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Gerble - Fig Bran Cookie, 210g (7.5oz) - 210 g

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Gerble - Fig Bran Cookie, 210g (7.5oz) - 210 g

Barcode: 3251490332080 (EAN / EAN-13)

Common name: Biscuits au son de blé et la figue, riches en fibres, magnesium et phosphore, source de fer, et tres pauvres en sodium.

Quantity: 210 g

Packaging: Plastic, Box, Cardboard, fr:Boîte en carton sachet en plastique, fr:Etui en carton, fr:Film en plastique

Brands: Gerblé

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, fr:Biscuits au son de blé, fr:Biscuits au son de blé et la figue

Labels, certifications, awards: No preservatives, Made in France, No colorings, No palm oil, Nutriscore, Nutriscore Grade A

Origin of ingredients: fr:Farine de blé: France

Manufacturing or processing places: Revel (31250), Annoray, France

Traceability code: EMB 31250 - Labastide-Clermont (Haute-Garonne, France)

Stores: Franprix, Magasins U, Carrefour, carrefour.fr

Countries where sold: Belgium, France, French Polynesia, Martinique, Morocco, Réunion, Switzerland

Matching with your preferences

Health

Ingredients

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    14 ingredients

    wholemeal wheat flour 26.5%, wheat flour 26.1%, wheat bran 19.9%, rapeseed oil, brown cane sugar, fig paste 5.1%, natural fig flavour, natural flavour, emulsifier: rapeseed lecithins, baking powders (citric acid, potassium carbonates, sodium carbonates), made in a workshop that uses nuts, lupine, eggs, sesame and soy
    Allergens: Gluten, Milk
    Traces: Eggs, Lupin, Nuts, Sesame seeds, Soybeans

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

    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

Ingredients analysis

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    Maybe vegan

    Ingredients that may not be vegan: Natural fig flavouring, Natural flavouring
  • icon

    Maybe vegetarian

    Ingredients that may not be vegetarian: Natural fig flavouring, Natural flavouring
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

    : farine complète de blé 26.5%, farine de blé 26.1%, son de blé 19.9%, huile de colza, sucre de canne roux, pâte de figues 5.1%, arôme naturel de figue, arôme naturel, émulsifiant (lécithines de colza), poudres à lever (acide citrique, carbonates de potassium, carbonates de sodium)
    1. farine complète de blé -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 26.5 - percent: 26.5 - percent_max: 26.5
    2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 26.1 - percent: 26.1 - percent_max: 26.1
    3. son de blé -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 19.9 - percent: 19.9 - percent_max: 19.9
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.1 - percent_max: 17.3
    5. sucre de canne roux -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 5.1 - percent_max: 14.1
    6. pâte de figues -> en:fig-paste - vegan: yes - vegetarian: yes - percent_min: 5.1 - percent: 5.1 - percent_max: 5.1
    7. arôme naturel de figue -> en:natural-fig-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.58571428571429
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.58571428571429
    10. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.0125
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.0125
      2. carbonates de potassium -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.00625
      3. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3375

Nutrition

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    Very 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: 16

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

    Positive points: 10

    • Proteins: 5 / 5 (value: 9.3, rounded value: 9.3)
    • Fiber: 5 / 5 (value: 13, rounded value: 13)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 16.3, rounded value: 16.3)

    Negative points: 9

    • Energy: 5 / 10 (value: 1883, rounded value: 1883)
    • Sugars: 3 / 10 (value: 16, rounded value: 16)
    • Saturated fat: 1 / 10 (value: 1.7, rounded value: 1.7)
    • Sodium: 0 / 10 (value: 76, rounded value: 76)

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

    Nutritional score: -1 (9 - 10)

    Nutri-Score: A

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    Sugars in high quantity (16%)

    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 low quantity (0.19%)

    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 (8.4g)     		Compared to: Biscuits
    Energy 1,883 kj
    (450 kcal)     		158 kj
    (37 kcal)     		-3%
    Fat 19 g 1.6 g -5%
    Saturated fat 1.7 g 0.143 g -81%
    Carbohydrates 54 g 4.54 g -16%
    Sugars 16 g 1.34 g -45%
    Fiber 13 g 1.09 g +356%
    Proteins 9.3 g 0.781 g +50%
    Salt 0.19 g 0.016 g -69%
    Phosphorus 359 mg 30.2 mg +172%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16.3 % 16.3 %
Serving size: 8.4g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by smoothie-app.
Product page also edited by beastwithin, date-limite-app, driveoff, ecoscore-impact-estimator, evans, highlander, hungergames, inf, jami, julie-yuka, kiliweb, levox-brintel, magasins-u, manuelw4, menard58, moon-rabbit, nikezeubi, packbot, pepie, pirouette55, quechoisir, quentinbrd, ramses16, roboto-app, scanbot, sebleouf, segundo, silbon, tacite-mass-editor, teolemon, tester, thaialagata, yuka.WEljdkg1NWZxNmdMcWM4NnBoSFY2TjlrNXJtTkF6aVFMOHBOSUE9PQ, yuka.WExvbFNLNWR2UGtBbWZZMG9TMzQrdXRjLzhlWkJqL3VPdHNTSVE9PQ, yuka.ZmFwYUtQVmRucWxUd2ZNeThEaU0wZUIwd01DQVQweWFLc1pNSVE9PQ.

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