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Ja! Erdnuss Choco – 400g

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Ja! Erdnuss Choco – 400g

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Barcode:
4388844307797(EAN / EAN-13)

Quantity: 400g

Brands: Ja!

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate covered nuts and fruits, Chocolate covered nuts, Chocolate coated peanuts

Manufacturing or processing places: Norderstedt

Stores: REWE

Countries where sold: Germany

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower 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: 22
    • 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: 30/55

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      Energy

      6/10 points (2125kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      15/15 points (56.2g)

      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.

    • icon

      Salt

      0/20 points (0.13g)

      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: 0/10

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      Fiber

      0/5 points (unknown)

      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 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: 22

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

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

      Nutritional score: 30 (30 - 0)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Chocolate coated peanuts
    Energy 2,125 kj
    (498 kcal)     		2,120 kj
    (498 kcal)     		-3%
    Fat 24.3 g 24.3 g -16%
    Saturated fat 10 g 10 g -11%
    Carbohydrates 59.1 g 59.1 g +12%
    Sugars 56.2 g 56.2 g +17%
    Fiber ? ?
    Proteins 8.9 g 8.9 g -18%
    Salt 0.13 g 0.13 g +23%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.961 % 22.961 %
Serving size: 100g

Ingredients

  • icon

    20 ingredients

    German: Zucker, Erdnusskerne, Kakaomasse, Vollmilchpulver, Kakao - butter, Glukosesirup, Emulgator Lecithine (enthält Soja), modifizierte Kartoffelstärke, Überzugsmittel (Schellack, Carnaubawachs), Farbstoffe (E163, E171, E100, E160a), färbendes Lebensmittel Spirulinakonzentrat.
    Allergens: Gluten, Milk, Nuts, Peanuts
    Traces: Gluten, Nuts

    • Ingredient information

      • Sugar: 54.2% (estimate)

      • Peanut: 22.9% (estimate)

      • Cocoa paste: 11.5% (estimate)

      • Whole milk powder: 5.7% (estimate)

      • Cocoa: 2.9% (estimate)

      • Butter: < 2% (estimate)

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Emulsifier: < 2% (estimate)

      • — E322: < 2% (estimate)

      • Modified potato starch: < 2% (estimate)

      • Glazing agent: < 2% (estimate)

      • — E904: < 2% (estimate)

      • — E903: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E163: < 2% (estimate)

      • — E171: < 2% (estimate)

      • — E100: < 2% (estimate)

      • — E160a: < 2% (estimate)

      • Denrée alimentaire colorante: < 2% (estimate)

      • — Spirulina concentrate: < 2% (estimate)

  • icon

    Contains added sugars (~ 54%)

    Added sugars: Sugar, Glucose syrup
    Estimated quantity of added sugars in ingredients: 54%
    Search for products in the same category without added sugars: Chocolate coated peanuts
    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

  • E100 - Curcumin

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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.

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    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 powder, Butter, E904
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

    de: Zucker, Erdnusskerne, Kakaomasse, Vollmilchpulver, Kakao, butter, Glukosesirup, Emulgator (Lecithine), modifizierte Kartoffelstärke, Überzugsmittel (Schellack, Carnaubawachs), Farbstoffe (e163, e171, e100, e160a), färbendes Lebensmittel (Spirulinakonzentrat)
    1. Zucker -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 8.33333333333333 – percent_max: 100
    2. Erdnusskerne -> en:peanut – vegan: yes – vegetarian: yes – ciqual_food_code: 15001 – percent_min: 0 – percent_max: 50
    3. Kakaomasse -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 33.3333333333333
    4. Vollmilchpulver -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 25
    5. Kakao -> en:cocoa – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent_min: 0 – percent_max: 20
    6. butter -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 16.6666666666667
    7. Glukosesirup -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 14.2857142857143
    8. Emulgator -> en:emulsifier – percent_min: 0 – percent_max: 12.5
      1. Lecithine -> en:e322 – labels: en:contains-soy – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 12.5
    9. modifizierte Kartoffelstärke -> en:modified-potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 11.1111111111111
    10. Überzugsmittel -> en:glazing-agent – percent_min: 0 – percent_max: 10
      1. Schellack -> en:e904 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 10
      2. Carnaubawachs -> en:e903 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    11. Farbstoffe -> en:colour – percent_min: 0 – percent_max: 9.09090909090909
      1. e163 -> en:e163 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 9.09090909090909
      2. e171 -> en:e171 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 4.54545454545455
      3. e100 -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.03030303030303
      4. e160a -> en:e160a – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 2.27272727272727
    12. färbendes Lebensmittel -> fr:denree-alimentaire-colorante – percent_min: 0 – percent_max: 8.33333333333333
      1. Spirulinakonzentrat -> en:spirulina-concentrate – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 20984 – percent_min: 0 – percent_max: 8.33333333333333

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by anticultist, date-limite-app, jolesh, kiliweb, moon-rabbit, off.53df7d8b-edc7-432c-a261-714811ff1fbe, ojay, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlkV7f_yCr2vNJgzTh0uJ7dGFMcXYeOpJvtnFGao.

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