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Choco Cookies Sugar Free - florbu
Choco Cookies Sugar Free - florbu
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Codi de barres: 8411414010783 (EAN / EAN-13)
Marques: Florbu
Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata
Etiquetes, certificacions, premis: El consum excessiu pot produir efectes laxants
Matching with your preferences
Salut
Ingredients
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31 ingredients
Francès: Farine de blé, pépites de chocolat avec d'édulcorant (17%) pate de cacao, édulcorant (maltitol), beurre de cacao, cacao dégraissé en poudre, émulsifiants (lécithine de soja et E476) et arôme], édulcorant maltitol, huile de tournesol oléique (12%) (contient des antioxydants: extrait riche en tocophérols et E304), fibre de petits de pois, sérum du lait en poudre, fibre végétale [inuline (racine de chicorée)], poudre à lever bicarbonate d'ammonium et bicarbonate de sodium), farine de malte, emulsifiant (lécithine de soja), sel et arômes Peut contenir des traces de sésame et de fruits à coque. Une consommation excessive peut avoir des effets laxatifs. "Contient des sucres naturels.Al·lèrgens: en:Gluten, en:Sesame seeds, en:SoybeansRastres: en:Nuts
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: E476 - Poliricinoleat de poligliceril
- Additiu: E965 - Maltitol
- Ingredient: Emulsionant
- Ingredient: Aromes
- Ingredient: Edulcorant
- Ingredient: Sèrum de llet
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.
Additius
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E304 - Èster d'àcids grassos d'àcid ascòrbic
Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".Origen: Wikipedia (Anglès)
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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)
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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)
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E476 - Poliricinoleat de poligliceril
Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.Origen: Wikipedia (Anglès)
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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)
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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)
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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)
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E503ii - Carbonat àcid d'amoni
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)
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E965 - Maltitol
Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.Origen: Wikipedia (Anglès)
Anàlisi dels ingredients
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Pot contenir oli de palma
Ingredients que poden contenir oli de palma: E304
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No és vegà
Ingredients no vegans: Sèrum de lletAlguns 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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Es desconeix si és vegetarià
Ingredients no reconeguts: fr:pepites-de-chocolat-avec-d-edulcorant, fr:fibre-de-petits-de-pois, fr:contient-des-sucres-naturelsAlguns 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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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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fr: Farine de blé, pépites de chocolat avec d'édulcorant 17%, pate de cacao, édulcorant (maltitol), beurre de cacao, cacao dégraissé en poudre, émulsifiants (lécithine de soja, e476), arôme, édulcorant (maltitol), huile de tournesol oléique 12% (contient des antioxydants (extrait riche en tocophérols), e304), fibre de petits de pois, sérum du lait, fibre végétale (inuline (racine de chicorée)), poudre à lever (bicarbonate d'ammonium, bicarbonate de sodium), farine, emulsifiant (lécithine de soja), sel, arômes, "Contient des sucres naturels- Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
- pépites de chocolat avec d'édulcorant -> fr:pepites-de-chocolat-avec-d-edulcorant - percent: 17
- pate de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
- édulcorant -> en:sweetener
- maltitol -> en:e965 - vegan: yes - vegetarian: yes
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
- cacao dégraissé en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
- émulsifiants -> en:emulsifier
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
- e476 -> en:e476 - vegan: yes - vegetarian: yes
- arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
- édulcorant -> en:sweetener
- maltitol -> en:e965 - vegan: yes - vegetarian: yes
- huile de tournesol oléique -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 12
- contient des antioxydants -> en:antioxidant
- extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes
- e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
- contient des antioxydants -> en:antioxidant
- fibre de petits de pois -> fr:fibre-de-petits-de-pois
- sérum du lait -> en:whey - vegan: no - vegetarian: maybe
- fibre végétale -> en:vegetable-fiber - vegan: yes - vegetarian: yes
- inuline -> en:inulin - vegan: yes - vegetarian: yes
- racine de chicorée -> en:chicory-root - vegan: yes - vegetarian: yes
- inuline -> en:inulin - vegan: yes - vegetarian: yes
- poudre à lever -> en:raising-agent
- bicarbonate d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes
- bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes
- farine -> en:flour - vegan: yes - vegetarian: yes
- emulsifiant -> en:emulsifier
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
- sel -> en:salt - vegan: yes - vegetarian: yes
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
- "Contient des sucres naturels -> fr:contient-des-sucres-naturels
Nutrició
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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: 0Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.
Punts positius: 5
- Proteïnes: 3 / 5 (valor: 6.3, valor arrodonit: 6.3)
- Fibra: 5 / 5 (valor: 9.5, valor arrodonit: 9.5)
- Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)
Punts negatius: 13
- Energia: 5 / 10 (valor: 1761, valor arrodonit: 1761)
- Sucres: 0 / 10 (valor: 2.7, valor arrodonit: 2.7)
- Greixos saturats: 5 / 10 (valor: 5.2, valor arrodonit: 5.2)
- Sodi: 3 / 10 (valor: 280, valor arrodonit: 280)
Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.
