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Bûche glacée - Monoprix Gourmet - 450 g

Bûche glacée - Monoprix Gourmet - 450 g

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

Barcode: 3350033691650 (EAN / EAN-13)

Quantity: 450 g

Packaging: fr:Etui en carton

Brands: Monoprix Gourmet, Monoprix

Categories: Desserts, Festive foods, Frozen foods, Christmas foods and drinks, Frozen desserts, Ice creams and sorbets, Ice creams, Yule log, Ice cream log

EMB code: EMB 68201A - Masevaux (Haut-Rhin, France)

Stores: Monoprix

Countries where sold: France

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Health

Ingredients

  • icon

    91 ingredients


    French: CRÈME GLACÉE à l'extrait de vanille de tahiti (44,3%) : LAIT entier - CRÈME fraîche - sucre - jaune d'OEUF - sirop de glucose déshydraté - LACTOSE et PROTÉINES DE LAIT - cassonade - extrait de vanille de tahiti - émulsifiant : mono - et diglycérides d'acides gras - stabilisants : farine de graines de caroube, gomme guar - gousse de vanille épuisée en poudre. CRÈME GLACÉE au café du Brésil (30,6%) : LAIT entier - CRÈME fraîche - sucre - LACTOSE et PROTÉINES DE LAIT - sirop de glucose déshydraté - café du Brésil soluble 0,6% - émulsifiant : mono - et diglycérides d'acides gras - stabilisants : farine de graines de caroube, gomme guar. Biscuit macaron (11,8%) : sucre - blanc d'OEUF - AMANDES en poudre 1,8% - farine de BLÉ - fécule de pomme de terre - BEURRE - blanc d'OEUF en poudre - stabilisant : gomme xanthane - GLUTEN DE BLÉ. Enrobage (6,4%) : chocolat blanc (sucre, beurre de cacao, poudre de LAIT entier, LACTOSÉRUM en poudre, émulsifiant : lécithines de SOJA, arôme naturel de vanille) - sucre - sirop de glucose - eau - LAIT concentré sucré - café du Brésil soluble 0,09% - gélatine bovine en poudre. Sauce au café (3,2%) : sirop de glucose - fructose - eau - sucre - extrait de café 0,2% - amidon transformé de maïs - colorant : caramel ordinaire - émulsifiant : mono - et diglycérides d'acides gras. NOIX de pécan caramélisées (2,9%) : NOIX de pécan 1,9% - sucre. Décors (0,8%) : grain en chocolat noir au café aromatisé 0,6% (sucre, pâte de cacao, beurre de cacao, pâte de café aromatisée 0,01% (café, beurre de cacao, arôme naturel), émulsifiant : lécithines de tournesol, arôme naturel de vanille, agents d'enrobage : shellac - gomme arabique) - chocolat blanc (sucre, beurre de cacao, LAIT entier en poudre, LACTOSÉRUM en poudre, émulsifiant : lécithines de SOJA, arôme naturel de vanille) - CRÈME (CRÈME, stabilisant : carraghénanes) - sirop de glucose. Traces d'autres FRUITS À COQUE.
    Allergens: Eggs, Gluten, Milk, Nuts, Soybeans
    Traces: 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: E14XX - Modified Starch
    • Additive: E150a - Plain caramel
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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
  • 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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • 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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E904 - Shellac


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whole milk, Fresh cream, Egg yolk, Lactose and milk proteins, Whole milk, Fresh cream, Lactose and milk proteins, Egg white, Butter, Powdered egg white, Whole milk powder, Whey powder, Sweetened condensed milk, Beef gelatin, E904, Whole milk powder, Whey powder, Cream, Cream

    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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Beef gelatin, E904

    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!

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

    We need your help!

    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!

