Fourrés chocolat au lait - Bjorg - 225g

Fourrés chocolat au lait - Bjorg - 225g

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バーコード: 3229820181950 (EAN / EAN-13)

一般名: Biscuits fourrés au chocolat au lait

数量: 225g

パッケージング: fr:Film en plastique

ブランド: Bjorg

カテゴリー: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, ビスケット, en:Chocolate biscuits, en:Filled biscuits, en:Milk chocolate biscuits

ラベル、認証、表彰: en:Organic, en:Certified by Ecocert, EUオーガニック, en:Non-EU Agriculture, en:Certified B Corporation, en:EU Agriculture, en:EU/non-EU Agriculture, FR-BIO-01, en:Made in France, en:No palm oil, Nutriscore, Nutriscore D, AB Agriculture Biologique
EUオーガニック AB Agriculture Biologique

製造または加工の場所: France

店舗: Monoprix, Magasins U, Carrefour, carrefour.fr, E.leclerc, Carrefour Market, Carrefour City, Carrefour Contact, Auchan, Franprix

販売の国: フランス, 日本, スイス




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    Nutri-Score(栄養スコア) E

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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).


    減点: 23/55

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      6/10 points (2037kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      8/15 points (30g)


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      2/20 points (0.52g)



    加点: 1/10

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      1/5 points (3.8g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      ⚠ ️警告:果物、野菜、ナッツの量がラベルに明記されていなかったため、原材料のリストから推定されました:0


      Points for proteins are not counted because the negative points greater than or equal to 11.

      栄養スコア: 22 (23 - 1)

      Nutri-Score: E

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      脂質 / 適度な量 (20%)

      • 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。
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      飽和脂肪 / 多量 (7.2%)

      • 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。
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      糖類 / 多量 (30%)

      • 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。
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      食塩相当量 / 適度な量 (0.52%)

      • 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。

一人前の分量: 25g


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    19 個の原材料

    フランス語: Farine de blé 39%, chocolat au lait 25% (sucre de canne roux non raffiné 10%, beurre de cacao, lait entier en poudre, pâte de cacao), sucre de canne roux non raffiné 16%, farine complète de blé 15%, huile de tournesol oléique, arôme naturel de vanille, lait écrémé en poudre, sel de mer non raffiné, poudres à lever : carbonates d'ammonium, carbonates de sodium ; épaississant : gomme d'acacia ; antioxydant : extrait de romarin. Peut contenir des traces de soja, d'œufs, de fruits à coque, de graines de sésame et de moutarde.
    アレルゲン: 小麦/そば, 乳
    形跡: 卵, マスタード, くるみ/アーモンド, ごま, 大豆


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    製品が en:4 - Ultra processed food and drink products グループに属することを示す要素:

    • 添加物: E414
    • 原材料: 香料
    • 原材料: 増粘剤


    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




  • 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.
    情報源: Wikipedia (英語)
  • 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.
    情報源: Wikipedia (英語)
  • 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.
    情報源: Wikipedia (英語)


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    非ビーガン原材料: ミルクチョコレート, 全粉乳, 脱脂粉乳
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    fr: Farine de blé 39%, chocolat au lait 25% (sucre de canne roux non raffiné 10%, beurre de cacao, lait entier en poudre, pâte de cacao), sucre de canne roux non raffiné 16%, farine complète de blé 15%, huile de tournesol oléique, arôme naturel de vanille, lait écrémé en poudre, sel de mer non raffiné, poudres à lever (carbonates d'ammonium), carbonates de sodium, épaississant (gomme d'acacia), antioxydant (extrait de romarin)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 39 - percent: 39 - percent_max: 39
    2. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 25 - percent: 25 - percent_max: 25
      1. sucre de canne roux non raffiné -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10 - percent: 10 - percent_max: 10
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 5 - percent_max: 10
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 2.5 - percent_max: 8.33333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 5
    3. sucre de canne roux non raffiné -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16 - percent: 16 - percent_max: 16
    4. farine complète de blé -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 15 - percent: 15 - percent_max: 15
    5. huile de tournesol oléique -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.625 - percent_max: 5
    6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.375
    7. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.075
    8. sel de mer non raffiné -> en:unrefined-sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.52
    9. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.52
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    10. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    11. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.52
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    12. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.52
      1. extrait de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52






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