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Bagel sésame 3 fromages - Crous Languedoc Roussillon - 224,6 g

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Bagel sésame 3 fromages - Crous Languedoc Roussillon - 224,6 g

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Barcode: 00012782

Quantity: 224,6 g

Packaging: Cardboard

Brands: Crous Languedoc Roussillon, Crous Resto'

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Special breads, Bagel breads

Labels, certifications, awards: Organic, EU Organic, Non-EU Agriculture, EU Agriculture, EU/non-EU Agriculture, FR-BIO-01

Stores: Crous Languedoc Roussillon

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    51 ingredients

    : PAIN BAGEL au SESAME 51,2% : Farine de BLE, eau, huile végétale raffinée de colza, sucre, GRAINES DE SESAME 2%, GLUTEN D E BLE, farine de MALT DE BLE, levure, sel, farine de SOJA, émulsifiants: E471, E322, agents de traitement de la farine : E300, E920. Garniture 48,8% : FROMAGE DE CHEVRE 41,1% (LAIT de chèvre pasteurise 98,3%, sel 1,5% ferments LACTIQUES et fongiques, coagulant), FROMAGE CHEDDAR 22,4% (FROMAGES [dont CHEDDAR 51%], LAIT écrémé réhydraté, BEURRE, sels de fonte : citrates de sodium, acide citrique, protéines de LAIT, sel, colorant : extrait de paprika, antiagglomérant:lécithine de tournesol). FROMAGE FRAIS 18,2% (BABEURRE, CREME pasteurisee 13,3%, protéines de LAIT, acidifiant :acide citrique, sel. épaississant farine de graines de caroube, conservateur : sorbate de potassium, arôme naturel), FOURME D'AMBERT 18.2% (LAIT pasteurisé de vache, sel. présure animale ferments LACTIQUES). (% exprimés pur le garniture)
    Allergens: Gluten, Milk, Sesame seeds, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    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

Additives

  • E202 - Potassium sorbate

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia

  • E322 - Lecithins

    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

  • E322i - Lecithin

    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

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • E920 - L-cysteine

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Goat cheese, Pasteurised goat milk, Cheddar, Cheese, Reconstituted skimmed milk, Butter, Milk proteins, Soft white cheese, Buttermilk, Cream, Milk proteins, Fourme d'ambert, Pasteurised cow's milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Vegetarian status unknown

    Unrecognized ingredients: fr:pain-bagel-au-sesame, fr:huile-vegetale-raffinee-de-colza, fr:gluten-d-e-ble, fr:sel-1-5-ferments-lactiques-et-fongiques, fr:dont-cheddar, fr:epaississant-farine-de-graines-de-caroube, fr:presure-animale-ferments-lactiques

