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Ms Mollys Madeira Cake .. -

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Barcode: 5057545889794 (EAN / EAN-13)

Categories: Madeira Cake

Countries where sold: United States

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Health

Ingredients

77 ingredients

wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, pasteurised egg, frosting (21%), palm oil, rapeseed oil, raspberry jam (6%), humectant (glycerol), dried skimmed milk, raising agents (disodium diphosphate, sodium bicarbonate), emulsifiers (mono - and di-glycerides of fatty acids, polyglycerol esters of fatty acids, sodium stearoyl-2-lactylate, sunflower lecithins), wheat starch, glucose syrup, salt, preservative (potassium sorbate), thickener (xanthan gum), sunflower oil, colours (anthocyanins, chlorophyllin, beta-carotene, beetroot red, curcumin), invert sugar syrup, flavouring, glazing agent (white and yellow beeswax), acidity regulator (citric acid), elderberry concentrate, coconut oil, frosting contains: icing sugar, palm oil, rapeseed oil, water, glucose syrup, humectant (glycerol), emulsifiers (mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids), flavouring, preservative (potassium sorbate), colour (beta-carotene), raspberry jam contains: glucose-fructose syrup, sugar, water, raspberry purée, acidity regulators (citric acid, trisodium citrate, tricalcium citrate), gelling agent (pectin), colour (anthocyanins), flavouring, preservative (potassium sorbate)

Allergens: Gluten

Food processing

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

Additive: E100 - Curcumin

Additive: E140 - Chlorophylls and Chlorophyllins

Additive: E160a - Carotene

Additive: E162 - Beetroot red

Additive: E163 - Anthocyanins

Additive: E322 - Lecithins

Additive: E415 - Xanthan gum

Additive: E422 - Glycerol

Additive: E440 - Pectins

Additive: E450 - Diphosphates

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E475 - Polyglycerol esters of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Additive: E901 - White and yellow beeswax

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glazing agent

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Humectant

Ingredient: Invert sugar

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

E140 - Chlorophylls and Chlorophyllins

Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
Source: Wikipedia

E140ii - Chlorophyllins

Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
Source: Wikipedia

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

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E162 - Beetroot red

Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
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

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

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

E331iii - Trisodium citrate

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

E333 - Calcium citrates

Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
Source: Wikipedia

E333iii - Tricalcium citrate

Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

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.

E450i - Disodium diphosphate

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E475 - Polyglycerol esters of fatty acids

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

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.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E901 - White and yellow beeswax

Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil

Non-vegan
Non-vegan ingredients: Egg, Skimmed milk, E901
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Iron, Thiamin, Frosting, Raspberry jam, Frosting-contains, Raspberry-jam-contains
Some ingredients could not be recognized.
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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.

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!
: wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, egg, frosting 21%, palm oil, rapeseed oil, raspberry jam 6%, humectant (glycerol), skimmed milk, raising agents (disodium diphosphate, sodium bicarbonate), emulsifiers (mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids, sodium stearoyl-2-lactylate, sunflower lecithins), wheat starch, glucose syrup, salt, preservative (potassium sorbate), thickener (xanthan gum), sunflower oil, colours (anthocyanins, chlorophyllin, beta-carotene, beetroot red, curcumin), invert sugar syrup, flavouring, glazing agent (white and yellow beeswax), acidity regulator (citric acid), elderberry, coconut oil, frosting contains (icing sugar), palm oil, rapeseed oil, water, glucose syrup, humectant (glycerol), emulsifiers (mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids), flavouring, preservative (potassium sorbate), colour (beta-carotene), raspberry jam contains (glucose-fructose syrup), sugar, water, raspberry purée, acidity regulators (citric acid, trisodium citrate, tricalcium citrate), gelling agent (pectin), colour (anthocyanins), flavouring, preservative (potassium sorbate)
wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe

iron -> en:iron

niacin -> en:e375 - vegan: maybe - vegetarian: maybe

thiamin -> en:thiamin

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

frosting -> en:frosting - percent: 21

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no

raspberry jam -> en:raspberry-jam - percent: 6

humectant -> en:humectant

glycerol -> en:e422 - vegan: maybe - vegetarian: maybe

skimmed milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

raising agents -> en:raising-agent

disodium diphosphate -> en:e450i - vegan: yes - vegetarian: yes

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes

emulsifiers -> en:emulsifier

mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe

sodium stearoyl-2-lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

sunflower lecithins -> en:sunflower-lecithin - vegan: yes - vegetarian: yes

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

preservative -> en:preservative

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes

thickener -> en:thickener

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes

sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

colours -> en:colour

anthocyanins -> en:e163 - vegan: yes - vegetarian: yes

chlorophyllin -> en:e140ii - vegan: yes - vegetarian: yes

beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

beetroot red -> en:e162 - vegan: yes - vegetarian: yes

curcumin -> en:e100 - vegan: yes - vegetarian: yes

invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe

glazing agent -> en:glazing-agent

white and yellow beeswax -> en:e901 - vegan: no - vegetarian: yes

acidity regulator -> en:acidity-regulator

citric acid -> en:e330 - vegan: yes - vegetarian: yes

elderberry -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126

coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040

frosting contains -> en:frosting-contains

icing sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129

rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

humectant -> en:humectant

glycerol -> en:e422 - vegan: maybe - vegetarian: maybe

emulsifiers -> en:emulsifier

mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe

preservative -> en:preservative

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes

colour -> en:colour

beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

raspberry jam contains -> en:raspberry-jam-contains

glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

raspberry purée -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015

acidity regulators -> en:acidity-regulator

citric acid -> en:e330 - vegan: yes - vegetarian: yes

trisodium citrate -> en:e331iii - vegan: yes - vegetarian: yes

tricalcium citrate -> en:e333iii - vegan: yes - vegetarian: yes

gelling agent -> en:gelling-agent

pectin -> en:e440a - vegan: yes - vegetarian: yes

colour -> en:colour

anthocyanins -> en:e163 - vegan: yes - vegetarian: yes

flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe

preservative -> en:preservative

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes

Nutrition

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 2 / 5 (value: 4.3, rounded value: 4.3)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 20

Energy: 5 / 10 (value: 1770, rounded value: 1770)

Sugars: 8 / 10 (value: 36.7, rounded value: 36.7)

Saturated fat: 6 / 10 (value: 6.3, rounded value: 6.3)

Sodium: 1 / 10 (value: 160, rounded value: 160)

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

Nutritional score: (20 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (18.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (36.7%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.4%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (As sold One slice (56g))	Compared to: Madeira-cake
Energy	1,770 kj (423 kcal)	991 kj (237 kcal)	+9%
Fat	18.5 g	10.4 g	+24%
Saturated fat	6.3 g	3.53 g	+19%
Carbohydrates	59.2 g	33.2 g	+12%
Sugars	36.7 g	20.6 g	+32%
Fiber	1.3 g	0.728 g	+33%
Proteins	4.3 g	2.41 g	+5%
Salt	0.4 g	0.224 g	-18%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: As sold One slice (56g)

Environment

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on March 6, 2019, 3:56:10 PM CET by markedtwain
Last edit of product page on April 28, 2021, 8:59:58 PM CEST by teolemon.
Product page also edited by inf.

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Ms Mollys Madeira Cake .. -