14 种成分

法语: Huiles végétales non hydrogénées 62,5% (de colza origine France*,coco*, karité*, lin*)1, eau, émulsifiant (lécithine de tournesol*), sel, antioxydant(extrait de romarin*),jus de citron concentré*, arômes naturels, colorant (bêta-carotène), vitamine B1. *Ingrédients d'origine végétale.

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E160a

添加剂: E322

成分: 色素

成分: Emulsifier

成分: 调味剂
食品按加工程度分为四类：

未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

E160a

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
来源: Wikipedia (英语)

E160ai

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
来源: Wikipedia (英语)

E322

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.
来源: Wikipedia (英语)

E322i - 卵磷脂

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.
来源: Wikipedia (英语)

E392

分析成分

en:May contain palm oil

配料可能含有棕榈油: en:Non-hydrogenated vegetable oils, Β-胡萝卜素

en:Vegan
未检测到非素食配料

无法识别的配料: fr:1, 硫胺
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

en:Vegetarian
未检测到非素食配料

无法识别的配料: fr:1, 硫胺
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息

我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
Huiles végétales non hydrogénées 62.5%, 1, eau, émulsifiant (lécithine de tournesol), sel, antioxydant (extrait de romarin), jus de citron concentré, arômes naturels, colorant (bêta-carotène), vitamine B1, Ingrédients
Huiles végétales non hydrogénées -> en:non-hydrogenated-vegetable-oils - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 62.5 - percent: 62.5 - percent_max: 62.5

1 -> fr:1 - percent_min: 3.75 - percent_max: 37.5

eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.875

lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.875

sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.25

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 8.4375

extrait de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.4375

jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.75

arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

colorant -> en:colour - percent_min: 0 - percent_max: 4.82142857142857

bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.82142857142857

vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 4.21875

Ingrédients -> fr:ingredients - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 3.75

Nutrition

平均营养品质
⚠️ 警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

该产品属于脂肪类，饱和脂肪点被饱和脂肪/脂肪比率点所取代。

积极点: 0

蛋白质: 0 / 5 (值: 0, 四舍五入值: 0)

膳食纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

消极点: 10

能量: 6 / 10 (值: 2033, 四舍五入值: 2033)

糖: 0 / 10 (值: 0, 四舍五入值: 0)

饱和脂肪/脂肪比例: 3 / 10 (值: 27.2727272727273, 四舍五入值: 27.3)

钠: 1 / 10 (值: 160, 四舍五入值: 160)

计算蛋白质的分数是因为负的分数小于11。

营养评分: 10 (10 - 0)

营养分数: C
→ Learn more about the Nutri-Score

脂肪在最高含量中 (55%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
来源: National Health Service UK (NHS) - Fat: the facts

饱和脂肪在最高含量中 (15%)
What you need to know

A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

Recommendation: Limit the consumption of fat and saturated fat

Choose products with lower fat and saturated fat content.
来源: National Health Service UK (NHS) - Fat: the facts

糖在存量少中 (0%)
What you need to know

A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

Recommendation: Limit the consumption of sugar and sugary drinks

Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).

Choose products with lower sugar content and reduce the consumption of products with added sugars.
来源: National Health Service UK (NHS) - Sugar: the facts

食盐在中等数量中 (0.4%)
What you need to know

A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

Many people who have high blood pressure do not know it, as there are often no symptoms.

Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

Recommendation: Limit the consumption of salt and salted food

Reduce the quantity of salt used when cooking, and don't salt again at the table.

Limit the consumption of salty snacks and choose products with lower salt content.
来源: World Health Organization (WHO) - Fact sheet - Salt reduction

来源: National Health Service UK (NHS) - Salt: the facts

营养成分

营养成分	已售出的对于 100 克 / 100 毫升	已售出的每份 (100g)	与它比较：: en:Light margarines
能量	2,033 kj (495 kcal)	2,030 kj (495 kcal)	+9%
脂肪	55 g	55 g	+12%
饱和脂肪	15 g	15 g	+8%
单不饱和脂肪	28 g	28 g	+39%
多元不饱和酸	12 g	12 g	-22%
Omega 3 脂肪酸	3,500 mg	3,500 mg	-12%
Α-亚麻酸	3.5 g	3.5 g	-17%
Omega 6 脂肪酸	28,000 mg	28,000 mg	+87%
亚油酸	8 g	8 g	-50%
Omega-9 脂肪酸	27,000 mg	27,000 mg
碳水化合物	0 g	0 g	-100%
糖	0 g	0 g	-100%
膳食纤维	0 g	0 g	-100%
蛋白质	0 g	0 g	-100%
食盐	0.4 g	0.4 g	-30%
维生素E	12 mg	12 mg	-2%
维生素B1(硫胺)	0.55 mg	0.55 mg	+37%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %