Register for the Open Food Facts Days 2023

Our annual community event Open Food Facts Days 2023 will take place this October in Paris! To be a part of it, REGISTER HERE

close
arrow_upward

Gerble - Soya Fig Cookie, 270g (9.6oz) - 270 g

edit Edit the page

Gerble - Soya Fig Cookie, 270g (9.6oz) - 270 g

Barcode: 3175681851863 (EAN / EAN-13)

Common name: Biscuits au soja et à la figue, riches en magnésium, vitamines E, B1 et B9, et source de calcium, fer, vitamines B5, B6 et PP.

Quantity: 270 g

Packaging: fr:1 étui en carton à recycler, fr:4 sachets en plastiques à recycler

Brands: Gerblé

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Labels, certifications, awards: No GMOs, Made in France, No palm oil, Nutriscore, Nutriscore Grade B, fr:Farine-de-ble-filiere-durable

Origin of ingredients: France, fr:Annonay, fr:Figues origine non-Union Européenne, fr:Germe de blé origine Union Européenne, fr:Haute-Garonne, fr:Soja origine Union Européenne

Stores: Spar, Magasins U, Delhaize, carrefour.fr, Leclerc

Countries where sold: Belgium, France, Morocco, Réunion, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    22 ingredients

    wheat flour, brown cane sugar, rapeseed oil, whole wheat flour, soybean flakes 10.4%, fig paste 7%, wheat germ 5.6%, wheat starch, emulsifier: rapeseed lecithins, magnesium, natural flavor, baking powders (citric acid, sodium carbonates), vitamins (e, pp, b5, b6, b1, b9), made in a workshop that uses nuts, milk, sesame and lupine
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Lupin, Milk, Nuts, Sesame seeds

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
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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

Ingredients analysis

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

    : Farine de _blé_, sucre de canne roux, huile de colza, farine complète de _blé_, _soja_ 10.4%, pâte de figues 7%, germe de _blé_ 5.6%, amidon de _blé_, émulsifiant (lécithines de colza), magnésium, arôme naturel, poudres à lever (acide citrique, carbonates de sodium), vitamines, vitamine E, vitamine PP, vitamine B5, vitamine B6, vitamine B1, vitamine B9
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 10.4 - percent_max: 45.8
    2. sucre de canne roux -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 10.4 - percent_max: 28.1
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10.4 - percent_max: 22.2
    4. farine complète de _blé_ -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 10.4 - percent_max: 19.25
    5. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 10.4 - percent: 10.4 - percent_max: 10.4
    6. pâte de figues -> en:fig-paste - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
    7. germe de _blé_ -> en:wheat-germ - vegan: yes - vegetarian: yes - percent_min: 5.6 - percent: 5.6 - percent_max: 5.6
    8. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.6
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.6
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.6
    10. magnésium -> en:magnesium - percent_min: 0 - percent_max: 5.6
    11. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.58
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.58
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.29
    13. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16363636363636
    14. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 3.81666666666667
    15. vitamine PP -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.52307692307692
    16. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.27142857142857
    17. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.05333333333333
    18. vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 2.8625
    19. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 2.69411764705882

Nutrition

  • icon

    Good nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 23

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

    Positive points: 10

    • Proteins: 5 / 5 (value: 12, rounded value: 12)
    • Fiber: 5 / 5 (value: 5.6, rounded value: 5.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 23.3, rounded value: 23.3)

    Negative points: 10

    • Energy: 5 / 10 (value: 1878, rounded value: 1878)
    • Sugars: 3 / 10 (value: 17, rounded value: 17)
    • Saturated fat: 1 / 10 (value: 1.7, rounded value: 1.7)
    • Sodium: 1 / 10 (value: 144, rounded value: 144)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: 0 (10 - 10)

    Nutri-Score: B

  • icon

    Sugars in high quantity (17%)

    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 (0.36%)

    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 (4 biscuits = 67.5 g)     		Compared to: Biscuits
    Energy 1,878 kj
    (447 kcal)     		1,270 kj
    (302 kcal)     		-4%
    Fat 16 g 10.8 g -20%
    Saturated fat 1.7 g 1.15 g -81%
    Carbohydrates 61 g 41.2 g -5%
    Sugars 17 g 11.5 g -41%
    Fiber 5.6 g 3.78 g +96%
    Proteins 12 g 8.1 g +93%
    Salt 0.36 g 0.243 g -42%
    Vitamin E 6.8 mg 4.59 mg +45%
    Vitamin B1 (Thiamin) 0.42 mg 0.284 mg +63%
    Vitamin B3/PP (Niacin) 4.3 mg 2.9 mg +11%
    Vitamin B6 (Pyridoxin) 0.39 mg 0.263 mg +23%
    Vitamin B9 (Folic acid) 130 µg 87.7 µg +48%
    Vitamin B5 (Pantothenic acid) 1.1 mg 0.743 mg -39%
    Magnesium 198 mg 134 mg +298%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.3 % 23.3 %
Serving size: 4 biscuits = 67.5 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by ouran
Last edit of product page on by thaialagata.
Product page also edited by alexfauquette, benoitge, countrybot, dan69, date-limite-app, driveoff, ecoscore-impact-estimator, foodvisor, fpdsurveys, gpaum, inf, jaydie, kiliweb, laurence-m-1, magasins-u, manu1400, marilyn, nikezeubi, nparme, openfoodfacts-contributors, packbot, roboto-app, sachab, scanbot, silbon, smoothie-app, tofifi, yuka.RnBveUZyc2RnZDVXa2ZFMTF4WFkxK3d1bm8ycWNHNlJML0FOSWc9PQ, yuka.VjZ0YUNLMEJuTUFnaGRnem93LzAvK3hPbktHakRVYTZJZE16SVE9PQ, yuka.WEljdkg1NWZxNmdMcWM4NnBoSFY2TjlrNXJtTkF6aVFMOHBOSUE9PQ, yuka.YUlVZE5iNExoZjg0c2ZZajh3R0pwZmgxMzRHU1VXU1NlL0VPSVE9PQ, yuka.YUpnQ1MvMEhqS0FYd3RnUnpnUFQyYzVmenAzNWIwU01LL01YSVE9PQ, yuka.YXIwSENZUVJsK3RTaXNBOTl6N002TkZTd0lPb1FGUHVBTThVSVE9PQ.

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