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M&M's - 230 g

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Barcode: 0058496243715 (EAN / EAN-13) 058496243715 (UPC / UPC-A)

Quantity: 230 g

Packaging: Plastic, Bag, Pouch flask

Brands: M&M's, Mars, Mars Chocolat

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate covered nuts, Chocolate covered peanuts

Labels, certifications, awards: Kosher, Orthodox Union Kosher

Countries where sold: Canada, France

Matching with your preferences

Health

Ingredients

  • icon

    30 ingredients

    French: CHOCOLAT AU LAIT (SUCRE, BEURRE DE CACAO, SUBSTANCES LAITIÈRES, LACTOSE, LÉCITHINE DE SOJA, ARÔME ARTIFICIEL, SEL), ARACHIDES, SUCRE, HUILE DE PALMISTE HYDROGÉNÉE, HUILE DE SOJA HYDROGÉNÉE, AMIDON DE MAÏS, FARINE D' ARACHIDE, DEXTROSE, SIROP MAÏS, ARÔME, SEL, DEXTRINE DE TAPIOCA, COLORANT (AVEC TARTRAZINE), CIRE DE CARNAUBA, DEXTRINE, PROPYLÈNEGLYCOL, GALLATE DE PROPYLE, ACIDE CITRIQUE, HUILE DE COCO ET/OU HUILE DE PALME MODIFIÉE (TRIGLYCÉRIDES À CHAÎNE MOYENNE), GOMME ARABIQUE. PEUT CONTENIR DES NOIX.
    Allergens: Milk, Peanuts, Soybeans
    Traces: Nuts

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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose

    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

  • E1400 - Dextrin

    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

  • E310 - Propyl gallate

    Propyl gallate: Propyl gallate, or propyl 3‚4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. Since 1948, this antioxidant has been added to foods containing oils and fats to prevent oxidation. As a food additive, it is used under the E number E310.
    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

  • E414 - Acacia gum

    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

  • E903 - Carnauba wax

    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Hydrogenated palm kernel oil, Modified palm oil
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    Non-vegan

    Non-vegan ingredients: Milk chocolate, Lactose

    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: fr:substances-laitieres, fr:propyleneglycol, fr:triglycerides-a-chaine-moyenne

    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!

    CHOCOLAT AU LAIT (SUCRE, BEURRE DE CACAO, SUBSTANCES LAITIÈRES, LACTOSE, LÉCITHINE DE SOJA, ARÔME ARTIFICIEL, SEL), ARACHIDES, SUCRE, HUILE DE PALMISTE HYDROGÉNÉE, HUILE DE SOJA HYDROGÉNÉE, AMIDON DE MAÏS, FARINE D' ARACHIDE, DEXTROSE, SIROP MAÏS, ARÔME, SEL, DEXTRINE DE TAPIOCA, COLORANT (AVEC TARTRAZINE), CIRE DE CARNAUBA, DEXTRINE, PROPYLÈNEGLYCOL, GALLATE DE PROPYLE, ACIDE CITRIQUE, HUILE DE COCO, HUILE DE PALME MODIFIÉE (TRIGLYCÉRIDES À CHAÎNE MOYENNE), GOMME ARABIQUE
    1. CHOCOLAT AU LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 100
      1. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.680272108843537 - percent_max: 100
      2. BEURRE DE CACAO -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. SUBSTANCES LAITIÈRES -> fr:substances-laitieres - percent_min: 0 - percent_max: 33.3333333333333
      4. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. LÉCITHINE DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. ARÔME ARTIFICIEL -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      7. SEL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    2. ARACHIDES -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. HUILE DE PALMISTE HYDROGÉNÉE -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
    5. HUILE DE SOJA HYDROGÉNÉE -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. AMIDON DE MAÏS -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. FARINE D' ARACHIDE -> en:peanut-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. SIROP MAÏS -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. ARÔME -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. SEL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. DEXTRINE DE TAPIOCA -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. COLORANT -> en:colour - percent_min: 0 - percent_max: 7.69230769230769
      1. AVEC TARTRAZINE -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. CIRE DE CARNAUBA -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. DEXTRINE -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. PROPYLÈNEGLYCOL -> fr:propyleneglycol - percent_min: 0 - percent_max: 6.25
    17. GALLATE DE PROPYLE -> en:e310 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. ACIDE CITRIQUE -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. HUILE DE COCO -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.26315789473684
    20. HUILE DE PALME MODIFIÉE -> en:modified-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5
      1. TRIGLYCÉRIDES À CHAÎNE MOYENNE -> fr:triglycerides-a-chaine-moyenne - percent_min: 0 - percent_max: 5
    21. GOMME ARABIQUE -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

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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

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

    Positive points: 2

    • Proteins: 5 / 5 (value: 10, rounded value: 10)
    • Fiber: 2 / 5 (value: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 36

    • Energy: 6 / 10 (value: 2197, rounded value: 2197)
    • Sugars: 10 / 10 (value: 47.5, rounded value: 47.5)
    • Saturated fat: 10 / 10 (value: 17.5, rounded value: 17.5)
    • Sodium: 10 / 10 (value: 1000, rounded value: 1000)

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

    Score nutritionnel: 34 (36 - 2)

    Nutri-Score: E

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    Sugars in high quantity (47.5%)

    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 (2.5%)

    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 (40g)     		Compared to: Chocolate covered peanuts
    Energy 2,197 kj
    (525 kcal)     		879 kj
    (210 kcal)     		+1%
    Fat 30 g 12 g +6%
    Saturated fat 17.5 g 7 g +51%
    Carbohydrates 55 g 22 g +1%
    Sugars 47.5 g 19 g -2%
    Fiber 2.5 g 1 g -14%
    Proteins 10 g 4 g +1%
    Salt 2.5 g 1 g +1,624%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 40g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by beniben, desan, kiliweb, packbot, superfoodcats, teolemon, yuka.VDdKUUZhQmNoOVV2dWZBeDlRR0ovY01xNlpTM1RVNjFKTEVhSVE9PQ, yuka.ZDY0NExJY0htdUZTaXM4djB5N0k5Yzh0NHBDN1lVUHBBTTVNSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllVKT9PGmW7kBxPUukfSmIjfDcHye9JU_IagK6g.

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