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Oreo Original - 308 g ℮, 2 pacchetti da 14 biscotti 11 g l'uno

Oreo Original - 308 g ℮, 2 pacchetti da 14 biscotti 11 g l'uno

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Codi de barres: 7622300315269 (EAN / EAN-13)

Nom comú: Chocolate flavour sandwich biscuits with a vanilla flavour filling

Quantitat: 308 g ℮, 2 pacchetti da 14 biscotti 11 g l'uno

Empaquetament: en:Plastic, PP, en:Other plastic-packet, fr:Film plastique, fr:Point vert, nl:Tidyman wastebasket

Marques: Oreo

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, en:Filled biscuits, en:Chocolate sandwich cookies

Etiquetes, certificacions, premis: Vegetarià, Cocoa Life

Botigues: SuperU, Magasins U, carrefour.fr

Països on es va vendre: Bèlgica, França, Alemanya, Grècia, República d'Irlanda, Itàlia, Països Baixos, Espanya, Suïssa, Regne Unit

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Health

Ingredients

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    16 ingredients


    Anglès: wheat flour, sugar, palm oil, rapeseed oil, fat reduced cocoa powder 4,5%, wheat starch, glucose-fructose syrup, raising agents (potassium carbonates, ammonium carbonates, sodium carbonates), salt, emulsifiers ( soya lecithin, sunflower lecithin), flavouring
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk

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
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • 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)

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


    wheat flour, sugar, palm oil, rapeseed oil, fat reduced cocoa powder 4.5%, wheat starch, glucose-fructose syrup, raising agents (potassium carbonates, ammonium carbonates, sodium carbonates), salt, emulsifiers (soya lecithin, sunflower lecithin), flavouring
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 9.09090909090909 - percent_max: 82
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 43.25
    3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 4.5 - percent_max: 30.3333333333333
    4. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4.5 - percent_max: 23.875
    5. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    7. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    8. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 4.5
      1. potassium carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. ammonium carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      3. sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    10. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.5
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    11. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5

Nutrició

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 2

    • Proteïnes: 3 / 5 (valor: 5.4, rounded value: 5.4)
    • Fiber: 2 / 5 (valor: 2.7, rounded value: 2.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 21

    • Energia: 5 / 10 (valor: 1983, rounded value: 1983)
    • Sucres: 8 / 10 (valor: 38, rounded value: 38)
    • Greixos saturats: 5 / 10 (valor: 5.2, rounded value: 5.2)
    • Sodi: 3 / 10 (valor: 296, rounded value: 296)

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

    Score nutritionnel: 19 (21 - 2)

    Nutri-Score: E

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    Sucre en alta quantitat (38%)


    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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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (11 g, 1 biscotto)
    Compared to: en:Chocolate sandwich cookies
    Energia 1.983 kj
    (474 kcal)
    218 kj
    (52 kcal)
    -1%
    Greix 19 g 2,09 g -6%
    Àcid gras saturat 5,2 g 0,572 g -40%
    Carbohydrates 68 g 7,48 g +1%
    Sucre 38 g 4,18 g +10%
    Fiber 2,7 g 0,297 g -3%
    Proteïna 5,4 g 0,594 g +8%
    Sal comuna 0,74 g 0,081 g -17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 11 g, 1 biscotto

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species