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St hubert bio doux 230g ss hdp - 230 g

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St hubert bio doux 230g ss hdp - 230 g

此产品页面不完整。 您可以通过编辑它并从我们的照片中添加更多数据，或通过使用应用程序拍摄更多照片来帮助完成安卓或者iphone手机感谢 ×

这个产品的一些数据是由制造商SAINT HUBERT直接提供的。

条形码: 3366321052386 (EAN / EAN-13)

通用名: Matière grasse allégée à tartiner et à cuire issue de l'agriculture biologique (56% de MG).

数量: 230 g

包装: en:Jar, en:Tray, fr:Couvercle en carton, fr:Opercule en métal, fr:Pot en carton

品牌: St Hubert, St hubert bio

分类: 植物性食物与饮品, 植物性食物, 脂肪, 塗抺食品, en:Plant-based spreads, en:Salted spreads, en:Spreadable fats, 蔬菜脂肪, en:Margarines, en:Light margarines

标签，认证，奖励: 有机, 欧盟有机, en:Non-EU Agriculture, en:EU Agriculture, en:EU/non-EU Agriculture, FR-BIO-01, en:PEFC, AB Agriculture Biologique, Triman

产品和/或其成分的来源: Matiere grasse allégée à tartiner et à cuire issue de l'agriculture biologique : France

制造或者加工场所: France

商店: carrefour.fr

可出售的国家: 法国

Matching with your preferences

健康

成分

  • icon

    14 种成分

    法语: Huiles végétales 55% (tournesol oléique*, colza*, coco*, karité*, paprika), eau, sel, émulsifiant (lécithine de SOJA*), arôme naturel de carotte, jus de citron*, stabilisant (pectine). *Ingrédients issus de l'agriculture biologique.
    过敏原: 坚果, 大豆类制品

食品加工

  • icon

    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: E322
    • 添加剂: E440 - 果胶
    • 成分: Emulsifier
    • 成分: 调味剂

    食品按加工程度分为四类：

    1. 未加工或最低限度加工的食物
    2. 处理过的烹饪原料
    3. 加工食品
    4. 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

  • 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)

  • E440 - 果胶

    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.
    来源: Wikipedia (英语)

分析成分

该分析仅基于列出的成分，不考虑加工方法
  • icon

    成分分析的详细信息

    Huiles végétales 55% (tournesol oléique, colza, coco, karité, paprika), eau, sel, émulsifiant (lécithine de SOJA), arôme naturel de carotte, jus de citron, stabilisant (pectine)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 55 - percent: 55 - percent_max: 55
      1. tournesol oléique -> en:high-oleic-sunflower - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 11 - percent_max: 55
      2. colza -> en:rapeseed - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 27.5
      3. coco -> en:coconut - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.3333333333333
      4. karité -> en:shea-butter - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 13.75
      5. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 7.5 - percent_max: 45
    3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 18.75
      1. lécithine de SOJA -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.75
    5. arôme naturel de carotte -> en:natural-carrot-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. jus de citron -> en:lemon-juice - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    营养质量差

    ⚠️ 警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。
    ⚠️ 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: 11

    • 能量: 6 / 10 (值: 2072, 四舍五入值: 2072)
    • 糖: 0 / 10 (值: 0, 四舍五入值: 0)
    • 饱和脂肪/脂肪比例: 4 / 10 (值: 32.1428571428571, 四舍五入值: 32.1)
    • 钠: 1 / 10 (值: 180, 四舍五入值: 180)

    蛋白质的分数不计算，因为负的分数大于或等于11。

    营养评分: 11 (11 - 0)

    营养分数: D

  • icon

    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.
  • icon

    食盐在中等数量中 (0.45%)

    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.

  • icon

    营养成分

    营养成分 已售出的
    对于 100 克 / 100 毫升     		与它比较：: en:Light margarines
    能量 2,072 kj
    (504 kcal)     		+11%
    脂肪 56 g +14%
    饱和脂肪 18 g +29%
    单不饱和脂肪 31 g +54%
    多元不饱和酸 6.2 g -60%
    碳水化合物 0 g -100%
    糖 0 g -100%
    膳食纤维 ?
    蛋白质 0 g -100%
    食盐 0.45 g -21%
    维生素E 12 mg -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
份量: 10 g (10)

环境影响

碳足迹

包装

运输

标签

其他信息

保存条件: A conserver entre 0°C et 8°C.

客户服务: ST HUBERT, 13-15 rue du Pont des Halles 94526 RUNGIS

数据来源

制造商SAINT HUBERT使用Equadis自动传输产品的数据和照片。

添加产品 由 kiliweb
上次修改产品页面时间 由 org-saint-hubert.
产品页面已被修改 alexfauquette, arkhi, driveoff, ecoscore-impact-estimator, foodvisor, inf, lauraffaire, moon-rabbit, oatsbanana, off.2e2c24dd-c77e-4278-b910-be2bafd0ede0, off.b31ee33c-0f2b-4920-b3c6-97ba568b9259, openfoodfacts-contributors, packbot, pepapipi64, roboto-app, teolemon, yuka.CJNvbfysLck4PcTZ6Kw6hzKxJPXQWvpXAFU8og, yuka.F5ltbdm3H8kqR8X96a873ge2TL7qONJeGEYmog.

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