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Peanut Butter - M&M's - 46.2 g

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Peanut Butter - M&M's - 46.2 g

あいまいなバーコード: この製品には、企業内の製品用の制限付き流通番号バーコードがあります。これは、異なる生産者や店舗が異なる製品に同じバーコードを使用できることを意味します。 ×
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バーコード: 04014407

一般名: M&M'S Au Beurre De Cacahuète

数量: 46.2 g

パッケージング: en:Plastic, en:Stück

ブランド: M&M's

ブランドオーナー: Mars Chocolate North America LLC

カテゴリー: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons, en:Chocolate covered nuts

販売の国: オーストリア, フランス, 日本, イギリス, アメリカ合衆国

好みに合わせて

Health

原材料

  • icon

    37 ingredients

    英語: Milk chocolate (sugar, cocoa butter, chocolate, skim milk, milkfat, lactose, peanuts, soy lecithin, salt, artificial and natural flavors), sugar, peanut butter (partially defatted peanuts, palm oil), hydrogenated palm kernel oil, cornstarch, dextrose, less than 1% - corn syrup, natural flavor, salt, dextrin, coloring (includes blue 1 lake, red 40, yellow 6, yellow 5, blue 1, red 40 lake, yellow 6 lake, yellow 5 lake, blue 2 lake, blue 2), carnauba wax, propyl gallate to maintain freshness, gum acacia.
    アレルゲン: en:Milk, en:Peanuts, en:Soybeans

食品加工

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    超加工食品

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • 添加物: E102 - :タートラジン
    • 添加物: E110
    • 添加物: E129
    • 添加物: E132
    • 添加物: E133 - ブリリアントブルーFCF
    • 添加物: E1400 - デキストリン
    • 添加物: E322
    • 添加物: E414
    • 添加物: E903
    • 原材料: Colour
    • 原材料: ブドウ糖
    • 原材料: 香料
    • 原材料: グルコース
    • 原材料: ラクトース

    Food products are classified into 4 groups according to their degree of processing:

    1. 未加工または最小加工食品
    2. 加工された料理の材料
    3. 加工食品
    4. 超加工食品

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

添加物

  • E102 - :タートラジン

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia (英語)

  • E110

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia (英語)

  • E129

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia (英語)

  • E132

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia (英語)

  • E133 - ブリリアントブルーFCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia (英語)

  • E1400 - デキストリン

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia (英語)

  • 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.
    Source: Wikipedia (英語)

  • E322i - レシチン

    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.
    Source: Wikipedia (英語)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (英語)

  • E903

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia (英語)

原材料分析

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    en:Palm oil

    Ingredients that contain palm oil: パーム油, en:Hydrogenated palm kernel oil
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    en:Non-vegan

    Non-vegan ingredients: ミルクチョコレート, en:Skimmed milk, en:Milkfat, ラクトース

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: en:artificial-and-natural-flavors, en:less-than, en:includes-blue-1-lake, en:propyl-gallate-to-maintain-freshness

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

分析は、記載されている原料のみに基づいており、調理方法を考慮していません。
  • icon

    成分分析の詳細

    ご協力をお願いします！

    一部の成分が認識できませんでした。

    ご協力をお願いします！

    あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

    • この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。
    • 成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

    手助けしたい場合は Slackのディスカッションスペース で#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

    Milk chocolate (sugar, cocoa butter, chocolate, skim milk, milkfat, lactose, peanuts, soy lecithin, salt, artificial and natural flavors), sugar, peanut butter (peanuts, palm oil), hydrogenated palm kernel oil, cornstarch, dextrose, less than 1%, corn syrup, natural flavor, salt, dextrin, coloring (includes blue 1 lake, red 40, yellow 6, yellow 5, blue 1, red 40 lake, yellow 6 lake, yellow 5 lake, blue 2 lake, blue 2), carnauba wax, propyl gallate to maintain freshness, gum acacia
    1. Milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 94
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 94
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 47
      3. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 31.3333333333333
      4. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 23.5
      5. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 18.8
      6. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 15.6666666666667
      7. peanuts -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.4285714285714
      8. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.75
      9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.4444444444444
      10. artificial and natural flavors -> en:artificial-and-natural-flavors - percent_min: 0 - percent_max: 9.4
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 47.5
    3. peanut butter -> en:peanut-paste - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 32
      1. peanuts -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 32
      2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16
    4. hydrogenated palm kernel oil -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1 - percent_max: 24.25
    5. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 19.6
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 16.5
    7. less than -> en:less-than - percent_min: 1 - percent: 1 - percent_max: 1
    8. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    9. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    10. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    11. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    12. coloring -> en:colour - percent_min: 0 - percent_max: 1
      1. includes blue 1 lake -> en:includes-blue-1-lake - percent_min: 0 - percent_max: 1
      2. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      5. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      6. red 40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      7. yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      8. yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      9. blue 2 lake -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      10. blue 2 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
    13. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    14. propyl gallate to maintain freshness -> en:propyl-gallate-to-maintain-freshness - percent_min: 0 - percent_max: 1
    15. gum acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

