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Pousses de Mungo Mungosprossen – Suzi Wan – 350g

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Pousses de Mungo Mungosprossen – Suzi Wan – 350g

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Barcode:
4002359206306(EAN / EAN-13)

Quantity: 350g

Packaging: Glass, Jar

Brands: Suzi Wan

Categories: Plant-based foods and beverages, Plant-based foods, Legumes and their products, Canned foods, Legumes, Seeds, Canned plant-based foods, Fresh foods, Legume seeds, Fresh plant-based foods, Pulses, Sprouts, Canned sprouts, Fresh sprouts, Canned legume sprouts, Fresh legume sprouts, Sprouted mung beans, Canned mung bean sprouts, Fresh mung bean sprouts

Manufacturing or processing places: Pays-Bas

Stores: Intermarché

Countries where sold: France, Germany, Switzerland, United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score B

    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: 54
    • 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: 4/55

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      Sugar

      1/15 points (3.7g)

      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.

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      Salt

      3/20 points (0.68g)

      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: 2/17

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      Proteins

      1/7 points (2.7g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (1.3g)

      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: 54

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

      This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

      Points for proteins are counted because the negative points are less than 7.

      Nutritional score: 2 (4 - 2)

      Nutri-Score: B

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fresh mung bean sprouts
    Energy ~ 141.6 kJ
    (30 kcal)     		101.972 kj (20 kcal) (+39%)
    Fat 0.1 g 0.326 g (-69%)
    Saturated fat 0 g 0.044 g (-100%)
    Carbohydrates 4.8 g 2.612 g (+84%)
    Sugars 3.7 g 1.742 g (+112%)
    Fiber 1.3 g 1.385 g (-6%)
    Proteins 2.7 g 2.429 g (+11%)
    Salt 0.68 g 0.081 g (+741%)
    Sodium 0.272 g 0.032 g (+741%)
    Fruits‚ vegetables‚ legumes ~ 54.5416404447241 % 85.941 % (-37%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy ~ 141.6 kJ
      (30 kcal)       		? kcal
      (30 kcal)       		~ 77.96832 kJ
      (18 kcal)
      Fat 0.1 g 0.1 g ~ 0.129805 g
      Saturated fat 0 g 0 g ~ 0.000052 g
      Carbohydrates 4.8 g 4.8 g ~ 2.538756 g
      Sugars 3.7 g 3.7 g ~ 2.534812 g
      Fiber 1.3 g 1.3 g ~ 0.87805 g
      Proteins 2.7 g 2.7 g ~ 1.327677 g
      Salt 0.68 g 0.68 g ~ 0.68787018 g
      Sodium 0.272 g 0.272 g ~ 0.274929996 g
      Fruits‚ vegetables‚ legumes ~ 54.5416404447241 % ? ~ 54.5416404447241 %
Serving size: 175 g

Ingredients

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    11 ingredients

    French: Pousses de haricots mungo (52 %), eau, sucre, sel, acide lactique, épaississant (chlorure de calcium), vinaigre de vin, antioxygène (acide ascorbique), arôme naturel.
    Traces: celery

    • Ingredient information

      • mung bean sprout: 52.0%

      • water: 4.7% (estimate)

      • sugar: < 2% (estimate)

      • salt: < 2% (estimate)

      • E270: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E509: < 2% (estimate)

      • wine vinegar: < 2% (estimate)

      • Antioxidant: < 2% (estimate)

      • — Vitamin C: < 2% (estimate)

      • natural flavouring: < 2% (estimate)

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    Contains added sugars (0%)

    Added sugars: sugar
    Quantity of added sugars: 0%
    Search for products in the same category without added sugars: Fresh mung bean sprouts
    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.

Food processing

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E300 - Ascorbic acid

  • E509 - Calcium chloride

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia

Ingredients analysis

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    Maybe vegan

    Ingredients that may not be vegan: sugar, 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

    fr: Pousses de haricots mungo 52%, eau, sucre, sel, acide lactique, épaississant (chlorure de calcium), vinaigre de vin, antioxygène (acide ascorbique), arôme naturel
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Pousses de haricots mungoen:mung-bean-sproutyesyes2018352.0
    eauen:wateryesyes180664.7
    sucreen:sugarmaybeyes31016310160.8
    selen:saltyesyes110580.7
    acide lactiqueen:e270yesyes0.7
    épaississanten:thickener0.7
    chlorure de calciumen:e509yesyes0.7
    vinaigre de vinen:wine-vinegaryesyes110180.7
    antioxygèneen:antioxidant0.7
    acide ascorbiqueen:vitamin-cyesyes0.7
    arôme naturelen:natural-flavouringmaybemaybe0.7

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by date-limite-app
Last edit of product page on by new-nutrition-bot.
Product page also edited by ecoscore-impact-estimator, foodvisor, kiliweb, lauryne59, moon-rabbit, openfoodfacts-contributors, packbot, prepperapp, quechoisir, sebleouf, tacite-mass-editor, viedock, yuka.UlBsWU5JNGlodjRBZzlvYjhpSHo0LzFTNk1TeVQwam5KYzRjSVE9PQ, yuka.YTRFS0NyMHRyY2tJa2NRNnd4YjIwL1JvMzRDRmZrU3pBdFVRSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhF6dMb9hW6eHT_hoHza5Mq0P6DLPNRcztjCNKs, yuka.sY2b0xO6T85zoF3NwEKvllMYTuXz_xfIbTnSqW3V7_mAdLP2WY9Twob_Das, yuka.sY2b0xO6T85zoF3NwEKvlmVMCsv9nmmcPk35o0us24-TFoS2XtsjybXabao, yuka.sY2b0xO6T85zoF3NwEKvlmlsVMH6piz0DSXlgVW34-m3IrHLSNVj-K35N6s.

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