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Belvita Petit Déjeuner Original Chocolat 🍫8 x 50 g - LU - 400 g

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健康

成分

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    37 种成分


    法语: Céréales 56,8 % [céréales complètes 39,8 % (farine complète de BLÉ 20,1 %, flocons d'AVOINE 8,8 %, farine complète d'ORGE 6,4 %, farine complète de SEIGLE 3,5 %, farine complète d'épeautre (BLÉ) 1 %), farine de BLÉ 17 %), sucre, pépites de chocolat 12% [sucre, pâte de cacao, graisses végétales (palme, karité en proportions variables), dextrose, beurre de cacao, émulsifiant (lécithines de SOJA)], huile de colza, cacao maigre en poudre 3 %, amidon de BLÉ, poudres à lever (carbonates d'ammonium, diphosphates, carbonates de sodium), minéraux (carbonate de calcium, carbonate de magnésium, fer élémentaire), émulsifiants (lécithines de SOJA, E492, E472e), sel, arôme, LAIT écrémé en poudre.
    过敏原: 麸质, 乳, 大豆类制品
    跟踪: 雞蛋, 坚果, 芝麻, en:en-en-eggs-en-nuts-en-sesame-seeds

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: E322
    • 添加剂: E450
    • 添加剂: E472e
    • 添加剂: E492
    • 成分: Dextrose
    • 成分: Emulsifier
    • 成分: 调味剂
    • 成分: 葡萄糖

    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)
  • E492


    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    来源: Wikipedia (英语)
  • E500


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    来源: Wikipedia (英语)
  • E503


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    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
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    成分分析的详细信息


    Céréales 56.8% (céréales complètes 22.6064% (farine complète de BLÉ 4.5438864%, flocons d'AVOINE 1.9893632%, farine complète d'ORGE 1.4468096%, farine complète de SEIGLE 0.791224%, farine complète d'épeautre 0.226064% (BLÉ)), farine de BLÉ 9.656%, sucre, pépites de chocolat 6.816%, sucre, pâte de cacao, graisses végétales de palme, graisses végétales de karité, dextrose, beurre de cacao, émulsifiant (lécithines de SOJA)), huile de colza, cacao maigre en poudre 3%, amidon de BLÉ, poudres à lever (carbonates d'ammonium, diphosphates, carbonates de sodium), minéraux (carbonate de calcium, carbonate de magnésium, fer élémentaire), émulsifiants (lécithines de SOJA, e492, e472e), sel, arôme, LAIT écrémé en poudre
    1. Céréales -> en:cereal - vegan: yes - vegetarian: yes - percent: 56.8
      1. céréales complètes -> en:wholemeal-cereal - vegan: yes - vegetarian: yes - percent: 22.6064
        1. farine complète de BLÉ -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent: 4.5438864
        2. flocons d'AVOINE -> en:oat-flakes - vegan: yes - vegetarian: yes - percent: 1.9893632
        3. farine complète d'ORGE -> en:wholemeal-barley-flour - vegan: yes - vegetarian: yes - percent: 1.4468096
        4. farine complète de SEIGLE -> en:wholemeal-rye-flour - vegan: yes - vegetarian: yes - percent: 0.791224
        5. farine complète d'épeautre -> en:wholemeal-spelt-flour - vegan: yes - vegetarian: yes - percent: 0.226064
          1. BLÉ -> en:wheat - vegan: yes - vegetarian: yes
      2. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 9.656
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes
      4. pépites de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - percent: 6.816
      5. sucre -> en:sugar - vegan: yes - vegetarian: yes
      6. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
      7. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
      8. graisses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
      9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
      10. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      11. émulsifiant -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent: 3
    4. amidon de BLÉ -> en:wheat-starch - vegan: yes - vegetarian: yes
    5. poudres à lever -> en:raising-agent
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
      2. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
      3. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    6. minéraux -> en:minerals
      1. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe
      2. carbonate de magnésium -> en:e504i - vegan: yes - vegetarian: yes
      3. fer élémentaire -> en:elemental-iron
    7. émulsifiants -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes
      2. e492 -> en:e492 - vegan: maybe - vegetarian: maybe
      3. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    8. sel -> en:salt - vegan: yes - vegetarian: yes
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    10. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes

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: 7.9, 四舍五入值: 7.9)
    • 膳食纤维: 5 / 5 (值: 6.8, 四舍五入值: 6.8)
    • 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: 1846, 四舍五入值: 1846)
    • 糖: 5 / 10 (值: 27, 四舍五入值: 27)
    • 饱和脂肪: 3 / 10 (值: 3.6, 四舍五入值: 3.6)
    • 钠: 2 / 10 (值: 248, 四舍五入值: 248)

    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 (27%)


    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 (0.62%)


    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
    已准备
    对于 100 克 / 100 毫升
    已准备
    每份 (12,5g)
    与它比较:: en:biscuits-au-chocolat
    能量 1,846 kj
    (439 kcal)
    ? ? -10%
    脂肪 14 g ? ? -40%
    饱和脂肪 3.6 g ? ? -69%
    二十酸 0.007 g ? ?
    二十二酸 0.038 g ? ?
    Α-亚麻酸 0.267 g ? ?
    花生四烯酸 0.161 g ? ?
    碳水化合物 66 g ? ? +6%
    27 g ? ? -17%
    淀粉 0.038 g ? ?
    膳食纤维 6.8 g ? ? +150%
    蛋白质 7.9 g ? ? +30%
    食盐 0.62 g ? ? +27%
    维生素E 0 mg ? ?
    维生素B1(硫胺) 0 mg ? ?
    267,000 mg ? ?
    7,400 mg ? ?
    161,000 mg ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
份量: 12,5g

环境影响

碳足迹

运输

受威胁物种

数据来源

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上次修改产品页面时间 misterwhite.
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