Puntuació nutricional: (13 - 5)
Nutri-Score:
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Nivells de nutrients
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Greix en Quantitat moderada (19.5%)
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.
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Àcid gras saturat en alta quantitat (5.2%)
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.
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Sucre en baixa quantitat (2.7%)
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 Quantitat moderada (0.7%)
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 mlComparat amb: Galetes de xocolata Energia 1.761 kj
(421 kcal)-14% Greix 19,5 g -14% Àcid gras saturat 5,2 g -52% Àcid gras monoinsaturat 12,3 g +19% Àcid gras poliinsaturat 2 g +14% Hidrats de carboni 59 g -6% Sucre 2,7 g -91% Polyols 22 g +7% Fiber 9,5 g +149% Proteïna 6,3 g -2% Sal comuna 0,7 g +26% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Entorn
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Eco-puntuació D - Impacte ambiental alt
El Eco-Score és una puntuació experimental que resumeix els impactes ambientals dels productes alimentaris.→ L'Eco-Score es va desenvolupar inicialment a França i s'està ampliant per a altres països europeus. La fórmula Eco-Score està subjecta a canvis, ja que es millora periòdicament per fer-la més precisa i més adequada per a cada país.Anàlisi del cicle de vida
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Impacte mitjà dels productes de la mateixa categoria: C (Score: 56/100)
Categoria: Biscuit (cookie), with chocolate, prepacked
Categoria: Biscuit (cookie), with chocolate, prepacked
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.47 (com més baixa sigui la puntuació, menor serà l'impacte)
- incloent l'impacte sobre el canvi climàtic: 5.92 kg CO₂ eq/kg del producte
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Bonificacions i punts negatius
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Orígens dels ingredients amb impacte alt
Punts negatius: -5
Política ambiental: -5
Transport: 0
Origen del producte i / o dels seus ingredients % d'ingredients Impacte Desconegut Alt República de Malta Mitjà
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Falta informació sobre l'embalatge d'aquest producte
Punts negatius: -15
⚠️ La informació sobre l'embalatge d'aquest producte no està completada.⚠️ Per a un càlcul més precís de l'Eco-Score, podeu modificar la pàgina del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.
Eco-Score per a aquest producte
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Impacte per a aquest producte: D (Score: 36/100)
Producte: Choco Cookies Sugar Free - florbu
Puntuació de l'anàlisi del cicle de vida: 56
Suma de bonificacions i punts negatius: -20
Puntuació final: 36/100
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Petjada de carboni
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Equivalent a conduir 3.1 km en un cotxe de gasolina
592 g de CO² per cada 100 g de producte
La xifra d'emissions de carboni prové de la base de dades Agribalyse d'ADEME, per a la categoria: Biscuit (cookie), with chocolate, prepacked (Font: Base de dades ADEME Agribalyse)
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Empaquetament
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Falta informació sobre l'embalatge d'aquest producte
⚠️ La informació sobre l'embalatge d'aquest producte no està completada.Take a photo of the recycling information Take a photo of the recycling information
Transport
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Orígens dels ingredients
Orígens dels ingredients amb impacte alt
Origen del producte i / o dels seus ingredients % d'ingredients Impacte Desconegut Alt República de Malta Mitjà
Fonts de dades
Producte afegit per kiliweb
Última modificació de la pàgina del producte per guezguez-majed.
La pàgina del producte, també editada per autorotate-bot, davidepio, ecoscore-impact-estimator, elcoco, gmlaa, musarana, omi, openfoodfacts-contributors, org-app-elcoco, paularm, yuka.A5dIPvvSHpQPJPT26plk_jnhJe7vMeIFMkJVow, yuka.LIkZBvSoHpYDO_fy0L8y22iGCfv4LOcDByAkog, yuka.MqEaHfjULdQ6PMvT2r0v_Dq-K_viJsN8Nk5Vow, yuka.Uy93YU42OHEvOVpYaC9Zd3J3TDcrYzRsK01hcFl6dXREZXdWSVE9PQ, yuka.YXJzdElKb1orOEFEcC9SaDFUS0o1dFpMMVlXMGYwS1hEdWdNSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlh1oaPHfrQrKNyzho2e0yce-CZ3RMMBc-9TRYqo, yuka.sY2b0xO6T85zoF3NwEKvlmkadf2OpBXUCkDloW6I-dWVFYzwePpD55jBLag, yuka.sY2b0xO6T85zoF3NwEKvln5Md8DUvBacEi3vu3Sy-omocpzBWPVD5qT0H6o, yuka.sY2b0xO6T85zoF3NwEKvlnVsQdzEhT7uZiDhw1Com9a2IbzFbuxZ65fIP6s.