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Mousse Chocolat 🍫 Nova - Nova Andros Restauration - 216 g (4 * 54 g)

Mousse Chocolat 🍫 Nova - Nova Andros Restauration - 216 g (4 * 54 g)

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条形码: 3456774707244 (EAN / EAN-13)

通用名: Lot de quatre mousses au chocolat

数量: 216 g (4 * 54 g)

包装: en:Plastic, en:Pot, en:Fresh

品牌: Nova Andros Restauration

分类: 乳製品, 甜品, 奶类甜品, 巧克力甜品, en:Chocolate mousses, en:Desserts au chocolat, en:Desserts lactés, en:Mousses au chocolat, en:Produits laitiers

标签,认证,奖励: en:Fabriqué en France, en:Point Vert, en:Sans OGM

成分来源: 法国

制造或者加工场所: France

溯源代码: FR 62.853.030 CE - Vieil-Moutier (Pas-de-Calais, France), EMB 62853 - Vieil-Moutier (Pas-de-Calais, France)

商店: Métro, Ccas, E.Leclerc, Auchan, Carefour, Carrefour City, Carrefour Market, Magasin U, Lidl

可出售的国家: 法国

Matching with your preferences

健康

成分

  • icon

    23 种成分


    法语: Liste des ingrédients: Lait écrémé, lactose et minéraux laitiers, sucre, chocolat noir 5,5 % (pâte de cacao, sucre, poudre de cacao maigre, émulsifiant: lécithine de soja), poudre de cacao maigre, gélatine, épaississants: E401-5407, crème, émulsifiant: E472b, protéines laitières. Substances ou produits provoquant des allergies ou intolérances : Lait, Soja Analyse des ingrédients : Substances ou produits provoquant des allergies ou intolérances : Lait Traces éventuelles : en:en:en:soybeans Analyse des ingrédients :  :
    过敏原:
    跟踪: en:en-en-en-en-en-soybeans

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: E401
    • 添加剂: E428 - 明膠
    • 添加剂: E472b
    • 成分: Emulsifier
    • 成分: Milk proteins
    • 成分: Thickener

    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)

分析成分

  • icon

    en:Non-vegan


    非素食配料: 脱脂牛奶, E428, 鮮奶油, en:Milk proteins, 乳, 乳

    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!

  • icon

    en:Non-vegetarian


    非素食配料: E428

    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
  • icon

    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!

    Liste des ingrédients (Lait écrémé), lactose et minéraux laitiers, sucre, chocolat noir 5.5% (pâte de cacao, sucre, poudre de cacao maigre, émulsifiant (lécithine de soja)), poudre de cacao maigre, gélatine, épaississants (e401-5407), crème, émulsifiant (e472b), protéines laitières, Substances et produits provoquant des allergies et intolérances (Lait), Soja Analyse des ingrédients (Substances et produits provoquant des allergies et intolérances), Lait
    1. Liste des ingrédients -> fr:liste-des-ingredients - percent_min: 7.69230769230769 - percent_max: 83.5
      1. Lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 83.5
    2. lactose et minéraux laitiers -> fr:lactose-et-mineraux-laitiers - percent_min: 5.5 - percent_max: 44.5
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 31.5
    4. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.375 - percent_max: 5.5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      3. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.375
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
    5. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    6. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5.5
    7. épaississants -> en:thickener - percent_min: 0 - percent_max: 5.5
      1. e401-5407 -> fr:e401-5407 - percent_min: 0 - percent_max: 5.5
    8. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.5
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.5
    10. protéines laitières -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    11. Substances et produits provoquant des allergies et intolérances -> fr:substances-et-produits-provoquant-des-allergies-et-intolerances - percent_min: 0 - percent_max: 5.5
      1. Lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    12. Soja Analyse des ingrédients -> fr:soja-analyse-des-ingredients - percent_min: 0 - percent_max: 5.5
      1. Substances et produits provoquant des allergies et intolérances -> fr:substances-et-produits-provoquant-des-allergies-et-intolerances - percent_min: 0 - percent_max: 5.5
    13. Lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5

Nutrition

  • icon

    平均营养品质


    ⚠️ 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

    积极点: 2

    • 蛋白质: 2 / 5 (值: 3.9, 四舍五入值: 3.9)
    • 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: 8

    • 能量: 1 / 10 (值: 582, 四舍五入值: 582)
    • 糖: 3 / 10 (值: 17.5, 四舍五入值: 17.5)
    • 饱和脂肪: 4 / 10 (值: 4.4, 四舍五入值: 4.4)
    • 钠: 0 / 10 (值: 80, 四舍五入值: 80)

    计算蛋白质的分数是因为负的分数小于11。

    营养评分: 6 (8 - 2)

    营养分数: C

  • icon

    糖在最高含量中 (17.5%)


    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

    食盐在存量少中 (0.2%)


    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
    已售出的
    每份 (54g)
    与它比较:: en:mousses-au-chocolat
    能量 582 kj
    (139 kcal)
    314 kj
    (75 kcal)
    -24%
    脂肪 5.2 g 2.81 g -44%
    饱和脂肪 4.4 g 2.38 g -31%
    碳水化合物 18.5 g 9.99 g -8%
    17.5 g 9.45 g -6%
    膳食纤维 ? ?
    蛋白质 3.9 g 2.11 g -11%
    食盐 0.2 g 0.108 g +42%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 54g

环境影响

碳足迹

包装

运输

数据来源

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