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Oswego senza zuccheri aggiunti - Colussi - 250 g

Oswego senza zuccheri aggiunti - Colussi - 250 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 ×

条形码: 8003860002001 (EAN / EAN-13)

数量: 250 g

包装: en:Plastic

品牌: Colussi

分类: 零食, 含糖零食, 饼干和蛋糕, 面饼

标签,认证,奖励: 无添糖, 不含棕榈油

制造或者加工场所: via dell'aeroporto, 7 - Petrignano di Assisi (PG) Italia

可出售的国家: 意大利, fr:francia

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健康

成分

  • icon

    44 种成分


    法语: farine de blet huile de nesol 92!0, édulcorants: maltitol sirop de maltitol, lait écrémé en poudre, de lait agents de levure: (èrbonate acide d'ammonium, carbonate acide de st dium, émulsifiant: lécithine de soja, sel, arômes Pestsontenit des œufs. Contient des sucres nature{le.ment présents. Une consommation excessive peut avoir des effets Suhi keks bez dodanog sa stèd.llma - Sastojci: pieniino braino, suncokr etovo ulje maltitol ma itol strup, obrano mlijeko u ptahu, mlijelni seru:rç tvaâ za rahljenje: amonijev hidrcgen karbonat, natrijev hidrogen karbenat, emu19ùtqr: sojin sol, atome. da sadrïi jaja. Prirodno sadrii Seleri. Prekomjerno konzumiranje moie izazvati laksativni ultnak. BescuRi zaharufi adàugate, cu indulcitcti - Ingred)ente: fàini de grau, ulei vegetal de floarea soarelui indulcitori: sttop de mè!titol, lapte Praf degreset. din lapte, agengi de afinare: bicarbonat de amoniut bicarbonat de sodiu, soix e Poète oui. Con!ine in mod natural zaharuri. Un consum excesiv poate produce efecte laxative. al de clei de floatea soatetei si are un continut redus de gràsimi saturate - mai putin cu de bine simi!ati dm de pe ambalaj are doar scop de pre:entare a produsului.
    过敏原:
    跟踪: 雞蛋

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: E965 - 麦芽糖醇
    • 成分: Emulsifier
    • 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)
  • E965 - 麦芽糖醇


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    来源: Wikipedia (英语)

分析成分

  • icon

    en:Palm oil content unknown


    无法识别的配料: fr:farine-de-blet-huile-de-nesol-92-0, fr:maltitol-sirop-de-maltitol, fr:de-lait-agents-de-levure, fr:erbonate-acide-d-ammonium, fr:carbonate-acide-de-st-dium, fr:aromes-pestsontenit-des-oeufs, fr:contient-des-sucres-nature, fr:le-ment-presents, fr:une-consommation-excessive-peut-avoir-des-effets-suhi-keks-bez-dodanog-sa-sted-llma, fr:sastojci, fr:pieniino-braino, fr:suncokr-etovo-ulje-maltitol-ma-titol-strup, fr:obrano-mlijeko-u-ptahu, fr:mlijelni-seru, fr:rc-tvaa-za-rahljenje, fr:amonijev-hidrcgen-karbonat, fr:natrijev-hidrogen-karbenat, fr:emu19utqr, fr:sojin-sol, fr:atome, fr:da-sadrii-jaja, fr:prirodno-sadrii-seleri, fr:prekomjerno-konzumiranje-moie-izazvati-laksativni-ultnak, fr:bescuri-zaharufi-adaugate, fr:cu-indulcitcti, fr:ingred-ente, fr:faini-de-grau, fr:ulei-de-floarea-soarelui-indulcitori, fr:sttop-de-me-titol, fr:lapte-praf-degreset, fr:din-lapte, fr:agengi-de-afinare, fr:bicarbonat-de-amoniut-bicarbonat-de-sodiu, fr:soix-e-poete-oui, fr:con-ine-in-mod-natural-zaharuri, fr:un-consum-excesiv-poate-produce-efecte-laxative, fr:al-de-clei-de-floatea-soatetei-si-are-un-continut-redus-de-grasimi-saturate, fr:mai-putin-cu-de-bine-simi-ati-dm-de-pe-ambalaj-are-doar-scop-de-pre, fr:entare-a-produsului

