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civet de cerf

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Barcode: 7610195034013 (EAN / EAN-13)

Countries where sold: Switzerland

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Health

Ingredients

  • icon

    118 ingredients

    200 you kn 10195 0 발생!! albert-spiess,ch albert dorfs ch-7 zutaten: hirschfleisch 42 %, wasser, rotwein (alkohol verdampft weitgehend bei der zubereitung), champignons 5%, kochsalz, apfelessig, gewürze, glukosesirup getrocknet, aromen, säureregulatoren: e 262, e 500, e 575, modifizierte maisstärke, tomatenmarkkonzentrat, verdickungsmittel: johannisbrotkernmehl und guarkernmehl, stabilisatoren: e 450, e 451, reismehl, zucker, johannisbeersaftkonzentrat, geliermittel: pektin, säuerungsmittel: milchsäure und citronensäure, traubenzucker, farbstoff: e 150c, karotten, rapsöl, konservierungsstoff: e 202, antioxidationsmittel: ascorbinsäure, ingredients: venison 42%, water, red wine (alcohol evaporates largely during preparation), champignons 5%, table salt, apple cider vinegar, spices, dehydrated glucose syrup, flavorings, acidity regulators: e 262, e500, e 575, modified corn starch, tomato pulp concentrate, thickeners: carob seed flour and guar gum, , stabilizers: e 450, e 451, rice flour, sugar, currant juice concentrate, gelling agent: pectin, acidifiers: lactic acid and citric acid, glucose, dye: e 150c, carrots, rapeseed oil, preservative: e 202, antioxidant: ascorbic acid, 2 c f le p ingrédients: viande de cerf 42%, eau, vin rouge (alcool e s'évapore en grande partie lors de la préparation), champignons de paris 5%, sel de cuisine, vinaigre de pommes, épices, sirop de glucose déshydraté, arômes, correcteurs d'acidité: e 262, e 500, e 575, amidon modifié de maïs, concentré de pulpe de tomate, épaississants: farine de graines de caroube et gomme guar, stabilisants: e 450, e 451, farine de riz, sucre, jus de groseilles concentré, gélifiant: pectine, acidifiants: acide lactique et acide citrique, glucose, colorant: e 150c, carottes, huile de colza, conservateur: e 202, antioxydant: acide ascorbique, c d ii p n ir la pe m su in a ne ris la

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E150c - Ammonia caramel
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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.

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • 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

  • 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.

  • 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.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    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.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: it:200-you-kn-10195-0-발생-albert-spiess, it:ch-albert-dorfs-ch-7-zutaten, it:hirschfleisch, it:wasser, it:rotwein, it:alkohol-verdampft-weitgehend-bei-der-zubereitung, it:champignons, it:kochsalz, it:apfelessig, it:gewurze, it:glukosesirup-getrocknet, it:aromen, it:saureregulatoren, it:modifizierte-maisstarke, it:tomatenmarkkonzentrat, it:verdickungsmittel, it:johannisbrotkernmehl-und-guarkernmehl, it:stabilisatoren, it:reismehl, it:zucker, it:johannisbeersaftkonzentrat, it:geliermittel, it:pektin, it:sauerungsmittel, it:milchsaure-und-citronensaure, it:traubenzucker, it:farbstoff, it:karotten, it:rapsol, it:konservierungsstoff, it:antioxidationsmittel, it:ascorbinsaure, it:ingredienti, it:alcool-si-evapora-in-gran-parte-in-occasione-della-preparazione, it:funghi-prataioli, it:amido-modificato-di-granoturco, it:succo-di-ribes-concentrato, it:2-c-f-le-p-ingredients, it:viande-de-cerf, it:eau, it:vin-rouge, it:alcool-e-s-evapore-en-grande-partie-lors-de-la-preparation, it:champignons-de-paris, it:sel-de-cuisine, it:vinaigre-de-pommes, it:epices, it:sirop-de-glucose-deshydrate, it:aromes, it:correcteurs-d-acidite, it:amidon-modifie-de-mais, it:concentre-de-pulpe-de-tomate, it:epaississants, it:farine-de-graines-de-caroube-et-gomme-guar, it:stabilisants, it:farine-de-riz, it:sucre, it:jus-de-groseilles-concentre, it:gelifiant, it:acidifiants, it:acide-lactique-et-acide-citrique, it:glucose, it:colorant, it:carottes, it:huile-de-colza, it:conservateur, it:antioxydant, it:acide-ascorbique, it:c-d-ii-p-n-ir-la-pe-m-su-in-in-a-ne-ris-la

    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.
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    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

    Non-vegan

    Non-vegan ingredients: Venison

    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

    Non-vegetarian

    Non-vegetarian ingredients: Venison

    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!

