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Céréales cricalait - Chabrior - 400 g e

Céréales cricalait - Chabrior - 400 g e

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Barcode: 3250392383923 (EAN / EAN-13)

Common name: Spécialité céréalière avec fourrage (35%) au lait riche en 7 vitamines (B1, B2, B6, B9/M, C, PP/B3) et en fer - Céréales Crica Lait

Quantity: 400 g e

Packaging: Bag, Cardboard

Brands: Chabrior, Intermarché

Categories: Plant-based foods and beverages, Plant-based foods, Breakfasts, Cereals and potatoes, Cereals and their products, Breakfast cereals, Chocolate cereals, Extruded cereals, Filled cereals

Labels, certifications, awards: Distributor labels, Rich in vitamin B1, Rich in vitamin B6, Rich in vitamin C, Rich in vitamin D, fr:Sélection Intermarché, fr:Riche en fer, fr:Riche en vitamine B2, fr:Riche en vitamine B3, fr:Riche en vitamine PP

Manufacturing or processing places: Charmes, Rhône-Alpes, France

EMB code: EMB 07055 - Charmes-sur-Rhône (Ardèche, France)

Stores: Intermarché

Countries where sold: France

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Health

Ingredients

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    24 ingredients


    French: Biscuit 65 % : Céréales 54 % (farine de riz, farine de blé complet 17 %, farine d’avoine complète 13 %, son de blé), sucre, caramel (sirop de glucose, sucre, maltodextrine), sel, vitamines et minéraux [(C, niacine (PP/ B3), B6, thiamine (B1), riboflavine (B2), acide folique (B9/M), B12), fer], Fourrage 35 % : lait en poudre 12 %, poudre de lait écrémé 7,5 %, huile de tournesol, sucre, maltodextrine, émulsifiant : lécithine de tournesol, arôme.
    Allergens: Gluten, Milk, fr:avoine
    Traces: Gluten, Nuts, Peanuts

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: E322 - Lecithins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk powder, Skimmed milk powder
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Biscuit 65% (Céréales 54%, farine de riz), farine de _blé_ complet 17%, farine d'_avoine_ complète 13%, son de _blé_, sucre, caramel (sirop de glucose, sucre, maltodextrine), sel, vitamines, minéraux (fer), Fourrage 35% (_lait_ en poudre 12%), poudre de _lait_ écrémé 7.5%, huile de tournesol, sucre, maltodextrine, émulsifiant (lécithine de tournesol), arôme
    1. Biscuit -> en:biscuit - percent: 65
      1. Céréales -> en:cereal - vegan: yes - vegetarian: yes - percent: 54
      2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes
    2. farine de _blé_ complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent: 17
    3. farine d'_avoine_ complète -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - percent: 13
    4. son de _blé_ -> en:wheat-bran - vegan: yes - vegetarian: yes
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes
    6. caramel -> en:e150 - vegan: yes - vegetarian: yes
      1. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
      3. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes
    7. sel -> en:salt - vegan: yes - vegetarian: yes
    8. vitamines -> en:vitamins - vegan: yes - vegetarian: yes
    9. minéraux -> en:minerals
      1. fer -> en:iron
    10. Fourrage -> en:filling - vegan: ignore - vegetarian: ignore - percent: 35
      1. _lait_ en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent: 12
    11. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent: 7.5
    12. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes
    14. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes
    15. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe

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: 4

    • Proteins: 5 / 5 (value: 10.5, rounded value: 10.5)
    • Fiber: 4 / 5 (value: 4.7, rounded value: 4.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 15

    • Energy: 5 / 10 (value: 1883, rounded value: 1883)
    • Sugars: 5 / 10 (value: 26.3, rounded value: 26.3)
    • Saturated fat: 3 / 10 (value: 3.8, rounded value: 3.8)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Score nutritionnel: 11 (15 - 4)

    Nutri-Score: D

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    Sugars in high quantity (26.3%)


    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.
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    Salt in moderate quantity (0.5%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (40 g)
    Compared to: Filled cereals
    Energy 1,883 kj
    (450 kcal)
    753 kj
    (180 kcal)
    +3%
    Fat 16 g 6.4 g +16%
    Saturated fat 3.8 g 1.52 g +3%
    Carbohydrates 63.6 g 25.4 g -6%
    Sugars 26.3 g 10.5 g -5%
    Fiber 4.7 g 1.88 g -2%
    Proteins 10.5 g 4.2 g +43%
    Salt 0.5 g 0.2 g -20%
    Vitamin C (ascorbic acid) 68 mg 27.2 mg +12%
    Vitamin B1 (Thiamin) 0.94 mg 0.376 mg +7%
    Vitamin B2 (Riboflavin) 1.2 mg 0.48 mg +4%
    Vitamin B3 13 mg 5.2 mg +3%
    Vitamin B6 (Pyridoxin) 1,200 mg 480 mg +1,219%
    Vitamin B9 (Folic acid) 170 µg 68 µg +7%
    Vitamin B12 (cobalamin) 2.1 µg 0.84 µg +3%
    Iron 7 mg 2.8 mg -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 40 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, chiendroopy, nautside, nouky20, openfoodfacts-contributors, roboto-app, yuka.SEtCZUM2OHcrOGNibk1FUDUwanl3TTluM2E2YllXQ2VNTmc2SVE9PQ, yuka.VjRNY0FQMER1T0VzZ3M4RjdnenE5ZUpWeHJhbWJXQ1ZCYlk0SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlml6euLinSz0Jz_5m2iN64beE5LvbdZW3KP9bKs.

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