    CRÈME GLACÉE à l'extrait de vanille de tahiti 44.3% (LAIT entier), CRÈME fraîche, sucre, jaune d'OEUF, sirop de glucose déshydraté, LACTOSE et PROTÉINES DE LAIT, cassonade, extrait de vanille de tahiti-émulsifiant (mono- et diglycérides d'acides gras), stabilisants (farine de graines de caroube), gomme guar, gousse de vanille épuisée, CRÈME GLACÉE au café 30.6% (LAIT entier), CRÈME fraîche, sucre, LACTOSE et PROTÉINES DE LAIT, sirop de glucose déshydraté, café du Brésil soluble 0.6%-émulsifiant (mono- et diglycérides d'acides gras), stabilisants (farine de graines de caroube), gomme guar, Biscuit macaron 11.8%, blanc d'OEUF, AMANDES en poudre 1.8%, farine de BLÉ, fécule de pomme de terre, BEURRE, blanc d'OEUF en poudre, stabilisant (gomme xanthane), GLUTEN DE BLÉ, Enrobage 6.4% (chocolat blanc, sucre), beurre de cacao, poudre de LAIT entier, LACTOSÉRUM en poudre, émulsifiant (lécithines de SOJA), arôme naturel de vanille, sucre, sirop de glucose, eau, LAIT concentré sucré, café du Brésil soluble 0.09%, gélatine bovine, Sauce au café 3.2% (sirop de glucose-fructose), eau, sucre, café 0.2%, amidon transformé de maïs, colorant (caramel ordinaire), émulsifiant (mono- et diglycérides d'acides gras, NOIX de pécan caramélisées 2.9%), NOIX de pécan 1.9%, sucre, Décors 0.8% (grain en chocolat noir au café aromatisé 0.6%, sucre), pâte de cacao, beurre de cacao, pâte de café aromatisée 0.01% (café, beurre de cacao, arôme naturel), émulsifiant (lécithines de tournesol), arôme naturel de vanille, agents d'enrobage (shellac), gomme arabique, chocolat blanc (sucre, beurre de cacao, LAIT entier en poudre, LACTOSÉRUM en poudre, émulsifiant (lécithines de SOJA), arôme naturel de vanille), CRÈME (CRÈME, stabilisant (carraghénanes)), sirop de glucose
    1. CRÈME GLACÉE à l'extrait de vanille de tahiti -> fr:creme-glacee-a-l-extrait-de-vanille-de-tahiti - percent: 44.3
      1. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes
    2. CRÈME fraîche -> en:fresh-cream - vegan: no - vegetarian: yes
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes
    4. jaune d'OEUF -> en:egg-yolk - vegan: no - vegetarian: yes
    5. sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes
    6. LACTOSE et PROTÉINES DE LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    7. cassonade -> en:brown-sugar - vegan: yes - vegetarian: yes
    8. extrait de vanille de tahiti-émulsifiant -> fr:extrait-de-vanille-de-tahiti-emulsifiant
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    9. stabilisants -> en:stabiliser
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes
    10. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
    11. gousse de vanille épuisée -> en:exhausted-vanilla-pod - vegan: yes - vegetarian: yes
    12. CRÈME GLACÉE au café -> fr:creme-glacee-au-cafe - percent: 30.6
      1. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes
    13. CRÈME fraîche -> en:fresh-cream - vegan: no - vegetarian: yes
    14. sucre -> en:sugar - vegan: yes - vegetarian: yes
    15. LACTOSE et PROTÉINES DE LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    16. sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes
    17. café du Brésil soluble 0.6%-émulsifiant -> fr:cafe-du-bresil-soluble-0-6-emulsifiant
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    18. stabilisants -> en:stabiliser
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes
    19. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
    20. Biscuit macaron -> fr:biscuit-macaron - percent: 11.8
    21. blanc d'OEUF -> en:egg-white - vegan: no - vegetarian: yes
    22. AMANDES en poudre -> en:powdered-almonds - vegan: yes - vegetarian: yes - percent: 1.8
    23. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes
    24. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes
    25. BEURRE -> en:butter - vegan: no - vegetarian: yes
    26. blanc d'OEUF en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes
    27. stabilisant -> en:stabiliser
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    28. GLUTEN DE BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    29. Enrobage -> en:coating - vegan: ignore - vegetarian: ignore - percent: 6.4
      1. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    30. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    31. poudre de LAIT entier -> en:whole-milk-powder - vegan: no - vegetarian: yes
