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Schoko-Bons - Kinder - 500 g

Schoko-Bons - Kinder - 500 g

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この商品の一部のデータは、メーカー FERRERO FRANCE COMMERCIALE から直接提供されています。

バーコード: 5413548015552 (EAN / EAN-13)

一般名: KINDER SCHOKOBONS : Bonbons de chocolat supérieur au lait fourrés lait et noisettes

数量: 500 g

パッケージング: en:Plastic, en:Bag, en:Envelope, fr:Familial

ブランド: Kinder, Ferrero

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

店舗: Magasins U, carrefour.fr

販売の国: フランス, 日本, スイス

好みに合わせて

Health

原材料

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    27 ingredients


    フランス語: Chocolat supérieur au LAIT 50% (sucre, LAIT en poudre, beurre de cacao, pâte de cacao, émulsifiants: lécithines [SOJA], arômes), sucre, LAIT écrémé en poudre, huile de palme, NOISETTES 5,8%, BEURRE concentré, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants : lécithines [SOJA], arômes), agents d'enrobage (gomme arabique, shellac), sirop de glucose, émulsifiants: lécithines [SOJA], arômes.
    アレルゲン: en:Milk, en:Nuts, 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: E322
    • 添加物: E414
    • 添加物: E904 - シェラック
    • 原材料: 乳化剤
    • 原材料: 香料
    • 原材料: Glazing agent
    • 原材料: グルコース
    • 原材料: 글루코스 시럽

    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

  • 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)
  • E904 - シェラック


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia (英語)

原材料分析

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    en:Non-vegan


    Non-vegan ingredients: de:Feine Milchschokolade, 粉乳, 脱脂粉乳, 乳脂肪, E904
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。
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    成分分析の詳細


    Chocolat supérieur au LAIT 50% (sucre, LAIT en poudre, beurre de cacao, pâte de cacao, émulsifiants (lécithines de SOJA), arômes), sucre, LAIT écrémé en poudre, huile de palme, huile de NOISETTES 5.8%, BEURRE concentré, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants (lécithines de SOJA), arômes), agents d'enrobage (gomme arabique, shellac), sirop de glucose, émulsifiants (lécithines de SOJA), arômes
    1. Chocolat supérieur au LAIT -> de:feine-milchschokolade - vegan: no - vegetarian: yes - percent_min: 50 - percent: 50 - percent_max: 50
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 50
      2. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.8 - percent_max: 32.6
    3. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 5.8 - percent_max: 29.4666666666667
    4. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 5.8 - percent_max: 22.1
    5. huile de NOISETTES -> en:hazelnut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.8 - percent: 5.8 - percent_max: 5.8
    6. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.8
    7. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.45
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45
      5. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16
    8. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 5.43333333333333
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.43333333333333
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.71666666666667
    9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65714285714286
    10. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.075
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.075
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.62222222222222

栄養

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    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: 0

    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: 1

    • タンパク質: 5 / 5 (値: 8.3, 四捨五入した値: 8.3)
    • 繊維: 1 / 5 (値: 1.67, 四捨五入した値: 1.67)
    • 果物、野菜、ナッツ、菜種/クルミ/オリーブオイル: 0 / 5 (値: 0, 四捨五入した値: 0)

    減点: 28

    • エネルギー: 7 / 10 (値: 2401, 四捨五入した値: 2401)
    • 砂糖: 10 / 10 (値: 52.2, 四捨五入した値: 52.2)
    • 飽和脂肪酸: 10 / 10 (値: 21.2, 四捨五入した値: 21.2)
    • ナトリウム: 1 / 10 (値: 112, 四捨五入した値: 112)

    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: 27 (28 - 1)

    Nutri-Score: E

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    脂質 / 多量 (36.6%)


    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 (21.2%)


    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。
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    糖類 / 多量 (52.2%)


    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。
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    食塩相当量 / 少量 (0.28%)


    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 (5.8 g (K. SCHOKOBONS))
    Compared to: en:Chocolate candies
    エネルギー 2,401 kj
    (576 kcal)
    139 kj
    (33 kcal)
    +44%
    脂質 36.6 g 2.12 g +58%
    飽和脂肪 21.2 g 1.23 g +104%
    炭水化物 52.5 g 3.04 g +31%
    糖類 52.2 g 3.03 g +76%
    食物繊維 1.67 g 0.097 g
    たんぱく質 8.3 g 0.481 g +80%
    食塩相当量 0.28 g 0.016 g +41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 16 % 16 %
一人前の分量: 5.8 g (K. SCHOKOBONS)

環境

Carbon footprint

パッケージング

Transportation

Threatened species

その他の情報

保存条件: A conserver au sec et à l'abri de la chaleur

カスタマーサービス: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex