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Oreo Peanut Butter Flavour - 154 g

Oreo Peanut Butter Flavour - 154 g

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Barcode: 7622210444936 (EAN / EAN-13)

Common name: Biscuits cacaotés fourrés goût beurre de cacahuète (28,8%)

Quantity: 154 g

Packaging: Plastic

Brands: Oreo, Mondelez

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Chocolate biscuits, Filled biscuits

Labels, certifications, awards: Green Dot

Stores: Auchan, Leclerc

Countries where sold: France, Germany

Matching with your preferences

Health

Ingredients

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    24 ingredients


    wheat flour , sugar, vegetable oils (palm, sunflower ), lean cocoa powder, or 5.1%, wheat starch, whey powder ( milk ), glucose-fructose syrup, baking powders (hydrogen carbonate potassium, carbonate sodium acid, carbonate acid, ammonium, malic acid), salt, whole wheat flour , wheat bran, emulsifiers (soya lecithin, sunflower lecithin), sugar syrup, syrup, oligofructose, flavour, colours (e160c, e160a)
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

    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

  • 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
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E501 - Potassium carbonates


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia
  • E501ii - Potassium hydrogen carbonate


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    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
  • E503ii - Ammonium hydrogen carbonate


    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

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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


    : Farine de blé, sucre, huiles végétales de palme, huiles végétales de tournesol, cacao maigre en poudre 5.1%, amidon de blé, lactosérum en poudre, sirop de glucose-fructose, poudre à lever (carbonate acide de potassium, carbonate acide de sodium, carbonate acide d'ammonium, acide malique), sel, farine complète de BLÉ, émulsifiants (lécithine de SOJA, lécithine de tournesol), sirop de sucre, sirop d'oligofructose, arômes, colorants (e160c, e160a)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 79.6
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.1 - percent_max: 33
    3. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 5.1 - percent_max: 29.9333333333333
    4. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.1 - percent_max: 23.725
    5. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 5.1 - percent: 5.1 - percent_max: 5.1
    6. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.1
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.1
    8. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.1
    9. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.1
      1. carbonate acide de potassium -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.1
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.55
      3. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      4. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
    11. farine complète de BLÉ -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
    12. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.91
      1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
      2. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.455
    13. sirop de sucre -> en:sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
    14. sirop d'oligofructose -> en:oligofructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
    15. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.91
    16. colorants -> en:colour - percent_min: 0 - percent_max: 0.91
      1. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.91
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.455

Nutrition

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    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: 0

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 5.5, rounded value: 5.5)
    • Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 23

    • Energy: 6 / 10 (value: 2038, rounded value: 2038)
    • Sugars: 7 / 10 (value: 33, rounded value: 33)
    • Saturated fat: 6 / 10 (value: 6.2, rounded value: 6.2)
    • Sodium: 4 / 10 (value: 364, rounded value: 364)

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

    Nutritional score: (23 - 3)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (11g)
    Compared to: Filled biscuits
    Energy 2,038 kj
    (487 kcal)
    224 kj
    (53 kcal)
    +4%
    Fat 22 g 2.42 g +13%
    Saturated fat 6.2 g 0.682 g -26%
    Carbohydrates 66 g 7.26 g -1%
    Sugars 33 g 3.63 g -0%
    Fiber 3.3 g 0.363 g +14%
    Proteins 5.5 g 0.605 g -3%
    Salt 0.91 g 0.1 g +67%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 11g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by openfoodfacts-contributors.
Product page also edited by beniben, date-limite-app, desan, inf, kiliweb, mrudultora, packbot, quechoisir, tacite, tacite-mass-editor, teolemon, yuka.Wi84NENJSStvUGN1dXZRd3J3K0krZEpLblk2Q0JsR1lCdEFLSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllN8DePzhjb6L0bvt3Gg38-0d5XWWc9pzIrHbas.

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