    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-vegan


    非素食配料: en:Skimmed milk powder

    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:Vegetarian status unknown


    无法识别的配料: fr:farine-de-blet-huile-de-nesol-92-0, fr:maltitol-sirop-de-maltitol, fr:de-lait-agents-de-levure, fr:erbonate-acide-d-ammonium, fr:carbonate-acide-de-st-dium, fr:aromes-pestsontenit-des-oeufs, fr:contient-des-sucres-nature, fr:le-ment-presents, fr:une-consommation-excessive-peut-avoir-des-effets-suhi-keks-bez-dodanog-sa-sted-llma, fr:sastojci, fr:pieniino-braino, fr:suncokr-etovo-ulje-maltitol-ma-titol-strup, fr:obrano-mlijeko-u-ptahu, fr:mlijelni-seru, fr:rc-tvaa-za-rahljenje, fr:amonijev-hidrcgen-karbonat, fr:natrijev-hidrogen-karbenat, fr:emu19utqr, fr:sojin-sol, fr:atome, fr:da-sadrii-jaja, fr:prirodno-sadrii-seleri, fr:prekomjerno-konzumiranje-moie-izazvati-laksativni-ultnak, fr:bescuri-zaharufi-adaugate, fr:cu-indulcitcti, fr:ingred-ente, fr:faini-de-grau, fr:sttop-de-me-titol, fr:lapte-praf-degreset, fr:din-lapte, fr:agengi-de-afinare, fr:bicarbonat-de-amoniut-bicarbonat-de-sodiu, fr:soix-e-poete-oui, fr:con-ine-in-mod-natural-zaharuri, fr:un-consum-excesiv-poate-produce-efecte-laxative, fr:al-de-clei-de-floatea-soatetei-si-are-un-continut-redus-de-grasimi-saturate, fr:mai-putin-cu-de-bine-simi-ati-dm-de-pe-ambalaj-are-doar-scop-de-pre, fr:entare-a-produsului

    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!

    farine de blet huile de nesol 92!0, édulcorants (maltitol sirop de maltitol), lait écrémé en poudre, de lait agents de levure (èrbonate acide d'ammonium), carbonate acide de st dium, émulsifiant (lécithine de soja), sel, arômes Pestsontenit des œufs, Contient des sucres nature, le.ment présents, Une consommation excessive peut avoir des effets Suhi keks bez dodanog sa stèd.llma, Sastojci (pieniino braino), suncokr etovo ulje maltitol ma itol strup, obrano mlijeko u ptahu, mlijelni seru (rç tvaâ za rahljenje), amonijev hidrcgen karbonat, natrijev hidrogen karbenat, emu19ùtqr (sojin sol), atome, da sadrïi jaja, Prirodno sadrii Seleri, Prekomjerno konzumiranje moie izazvati laksativni ultnak, BescuRi zaharufi adàugate, cu indulcitcti, Ingred)ente (fàini de grau), ulei de floarea soarelui indulcitori (sttop de mè!titol), lapte Praf degreset, din lapte, agengi de afinare (bicarbonat de amoniut bicarbonat de sodiu), soix e Poète oui, Con!ine in mod natural zaharuri, Un consum excesiv poate produce efecte laxative, al de clei de floatea soatetei si are un continut redus de gràsimi saturate, mai putin cu de bine simi!ati dm de pe ambalaj are doar scop de pre (entare a produsului)
    1. farine de blet huile de nesol 92!0 -> fr:farine-de-blet-huile-de-nesol-92-0 - percent_min: 2.94117647058824 - percent_max: 100
    2. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 50
      1. maltitol sirop de maltitol -> fr:maltitol-sirop-de-maltitol - percent_min: 0 - percent_max: 50
    3. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. de lait agents de levure -> fr:de-lait-agents-de-levure - percent_min: 0 - percent_max: 25
      1. èrbonate acide d'ammonium -> fr:erbonate-acide-d-ammonium - percent_min: 0 - percent_max: 25
    5. carbonate acide de st dium -> fr:carbonate-acide-de-st-dium - percent_min: 0 - percent_max: 20
    6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. arômes Pestsontenit des œufs -> fr:aromes-pestsontenit-des-oeufs - percent_min: 0 - percent_max: 12.5
    9. Contient des sucres nature -> fr:contient-des-sucres-nature - percent_min: 0 - percent_max: 11.1111111111111
    10. le.ment présents -> fr:le-ment-presents - percent_min: 0 - percent_max: 10
    11. Une consommation excessive peut avoir des effets Suhi keks bez dodanog sa stèd.llma -> fr:une-consommation-excessive-peut-avoir-des-effets-suhi-keks-bez-dodanog-sa-sted-llma - percent_min: 0 - percent_max: 9.09090909090909
    12. Sastojci -> fr:sastojci - percent_min: 0 - percent_max: 8.33333333333333
      1. pieniino braino -> fr:pieniino-braino - percent_min: 0 - percent_max: 8.33333333333333
    13. suncokr etovo ulje maltitol ma itol strup -> fr:suncokr-etovo-ulje-maltitol-ma-titol-strup - percent_min: 0 - percent_max: 7.69230769230769
    14. obrano mlijeko u ptahu -> fr:obrano-mlijeko-u-ptahu - percent_min: 0 - percent_max: 7.14285714285714
    15. mlijelni seru -> fr:mlijelni-seru - percent_min: 0 - percent_max: 6.66666666666667
      1. rç tvaâ za rahljenje -> fr:rc-tvaa-za-rahljenje - percent_min: 0 - percent_max: 6.66666666666667
    16. amonijev hidrcgen karbonat -> fr:amonijev-hidrcgen-karbonat - percent_min: 0 - percent_max: 6.25
    17. natrijev hidrogen karbenat -> fr:natrijev-hidrogen-karbenat - percent_min: 0 - percent_max: 5.88235294117647
    18. emu19ùtqr -> fr:emu19utqr - percent_min: 0 - percent_max: 5.55555555555556
      1. sojin sol -> fr:sojin-sol - percent_min: 0 - percent_max: 5.55555555555556
    19. atome -> fr:atome - percent_min: 0 - percent_max: 5.26315789473684
    20. da sadrïi jaja -> fr:da-sadrii-jaja - percent_min: 0 - percent_max: 5
    21. Prirodno sadrii Seleri -> fr:prirodno-sadrii-seleri - percent_min: 0 - percent_max: 4.76190476190476
    22. Prekomjerno konzumiranje moie izazvati laksativni ultnak -> fr:prekomjerno-konzumiranje-moie-izazvati-laksativni-ultnak - percent_min: 0 - percent_max: 4.54545454545455
    23. BescuRi zaharufi adàugate -> fr:bescuri-zaharufi-adaugate - percent_min: 0 - percent_max: 4.34782608695652
    24. cu indulcitcti -> fr:cu-indulcitcti - percent_min: 0 - percent_max: 4.16666666666667
    25. Ingred)ente -> fr:ingred-ente - percent_min: 0 - percent_max: 4
      1. fàini de grau -> fr:faini-de-grau - percent_min: 0 - percent_max: 4
    26. ulei de floarea soarelui indulcitori -> fr:ulei-de-floarea-soarelui-indulcitori - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 3.84615384615385
      1. sttop de mè!titol -> fr:sttop-de-me-titol - percent_min: 0 - percent_max: 3.84615384615385
    27. lapte Praf degreset -> fr:lapte-praf-degreset - percent_min: 0 - percent_max: 3.7037037037037
    28. din lapte -> fr:din-lapte - percent_min: 0 - percent_max: 3.57142857142857
    29. agengi de afinare -> fr:agengi-de-afinare - percent_min: 0 - percent_max: 3.44827586206897
      1. bicarbonat de amoniut bicarbonat de sodiu -> fr:bicarbonat-de-amoniut-bicarbonat-de-sodiu - percent_min: 0 - percent_max: 3.44827586206897
    30. soix e Poète oui -> fr:soix-e-poete-oui - percent_min: 0 - percent_max: 3.33333333333333
    31. Con!ine in mod natural zaharuri -> fr:con-ine-in-mod-natural-zaharuri - percent_min: 0 - percent_max: 3.2258064516129
    32. Un consum excesiv poate produce efecte laxative -> fr:un-consum-excesiv-poate-produce-efecte-laxative - percent_min: 0 - percent_max: 3.125
    33. al de clei de floatea soatetei si are un continut redus de gràsimi saturate -> fr:al-de-clei-de-floatea-soatetei-si-are-un-continut-redus-de-grasimi-saturate - percent_min: 0 - percent_max: 3.03030303030303
    34. mai putin cu de bine simi!ati dm de pe ambalaj are doar scop de pre -> fr:mai-putin-cu-de-bine-simi-ati-dm-de-pe-ambalaj-are-doar-scop-de-pre - percent_min: 0 - percent_max: 2.94117647058824
      1. entare a produsului -> fr:entare-a-produsului - percent_min: 0 - percent_max: 2.94117647058824

