scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

Banana Nut Muffins - Meijer - NET WT. 14.0 oz (0.87 lb)

edit Edit the page

Banana Nut Muffins - Meijer - NET WT. 14.0 oz (0.87 lb)

This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Barcode: 0041250418344 (EAN / EAN-13) 041250418344 (UPC / UPC-A)

Quantity: NET WT. 14.0 oz (0.87 lb)

Brands: Meijer

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Muffins, Fruit muffins, Banana muffins

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    40 ingredients

    BANANA NUT MUFFIN: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIANMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BANANAS, SOYBEAN AND/OR CANOLA OIL, EGGS, WALNUTS, WATER, BUTTERMILK (SKIM MILK, DRY BUTTERMILK, SALT, BACTERIAL CULTURE), WHEY (MILK), LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, MONO-AND DIGLYCERIDES, POLYGLYCEROL ESTERS OF FATTY ACIDS, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CITRIC ACID, CELLULOSE GUM, SOY LECITHIN. CONTAINS WHEAT, EGGS, VWALNUTS, MILK AND SOY. MAY CONTAIN OTHER TREE NUTS NOT LISTED.
    Allergens: Eggs, Gluten, Milk, Nuts, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

    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

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E500 - Sodium carbonates

    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.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    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.
    Source: Wikipedia

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Buttermilk, Skimmed milk, Buttermilk, Whey, Milk, 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Banana-nut-muffin, Reduced iron, Thianmine-mononitrate, Folic acid, Bacterial-culture, Vwalnuts, May-contain-other-tree-nuts-not-listed

    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!

    BANANA NUT MUFFIN (ENRICHED WHEAT FLOUR, WHEAT FLOUR), NIACIN, REDUCED IRON, THIANMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SUGAR, BANANAS, SOYBEAN, CANOLA OIL, EGGS, WALNUTS, WATER, BUTTERMILK (SKIM MILK, BUTTERMILK, SALT, BACTERIAL CULTURE), WHEY (MILK), LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, mono- and DIGLYCERIDES, POLYGLYCEROL ESTERS OF FATTY ACIDS, NATURAL and ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CITRIC ACID, CELLULOSE GUM, SOY LECITHIN, VWALNUTS, MILK, SOY, MAY CONTAIN OTHER TREE NUTS NOT LISTED
    1. BANANA NUT MUFFIN -> en:banana-nut-muffin - percent_min: 3.33333333333333 - percent_max: 100
      1. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.66666666666667 - percent_max: 100
      2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
    4. THIANMINE MONONITRATE -> en:thianmine-mononitrate - percent_min: 0 - percent_max: 25
    5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    7. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. BANANAS -> en:banana - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. SOYBEAN -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    11. EGGS -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. WALNUTS -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      1. SKIM MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      4. BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 1.78571428571429
    15. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
      1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 6.25
      1. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      2. SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      3. MONOCALCIUM PHOSPHATE -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
    17. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. POLYGLYCEROL ESTERS OF FATTY ACIDS -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    21. NATURAL and ARTIFICIAL FLAVOR -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. VWALNUTS -> en:vwalnuts - percent_min: 0 - percent_max: 3.7037037037037
    28. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. MAY CONTAIN OTHER TREE NUTS NOT LISTED -> en:may-contain-other-tree-nuts-not-listed - percent_min: 0 - percent_max: 3.33333333333333

Nutrition

  • icon

    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: 3 / 5 (value: 5.05, rounded value: 5.05)
    • Fiber: 1 / 5 (value: 1.01, rounded value: 1.01)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1610, rounded value: 1610)
    • Sugars: 5 / 10 (value: 23.2, rounded value: 23.2)
    • Saturated fat: 2 / 10 (value: 3.03, rounded value: 3)
    • Sodium: 3 / 10 (value: 273, rounded value: 273)

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

    Score nutritionnel: 13 (14 - 1)

    Nutri-Score: D

  • icon

    Sugars in high quantity (23.2%)

    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 moderate quantity (0.682%)

    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

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 Muffin (99g))     		Compared to: Fruit muffins
    Energy 1,610 kj
    (384 kcal)     		1,590 kj
    (380 kcal)     		+7%
    Fat 19.2 g 19 g +16%
    Saturated fat 3.03 g 3 g +15%
    Trans fat 0 g 0 g
    Cholesterol 50.5 mg 50 mg +3%
    Carbohydrates 42.4 g 42 g -12%
    Sugars 23.2 g 23 g -8%
    Fiber 1.01 g 1 g -44%
    Proteins 5.05 g 5 g +1%
    Salt 0.682 g 0.675 g -1%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 Muffin (99g)

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page