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Tourte au kirsch de Zug - Fine Food - 300 gr

Tourte au kirsch de Zug - Fine Food - 300 gr

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Barcode: 7610818951383 (EAN / EAN-13)

Quantity: 300 gr

Packaging: fr:Emballage carton

Brands: Fine Food

Categories: Sweet pies, Pies, Two-crust Pies

Labels, certifications, awards: Swiss PGI

Countries where sold: Switzerland

Matching with your preferences

Health

Ingredients

80 ingredients

French: Wasser, Zucker, Kirsch <<Zuger Kirsch AOP 14%, Margarine (pflanzliche Fette [Palm*, Palmkern], Wasser, pflanzliche Öle [Kokos, Raps), Emulgatorem [E471, E472c], Kochsalz, Säuerungsmittel (E 2701, Farbstoff [E 160a], natür - liches Aroma mit Milch)), Einar**, Eier**, Butter, Weissmehl (Weizen) Crème (Zucker, modifizierte Kartoffelstärke (E 1414), Molkenpulver, pflanzli - che Öle [Kokos, Palm, Glucose, Geliermittel E 407, E 401), Milchprotein), Mandeln, Eigelb**, Stärken (Wachsmais, Weizen), Haselnüsse, Palmöl, Glucose, Trennmittel (E 470a, E 341), Feuchthaltemittel (E 420), Emulgator (E 471), natürliches Orangenaroma, Farbstoff (E 160a), Randensaft (mit Säuerungsmittel [E 270]), Back - triebmittel (E450, E500, E341), Kann Spuren von Baumnuss, Erdnuss, Maca - damianuss, Pistazien. Sesam, Soja enthalten. nachhaltig, www.coop.ch/palmoel aus Bodenhaltung Alkoholhaltig. Für Kinder nicht geeignet. Zertifizierung IGP: ProCert FINE FOOD INSPIRATION Genuss-Info: Damit sich die Aromen optimal entfalten, Zuger Kirschtorte ca 15 Minor

Allergens: Milk

Food processing

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

Additive: E1414 - Acetylated distarch phosphate

Additive: E160a - Carotene

Additive: E401 - Sodium alginate

Additive: E420 - Sorbitol

Additive: E450 - Diphosphates

Additive: E470a - Sodium/potassium and calcium salts of fatty acids

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids

Ingredient: Glucose
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

E1414 - Acetylated distarch phosphate

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

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

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E401 - Sodium alginate

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

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.

E470a - Sodium/potassium and calcium salts of fatty acids

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.

E472c - Citric acid esters of mono- and diglycerides of fatty acids

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.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471, E472c, E160a, E470a, E471, E160a

Non-vegan
Non-vegan ingredients: Cream
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:wasser, fr:zucker, fr:kirsch-zuger-kirsch, Margarine, fr:pflanzliche-fette, fr:palm, fr:palmkern, fr:wasser, fr:pflanzliche-ole, fr:kokos, fr:raps, fr:emulgatorem, fr:kochsalz, fr:sauerungsmittel, fr:e2701, fr:farbstoff, fr:natur, fr:liches-aroma-mit-milch, fr:einar, fr:eier, fr:butter, fr:weissmehl, fr:weizen, fr:zucker, fr:modifizierte-kartoffelstarke, fr:molkenpulver, fr:pflanzli, fr:che-ole, fr:kokos, fr:palm, fr:geliermittel-e407, fr:milchprotein, fr:mandeln, fr:eigelb, fr:starken, fr:wachsmais, fr:weizen, fr:haselnusse, fr:palmol, fr:trennmittel, fr:feuchthaltemittel, fr:emulgator, fr:naturliches-orangenaroma, fr:farbstoff, fr:randensaft, fr:mit-sauerungsmittel, fr:back, fr:triebmittel, fr:kann-spuren-von-baumnuss, fr:erdnuss, fr:damianuss, fr:pistazien, fr:sesam, fr:soja-enthalten, fr:nachhaltig, fr:www-coop-ch, fr:palmoel-aus-bodenhaltung-alkoholhaltig, fr:fur-kinder-nicht-geeignet, fr:zertifizierung, fr:procert-fine-food-inspiration-genuss-info, fr:damit-sich-die-aromen-optimal-entfalten, fr:zuger-kirschtorte-ca-15-minor
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.

