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NESTLE LION Barres de Céréales 6x25g - Nestlé - 150 g

NESTLE LION Barres de Céréales 6x25g - Nestlé - 150 g

这个产品的一些数据是由制造商NESTLE FRANCE直接提供的。

条形码: 5900020030405 (EAN / EAN-13)

通用名: Barre de céréales au caramel (12,7%), au chocolat au lait, aromatisée et enrichie en 5 vitamines et calcium

数量: 150 g

包装: en:Box, fr:8 2799-554 LINDA-A-VELHA 150 g (6 x 25 ge) FR jē +, fr:Lda. Rua Alexandre Herculano, fr:Nestlé Portugal, fr:Unipessoal

品牌: Nestlé, Lion

分类: 零食, 含糖零食, 棒状零食, en:Cereal bars, fr:Barre céréales petit déjeuner

标签,认证,奖励: Nutriscore, Nutriscore C, fr:Triman

成分来源: 法国

制造或者加工场所: France

商店: Magasins U, E.leclerc, carrefour.fr, Carrefour Market, Franprix

可出售的国家: 法国

Matching with your preferences

健康

成分

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    44 种成分


    法语: Farine de BLE complet 29,9%, sirop de glucose, sucre, LAIT écrémé en poudre, sirop de sucre inverti, huile de tournesol, humectant (glycérol), chocolat au LAIT 5,2% (sucre, LAIT écrémé en poudre, beurre de cacao, pâte de cacao, matière grasse de LAIT anhydre, émulsifiants : lécithine de SOJA, polyricinoléate de polyglycérol ; arôme naturel de vanille), flocons d'AVOINE complète 4,3%, matière grasse végétale (coco), carbonate de calcium, fructo-oligosaccharides, maltodextrine, semoule de maïs, farine de BLE, arômes naturels, farine de riz, cacao en poudre, cacao maigre en poudre, beurre de cacao, sel, émulsifiant (lécithine de tournesol), antioxydant (extrait riche en tocophérols), sirop de sucre caramélisé, colorant (caroténoïdes), vitamines B3, B5, B9, B6, B2. Peut contenir des FRUITS A COQUE.
    过敏原: 麸质, 乳, 大豆类制品
    跟踪: 坚果

食品加工

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    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: E160
    • 添加剂: E322
    • 添加剂: E422 - 甘油
    • 添加剂: E476
    • 成分: 色素
    • 成分: Emulsifier
    • 成分: 调味剂
    • 成分: 葡萄糖
    • 成分: Glucose syrup
    • 成分: 水分保持劑
    • 成分: Invert sugar
    • 成分: 甜味劑

    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)
  • E422 - 甘油


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    来源: Wikipedia (英语)
  • E476


    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.
    来源: Wikipedia (英语)

分析成分

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    en:Non-vegan


    非素食配料: en:Skimmed milk powder, en:Milk chocolate, en:Skimmed milk powder
该分析仅基于列出的成分,不考虑加工方法
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    成分分析的详细信息


    Farine de BLE complet 29.9%, sirop de glucose, sucre, LAIT écrémé en poudre, sirop de sucre inverti, huile de tournesol, humectant (glycérol), chocolat au LAIT 5.2% (sucre, LAIT écrémé en poudre, beurre de cacao, pâte de cacao, matière grasse de LAIT anhydre, émulsifiants (lécithine de SOJA), polyricinoléate de polyglycérol, arôme naturel de vanille), flocons d'AVOINE complète 4.3%, matière grasse végétale de coco, carbonate de calcium, fructo-oligosaccharides, maltodextrine, semoule de maïs, farine de BLE, arômes naturels, farine de riz, cacao en poudre, cacao maigre en poudre, beurre de cacao, sel, émulsifiant (lécithine de tournesol), antioxydant (extrait riche en tocophérols), sirop de sucre caramélisé, colorant (caroténoïdes), vitamines, vitamine B3, vitamine B5, vitamine B9, vitamine B6, vitamine B2
    1. Farine de BLE complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 29.9 - percent: 29.9 - percent_max: 29.9
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 5.2 - percent_max: 29.9
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.2 - percent_max: 23.2333333333333
    4. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 5.2 - percent_max: 18.725
    5. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 5.2 - percent_max: 16.02
    6. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.2 - percent_max: 13.625
    7. humectant -> en:humectant - percent_min: 5.2 - percent_max: 9.86
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 5.2 - percent_max: 9.86
    8. chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 5.2 - percent: 5.2 - percent_max: 5.2
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.65 - percent_max: 5.2
      2. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.6
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.73333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      5. matière grasse de LAIT anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 1.04
      6. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.866666666666667
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.866666666666667
      7. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.742857142857143
      8. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    9. flocons d'AVOINE complète -> en:whole-grain-oat-flakes - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
    10. matière grasse végétale de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.3
    11. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84444444444444
    12. fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 0 - percent_max: 3.46
    13. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.14545454545455
    14. semoule de maïs -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.88333333333333
    15. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66153846153846
    16. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.47142857142857
    17. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.30666666666667
    18. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1625
    19. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.03529411764706
    20. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92222222222222
    21. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.82105263157895
    22. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.73
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.73
    23. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.64761904761905
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.64761904761905
    24. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57272727272727
    25. colorant -> en:colour - percent_min: 0 - percent_max: 1.50434782608696
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.50434782608696
    26. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44166666666667
    27. vitamine B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.384
    28. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33076923076923
    29. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 1.28148148148148
    30. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23571428571429
    31. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.19310344827586

Nutrition

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    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

    积极点: 5

    • 蛋白质: 4 / 5 (值: 7.3, 四舍五入值: 7.3)
    • 膳食纤维: 5 / 5 (值: 6.4, 四舍五入值: 6.4)
    • 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: 15

    • 能量: 5 / 10 (值: 1689, 四舍五入值: 1689)
    • 糖: 4 / 10 (值: 22.4, 四舍五入值: 22.4)
    • 饱和脂肪: 5 / 10 (值: 5.7, 四舍五入值: 5.7)
    • 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: 10 (15 - 5)

    营养分数: C

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    糖在最高含量中 (22.4%)


    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.
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    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.

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    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 (25g)
    与它比较:: en:Cereal bars
    能量 1,689 kj
    (402 kcal)
    422 kj
    (100 kcal)
    -4%
    脂肪 12.9 g 3.23 g -17%
    饱和脂肪 5.7 g 1.43 g +7%
    碳水化合物 62.4 g 15.6 g +5%
    22.4 g 5.6 g -14%
    膳食纤维 6.4 g 1.6 g +6%
    蛋白质 7.3 g 1.82 g -9%
    食盐 0.45 g 0.113 g +8%
    维生素B2(核黄素) 1.4 mg 0.35 mg +143%
    维生素B3(烟酸) 13 mg 3.25 mg +83%
    维生素B6 1.3 mg 0.325 mg +134%
    维生素B9(叶酸) 165 µg 41.2 µg +28%
    泛酸 4.7 mg 1.18 mg -4%
    1,480 mg 370 mg +687%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 25g

环境影响

运输

其他信息

准备: Produit prêt à consommer

保存条件: A conserver dans un endroit frais et sec.

客户服务: Cereal Partners France, 34-40 rue de Guynemer 92130 Issy-les-Moulineaux