    32. LACTOSÉRUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
    33. émulsifiant -> en:emulsifier
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes
    34. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    35. sucre -> en:sugar - vegan: yes - vegetarian: yes
    36. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
    37. eau -> en:water - vegan: yes - vegetarian: yes
    38. LAIT concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes
    39. café du Brésil soluble -> fr:cafe-du-bresil-soluble - percent: 0.09
    40. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no
    41. Sauce au café -> fr:sauce-au-cafe - vegan: ignore - vegetarian: ignore - percent: 3.2
      1. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    42. eau -> en:water - vegan: yes - vegetarian: yes
    43. sucre -> en:sugar - vegan: yes - vegetarian: yes
    44. café -> en:coffee - vegan: yes - vegetarian: yes - percent: 0.2
    45. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes
    46. colorant -> en:colour
      1. caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes
    47. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. NOIX de pécan caramélisées -> en:caramelized-pecan-nuts - vegan: yes - vegetarian: yes - percent: 2.9
    48. NOIX de pécan -> en:pecan-nut - vegan: yes - vegetarian: yes - percent: 1.9
    49. sucre -> en:sugar - vegan: yes - vegetarian: yes
    50. Décors -> en:coating - vegan: ignore - vegetarian: ignore - percent: 0.8
      1. grain en chocolat noir au café aromatisé -> fr:grain-en-chocolat-noir-au-cafe-aromatise - percent: 0.6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    51. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    52. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    53. pâte de café aromatisée -> fr:pate-de-cafe-aromatisee - percent: 0.01
      1. café -> en:coffee - vegan: yes - vegetarian: yes
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      3. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    54. émulsifiant -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    55. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    56. agents d'enrobage -> en:glazing-agent
      1. shellac -> en:e904 - vegan: no - vegetarian: no
    57. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes
    58. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
      3. LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes
      4. LACTOSÉRUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
      5. émulsifiant -> en:emulsifier
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    59. CRÈME -> en:cream - vegan: no - vegetarian: yes
      1. CRÈME -> en:cream - vegan: no - vegetarian: yes
      2. stabilisant -> en:stabiliser
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    60. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.9, rounded value: 3.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.6, rounded value: 6.6)

    Negative points: 13

    • Energy: 2 / 10 (value: 990, rounded value: 990)
    • Sugars: 5 / 10 (value: 26, rounded value: 26)
    • Saturated fat: 6 / 10 (value: 6.3, rounded value: 6.3)
    • Sodium: 0 / 10 (value: 52, rounded value: 52)

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

    Score nutritionnel: 13 (13 - 0)

    Nutri-Score: D

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    Sugars in high quantity (26%)


    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 low quantity (0.13%)


    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 (pour une portion de 75 g environ)
    Compared to: Ice cream log
    Energy 990 kj
    (236 kcal)
    742 kj
    (177 kcal)
    +18%
    Fat 11 g 8.25 g +32%
    Saturated fat 6.3 g 4.72 g +18%
    Carbohydrates 30 g 22.5 g +5%
    Sugars 26 g 19.5 g +6%
    Fiber ? ?
    Proteins 3.9 g 2.92 g +61%
    Salt 0.13 g 0.098 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.6 % 6.6 %
Serving size: pour une portion de 75 g environ

Environment

Carbon footprint

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by org-monoprix.
Product page also edited by moon-rabbit, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlkxqdIr_oyj8CxPQokqgyMijF7DofIF0-IvDHas.

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