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!
fr: Wasser, Zucker, Kirsch < 14%, Margarine (pflanzliche Fette (Palm, Palmkern), Wasser, pflanzliche Öle, Kokos, Raps), Emulgatorem (e471, e472c), Kochsalz, Säuerungsmittel (e2701, Farbstoff (e160a), natür, liches Aroma mit Milch), Einar, Eier, Butter, Weissmehl (Weizen), Crème (Zucker, modifizierte Kartoffelstärke (e1414), Molkenpulver, pflanzli, che Öle, Kokos, Palm, Glucose, Geliermittel e407, e401), Milchprotein, Mandeln, Eigelb, Stärken (Wachsmais, Weizen), Haselnüsse, Palmöl, Glucose, Trennmittel (e470a, e341), Feuchthaltemittel (e420), Emulgator (e471), natürliches Orangenaroma, Farbstoff (e160a), Randensaft (mit Säuerungsmittel (e270)), Back, triebmittel (e450, e500, e341), Kann Spuren von Baumnuss, Erdnuss, Maca, damianuss, Pistazien, Sesam, Soja enthalten, nachhaltig, www.coop.ch, palmoel aus Bodenhaltung Alkoholhaltig, Für Kinder nicht geeignet, Zertifizierung (ProCert FINE FOOD INSPIRATION Genuss-Info), Damit sich die Aromen optimal entfalten, Zuger Kirschtorte ca 15 Minor
Wasser -> fr:wasser - percent_min: 14 - percent_max: 72

Zucker -> fr:zucker - percent_min: 14 - percent_max: 43

Kirsch < -> fr:kirsch-zuger-kirsch - labels: en:pdo - percent_min: 14 - percent: 14 - percent_max: 14

Margarine -> en:margarine - percent_min: 0 - percent_max: 14

pflanzliche Fette -> fr:pflanzliche-fette - percent_min: 0 - percent_max: 14

Palm -> fr:palm - percent_min: 0 - percent_max: 14

Palmkern -> fr:palmkern - percent_min: 0 - percent_max: 7

Wasser -> fr:wasser - percent_min: 0 - percent_max: 7

pflanzliche Öle -> fr:pflanzliche-ole - percent_min: 0 - percent_max: 4.66666666666667

Kokos -> fr:kokos - percent_min: 0 - percent_max: 3.5

Raps -> fr:raps - percent_min: 0 - percent_max: 2.8

Emulgatorem -> fr:emulgatorem - percent_min: 0 - percent_max: 14

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14

e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7

Kochsalz -> fr:kochsalz - percent_min: 0 - percent_max: 14

Säuerungsmittel -> fr:sauerungsmittel - percent_min: 0 - percent_max: 14

e2701 -> fr:e2701 - percent_min: 0 - percent_max: 14

Farbstoff -> fr:farbstoff - percent_min: 0 - percent_max: 7

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7

natür -> fr:natur - percent_min: 0 - percent_max: 4.66666666666667

liches Aroma mit Milch -> fr:liches-aroma-mit-milch - percent_min: 0 - percent_max: 3.5

Einar -> fr:einar - percent_min: 0 - percent_max: 12

Eier -> fr:eier - percent_min: 0 - percent_max: 10.2857142857143

Butter -> fr:butter - percent_min: 0 - percent_max: 9

Weissmehl -> fr:weissmehl - percent_min: 0 - percent_max: 8

Weizen -> fr:weizen - percent_min: 0 - percent_max: 8

Crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 7.2

Zucker -> fr:zucker - percent_min: 0 - percent_max: 7.2

modifizierte Kartoffelstärke -> fr:modifizierte-kartoffelstarke - percent_min: 0 - percent_max: 3.6

e1414 -> en:e1414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6

Molkenpulver -> fr:molkenpulver - percent_min: 0 - percent_max: 2.4

pflanzli -> fr:pflanzli - percent_min: 0 - percent_max: 1.8

che Öle -> fr:che-ole - percent_min: 0 - percent_max: 1.44

Kokos -> fr:kokos - percent_min: 0 - percent_max: 1.2

Palm -> fr:palm - percent_min: 0 - percent_max: 1.02857142857143

Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.9

Geliermittel e407 -> fr:geliermittel-e407 - percent_min: 0 - percent_max: 0.8

e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72

Milchprotein -> fr:milchprotein - percent_min: 0 - percent_max: 6.54545454545455

Mandeln -> fr:mandeln - percent_min: 0 - percent_max: 6

Eigelb -> fr:eigelb - percent_min: 0 - percent_max: 5.53846153846154

Stärken -> fr:starken - percent_min: 0 - percent_max: 5.14285714285714

Wachsmais -> fr:wachsmais - percent_min: 0 - percent_max: 5.14285714285714

Weizen -> fr:weizen - percent_min: 0 - percent_max: 2.57142857142857

Haselnüsse -> fr:haselnusse - percent_min: 0 - percent_max: 4.8

Palmöl -> fr:palmol - percent_min: 0 - percent_max: 4.5

Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.23529411764706

Trennmittel -> fr:trennmittel - percent_min: 0 - percent_max: 4

e470a -> en:e470a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4

e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Feuchthaltemittel -> fr:feuchthaltemittel - percent_min: 0 - percent_max: 3.78947368421053

