Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Lebkuchen Tradition - Lambertz - 500g

edit Edit the page

Lebkuchen Tradition - Lambertz - 500g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 4006894392005 (EAN / EAN-13)

Quantity: 500g

Packaging: Cardboard, Paperboard

Brands: Lambertz

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Bakery products, German bakery products, de:Nürnberger Lebkuchen

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

  • icon

    76 ingredients

    : Zucker, Weizenmehl, Glukose-Fruktose-Sirup, Kakaomasse, kandierte Fruchtschalen (Orangenschalen, Glukose-Fruktose-Sirup, Zitronenschalen, Zucker), Haselnüsse, Persipan (Aprikosenkerne, Zucker, Invertzuckersirup), Kakaobutter, Farinzucker, Honig, Mandeln, Apfelmark, Backoblaten (Weizenmehl, Kartoffelstärke), Aprikosen, Feuchthaltemittel: Sorbit, Glycerin, Invertase; Vollmilchpulver, Feigen, Gewürze, Krümel Kandiszucker, Marzipan (Mandeln, Zucker, Invertzuckersirup), Invertzuckersirup, Backtriebmittel: Natriumcarbonate, Kaliumcarbonate, Ammoniumcarbonate, Diphosphate; Walnüsse, flüssiges Vollei, Süßmolkenpulver, Fruktose, Apfelextrakt, Kartoffelstärke, Butterreinfett, Karamellzuckersirup, Emulgator: Lecithine (enthält Soja); Säuerungsmittel: Citronensäure; Magermilchpulver, Milcheiweiß, Geliermittel: Pektin; Volleipulver, Cashewkerne, Salz, Rosinen, natürliches Aroma, Weizenstärke, Sonnenblumenöl, Säureregulatoren: Natriumcitrate, Kaliumcitrate; Hühnertrockeneieiweiß, Glukosesirup, Verdickungsmittel: Gummi arabicum, Agar-Agar; Dextrose, Weizengrieß. Kann andere Schalenfrüchte, Erdnüsse, Lupine und Sesam enthalten.
    Allergens: Eggs, Gluten, Milk, Nuts
    Traces: Lupin, Nuts, Peanuts, Sesame seeds

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins
    • Ingredient: Thickener
    • 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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • 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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503i - Ammonium carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Honey, Whole milk powder, Liquid whole egg, Sweet whey powder, Butterfat, Skimmed milk powder, Milk proteins, Egg powder, de:Hühnerei-Trockeneiweiß

    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

    Vegetarian status unknown

    Unrecognized ingredients: Persipan, de:Backoblate, de:krümel-kandiszucker, Marzipan, de:kaliumcarbonate, Apple extract, de:kaliumcitrate

    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!

