines de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.2 - percent_max: 1

de riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0.2 - percent_max: 1

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.2 - percent_max: 1

poudre à lever -> en:raising-agent - percent_min: 0.2 - percent_max: 1

carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 1

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2

cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0.2 - percent_max: 0.2

meringue lactée -> fr:meringue-lactee - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.2

amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.2

protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667

noix -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.2

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

extrait de malt d'_orge_ -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.2

pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.2

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

vanille -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

arôme naturel de café -> de:natürliches-kaffee-aroma - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

fibre d'ananas -> en:pineapple-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

épaississants -> en:thickener - percent_min: 0 - percent_max: 0.2

alginate sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

orthophosphate de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

conservateur -> en:preservative - percent_min: 0 - percent_max: 0.2

acide sorbique -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.2

gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

acidifiant -> en:acid - percent_min: 0 - percent_max: 0.2

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

Nutrició

Mala qualitat nutricional
⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.

⚠ ️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: 6
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 0

Proteïnes: 3 / 5 (valor: 5.2, valor arrodonit: 5.2)

Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 6.46916666666667, valor arrodonit: 6.5)

Punts negatius: 27

Energia: 7 / 10 (valor: 2377, valor arrodonit: 2377)

Sucres: 10 / 10 (valor: 50, valor arrodonit: 50)

Greixos saturats: 10 / 10 (valor: 19, valor arrodonit: 19)

Sodi: 0 / 10 (valor: 52, valor arrodonit: 52)

Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

Puntuació nutricional: (27 - 0)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en alta quantitat (37%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (19%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (50%)
  Què us cal saber
  
  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.
  
  Recomanació: Limitau el consum de sucre i de begudes ensucrades
  
  Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
  
  Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en baixa quantitat (0.13%)
  Què us cal saber
  
  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.
  
  Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
  
  La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
  
  Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
  
  Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
  
  Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Comparat amb: Bombons
Energia	2.377 kj (568 kcal)	+7%
Greix	37 g	+12%
Àcid gras saturat	19 g	+3%
Hidrats de carboni	52 g	+4%
Sucre	50 g	+13%
Fiber	?
Proteïna	5,2 g	-14%
Sal comuna	0,13 g	-17%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	6,469 %

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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Empaquetament

Embalatge d'impacte mitjà

Peces d'embalatge

Box (Plàstic)
(Cartó)

Materials d'embalatge

Material	%	Pes de l'embalatge	Pes de l'embalatge per 100 g de producte
Paper or cardboard
Plàstic
Total

Transport

Orígens dels ingredients
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Espècies amenaçades

Conté oli de palma
Fomenta la desforestació i amenaça espècies com l'orangutan

Els boscos tropicals d'Àsia, Àfrica i Amèrica Llatina es destrueixen per crear i ampliar les plantacions de palmera d'oli. La desforestació contribueix al canvi climàtic, i posa en perill espècies com l'orangutan, l'elefant pigmeu i el rinoceront de Sumatra.

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Fonts de dades

Producte afegit 28 de febrer de 2015, 19:23:36 CET per openfoodfacts-contributors
Última modificació de la pàgina del producte 10 de febrer de 2022, 18:38:50 CET per packbot.
La pàgina del producte, també editada per baboben5, beniben, moon-rabbit, thaialagata.

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Chocolats Lindt Champs Elysées - 1 kg e