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Cake gourmand chocolat fourrage chocolat - Monoprix Gourmet - 300 g
Cake gourmand chocolat fourrage chocolat - Monoprix Gourmet - 300 g
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Some of the data for this product has been provided directly by the manufacturer Monoprix.
Barcode: 3350033231733 (EAN / EAN-13)
Quantity: 300 g
Brands: Monoprix Gourmet, Monoprix
Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes
EMB code: EMB 23040 - Celle-sous-Gouzon (Creuse, France)
Stores: Monoprix
Countries where sold: France
Matching with your preferences
Health
Ingredients
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57 ingredients
French: Sucre de canne roux - blancs d'ŒUFS - chocolat noir 11% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant : lécithines de SOJA) - farine de BLÉ - BEURRE - huile de tournesol - chocolat 4,1% (sucre, pâte de cacao, poudre de cacao maigre, BEURRE concentré, beurre de cacao, émulsifiant : lécithines de SOJA, arôme naturel de vanille) - eau - éclats de NOISETTES pralinées 3,7% (NOISETTES hachées grillées 2,6%, sucre) - humectant : glycérol - sucre - poudre de cacao - copeaux de chocolat blanc 1,4% (sucre, poudre de LAIT entier, beurre de cacao, émulsifiant : lécithines de SOJA, arôme naturel de vanille) - sirop de glucose - fructose - dextrose - sirop de glucose - poudres à lever : diphosphates et carbonates de sodium (contient BLÉ) - ŒUFS - gélifiants : pectines, carraghénanes et gomme xanthane - correcteurs d'acidité : citrates de sodium et phosphates de calcium - conservateurs : sorbate de potassium et acide sorbique - acidifiant : acide citrique - affermissant : chlorure de potassium. Traces d'autres FRUITS À COQUE.Allergens: Eggs, Gluten, Milk, Nuts, SoybeansTraces: 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: E322 - Lecithins
- Additive: E407 - Carrageenan
- Additive: E415 - Xanthan gum
- Additive: E422 - Glycerol
- Additive: E440 - Pectins
- Additive: E450 - Diphosphates
- Ingredient: Dextrose
- Ingredient: Emulsifier
- Ingredient: Firming agent
- Ingredient: Flavouring
- Ingredient: Gelling agent
- Ingredient: Glucose
- Ingredient: Glucose syrup
- Ingredient: Humectant
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E200 - Sorbic acid
Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.Source: Wikipedia
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E202 - Potassium sorbate
Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.Source: Wikipedia
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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
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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
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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
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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
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E341 - Calcium phosphates
Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.Source: Wikipedia
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E407 - Carrageenan
Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.Source: Wikipedia
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E415 - Xanthan gum
Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.Source: Wikipedia
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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
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E440 - Pectins
Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.Source: Wikipedia
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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
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May contain palm oil
Ingredients that may contain palm oil: Butterfat
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Non-vegan
Non-vegan ingredients: Egg white, Butter, Butterfat, Whole milk powder, EggSome ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:eclats-de-noisettes-pralineesSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
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Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
Sucre de canne roux, blancs d'ŒUFS, chocolat noir 11% (pâte de cacao, sucre, cacao maigre en poudre, émulsifiant (lécithines de SOJA)), farine de BLÉ, BEURRE, huile de tournesol, chocolat 4.1% (sucre, pâte de cacao, poudre de cacao maigre, BEURRE concentré, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), eau, éclats de NOISETTES pralinées 3.7% (NOISETTES hachées grillées 2.6%, sucre), humectant (glycérol), sucre, poudre de cacao, chocolat blanc 1.4% (sucre, poudre de LAIT entier, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), sirop de glucose, fructose, dextrose, sirop de glucose, poudres à lever (diphosphates de sodium), carbonates de sodium, ŒUFS, gélifiants (pectines), carraghénanes, gomme xanthane, correcteurs d'acidité (citrates de sodium, phosphates de calcium), conservateurs (sorbate de potassium, acide sorbique), acidifiant (acide citrique), affermissant (chlorure de potassium)- Sucre de canne roux -> en:unrefined-cane-sugar - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 48.6
- blancs d'ŒUFS -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 11 - percent_max: 29.8
- chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.75 - percent_max: 11
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
- cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.75
- lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
- farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.1 - percent_max: 11
- BEURRE -> en:butter - vegan: no - vegetarian: yes - percent_min: 4.1 - percent_max: 11
- huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4.1 - percent_max: 11
- chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 4.1 - percent: 4.1 - percent_max: 4.1
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.585714285714286 - percent_max: 4.1
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.05
- poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36666666666667
- BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.025
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.82
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.683333333333333
- lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.683333333333333
- arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.585714285714286
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.7 - percent_max: 4.1
- éclats de NOISETTES pralinées -> fr:eclats-de-noisettes-pralinees - percent_min: 3.7 - percent: 3.7 - percent_max: 3.7
- NOISETTES hachées grillées -> en:roasted-nibbed-hazelnuts - vegan: yes - vegetarian: yes - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 1.1
- humectant -> en:humectant - percent_min: 1.4 - percent_max: 3.7
- glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.4 - percent_max: 3.7
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 3.7
- poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 3.7
- chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.28 - percent_max: 1.4
- poudre de LAIT entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.7
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.466666666666667
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.35
- lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.4
- diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- ŒUFS -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1.4
- pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.4
- citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- phosphates de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
- conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.4
- sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- acide sorbique -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
- acidifiant -> en:acid - percent_min: 0 - percent_max: 1.4
- acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- affermissant -> en:firming-agent - percent_min: 0 - percent_max: 1.4
- chlorure de potassium -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
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: 2This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 3
- Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)
- Fiber: 3 / 5 (value: 3, rounded value: 3)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.6, rounded value: 2.6)
Negative points: 21
- Energy: 5 / 10 (value: 1759, rounded value: 1759)
- Sugars: 7 / 10 (value: 34, rounded value: 34)
- Saturated fat: 9 / 10 (value: 9.7, rounded value: 9.7)
- Sodium: 0 / 10 (value: 80, rounded value: 80)
The points for proteins are not counted because the negative points are greater or equal to 11.
Score nutritionnel: 18 (21 - 3)
Nutri-Score: D
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Fat in high quantity (23%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (9.7%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (34%)
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 (0.2%)
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 mlAs sold
per serving (pour 1 portion d'environ 37,5 g)Compared to: Chocolate cakes Energy 1,759 kj
(421 kcal)660 kj
(158 kcal)-3% Fat 23 g 8.62 g -1% Saturated fat 9.7 g 3.64 g +20% Carbohydrates 48 g 18 g -2% Sugars 34 g 12.8 g +10% Fiber 3 g 1.12 g +16% Proteins 5.4 g 2.03 g -5% Salt 0.2 g 0.075 g -61% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.6 % 2.6 %
Environment
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Eco-Score D - High environmental impact
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: C (Score: 47/100)
Category: Chocolate cake
Category: Chocolate cake
- PEF environmental score: 0.60 (the lower the score, the lower the impact)
- including impact on climate change: 7.88 kg CO2 eq/kg of product
Stage Impact Agriculture
Processing
Packaging
Transportation
Distribution
Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠️ The information about the packaging of this product is not filled in.⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 27/100)
Product: Cake gourmand chocolat fourrage chocolat - Monoprix Gourmet - 300 g
Life cycle analysis score: 47
Sum of bonuses and maluses: -20
Final score: 27/100
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Carbon footprint
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Equal to driving 4.1 km in a petrol car
788 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake (Source: ADEME Agribalyse Database)
Stage Impact Agriculture
Processing
Packaging
Transportation
Distribution
Consumption
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
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Data sources
Product added on by moon-rabbit
Last edit of product page on by org-monoprix.
Product page also edited by openfoodfacts-contributors, teolemon, yuka.EqpeY9iKFM0gRd2P7Zls5D-DJf-7DdNQRW43og.