    : Zucker, Weizenmehl, Glukose-Fruktose-Sirup, Kakaomasse, Frucht (Orangenschalen, Glukose-Fruktose-Sirup, Zitronenschalen, Zucker), Haselnüsse, Persipan (Aprikosenkerne, Zucker, Invertzuckersirup), Kakaobutter, Farinzucker, Honig, Mandeln, Apfelmark, Backoblaten (Weizenmehl, Kartoffelstärke), Aprikosen, Feuchthaltemittel (Sorbit), Glycerin, Invertase, Vollmilchpulver, Feigen, Gewürze, Krümel Kandiszucker, Marzipan (Mandeln, Zucker, Invertzuckersirup), Invertzuckersirup, Backtriebmittel (Natriumcarbonate), Kaliumcarbonate, Ammoniumcarbonate, Diphosphate, Walnüsse, flüssiges Vollei, Süßmolkenpulver, Fruktose, Apfelextrakt, Kartoffelstärke, Butterreinfett, Karamellzuckersirup, Emulgator (Lecithine), Säuerungsmittel (Citronensäure), Magermilchpulver, Milcheiweiß, Geliermittel (Pektin), Volleipulver, Cashewkerne, Salz, Rosinen, natürliches Aroma, Weizenstärke, Sonnenblumenöl, Säureregulatoren (Natriumcitrate), Kaliumcitrate, Hühnertrockeneieiweiß, Glukosesirup, Verdickungsmittel (Gummi arabicum), Agar-Agar, Dextrose, Weizengrieß, Lupine, Sesam enthalten
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.75438596491228 - percent_max: 100
    2. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 33.3333333333333
    4. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. Frucht -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      1. Orangenschalen -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 20
      2. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 10
      3. Zitronenschalen -> en:lemon-peel - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 6.66666666666667
      4. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    6. Haselnüsse -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 16.6666666666667
    7. Persipan -> en:persipan - percent_min: 0 - percent_max: 14.2857142857143
      1. Aprikosenkerne -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.14285714285714
      3. Invertzuckersirup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    8. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 12.5
    9. Farinzucker -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 11.1111111111111
    10. Honig -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 10
    11. Mandeln -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 9.09090909090909
    12. Apfelmark -> en:apple-pulp - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 8.33333333333333
    13. Backoblaten -> de:backoblate - percent_min: 0 - percent_max: 7.69230769230769
      1. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.69230769230769
      2. Kartoffelstärke -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.84615384615385
    14. Aprikosen -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 0 - percent_max: 7.14285714285714
    15. Feuchthaltemittel -> en:humectant - percent_min: 0 - percent_max: 6.66666666666667
      1. Sorbit -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    17. Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Vollmilchpulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 5.55555555555556
    19. Feigen -> en:fig - vegan: yes - vegetarian: yes - ciqual_food_code: 13012 - percent_min: 0 - percent_max: 5.26315789473684
    20. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Krümel Kandiszucker -> de:krümel-kandiszucker - percent_min: 0 - percent_max: 4.76190476190476
    22. Marzipan -> en:marzipan - percent_min: 0 - percent_max: 4.54545454545455
      1. Mandeln -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 4.54545454545455
      2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.27272727272727
      3. Invertzuckersirup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51515151515152
    23. Invertzuckersirup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 4.16666666666667
      1. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. Kaliumcarbonate -> de:kaliumcarbonate - percent_min: 0 - percent_max: 4
    26. Ammoniumcarbonate -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. Diphosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. Walnüsse -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 3.57142857142857
    29. flüssiges Vollei -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 3.44827586206897
    30. Süßmolkenpulver -> en:sweet-whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    31. Fruktose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 3.2258064516129
    32. Apfelextrakt -> en:apple-extract - percent_min: 0 - percent_max: 3.125
    33. Kartoffelstärke -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.03030303030303
    34. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 2.94117647058824
    35. Karamellzuckersirup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.85714285714286
    36. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.77777777777778
      1. Lecithine -> en:e322 - labels: en:contains-soy - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    37. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 2.7027027027027
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
    38. Magermilchpulver -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.63157894736842
    39. Milcheiweiß -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 2.5
      1. Pektin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    41. Volleipulver -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.5
    42. Cashewkerne -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 2.38095238095238
    43. Salz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.45
    44. Rosinen -> en:raisin - vegan: yes - vegetarian: yes - ciqual_food_code: 13046 - percent_min: 0 - percent_max: 0.45
    45. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.45
    46. Weizenstärke -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.45
    47. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.45
    48. Säureregulatoren -> en:acidity-regulator - percent_min: 0 - percent_max: 0.45
      1. Natriumcitrate -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    49. Kaliumcitrate -> de:kaliumcitrate - percent_min: 0 - percent_max: 0.45
    50. Hühnertrockeneieiweiß -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 0.45
    51. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.45
    52. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 0.45
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    53. Agar-Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.45
    54. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.45
    55. Weizengrieß -> en:wheat-semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9610 - percent_min: 0 - percent_max: 0.45
    56. Lupine -> en:lupin-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20534 - percent_min: 0 - percent_max: 0.45
    57. Sesam enthalten -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 0.45

Nutrition

  • icon

    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: 3

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

    Positive points: 5

    • Proteins: 3 / 5 (value: 6.1, rounded value: 6.1)
    • Fiber: 5 / 5 (value: 6.1, rounded value: 6.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.91587243794005, rounded value: 3.9)

    Negative points: 20

    • Energy: 5 / 10 (value: 1678, rounded value: 1678)
    • Sugars: 9 / 10 (value: 43.6, rounded value: 43.6)
    • Saturated fat: 5 / 10 (value: 5.9, rounded value: 5.9)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

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

    Nutritional score: (20 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: de:Nürnberger Lebkuchen
    Energy 1,678 kj
    (401 kcal)     		-5%
    Fat 13.1 g -30%
    Saturated fat 5.9 g +43%
    Carbohydrates 62.8 g +22%
    Sugars 43.6 g +15%
    Fiber 6.1 g +15%
    Proteins 6.1 g -28%
    Salt 0.45 g -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.916 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by rabenkind
Last edit of product page on by packbot.
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlhwabfrY_z7HEy3Vvm2r9I2rdrLSP-9V4YXGAas.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page