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Madeleines aux oeufs pépites de chocolat sans gluten, 180g – U – 180 g

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Madeleines aux oeufs pépites de chocolat sans gluten, 180g – U – 180 g

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Some of the data for this product has been provided directly by the manufacturer Système U.

Barcode:
3256229517196(EAN / EAN-13)

Quantity: 180 g

Brands: U, U Sans Gluten

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes, Madeleines, Chocolate madeleines

Labels, certifications, awards: No gluten, French eggs, No palm oil, Nutriscore, Nutriscore Grade D, Transformed in France

Traceability code: FR-058-057

Stores: Magasins U

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower 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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 18/55

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      Energy

      5/10 points (1997kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      6/15 points (21g)

      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.

    • icon

      Salt

      3/20 points (0.62g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 2/10

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      Fiber

      2/5 points (4.2g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 16 (18 - 2)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (30 g)     		Compared to: Chocolate madeleines
    Energy 1,997 kj
    (478 kcal)     		599 kj
    (143 kcal)     		+7%
    Fat 26 g 7.8 g +10%
    Saturated fat 4.4 g 1.32 g -37%
    Carbohydrates 56 g 16.8 g +8%
    Sugars 21 g 6.3 g -27%
    Fiber 4.2 g 1.26 g +156%
    Proteins 4.3 g 1.29 g -24%
    Salt 0.62 g 0.186 g -13%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30 g

Ingredients

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    25 ingredients

    French: OEUFS 22%, huile de tournesol, sucre, farine de riz 11,5%, fécule de pomme de terre, pépites de chocolat 9 % (pâte de cacao, sucre, beurre de cacao), sirop de glucose, humectant : glycérol, inuline, farine de maïs 3%, épaississants : gomme guar et gomme xanthane, poudres à lever : tartrates de potassium et carbonates de sodium, amidon de riz, émulsifiant : lécithines, sel, arôme. traces éventuelles de fruits à coque.
    Allergens: Eggs
    Traces: Nuts

    • Ingredient information

      • Egg: 22.0%

      • Sunflower oil: 16.8% (estimate)

      • Sugar: 15.5% (estimate)

      • Rice flour: 11.5%

      • Potato starch: 10.2% (estimate)

      • Chocolate chunk: 9.0%

      • — Cocoa paste: 6.0% (estimate)

      • — Sugar: < 2% (estimate)

      • — Cocoa butter: < 2% (estimate)

      • Glucose syrup: 5.2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Humectant: 4.3% (estimate)

      • — E422: 4.3% (estimate)

      • Inulin: 3.7% (estimate)

      • Corn flour: 3.0%

      • Thickener: < 2% (estimate)

      • — E412: < 2% (estimate)

      • — E415: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E336: < 2% (estimate)

      • — E500: < 2% (estimate)

      • Rice starch: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E322: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Flavouring: < 2% (estimate)

Food processing

Additives

  • 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.

  • E336 - Potassium tartrates

    Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • 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.

Ingredients analysis

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

    fr: OEUFS 22%, huile de tournesol, sucre, farine de riz 11.5%, fécule de pomme de terre, pépites de chocolat 9% (pâte de cacao, sucre, beurre de cacao), sirop de glucose, humectant (glycérol), inuline, farine de maïs 3%, épaississants (gomme guar, gomme xanthane), poudres à lever (tartrates de potassium, carbonates de sodium), amidon de riz, émulsifiant (lécithines), sel, arôme
    1. OEUFS -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 22 – percent: 22 – percent_max: 22
    2. huile de tournesol -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 11.5 – percent_max: 22
    3. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 11.5 – percent_max: 19.5
    4. farine de riz -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_min: 11.5 – percent: 11.5 – percent_max: 11.5
    5. fécule de pomme de terre -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 9 – percent_max: 11.5
    6. pépites de chocolat -> en:chocolate-chunk – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31005 – percent_min: 9 – percent: 9 – percent_max: 9
      1. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 3 – percent_max: 9
      2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 4.5
      3. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 3
    7. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 3 – percent_max: 7.4
    8. humectant -> en:humectant – percent_min: 3 – percent_max: 5.66666666666667
      1. glycérol -> en:e422 – vegan: maybe – vegetarian: maybe – percent_min: 3 – percent_max: 5.66666666666667
    9. inuline -> en:inulin – vegan: yes – vegetarian: yes – percent_min: 3 – percent_max: 4.42857142857143
    10. farine de maïs -> en:corn-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9545 – percent_min: 3 – percent: 3 – percent_max: 3
    11. épaississants -> en:thickener – percent_min: 0 – percent_max: 2.77777777777778
      1. gomme guar -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.77777777777778
      2. gomme xanthane -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.38888888888889
    12. poudres à lever -> en:raising-agent – percent_min: 0 – percent_max: 2.5
      1. tartrates de potassium -> en:e336 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      2. carbonates de sodium -> en:e500 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    13. amidon de riz -> en:rice-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 2.27272727272727
    14. émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 2.08333333333333
      1. lécithines -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 2.08333333333333
    15. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.87
    16. arôme -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.87

    • en:egg -> en:egg

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by org-systeme-u.
Product page also edited by quechoisir, quentinbrd, roboto-app, segundo, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlhVAa9H1iB7IDhb4hUCql_ehMrzXfeB5_NnlEas.

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