Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Gran Cereale Frutta - Mulino Bianco - 250 gr.

edit Edit the page

Gran Cereale Frutta - Mulino Bianco - 250 gr.

Barcode: 8076809514064 (EAN / EAN-13)

Quantity: 250 gr.

Packaging: Plastic

Brands: Mulino Bianco, Mulino Bianco, Barilla

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Labels, certifications, awards: Source of fibre, High fibres, No palm oil

Origin of ingredients: it:Italia - EMILIA ROMAGNA - PARMA

Manufacturing or processing places: Barilla G. e R. Fratelli S.p.a., Via Mazzini 56/58 - 46043 - Castiglione delle stiviere (MN), Italia

Stores: ΑΒ Βασιλόπουλος, Μασούτης, Σκλαβενίτης

Countries where sold: Greece, Italy, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    21 ingredients

    oat flakes 30,4%, whole wheat flour 30,4%, non-hydrogenated palm vegetable fat, sugar, fruit 9,2% (raisins 5,5%, apples 1,9%, hazelnuts 1,8%), apple fiber 2,7%, glucose syrup, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate), salt, flavoring
    Allergens: Gluten, Nuts
    Traces: Eggs, Milk, Nuts, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E450 - Diphosphates

    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

  • 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.

  • 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.

  • 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

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

    it: Farina di _frumento_ 35.4%, fiocchi di avena 24.8%, olio di girasole, zucchero, farro 5.6% (farina di farro 5.1% (grano), zucchero, estratto di malto d'orzo, sale), mirtilli rossi 4.3% (zucchero, mirtilli rossi 1.9%), _nocciole_ 1.4%, mele 1.3%, agenti lievitanti (carbonato acido di sodio, carbonato acido d'ammonio, difosfato disodico), sale, oliva
    1. Farina di _frumento_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 35.4 - percent: 35.4 - percent_max: 35.4
    2. fiocchi di avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 24.8 - percent: 24.8 - percent_max: 24.8
    3. olio di girasole -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 5.6 - percent_max: 21.6
    4. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.6 - percent_max: 19.2
    5. farro -> en:spelt - vegan: yes - vegetarian: yes - ciqual_food_code: 9001 - percent_min: 5.6 - percent: 5.6 - percent_max: 5.6
      1. farina di farro -> en:spelt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9480 - percent_min: 5.1 - percent: 5.1 - percent_max: 5.1
        1. grano -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.1 - percent_max: 5.1
      2. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.166666666666667 - percent_max: 0.5
      3. estratto di malto d'orzo -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. sale -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.166666666666667
    6. mirtilli rossi -> en:lingonberry - vegan: yes - vegetarian: yes - percent_min: 4.3 - percent: 4.3 - percent_max: 4.3
      1. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.4 - percent_max: 2.4
      2. mirtilli rossi -> en:lingonberry - vegan: yes - vegetarian: yes - percent_min: 1.9 - percent: 1.9 - percent_max: 1.9
    7. _nocciole_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
    8. mele -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    9. agenti lievitanti -> en:raising-agent - percent_min: 0 - percent_max: 1.3
      1. carbonato acido di sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. carbonato acido d'ammonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      3. difosfato disodico -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
    10. sale -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.875
    11. oliva -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 0.875

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 7

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

    Positive points: 5

    • Proteins: 4 / 5 (value: 8, rounded value: 8)
    • Fiber: 5 / 5 (value: 7.5, rounded value: 7.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7.30000000000001, rounded value: 7.3)

    Negative points: 14

    • Energy: 5 / 10 (value: 1952, rounded value: 1952)
    • Sugars: 4 / 10 (value: 19.2, rounded value: 19.2)
    • Saturated fat: 2 / 10 (value: 2.1, rounded value: 2.1)
    • Sodium: 3 / 10 (value: 350, rounded value: 350)

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

    Nutritional score: (14 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Biscuits
    Energy 1,952 kj
    (466 kcal)     		-
    Fat 19.7 g -2%
    Saturated fat 2.1 g -77%
    Carbohydrates 60.4 g -6%
    Sugars 19.2 g -34%
    Fiber 7.5 g +162%
    Proteins 8 g +29%
    Salt 0.875 g +44%
    Phosphorus 230 mg +74%
    Iron 2.1 mg -10%
    Magnesium 62 mg +21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7.3 %

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by cecilia
Last edit of product page on by aurora29.
Product page also edited by carlitocox, casim, charlesnepote, davidepio, denisecc, ecoscore-impact-estimator, giuliopaci, gmlaa, inf, openfoodfacts-contributors, packbot, planteuser, quentinbrd, scanbot, simondot, telperion87, yuka.I-FcO4-tBOIxId3f67wa8ma6EN7rGKNcPy5Wog, yuka.SFBvaEVib3VsTXN3Z2YxdjB5alVwTU5PbklDbGVXcThMczhTSWc9PQ, zoneblockscommunity.

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