yellow lunch – soligrano – 500g

Nutrition

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  Nutri-Score A

  Very good nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 23

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    Discover the new Nutri-Score!

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    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)

    → Discover all the improvements of the new Nutri-Score

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    What is the Nutri-Score?

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    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).

    → Learn more about the Nutri-Score

  

  Negative points: 4/55

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    Energy

    4/10 points (1547kJ)

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    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

    0/15 points (1.6g)

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    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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    Saturated fat

    0/10 points (0.7g)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

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    Salt

    0/20 points (0.02g)

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    A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

  

  Positive points: 12/17

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    Proteins

    7/7 points (24g)

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    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

    5/5 points (11g)

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    Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Fruits, vegetables and legumes

    0/5 points (23.4%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Details of the calculation of the Nutri-Score

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    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 23

    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: -8 (4 - 12)

    Nutri-Score: A

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  Nutrient levels

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    Fat in moderate quantity (5.9%)

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    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

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    Saturated fat in low quantity (0.7%)

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    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

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    Sugars in low quantity (1.6%)

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    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

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    Salt in low quantity (0.02%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Plant-based foods
  Energy	1,547 kj (367 kcal)	+29%
  Fat	5.9 g	-47%
  Saturated fat	0.7 g	-66%
  Carbohydrates	49 g	+47%
  Sugars	1.6 g	-78%
  Fiber	11 g	+172%
  Proteins	24 g	+274%
  Salt	0.02 g	-96%
  Alcohol	0 % vol
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	23.438 %	-65%

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  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!

  pl: CH SOCzewca 2ta, soczewica czerwona, stonecznik Certyfikowanych upraw, Skadniki (soczewic2 zta), soczewica zerwona 30%6, słonecznik Produkt maže zawierać gluten, Sposób przygotowcania (Yellow Lunch wsypać do wrzącej wody w proporcji 1), 1 pod przykryciem przez 10 minut, Pod koniec gotowania dodać szczyptę soli, wyn i pozostawić na 5-10 minut pod przykryciem, Zeskat Wartość odżywcza Wartość energetyczna w 100 g produktu 1547 kl, 367 kcal Thuszcz 5.9% 0.7% 49 g 1.6% 11g 24g 0.02% w tym kwasy thus2owe nasycone Weglowodany w tym cukry Blonnik Blalko Sốl Najlepiej spotyć przed końicem, Nr partic z boku opakowania, Przechowywaćw suchymi chlodnym miejsau, Po otwarcu saczelnie zamknąć opakowanie, INNE 500ge 5 902 Masa netto (So zaa Sa kd)

  1. CH SOCzewca 2ta -> pl:ch-soczewca-2ta – percent_min: 6.25 – percent_max: 100
  2. soczewica czerwona -> en:red-lentils – vegan: yes – vegetarian: yes – ciqual_food_code: 20535 – percent_min: 0 – percent_max: 50
  3. stonecznik Certyfikowanych upraw -> pl:stonecznik-certyfikowanych-upraw – labels: en:organic – percent_min: 0 – percent_max: 33.3333333333333
  4. Skadniki -> pl:skadniki – percent_min: 0 – percent_max: 15.625
     1. soczewic2 zta -> pl:soczewic2-zta – labels: en:organic – percent_min: 0 – percent_max: 15.625
  5. soczewica zerwona 30%6 -> pl:soczewica-zerwona-30-6 – labels: en:organic – percent_min: 0 – percent_max: 15.625
  6. słonecznik Produkt maže zawierać gluten -> pl:słonecznik-produkt-maže-zawierać-gluten – percent_min: 0 – percent_max: 15.625
  7. Sposób przygotowcania -> pl:sposób-przygotowcania – percent_min: 0 – percent_max: 14.2857142857143
     1. Yellow Lunch wsypać do wrzącej wody w proporcji 1 -> pl:yellow-lunch-wsypać-do-wrzącej-wody-w-proporcji-1 – percent_min: 0 – percent_max: 14.2857142857143
  8. 1 pod przykryciem przez 10 minut -> pl:1-pod-przykryciem-przez-10-minut – percent_min: 0 – percent_max: 12.5
  9. Pod koniec gotowania dodać szczyptę soli -> pl:pod-koniec-gotowania-dodać-szczyptę-soli – percent_min: 0 – percent_max: 11.1111111111111
  10. wyn i pozostawić na 5-10 minut pod przykryciem -> pl:wyn-i-pozostawić-na-5-10-minut-pod-przykryciem – percent_min: 0 – percent_max: 10
  11. Zeskat Wartość odżywcza Wartość energetyczna w 100 g produktu 1547 kl -> pl:zeskat-wartość-odżywcza-wartość-energetyczna-w-100-g-produktu-1547-kl – percent_min: 0 – percent_max: 9.09090909090909
  12. 367 kcal Thuszcz 5.9% 0.7% 49 g 1.6% 11g 24g 0.02% w tym kwasy thus2owe nasycone Weglowodany w tym cukry Blonnik Blalko Sốl Najlepiej spotyć przed końicem -> pl:367-kcal-thuszcz-5-9-0-7-49-g-1-6-11g-24g-0-02-w-tym-kwasy-thus2owe-nasycone-weglowodany-w-tym-cukry-blonnik-blalko-sốl-najlepiej-spotyć-przed-końicem – percent_min: 0 – percent_max: 8.33333333333333
  13. Nr partic z boku opakowania -> pl:nr-partic-z-boku-opakowania – percent_min: 0 – percent_max: 7.69230769230769
  14. Przechowywaćw suchymi chlodnym miejsau -> pl:przechowywaćw-suchymi-chlodnym-miejsau – percent_min: 0 – percent_max: 7.14285714285714
  15. Po otwarcu saczelnie zamknąć opakowanie -> pl:po-otwarcu-saczelnie-zamknąć-opakowanie – percent_min: 0 – percent_max: 6.66666666666667
  16. INNE 500ge 5 902 Masa netto -> pl:inne-500ge-5-902-masa-netto – percent_min: 0 – percent_max: 6.25
      1. So zaa Sa kd -> pl:so-zaa-sa-kd – percent_min: 0 – percent_max: 6.25

Packaging

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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  Add the origins of ingredients for this product

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Labels

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.