    : 200 YOU KN 10195 0 발생!! albert-spiess, ch Albert Dorfs CH-7 Zutaten (Hirschfleisch 42%), Wasser, Rotwein (Alkohol verdampft weitgehend bei der Zubereitung), Champignons 5%, Kochsalz, Apfelessig, Gewürze, Glukosesirup getrocknet, Aromen, Säureregulatoren (e262), e500, e575, modifizierte Maisstärke, Tomatenmarkkonzentrat, Verdickungsmittel (Johannisbrotkernmehl und Guarkernmehl), Stabilisatoren (e450), e451, Reismehl, Zucker, Johannisbeersaftkonzentrat, Geliermittel (Pektin), Säuerungsmittel (Milchsäure und Citronensäure), Traubenzucker, Farbstoff (e150c), Karotten, Rapsöl, Konservierungsstoff (e202), Antioxidationsmittel (Ascorbinsäure), Ingredienti (carne di cervo 42%), acqua, vino rosso (alcool si evapora in gran parte in occasione della preparazione), funghi prataioli 5%, sale da cucina, aceto di mele, spezie, sciroppo di glucosio disidratato, aromi, regolatori di acidità (e262), e500, e575, amido modificato di granoturco, polpa di pomodoro, addensanti (farina di semi di carrube, gomma di guar), stabilizzanti (e450), e451, farina di riso, zucchero, succo di ribes concentrato, agente gelificante (pectina), acidificanti (acido lattico, acido citrico), glucosio, colorante (e150c), carote, olio di colza, conservante (e202), antiossidante (acido ascorbico), 2 C F le p Ingrédients (viande de cerf 42%), eau, vin rouge (alcool e s'évapore en grande partie lors de la préparation), champignons de Paris 5%, sel de cuisine, vinaigre de pommes, épices, sirop de glucose déshydraté, arômes, correcteurs d'acidité (e262), e500, e575, amidon modifié de maïs, concentré de pulpe de tomate, épaississants (farine de graines de caroube et gomme guar), stabilisants (e450), e451, farine de riz, sucre, jus de groseilles concentré, gélifiant (pectine), acidifiants (acide lactique et acide citrique), glucose, colorant (e150c), carottes, huile de colza, conservateur (e202), antioxydant (acide ascorbique), C d II P N Ir la pe m Su in in A ne ris la
    1. 200 YOU KN 10195 0 발생!! albert-spiess -> it:200-you-kn-10195-0-발생-albert-spiess
    2. ch Albert Dorfs CH-7 Zutaten -> it:ch-albert-dorfs-ch-7-zutaten
      1. Hirschfleisch -> it:hirschfleisch - percent: 42
    3. Wasser -> it:wasser
    4. Rotwein -> it:rotwein
      1. Alkohol verdampft weitgehend bei der Zubereitung -> it:alkohol-verdampft-weitgehend-bei-der-zubereitung
    5. Champignons -> it:champignons - percent: 5
    6. Kochsalz -> it:kochsalz
    7. Apfelessig -> it:apfelessig
    8. Gewürze -> it:gewurze
    9. Glukosesirup getrocknet -> it:glukosesirup-getrocknet
    10. Aromen -> it:aromen
    11. Säureregulatoren -> it:saureregulatoren
      1. e262 -> en:e262 - vegan: yes - vegetarian: yes
    12. e500 -> en:e500 - vegan: yes - vegetarian: yes
    13. e575 -> en:e575 - vegan: yes - vegetarian: yes
    14. modifizierte Maisstärke -> it:modifizierte-maisstarke
    15. Tomatenmarkkonzentrat -> it:tomatenmarkkonzentrat
    16. Verdickungsmittel -> it:verdickungsmittel
      1. Johannisbrotkernmehl und Guarkernmehl -> it:johannisbrotkernmehl-und-guarkernmehl
    17. Stabilisatoren -> it:stabilisatoren
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
    18. e451 -> en:e451 - vegan: yes - vegetarian: yes
    19. Reismehl -> it:reismehl
    20. Zucker -> it:zucker
    21. Johannisbeersaftkonzentrat -> it:johannisbeersaftkonzentrat
    22. Geliermittel -> it:geliermittel
      1. Pektin -> it:pektin
    23. Säuerungsmittel -> it:sauerungsmittel
      1. Milchsäure und Citronensäure -> it:milchsaure-und-citronensaure
    24. Traubenzucker -> it:traubenzucker
    25. Farbstoff -> it:farbstoff
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes
    26. Karotten -> it:karotten
    27. Rapsöl -> it:rapsol
    28. Konservierungsstoff -> it:konservierungsstoff
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    29. Antioxidationsmittel -> it:antioxidationsmittel
      1. Ascorbinsäure -> it:ascorbinsaure
    30. Ingredienti -> it:ingredienti
      1. carne di cervo -> en:venison - vegan: no - vegetarian: no - percent: 42
    31. acqua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    32. vino rosso -> en:red-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 5214
      1. alcool si evapora in gran parte in occasione della preparazione -> it:alcool-si-evapora-in-gran-parte-in-occasione-della-preparazione