栄養

  • icon

    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

    この製品は、Nutri-Score(栄養スコア)の計算用の飲料とは見なされません。

    加点: 4

    • タンパク質: 5 / 5 (値: 10.822510822511, 四捨五入した値: 10.82)
    • 繊維: 4 / 5 (値: 4.3290043290043, 四捨五入した値: 4.33)
    • 果物、野菜、ナッツ、菜種/クルミ/オリーブオイル: 0 / 5 (値: 1, 四捨五入した値: 1)

    減点: 28

    • エネルギー: 6 / 10 (値: 2174, 四捨五入した値: 2174)
    • 砂糖: 10 / 10 (値: 47.619047619048, 四捨五入した値: 47.62)
    • 飽和脂肪酸: 10 / 10 (値: 17.316017316017, 四捨五入した値: 17.3)
    • ナトリウム: 2 / 10 (値: 205.627705627708, 四捨五入した値: 205.6)

    タンパク質の点数は、負の点数が11以上であるため、カウントされません。

    栄養スコア: 24 (28 - 4)

    Nutri-Score: E

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    脂質 / 多量 (28.1%)

    知っておくべきこと
    • 脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

    知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
    • 低脂肪および飽和脂肪含有量の製品を選択してください。
  • icon

    飽和脂肪 / 多量 (17.3%)

    知っておくべきこと
    • 脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。

    知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
    • 低脂肪および飽和脂肪含有量の製品を選択してください。
  • icon

    糖類 / 多量 (47.6%)

    知っておくべきこと
    • 砂糖の大量消費は、体重増加や虫歯を引き起こす可能性があります。また、2型糖尿病や心血管疾患のリスクを高めます。

    知識_パネル_おすすめ: 砂糖と甘い飲み物の消費を制限する
    • 甘い飲み物（ソーダ、フルーツ飲料、フルーツジュース、ネクターなど）は、できるだけ制限する必要があります（1日1杯以下）。
    • 糖度の低い製品を選び、糖分を加えた製品の消費を減らします。
  • icon

    食塩相当量 / 適度な量 (0.514%)

    知っておくべきこと
    • 塩分（またはナトリウム）を大量に摂取すると血圧が上昇し、心臓病や脳卒中のリスクが高まる可能性があります。
    • 高血圧の人の多くは、症状がないことが多いので、それを知りません。
    • ほとんどの人は塩分を過剰に消費し（平均して1日あたり9〜12グラム）、推奨される最大摂取量の約2倍です。

    知識_パネル_おすすめ: 塩と塩が含まれている食品の消費を制限する
    • 調理時に使用する塩の量を減らし、テーブルで再び塩をかけないでください。
    • 塩味のあるスナックの消費を制限し、塩分が少ない製品を選択してください。

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    栄養成分表

    栄養成分表 販売
    100グラム/ 100mlで用     		販売
    一食当たり (1.63 ONZ (46.2 g))     		Compared to: en:Chocolate candies
    エネルギー 2,174 kj
    (519 kcal)     		1,000 kj
    (240 kcal)     		+30%
    脂質 28.139 g 13 g +27%
    飽和脂肪 17.316 g 8 g +98%
    トランス脂肪酸 0 g 0 g
    コレステロール 11 mg 5.08 mg
    炭水化物 56.277 g 26 g +41%
    糖類 47.619 g 22 g +59%
    食物繊維 4.329 g 2 g
    たんぱく質 10.823 g 5 g +124%
    食塩相当量 0.514 g 0.238 g +106%
    ビタミン A 0 µg 0 µg
    ビタミン C 0 mg 0 mg
    カルシウム 43 mg 19.9 mg
    鉄 0.78 mg 0.36 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 % 1 %
一人前の分量: 1.63 ONZ (46.2 g)

環境

Carbon footprint

パッケージング

Transportation

Threatened species

情報元

製品に追加 によって openfoodfacts-contributors
最後に編集した製品ページ によって kiliweb.
製品ページの編集者 date-limite-app, kyzh, moon-rabbit, org-database-usda, packbot, panieravide, roboto-app, sophiecool62, yuka.RzdJZEs0TmZ2dGd0cE5zbDNoWHEzZUFrNE1UemZVeXFHY0FJSVE9PQ, yuka.Wkw1Y0lwa05pdWdRdDhFeDl6L3kvZmxuM01LTkJWT2FKN3RQSUE9PQ, yuka.ZWJrSk43NFBwS1lTa3ZJUDh6eU94dkI0eW9PQVJuT3JCYkUzSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhRMUujA_T_iNy3QvUG34PGvILHyQ85bvLTXPKs, yuka.sY2b0xO6T85zoF3NwEKvlkFVC-jy_yLVMTjTnXGI5YufLay0MMB5uZjXEas, yuka.sY2b0xO6T85zoF3NwEKvllB5bOaG_ReaNzfmpEOO5oiIAba1PIFX8prLHKs, yukafix, zixianglim.

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