e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.78947368421053

Emulgator -> fr:emulgator - percent_min: 0 - percent_max: 3.6

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.6

natürliches Orangenaroma -> fr:naturliches-orangenaroma - percent_min: 0 - percent_max: 3.42857142857143

Farbstoff -> fr:farbstoff - percent_min: 0 - percent_max: 3.27272727272727

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.27272727272727

Randensaft -> fr:randensaft - percent_min: 0 - percent_max: 3.1304347826087

mit Säuerungsmittel -> fr:mit-sauerungsmittel - percent_min: 0 - percent_max: 3.1304347826087

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1304347826087

Back -> fr:back - percent_min: 0 - percent_max: 3

triebmittel -> fr:triebmittel - percent_min: 0 - percent_max: 2.88

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.88

e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44

e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.96

Kann Spuren von Baumnuss -> fr:kann-spuren-von-baumnuss - percent_min: 0 - percent_max: 2.76923076923077

Erdnuss -> fr:erdnuss - percent_min: 0 - percent_max: 2.66666666666667

Maca -> en:maca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667

damianuss -> fr:damianuss - percent_min: 0 - percent_max: 2.48275862068966

Pistazien -> fr:pistazien - percent_min: 0 - percent_max: 2.48275862068966

Sesam -> fr:sesam - percent_min: 0 - percent_max: 2.32258064516129

Soja enthalten -> fr:soja-enthalten - percent_min: 0 - percent_max: 2.32258064516129

nachhaltig -> fr:nachhaltig - percent_min: 0 - percent_max: 2.18181818181818

www.coop.ch -> fr:www-coop-ch - percent_min: 0 - percent_max: 2.18181818181818

palmoel aus Bodenhaltung Alkoholhaltig -> fr:palmoel-aus-bodenhaltung-alkoholhaltig - percent_min: 0 - percent_max: 2.05714285714286

Für Kinder nicht geeignet -> fr:fur-kinder-nicht-geeignet - percent_min: 0 - percent_max: 2.05714285714286

Zertifizierung -> fr:zertifizierung - labels: en:pgi - percent_min: 0 - percent_max: 1.94594594594595

ProCert FINE FOOD INSPIRATION Genuss-Info -> fr:procert-fine-food-inspiration-genuss-info - percent_min: 0 - percent_max: 1.94594594594595

Damit sich die Aromen optimal entfalten -> fr:damit-sich-die-aromen-optimal-entfalten - percent_min: 0 - percent_max: 1.94594594594595

Zuger Kirschtorte ca 15 Minor -> fr:zuger-kirschtorte-ca-15-minor - percent_min: 0 - percent_max: 1.94594594594595

Nutrition

Poor 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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 1 / 5 (value: 3, rounded value: 3)

Fiber: 0 / 5 (value: 0, rounded value: 0)

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

Negative points: 14

Energy: 3 / 10 (value: 1331, rounded value: 1331)

Sugars: 5 / 10 (value: 26, rounded value: 26)

Saturated fat: 6 / 10 (value: 6.9, rounded value: 6.9)

Sodium: 0 / 10 (value: 0, rounded value: 0)

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

Nutritional score: (14 - 0)

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

Nutrient levels
- Fat in moderate quantity (14%)
  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 (6.9%)
  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 (26%)
  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 low quantity (0%)
  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	Compared to: Two-crust Pies
Energy	+16%
Fat	-5%
Saturated fat	+30%
Carbohydrates	+21%
Sugars	+710%
Fiber
Proteins	-62%
Salt	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a low impact

Packaging parts

Packaging (Cardboard)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard

Transportation

Origins of ingredients
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Data sources

Product added on September 24, 2018, 3:33:40 PM CEST by dthiollay
Last edit of product page on February 14, 2024, 1:29:14 PM CET by el-ka-91.
Product page also edited by insectproductadd, itsjustruby, kiliweb, openfoodfacts-contributors, packbot, yuka.SGJBNkdaZ0xxdmtoc2ZFZXd4R0VwTnRTOWJHZ1gxaXVkckVxSVE9PQ.

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Tourte au kirsch de Zug - Fine Food - 300 gr