Nutrition

  • icon

    非常好的营养品质


    ⚠️ 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: 10

    • 蛋白质: 5 / 5 (值: 8.5, 四舍五入值: 8.5)
    • 膳食纤维: 5 / 5 (值: 5.2, 四舍五入值: 5.2)
    • 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: 5 / 10 (值: 1703, 四舍五入值: 1703)
    • 糖: 0 / 10 (值: 1.6, 四舍五入值: 1.6)
    • 饱和脂肪: 1 / 10 (值: 1.4, 四舍五入值: 1.4)
    • 钠: 2 / 10 (值: 260, 四舍五入值: 260)

    计算蛋白质的分数是因为负的分数小于11。

    营养评分: -2 (8 - 10)

    营养分数: A

  • icon

    糖在存量少中 (1.6%)


    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 (0.65%)


    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 (6g)
    与它比较:: 面饼
    能量 1,703 kj
    (407 kcal)
    102 kj
    (24 kcal)
    -13%
    脂肪 11 g 0.66 g -45%
    饱和脂肪 1.4 g 0.084 g -85%
    碳水化合物 75 g 4.5 g +16%
    1.6 g 0.096 g -94%
    糖醇(多元醇) 23 g 1.38 g +85%
    膳食纤维 5.2 g 0.312 g +86%
    蛋白质 8.5 g 0.51 g +38%
    食盐 0.65 g 0.039 g +3%
    酒精度 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 6g

环境影响

碳足迹

运输

数据来源

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