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Barre à la figue - Carrefour - 120 g

Barre à la figue - Carrefour - 120 g

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

Codi de barres: 3560071097615 (EAN / EAN-13)

Nom comú: Barre à la Figue

Quantitat: 120 g

Empaquetament: en:Plastic, en:Box, en:Cardboard

Marques: Carrefour

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, en:Filled biscuits, en:Fruit biscuits

Etiquetes, certificacions, premis: Orgànic, Orgànic UE, Agricultura No-UE, Agricultura UE, Procedent d'agricultura UE/no UE, FR-BIO-01, Punt verd, Fet a França, Lliure d'oli de palma, Comptador Nutricional, Grau D NutriScore, AB Agriculture Biologique

Origen dels ingredients: Unió Europea, Turquia

Llocs de fabricació o processament: France, BOUVARD BISCUITS S.A.

EMB code: EMB 26010 - Anneyron (Drôme, France)

Botigues: Carrefour, carrefour.fr

Països on es va vendre: França, Itàlia, Espanya

Matching with your preferences

Health

Ingredients

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    19 ingredients


    Francès: Farine de blé 33,5 %, sirop de glucose-fructose, pâte de figues 15 %, sucre de canne, purée de pomme, sirop de fructose, graisse de palme, œufs, lait écrémé en poudre, arôme naturel, sel marin gris, émulsifiant : lécithines (tournesol), acidifiant : acide citrique, gélifiant pectines, correcteur d'acidité : citrates de calcium.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk
    Rastres: en:Nuts, en:Sesame seeds, en:Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E440 - Pectina
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E333 - Citrats de calci


    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia (Anglès)
  • E440 - Pectina


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Farine de blé 33.5%, sirop de glucose-fructose, pâte de figues 15%, sucre de canne, purée de pomme, sirop de fructose, graisse de palme, œufs, lait écrémé en poudre, arôme naturel, sel marin gris, émulsifiant (lécithines de tournesol), acidifiant (acide citrique), gélifiant (pectines), correcteur d'acidité (citrates de calcium)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 33.5 - percent: 33.5 - percent_max: 33.5
    2. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 33.5
    3. pâte de figues -> en:fig-paste - vegan: yes - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
    4. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 15
    5. purée de pomme -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent_min: 0.272727272727273 - percent_max: 15
    6. sirop de fructose -> en:fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.4318181818182
    7. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9.94545454545455
    8. œufs -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.28787878787879
    9. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.1038961038961
    10. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.21590909090909
    11. sel marin gris -> en:grey-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.52525252525253
    12. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.97272727272727
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.97272727272727
    13. acidifiant -> en:acid - percent_min: 0 - percent_max: 4.52066115702479
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.52066115702479
    14. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 4.14393939393939
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.14393939393939
    15. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 3.82517482517483
      1. citrates de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.82517482517483

Nutrició

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    Poor nutritional quality


    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteïnes: 2 / 5 (valor: 4.3, rounded value: 4.3)
    • Fiber: 4 / 5 (valor: 3.8, rounded value: 3.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 15, rounded value: 15)

    Negative points: 15

    • Energia: 4 / 10 (valor: 1661, rounded value: 1661)
    • Sucres: 10 / 10 (valor: 46, rounded value: 46)
    • Greixos saturats: 0 / 10 (valor: 0.9, rounded value: 0.9)
    • Sodi: 1 / 10 (valor: 104, rounded value: 104)

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

    Score nutritionnel: 11 (15 - 4)

    Nutri-Score: D

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    Sucre en alta quantitat (46%)


    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.
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    Sal comuna en baixa quantitat (0.26%)


    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.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (20 g)
    Compared to: en:Fruit biscuits
    Energia 1.661 kj
    (402 kcal)
    332 kj
    (80 kcal)
    -12%
    Greix 8,5 g 1,7 g -48%
    Àcid gras saturat 0,9 g 0,18 g -90%
    Carbohydrates 75 g 15 g +12%
    Sucre 46 g 9,2 g +40%
    Fiber 3,8 g 0,76 g +81%
    Proteïna 4,3 g 0,86 g -14%
    Sal comuna 0,26 g 0,052 g -53%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 15 % 15 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15,273 % 15,273 %
Mida de la porció: 20 g

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Etiquetes

Altres dades

Condicions de conservació: Meilleur avant / A consommer de préférence avant le : voir sur le côté de l'étui. A conserver à l'abri de la chaleur et de l'humidité.

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