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Pousses de Mungo Mungosprossen - Suzi Wan - 350g

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, Legume seeds, Fresh foods, Pulses, Fresh plant-based foods, 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

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Health

Nutrition

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    Nutri-Score B

    Good nutritional quality
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      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: 6/17

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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.

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      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: 93

      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 - 6)

      Nutri-Score: B

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (175 g)
    Compared to: Fresh mung bean sprouts
    Energy 126 kj
    (30 kcal)
    220 kj
    (52 kcal)
    +52%
    Fat 0.1 g 0.175 g -69%
    Saturated fat 0 g 0 g -100%
    Carbohydrates 4.8 g 8.4 g +85%
    Sugars 3.7 g 6.48 g +134%
    Fiber 1.3 g 2.28 g -4%
    Proteins 2.7 g 4.73 g +12%
    Salt 0.68 g 1.19 g +655%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 93.04 % 93.04 %
Serving size: 175 g

Ingredients

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    11 ingredients


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

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:

    • Ingredient: Flavouring
    • Ingredient: Thickener

    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

  • 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
  • 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: 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


    : Pousses de haricots mungo 52%, eau, sucre, sel, acide lactique, épaississant (chlorure de calcium), vinaigre de vin, antioxygène (acide ascorbique), arôme naturel
    1. Pousses de haricots mungo -> en:mung-bean-sprout - vegan: yes - vegetarian: yes - ciqual_food_code: 20183 - percent_min: 52 - percent: 52 - percent_max: 52
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 40.22 - percent_max: 48
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.7
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.68
    5. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    6. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.68
      1. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    7. vinaigre de vin -> en:wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.68
    8. antioxygène -> en:antioxidant - percent_min: 0 - percent_max: 0.68
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    9. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.68

Environment

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