arrow_upward

Pain de mie sandwich nature - Épi d'Or - 825 g

Pain de mie sandwich nature - Épi d'Or - 825 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Scamark直接提供的。

条形码: 3564700434390 (EAN / EAN-13)

通用名: Pain de mie grandes tranches natures

数量: 825 g

包装: en:Plastic, en:Bag

品牌: Épi d'Or, Marque Repère

分类: 植物性食物与饮品, 植物性食物, en:Cereals and potatoes, 面包, en:Sliced breads

标签,认证,奖励: Nutriscore, Nutriscore C

制造或者加工场所: France

商店: Leclerc

可出售的国家: 法国

Matching with your preferences

健康

成分

  • icon

    19 种成分


    法语: Farine de blé 69% , eau , huile de colza , sucre , levure , sel , farine de fèves , gluten de blé , émulsifiants : lécithines (colza), E471, E472e, E482 , conservateur : E282 , gélifiant : gomme xanthane , agent de traitement de la farine : acide ascorbique
    过敏原: 麸质

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: E415
    • 添加剂: E471
    • 添加剂: E472e
    • 添加剂: E482
    • 成分: Emulsifier
    • 成分: Gelling agent
    • 成分: 麸质

    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)
  • E415


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    来源: Wikipedia (英语)
  • E471


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    来源: Wikipedia (英语)
  • E482


    Calcium stearoyl-2-lactylate: Calcium stearoyl-2-lactylate -calcium stearoyl lactylate or CSL- or E482 is a versatile, FDA approved food additive. It is one type of a commercially available lactylate. CSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and desserts to packaging.As described by the Food Chemicals Codex 7th edition, CSL is a cream-colored powder. CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime -calcium hydroxide-. Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The HLB for CSL is 5.1. It is slightly soluble in hot water. The pH of a 2% aqueous suspension is approximately 4.7.
    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


    Farine de blé 69%, eau, huile de colza, sucre, levure, sel, farine de fèves, gluten de blé, émulsifiants (lécithines de colza), e471, e472e, e482, conservateur (e282), gélifiant (gomme xanthane), agent de traitement de la farine (acide ascorbique)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 69 - percent: 69 - percent_max: 69
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.21428571428571 - percent_max: 31
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 28.7857142857143
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.3928571428571
    5. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.5952380952381
    6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.19642857142857
    7. farine de fèves -> en:broad-bean-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.75714285714286
    8. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.79761904761905
    9. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.11224489795918
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.11224489795918
    10. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.59821428571429
    11. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.1984126984127
    12. e482 -> en:e482 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.87857142857143
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 2.61688311688312
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.61688311688312
    14. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2.39880952380952
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.39880952380952
    15. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.21428571428571
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.21428571428571

Nutrition

  • icon

    良好的营养品质


    ⚠️ 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

    积极点: 7

    • 蛋白质: 4 / 5 (值: 7.1, 四舍五入值: 7.1)
    • 膳食纤维: 3 / 5 (值: 3, 四舍五入值: 3)
    • 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: 3 / 10 (值: 1182, 四舍五入值: 1182)
    • 糖: 0 / 10 (值: 4.5, 四舍五入值: 4.5)
    • 饱和脂肪: 0 / 10 (值: 0.5, 四舍五入值: 0.5)
    • 钠: 5 / 10 (值: 480, 四舍五入值: 480)

    计算蛋白质的分数是因为负的分数小于11。

    营养评分: 1 (8 - 7)

    营养分数: B

  • icon

    糖在存量少中 (4.5%)


    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

    食盐在中等数量中 (1.2%)


    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 (78 g)
    与它比较:: en:Sliced breads
    能量 1,182 kj
    (283 kcal)
    922 kj
    (220 kcal)
    +8%
    脂肪 5.1 g 3.98 g +24%
    饱和脂肪 0.5 g 0.39 g -23%
    碳水化合物 49.9 g 38.9 g +12%
    4.5 g 3.51 g +4%
    膳食纤维 3 g 2.34 g -35%
    蛋白质 7.1 g 5.54 g -19%
    食盐 1.2 g 0.936 g +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 78 g

环境影响

碳足迹

包装

运输