    33. funghi prataioli -> it:funghi-prataioli - percent: 5
    34. sale da cucina -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    35. aceto di mele -> en:apple-cider-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
    36. spezie -> en:spice - vegan: yes - vegetarian: yes
    37. sciroppo di glucosio disidratato -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    38. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe
    39. regolatori di acidità -> en:acidity-regulator
      1. e262 -> en:e262 - vegan: yes - vegetarian: yes
    40. e500 -> en:e500 - vegan: yes - vegetarian: yes
    41. e575 -> en:e575 - vegan: yes - vegetarian: yes
    42. amido modificato di granoturco -> it:amido-modificato-di-granoturco
    43. polpa di pomodoro -> en:tomato-pulp - vegan: yes - vegetarian: yes - ciqual_food_code: 20169
    44. addensanti -> en:thickener
      1. farina di semi di carrube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. gomma di guar -> en:e412 - vegan: yes - vegetarian: yes
    45. stabilizzanti -> en:stabiliser
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
    46. e451 -> en:e451 - vegan: yes - vegetarian: yes
    47. farina di riso -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
    48. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    49. succo di ribes concentrato -> it:succo-di-ribes-concentrato
    50. agente gelificante -> en:gelling-agent
      1. pectina -> en:e440a - vegan: yes - vegetarian: yes
    51. acidificanti -> en:acid
      1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes
      2. acido citrico -> en:e330 - vegan: yes - vegetarian: yes
    52. glucosio -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    53. colorante -> en:colour
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes
    54. carote -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009
    55. olio di colza -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    56. conservante -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    57. antiossidante -> en:antioxidant
      1. acido ascorbico -> en:e300 - vegan: yes - vegetarian: yes
    58. 2 C F le p Ingrédients -> it:2-c-f-le-p-ingredients
      1. viande de cerf -> it:viande-de-cerf - percent: 42
    59. eau -> it:eau
    60. vin rouge -> it:vin-rouge
      1. alcool e s'évapore en grande partie lors de la préparation -> it:alcool-e-s-evapore-en-grande-partie-lors-de-la-preparation
    61. champignons de Paris -> it:champignons-de-paris - percent: 5
    62. sel de cuisine -> it:sel-de-cuisine
    63. vinaigre de pommes -> it:vinaigre-de-pommes
    64. épices -> it:epices
    65. sirop de glucose déshydraté -> it:sirop-de-glucose-deshydrate
    66. arômes -> it:aromes
    67. correcteurs d'acidité -> it:correcteurs-d-acidite
      1. e262 -> en:e262 - vegan: yes - vegetarian: yes
    68. e500 -> en:e500 - vegan: yes - vegetarian: yes
    69. e575 -> en:e575 - vegan: yes - vegetarian: yes
    70. amidon modifié de maïs -> it:amidon-modifie-de-mais
    71. concentré de pulpe de tomate -> it:concentre-de-pulpe-de-tomate
    72. épaississants -> it:epaississants
      1. farine de graines de caroube et gomme guar -> it:farine-de-graines-de-caroube-et-gomme-guar
    73. stabilisants -> it:stabilisants
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
    74. e451 -> en:e451 - vegan: yes - vegetarian: yes
    75. farine de riz -> it:farine-de-riz
    76. sucre -> it:sucre
    77. jus de groseilles concentré -> it:jus-de-groseilles-concentre
    78. gélifiant -> it:gelifiant
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes
    79. acidifiants -> it:acidifiants
      1. acide lactique et acide citrique -> it:acide-lactique-et-acide-citrique
    80. glucose -> it:glucose
    81. colorant -> it:colorant
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes
    82. carottes -> it:carottes
    83. huile de colza -> it:huile-de-colza
    84. conservateur -> it:conservateur
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    85. antioxydant -> it:antioxydant
      1. acide ascorbique -> it:acide-ascorbique
    86. C d II P N Ir la pe m Su in in A ne ris la -> it:c-d-ii-p-n-ir-la-pe-m-su-in-in-a-ne-ris-la

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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