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Napolitain biscuits 3 chocolats - LU - 174 g

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Napolitain biscuits 3 chocolats - LU - 174 g

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Barcode: 3017760659192 (EAN / EAN-13)

Quantity: 174 g

Packaging: Cardboard, fr:Emballage individuel

Brands: LU

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes, Filled sponge cake slices

Countries where sold: France

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Health

Ingredients

  • icon

    68 ingredients

    : Matière grasse végétales non hydrogénée et hydrogénée, sucre, oeufs, sirop de glucose-fructose, farine de blé, chocolat noir 4.1% [pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme vanille], sucre glace (sucre, amidon de maïs), stabilisant (glycérol), margarine (matière grasse végétale, émulsifiant (E471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène), cacao maigre en poudre, chocolat au lait 3.2% [sucre, pâte de cacao, beurre de cacao, lait écrémé en poudre, beurre pâtissier, lactose, émulsifiant (lécithine de soja), arôme vanille], lactose et protéines de lait, chocolat blanc 1% (sucre, lait entier en poudre, beurre de cacao, émulsifiant (lécithine de soja), arôme vanille), arômes, émulsifiants (lécithine de soja, E472b, E471, E475), sirop de glucose, poudre à lever (diphosphate disodique, carbonate acide de sodium), sel, amidon transformé, lait écrémé en poudre, conservateur (sorbate de potassium), gélifiant (gomme xanthane), lait entier en poudre, beurre pâtissier, colorant (E153), correcteur d'acidité (acide citrique).
    Allergens: Eggs, Gluten, Milk, 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: E14XX - Modified Starch
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • 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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    May contain palm oil

    Ingredients that may contain palm oil: Non-hydrogenated vegetable fats, Vegetable fat, E471, E160ai, Butterfat, E472b, E471, Butterfat
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    Non-vegan

    Non-vegan ingredients: Egg, Milk chocolate, Skimmed milk powder, Butterfat, Lactose, Lactose and milk proteins, Whole milk powder, Skimmed milk powder, Whole milk powder, Butterfat
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

    : Matière grasse végétales non hydrogénée, sucre, oeufs, sirop de glucose-fructose, farine de blé, chocolat noir 4.1% (pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme vanille), sucre glace (sucre, amidon de maïs), stabilisant (glycérol), margarine, matière grasse végétale, émulsifiant (e471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène), cacao maigre en poudre, chocolat au lait 3.2% (sucre, pâte de cacao, beurre de cacao, lait écrémé en poudre, beurre pâtissier, lactose, émulsifiant (lécithine de soja), arôme vanille), lactose et protéines de lait, chocolat blanc 1% (sucre, lait entier en poudre, beurre de cacao, émulsifiant (lécithine de soja), arôme vanille), arômes, émulsifiants (lécithine de soja, e472b, e471, e475), sirop de glucose, poudre à lever (diphosphate disodique, carbonate acide de sodium), sel, amidon transformé, lait écrémé en poudre, conservateur (sorbate de potassium), gélifiant (gomme xanthane), lait entier en poudre, beurre pâtissier, colorant (e153), correcteur d'acidité (acide citrique)
    1. Matière grasse végétales non hydrogénée -> en:non-hydrogenated-vegetable-fats - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 4.1 - percent_max: 45.5
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.1 - percent_max: 24.8
    3. oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 4.1 - percent_max: 17.9
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 4.1 - percent_max: 14.45
    5. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.1 - percent_max: 12.38
    6. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 4.1 - percent: 4.1 - percent_max: 4.1
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 1.025 - percent_max: 4.1
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.05
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.36666666666667
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.36666666666667
      4. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.025
    7. sucre glace -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.2 - percent_max: 4.1
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.6 - percent_max: 4.1
      2. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.05
    8. stabilisant -> en:stabiliser - percent_min: 3.2 - percent_max: 4.1
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 3.2 - percent_max: 4.1
    9. margarine -> en:margarine - percent_min: 3.2 - percent_max: 4.1
    10. matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 3.2 - percent_max: 4.1
    11. émulsifiant -> en:emulsifier - percent_min: 3.2 - percent_max: 4.1
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 3.2 - percent_max: 4.1
    12. correcteur d'acidité -> en:acidity-regulator - percent_min: 3.2 - percent_max: 4.1
      1. citrate de sodium -> en:sodium-citrate - percent_min: 3.2 - percent_max: 4.1
    13. acidifiant -> en:acid - percent_min: 3.2 - percent_max: 4.1
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 3.2 - percent_max: 4.1
    14. colorant -> en:colour - percent_min: 3.2 - percent_max: 4.1
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 3.2 - percent_max: 4.1
    15. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 3.2 - percent_max: 4.1
    16. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 3.2 - percent: 3.2 - percent_max: 3.2
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.4 - percent_max: 3.2
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 1.6
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.06666666666667
      4. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.8
      5. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 0.64
      6. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.533333333333333
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.457142857142857
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.457142857142857
      8. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    17. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 3.2
    18. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 1 - percent: 1 - percent_max: 1
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.2 - percent_max: 1
      2. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.333333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.25
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.25
      5. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    19. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    20. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
      2. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.333333333333333
      4. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    21. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1
    22. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 1
      1. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    23. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.508
    24. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.508
    25. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.508
    26. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.508
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508
    27. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.508
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508
    28. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.508
    29. beurre pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 0.508
    30. colorant -> en:colour - percent_min: 0 - percent_max: 0.508
      1. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508
    31. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.508
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.508

Nutrition

  • icon

    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: 2 / 5 (value: 4.3, rounded value: 4.3)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1925, rounded value: 1925)
    • Sugars: 8 / 10 (value: 39, rounded value: 39)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 2 / 10 (value: 203.2, rounded value: 203.2)

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

    Nutritional score: (25 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (un gateau 29g)     		Compared to: Filled sponge cake slices
    Energy 1,925 kj
    (460 kcal)     		558 kj
    (133 kcal)     		+12%
    Fat 25 g 7.25 g +36%
    Saturated fat 12 g 3.48 g +25%
    Carbohydrates 54 g 15.7 g -1%
    Sugars 39 g 11.3 g +10%
    Fiber 2 g 0.58 g +8%
    Proteins 4.3 g 1.25 g -18%
    Salt 0.508 g 0.147 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: un gateau 29g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by moon-rabbit.
Product page also edited by manu1400, packbot, quechoisir, roboto-app, tacite.

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