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P'TIT DÉJ - Carrefour - 600 g

P'TIT DÉJ - Carrefour - 600 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 3560070678051 (EAN / EAN-13)

Nom comú: Biscuits aux céréales et aux pépites de chocolat.

Quantitat: 600 g

Empaquetament: en:Box, Cartó, fr:12 Sachets de 4 biscuits, fr:Sachet plastique

Marques: Carrefour

Categories: Snacks, Esmorzars, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, fr:Biscuits aux céréales, fr:Biscuits petits-déjeuners

Etiquetes, certificacions, premis: Source of fibre, Punt verd, Fet a França, fr:Eco-Emballages, fr:Riche en céréales
Punt verd

Codi de traçabilitat: EMB 29020H - Briec (Finistère, France)

Botigues: Carrefour, carrefour.fr

Països on es va vendre: Bèlgica, França, Itàlia, Polònia, Romania, Espanya

Matching with your preferences

Salut

Nutrició

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    Nutri-Score E

    Mala qualitat nutricional
    • 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.

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    Punts negatius: 24/55

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      Energia

      5/10 points (1955kJ)

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

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      Sucres

      8/15 points (28g)

      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.

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      Sal

      3/20 points (0.73g)

      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.

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    Punts positius: 3/10

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      Fibra

      3/5 points (6g)

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

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      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: 0

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

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

      Puntuació nutricional: 21 (24 - 3)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (4 biscuits (50 g))
    Comparat amb: Galetes de xocolata
    Energia 1.955 kj
    (466 kcal)
    978 kj
    (233 kcal)
    -5%
    Greix 18 g 9 g -21%
    Àcid gras saturat 8,5 g 4,25 g -23%
    Hidrats de carboni 65 g 32,5 g +3%
    Sucre 28 g 14 g -8%
    Fiber 6 g 3 g +60%
    Proteïna 8 g 4 g +25%
    Sal comuna 0,73 g 0,365 g +32%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 4 biscuits (50 g)

Ingredients

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    29 ingredients


    Francès: Céréales 53,8% (farine de blé 35%, flocons d'avoine 10%, son de blé 3,9%, farine de seigle 3,9%, farine d'orge), sucre, pépites de chocolat 13% [sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines (soja), arôme naturel de vanille], graisses et huiles végétales (palme, tournesol), cacao en poudre 3%, poudre de lait écrémé, poudres à lever : carbonates de sodium - diphosphates - carbonates d'ammonium, émulsifiants : lécithines (colza) (dont blé) - esters monoacétyltartriques et diacétyltartriques des mono - et diglycérides d'acides gras, sel, arôme.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans, fr:avoine
    Rastres: en:Eggs, en:Nuts, en:Peanuts

Processament d'aliments

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    Aliments ultra processats


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

    • Additiu: E322 - Lecitines
    • Additiu: E450 - Difosfat
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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

  • 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)
  • 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)
  • E503 - Carbonatos de amonio


    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients


    fr: Céréales 53.8% (farine de _blé_ 35%, flocons d'_avoine_ 10%, son de _blé_ 3.9%, farine de _seigle_ 3.9%, farine d'_orge_), sucre, pépites de chocolat 13% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines), arôme naturel de vanille), graisses, huiles végétales de palme, huiles végétales de tournesol, cacao en poudre 3%, poudre de _lait_ écrémé, poudres à lever (carbonates de sodium), diphosphates, carbonates d'ammonium, émulsifiants (lécithines de colza (dont _blé_)), esters monoacétyltartriques et diacétyltartriques des mono- et diglycérides d'acides gras, sel, arôme
    1. Céréales -> en:cereal - vegan: yes - vegetarian: yes - percent: 53.8
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 35
      2. flocons d'_avoine_ -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent: 10
      3. son de _blé_ -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent: 3.9
      4. farine de _seigle_ -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent: 3.9
      5. farine d'_orge_ -> en:barley-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. pépites de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent: 13
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. émulsifiant -> en:emulsifier
        1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    4. graisses -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    5. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    6. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    7. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent: 3
    8. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    9. poudres à lever -> en:raising-agent
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    10. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
    11. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
    12. émulsifiants -> en:emulsifier
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes
        1. dont _blé_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    13. esters monoacétyltartriques et diacétyltartriques des mono- et diglycérides d'acides gras -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    14. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    15. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

Altres dades

Condicions de conservació: À conserver à l'abri de la chaleur et de l'humidité. Pour une dégustation optimale, à consommer de préférence avant fin : voir sur le dessus du paquet.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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