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : PAIN BAGEL au SESAME 51.2% (Farine de BLE), eau, huile végétale raffinée de colza, sucre, GRAINES DE SESAME 2%, GLUTEN D E BLE, farine de MALT DE BLE, levure, sel, farine de SOJA, émulsifiants (e471), e322, agents de traitement de la farine (e300), e920, Garniture 48.8% (FROMAGE DE CHEVRE 41.1%, LAIT de chèvre pasteurise 98.3%), sel 1.5% ferments LACTIQUES et fongiques, coagulant, FROMAGE CHEDDAR 22.4% (FROMAGES (dont CHEDDAR 51%), LAIT écrémé réhydraté, BEURRE, sels de fonte (citrates de sodium), acide citrique, protéines de LAIT, sel, colorant (extrait de paprika), antiagglomérant (lécithine de tournesol)), FROMAGE FRAIS 18.2% (BABEURRE, CREME 13.3%, protéines de LAIT, acidifiant (acide citrique), sel, épaississant farine de graines de caroube, conservateur (sorbate de potassium), arôme naturel), FOURME D'AMBERT 18.2% (LAIT pasteurisé de vache, sel, présure animale ferments LACTIQUES)
    1. PAIN BAGEL au SESAME -> fr:pain-bagel-au-sesame - percent: 51.2
      1. Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes
    2. eau -> en:water - vegan: yes - vegetarian: yes
    3. huile végétale raffinée de colza -> fr:huile-vegetale-raffinee-de-colza
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes
    5. GRAINES DE SESAME -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent: 2
    6. GLUTEN D E BLE -> fr:gluten-d-e-ble
    7. farine de MALT DE BLE -> en:malted-wheat-flour - vegan: yes - vegetarian: yes
    8. levure -> en:yeast - vegan: yes - vegetarian: yes
    9. sel -> en:salt - vegan: yes - vegetarian: yes
    10. farine de SOJA -> en:soya-flour - vegan: yes - vegetarian: yes
    11. émulsifiants -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    12. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    13. agents de traitement de la farine -> en:flour-treatment-agent
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
    14. e920 -> en:e920 - vegan: maybe - vegetarian: maybe
    15. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent: 48.8
      1. FROMAGE DE CHEVRE -> en:goat-cheese - vegan: no - vegetarian: maybe - percent: 41.1
      2. LAIT de chèvre pasteurise -> en:pasteurised-goat-milk - vegan: no - vegetarian: yes - percent: 98.3
    16. sel 1.5% ferments LACTIQUES et fongiques -> fr:sel-1-5-ferments-lactiques-et-fongiques
    17. coagulant -> en:coagulant
    18. FROMAGE CHEDDAR -> en:cheddar - vegan: no - vegetarian: maybe - percent: 22.4
      1. FROMAGES -> en:cheese - vegan: no - vegetarian: maybe
        1. dont CHEDDAR -> fr:dont-cheddar - percent: 51
      2. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes
      3. BEURRE -> en:butter - vegan: no - vegetarian: yes
      4. sels de fonte -> en:emulsifying-salts
        1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
      5. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      6. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes
      7. sel -> en:salt - vegan: yes - vegetarian: yes
      8. colorant -> en:colour
        1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes
      9. antiagglomérant -> en:anti-caking-agent
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    19. FROMAGE FRAIS -> en:soft-white-cheese - vegan: no - vegetarian: maybe - percent: 18.2
      1. BABEURRE -> en:buttermilk - vegan: no - vegetarian: yes
      2. CREME -> en:cream - vegan: no - vegetarian: yes - percent: 13.3
      3. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes
      4. acidifiant -> en:acid
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      5. sel -> en:salt - vegan: yes - vegetarian: yes
      6. épaississant farine de graines de caroube -> fr:epaississant-farine-de-graines-de-caroube
      7. conservateur -> en:preservative
        1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
      8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    20. FOURME D'AMBERT -> en:fourme-d-ambert - vegan: no - vegetarian: maybe - percent: 18.2
      1. LAIT pasteurisé de vache -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes
      2. sel -> en:salt - vegan: yes - vegetarian: yes
      3. présure animale ferments LACTIQUES -> fr:presure-animale-ferments-lactiques

Nutrition

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    Poor 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

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 5 / 5 (value: 13.6, rounded value: 13.6)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 18

    • Energy: 3 / 10 (value: 1276, rounded value: 1276)
    • Sugars: 0 / 10 (value: 3.5, rounded value: 3.5)
    • Saturated fat: 8 / 10 (value: 8.5, rounded value: 8.5)
    • Sodium: 7 / 10 (value: 680, rounded value: 680)

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

    Nutritional score: 17 (18 - 1)

    Nutri-Score: D

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    Sugars in low quantity (3.5%)

    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

    Salt in high quantity (1.7%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (224.6g)     		Compared to: Bagel breads
    Energy 1,276 kj
    (305 kcal)     		2,870 kj
    (685 kcal)     		+13%
    Fat 14.3 g 32.1 g +407%
    Saturated fat 8.5 g 19.1 g +2,004%
    Carbohydrates 29.8 g 66.9 g -42%
    Sugars 3.5 g 7.86 g -38%
    Fiber 1.3 g 2.92 g -61%
    Proteins 13.6 g 30.5 g +42%
    Salt 1.7 g 3.82 g +63%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 224.6g

Environment

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Transportation

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Data sources

Product added on by a-avilaaa
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, roboto-app, sebleouf, vaporous.

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