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Houmous Butternut – Les P'tits Apéros – 200 g

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Houmous Butternut – Les P'tits Apéros – 200 g

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Barcode:
5410921014966(EAN / EAN-13)

Quantity: 200 g

Brands: Les P'tits Apéros

Categories: Plant-based foods and beverages, Plant-based foods, Condiments, Spreads, Plant-based spreads, Salted spreads, Sauces, Dips, Hummus

Labels, certifications, awards: Nutriscore, Nutriscore Grade B, Triman
Triman

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    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: 80
    • 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: 6/55

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      Energy

      3/10 points (1251.8kJ)

      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

      1/15 points (6.6g)

      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 (0g)

      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: 5/17

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      Proteins

      2/7 points (5.8g)

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

    • icon

      Fiber

      1/5 points (3.4g)

      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: 80

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

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 1 (6 - 5)

      Nutri-Score: B

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Hummus
    Energy ~ 1251.8 kJ
    (302 kcal)     		1,039.702 kj (251 kcal) (+20%)
    Fat 24 g 18.793 g (+28%)
    Saturated fat 2.4 g 2.208 g (+9%)
    Carbohydrates 14 g 11.675 g (+20%)
    Sugars 6.6 g 1.647 g (+301%)
    Fiber 3.4 g 4.997 g (-32%)
    Proteins 5.8 g 6.464 g (-10%)
    Salt 0 g 1.038 g (-100%)
    Sodium 0 g 0.415 g (-100%)
    Fruits‚ vegetables‚ legumes ~ 61.65625 % 54.766 % (+13%)

    • 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 ~ 1251.8 kJ
      (302 kcal)       		? kcal
      (302 kcal)       		~ 1214.615625 kJ
      (293 kcal)
      Fat 24 g 24 g ~ 25.2886354166667 g
      Saturated fat 2.4 g 2.4 g ~ 2.287555 g
      Carbohydrates 14 g 14 g ~ 10.8150989583333 g
      Sugars 6.6 g 6.6 g ~ 4.9842 g
      Fiber 3.4 g 3.4 g ~ 3.53565625 g
      Proteins 5.8 g 5.8 g ~ 4.04168541666667 g
      Salt 0 g 0 g ~ 0.155671458333333 g
      Sodium 0 g 0 g ~ 0.0600462458333333 g
      Fruits‚ vegetables‚ legumes ~ 61.65625 % ? ~ 61.65625 %

Ingredients

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    14 ingredients

    French: Courge butternut 34%, pois chiches 25%, huile de colza, pâte de graines de sésame 12%, miel, oignon, sel, vinaigre, poudre de curry, acidifiant: acide lactique; épices, conservateur: sorbate de potassium.
    Allergens: sesame seeds

    • Ingredient information

      • butternut squash: 34.0%

      • chickpea: 25.0%

      • colza oil: 18.6% (estimate)

      • sesame paste: 12.0%

      • honey: 5.1% (estimate)

      • onion: 2.7% (estimate)

      • salt: < 2% (estimate)

      • vinegar: < 2% (estimate)

      • curry: < 2% (estimate)

      • Acid: < 2% (estimate)

      • — E270: < 2% (estimate)

      • spice: < 2% (estimate)

      • Preservative: 2.7% (estimate)

      • — E202: 2.7% (estimate)

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    Contains added sugars (5%)

    Added sugars: honey
    Quantity of added sugars: 5%
    Search for products in the same category without added sugars: Hummus
    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.
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    Good for agricultural biodiversity

    Contains neglected or underutilized crops: chickpea
    Did you know?

    Since 1900, 75% of plant diversity has been lost as farmers around the world have abandoned local varieties for high-yielding varieties adapted to mass industrial processing. As a result, 60 % of human energy intake in the world comes from only 3 species: wheat, rice and corn.

    Why it matters

    The lack of variety of crops makes our food supply more vulnerable to pests, diseases and climate change.

    What you can do

    Consuming diverse cereals, legumes, vegetables and fruits contributes to:

    • preserving neglected and underutilized species
    • rural development and support of local farmers and companies
    • preserving of diversified landscapes
    • food security
    • and your health!

    Open Food Facts participates in the European project DIVINFOOD (funded from European Union’s Horizon 2020 research and innovation programme). DIVINFOOD aims to develop food chains that value under-utilised agrobiodiversity in order to act against the decline of biodiversity and to meet the growing expectations of consumers for healthy, local products that contribute to sustainable food systems.

Food processing

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    Processed foods

    Elements that indicate the product is in the 3 - Processed foods group:

    • Additive: E202 - Potassium sorbate
    • Ingredient: honey
    • Ingredient: Preservative
    • Ingredient: salt

    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

  • 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.

  • 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

Ingredients analysis

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: Courge butternut 34%, pois chiches 25%, huile de colza, pâte de graines de sésame 12%, miel, oignon, sel, vinaigre, curry, acidifiant (acide lactique), épices, conservateur (sorbate de potassium)
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Courge butternuten:butternut-squashyesyes2012834.034.034.0
    pois chichesen:chickpeayesyes2053225.025.025.0
    huile de colzaen:colza-oilyesyesno1713018.612.225.0
    pâte de graines de sésameen:sesame-pasteyesyes1501012.012.012.0
    mielen:honeynoyes310085.10.59.7
    oignonen:onionyesyes200342.70.07.1
    selen:saltyesyes110580.00.00.0
    vinaigreen:vinegaryesyes110180.00.00.0
    curryen:curryyesyes110050.00.00.0
    acidifianten:acid0.00.00.0
    acide lactiqueen:e270yesyes0.00.00.0
    épicesen:spiceyesyes0.00.00.0
    conservateuren:preservative2.70.00.0
    sorbate de potassiumen:e202yesyes2.70.00.0

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by new-nutrition-bot.
Product page also edited by ano7392, anonymous-h4fe4z22fq, lpdj, macrofactor, moon-rabbit, payan-g, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlkwcb9_-nDHiHQ3Qs0SFmc_UMqCzfch72JWgDqs.

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