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Chocolat noir croquant - Karelea - 150 g

Chocolat noir croquant - Karelea - 150 g

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

Barcode: 3760020506551 (EAN / EAN-13)

Common name: Chocolat noir aux noisettes, avec édulcorant.

Quantity: 150 g

Packaging: Cardboard, fr:Conteneur, fr:Etui en carton

Brands: Karelea, Lea Nature

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Chocolates with sweeteners, Dark chocolates, Dark chocolates with sweeteners, Chocolates with hazelnuts, Dark chocolates with hazelnuts

Labels, certifications, awards: Low or no sugar, No added sugar, With sweeteners

EMB code: FSC-C123026

Stores: carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    11 ingredients


    French: Édulcorant : maltitols, pâte de cacao, NOISETTES entières 15%, beurre de cacao, inuline, cacao maigre en poudre, émulsifiant : lécithines (tournesol), arôme naturel de vanille. Cacao : 43% minimum. Peut contenir des traces de LAIT, FRUITS A COQUE, SOJA et SESAME.
    Allergens: Nuts
    Traces: Milk, 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
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

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


    Édulcorant (maltitols), pâte de cacao, NOISETTES entières 15%, beurre de cacao, inuline, cacao maigre en poudre, émulsifiant (lécithines de tournesol), arôme naturel de vanille, Cacao 43%
    1. Édulcorant -> en:sweetener
      1. maltitols -> en:e965 - vegan: yes - vegetarian: yes
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
    3. NOISETTES entières -> fr:noisettes-entieres - vegan: yes - vegetarian: yes - percent: 15
    4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes
    5. inuline -> en:inulin - vegan: yes - vegetarian: yes
    6. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    7. émulsifiant -> en:emulsifier
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    8. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    9. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 43

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 15

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

    Positive points: 5

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 5 / 5 (value: 10, rounded value: 10)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 15, rounded value: 15)

    Negative points: 16

    • Energy: 6 / 10 (value: 2016, rounded value: 2016)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 10 / 10 (value: 18, rounded value: 18)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Score nutritionnel: 11 (16 - 5)

    Nutri-Score: D

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    Sugars in low quantity (1%)


    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%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Dark chocolates with sweeteners
    Energy 2,016 kj
    (488 kcal)
    -3%
    Fat 37 g -2%
    Saturated fat 18 g -21%
    Carbohydrates 43 g +14%
    Sugars 1 g -8%
    Polyols 38 g +18%
    Fiber 10 g -12%
    Proteins 6 g -19%
    Salt 0 g -100%
    Iron 12 mg
    Magnesium 140 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 15 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15 %
    Cocoa (minimum) 43 % -32%

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver dans un endroit frais et sec (température idéale 16-20°C). Au-dessus de 20°C, le chocolat peut blanchir. Ce phénomène est naturel et n'altère en rien la qualité du produit. N° de lot. A consommer de préférence avant fin :

Customer service: Service Relation Consommateurs, SERVICE RELATIONS CONSOMMATEURS

Data sources

The manufacturer Léa Nature uses Equadis to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by driveoff, kiliweb, moon-rabbit, org-lea-nature, packbot, quechoisir, raspberry-cook, tacite, yuka.VzZJWkZxTmVtY0JiZ05zWXpFT1A2dDlPeWFLU1FHK1hKL1ZCSUE9PQ, yuka.WDVnQUVQOWR2NmtUcS8wazVpai8xdk11bHM2c1kxNkpKODRESVE9PQ, yuka.Ykx3ZU5hWStsOWt1cWZJVjlTaUY5dDVreUwrUGZIUG1KL0lnSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvll17VOvknh_HGQbWwXKM4_7Qc67nZYwi_If_Hqs.

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