arrow_upward

Grains Nut Cake - Jowa - 450 g

Grains Nut Cake - Jowa - 450 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 7616700001341 (EAN / EAN-13)

Quantity: 450 g

Brands: Jowa

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, fr:Gâteaux aux noix

EMB code: FSC-C023094

Countries where sold: France, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    25 ingredients


    wheat flour, sugar, vegetable margarine (palm oil, rapeseed oil, water, emulsifier: E 471), nuts 13%, whole milk, cocoa, emulsifiers: E 476 and soy lecithin), honey, whole egg (d ground livestock), butter, concentrated butter, wheat protein, dry glucose syrup, baking powder: E 503, barley malt flour, lemon juice. May contain other nuts, sesame. Despite all the care taken in its development, this product may contain fragments of cockles.
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: Nuts, Sesame seeds

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier

    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia
  • E503 - Ammonium carbonates


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Whole milk, Honey, Whole egg, Butter, Butterfat

    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

    Vegetarian status unknown


    Unrecognized ingredients: fr:d-elevage-au-sol, fr:sirop-de-glucose-seche

    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!

    Farine de blé, sucre, margarine végétale (huile de palme, huile de colza, eau, émulsifiant (e471)), noix 13%, lait entier, cacao, émulsifiants (e476), lécithine de soja, miel, œuf entier (d'élevage au sol), beurre, beurre concentré, protéine de blé, sirop de glucose sèche, poudre à lever (e503), farine de malt d'orge, jus de citron
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 61
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 37
    3. margarine végétale -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 29
      1. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3.25 - percent_max: 29
      2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.5
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.66666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.25
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.25
    4. noix -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
    5. lait entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13
    6. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13
    7. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 12.2
      1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.2
    8. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.1666666666667
    9. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.71428571428571
    10. œuf entier -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.625
      1. d'élevage au sol -> fr:d-elevage-au-sol - percent_min: 0 - percent_max: 7.625
    11. beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.77777777777778
    12. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.1
    13. protéine de blé -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.54545454545455
    14. sirop de glucose sèche -> fr:sirop-de-glucose-seche - percent_min: 0 - percent_max: 5.08333333333333
    15. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.69230769230769
      1. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.69230769230769
    16. farine de malt d'orge -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.35714285714286
    17. jus de citron -> en:lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.06666666666667

Nutrition

  • icon

    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: 13

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

    Positive points: 2

    • Proteins: 4 / 5 (value: 7, rounded value: 7)
    • Fiber: 2 / 5 (value: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13, rounded value: 13)

    Negative points: 22

    • Energy: 6 / 10 (value: 2133, rounded value: 2133)
    • Sugars: 6 / 10 (value: 29, rounded value: 29)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 0 / 10 (value: 20, rounded value: 20)

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

    Score nutritionnel: 20 (22 - 2)

    Nutri-Score: E

  • icon

    Sugars in high quantity (29%)


    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.
  • icon

    Salt in low quantity (0.05%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (56 g)
    Compared to: fr:gateaux-aux-noix
    Energy 2,133 kj
    (511 kcal)
    1,190 kj
    (286 kcal)
    +7%
    Fat 30 g 16.8 g +11%
    Saturated fat 11 g 6.16 g +9%
    Carbohydrates 52 g 29.1 g +8%
    Sugars 29 g 16.2 g +3%
    Fiber 2.5 g 1.4 g +53%
    Proteins 7 g 3.92 g -8%
    Salt 0.05 g 0.028 g -82%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13 % 13 %
Serving size: 56 g

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by quechoisir.
Product page also edited by desan, foodrepo, openfood-ch-import, roboto-app, tacite-mass-editor, yuka.R0t3dUVmOFFoOXM3dHRzYnd3Ly84TTVzNHEybVdtYUxBUHBKSVE9PQ, yuka.RjdzUE82SXdpS1lXeDhVYitpcmI4ZEYyL0tDTEJudTNDT2hPSUE9PQ, yuka.ZTdnSEtia2VwOFk2bWM4NjBBdmwrZTUvMzhDVEFuNmxjZmhBSVE9PQ, yukafix.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.