Margarine supérieure végétale 100% – la belle 120da – 250g

التغذية

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  Nutri-Score D

  Lower nutritional quality

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  ⚠ ️تحذير: كَمّيَّة الفواكه والخضروات والمكسرات ليست محددة على الملصق, تم تقديرها من قائمة المكونات: 0

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    Discover the new Nutri-Score!

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    The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

    Main improvements:

    • Better score for some fatty fish and oils rich in good fats
    • Better score for whole products rich in fiber
    • Worse score for products containing a lot of salt or sugar
    • Worse score for red meat (compared to poultry)

    → Discover all the improvements of the new Nutri-Score

  • 

    What is the Nutri-Score?

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    The Nutri-Score is a logo on the overall nutritional quality of products.

    The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    → معرفة المزيد عن Nutri-Score

  

  نقاط سلبية: 13/55

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    Energy from saturated fat

    7/10 points (925kJ)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

  • 

    السكريات

    0/15 points (0.8g)

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    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.

  • 

    Saturated fat / fat

    4/10 points (30.5%)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

  • 

    ملح

    2/20 points (0.5g)

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    A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

  

  نقاط إيجابية: 0/10

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    الألياف

    0/5 points (0g)

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    Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

  • 

    Fruits, vegetables and legumes

    0/5 points (0%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    تفاصيل احتساب Nutri-Score

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    ⚠ ️تحذير: كَمّيَّة الفواكه والخضروات والمكسرات ليست محددة على الملصق, تم تقديرها من قائمة المكونات: 0

    لا يعتبر هذا المنتج مشروبًا لحساب Nutri-Score.

    This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

    Points for proteins are not counted because the negative points greater than or equal to 7.

    الدرجة الغذائية: 13 (13 - 0)

    درجة الجودة الغذائية: D

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  مستويات المغذيات

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    الدهون في كمية عالية (82%)

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    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

  • 

    دهن مشبع في كمية عالية (25%)

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    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

  • 

    السكر في كمية قليلة (0.8%)

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    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

  • 

    ملح الطعام في كمية معتدلة (0.5%)

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    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

المكونات

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  22 مكونات

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  لغة فرنسية: Huiles Végétales fluides (soya,tournesol) huiles végétales concrêtes, Eau, sel, arôme beurre artificiel,vitamine AD3, additifs alimentaires: emulsifiant (sin471, sin322), agents de conservation (sin200, sin202), régulateur d'acidité (sin330), colorant (sin160 a (i)), antioxydant (sin307 c). 02) ADE.

  المواد المسببة للحساسية: فول الصويا

  • Ingredient information

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    • huiles-vegetales-fluides: 55.8% (estimate)

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    • — Soya: 30.8% (estimate)

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    • — دوار الشمس: 25.0% (estimate)

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    • huiles-vegetales-concretes: 22.1% (estimate)

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    • ماء: 11.0% (estimate)

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    • ملح: < 2% (estimate)

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    • arome-beurre-artificiel: < 2% (estimate)

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    • vitamine-ad3: < 2% (estimate)

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    • Additifs alimentaires: < 2% (estimate)

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    • — Emulsifier: < 2% (estimate)

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    • — E471: < 2% (estimate)

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    • E322: < 2% (estimate)

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    • Preservative: < 2% (estimate)

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    • — E200: < 2% (estimate)

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    • — E202: < 2% (estimate)

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    • Acidity regulator: < 2% (estimate)

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    • — E330: < 2% (estimate)

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    • Colour: < 2% (estimate)

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    • — Beta-carotene dye: < 2% (estimate)

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    • Antioxidant: < 2% (estimate)

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    • — E307c: < 2% (estimate)

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    • 02-ade: 8.8% (estimate)

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Food processing

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  Ultra-processed foods

  5 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • إضافي: E160a
  • إضافي: E322 - ليسيثين
  • إضافي: E471 - أحادي وثنائي الجليسريدات للأحماض الدهنية
  • Almoukawinate: Colour
  • Almoukawinate: 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

إضافات

تحليل المكونات

• 

  تفاصيل تحليل المكونات

  نحتاج مساعدتك!

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  بعض مكونات لا يمكن التعرف عليها.

  نحتاج مساعدتك!

  يمكنك مساعدتنا في التعرف على المزيد من المكونات وتحليل أفضل لقائمة مكونات هذا المشروع وغيره عن طريق:

  • عدل صفحة المنتج لتصحيح الأخطاء الإملائية في قائمة المكونات، و/أو لإزالة المكونات بلغات وجمل أخرى التي لا تتعلق بالمكونات.
  • أضف مدخلات أو مرادفات أو ترجمات جديدة إلى قوائم المنتجات متعددة اللغة وطرق معالجة المكونات والعلامات.

  انضم في قناة #ingredients في مساحة مناقشة Slack الخاصة بنا و/أو تعلم عن تحليل المكونات في الـwiki الخاص بنا, إذا تريد المساعدة. شكراً!

  fr: Huiles Végétales fluides (soya, tournesol), huiles végétales concrêtes, Eau, sel, arôme beurre artificiel, vitamine AD3, additifs alimentaires (emulsifiant, e471), e322, agents de conservation (e200, e202), régulateur d'acidité (e330), colorant (e160ai), antioxydant (e307c), 02) ADE

  1. Huiles Végétales fluides -> fr:huiles-vegetales-fluides – percent_min: 11.6666666666667 – percent_max: 100
     1. soya -> en:soya – vegan: yes – vegetarian: yes – percent_min: 5.83333333333333 – percent_max: 100
     2. tournesol -> en:sunflower – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 50
  2. huiles végétales concrêtes -> fr:huiles-vegetales-concretes – percent_min: 0 – percent_max: 50
  3. Eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 33.3333333333333
  4. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.5
  5. arôme beurre artificiel -> fr:arome-beurre-artificiel – percent_min: 0 – percent_max: 0.5
  6. vitamine AD3 -> fr:vitamine-ad3 – percent_min: 0 – percent_max: 0.5
  7. additifs alimentaires -> fr:additifs-alimentaires – percent_min: 0 – percent_max: 0.5
     1. emulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 0.5
     2. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.25
  8. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.5
  9. agents de conservation -> en:preservative – percent_min: 0 – percent_max: 0.5
     1. e200 -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
     2. e202 -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.25
  10. régulateur d'acidité -> en:acidity-regulator – percent_min: 0 – percent_max: 0.5
      1. e330 -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
  11. colorant -> en:colour – percent_min: 0 – percent_max: 0.5
      1. e160ai -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.5
  12. antioxydant -> en:antioxidant – percent_min: 0 – percent_max: 0.5
      1. e307c -> en:e307c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
  13. 02) ADE -> fr:02-ade – percent_min: 0 – percent_max: 0.5

أثار الكربون

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  Equal to driving 0.9 km in a petrol car

  181 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	27.3 %
  Processing	42.4 %
  التغليف	10.0 %
  Transportation	17.9 %
  Distribution	2.1 %
  Consumption	0.4 %

التغليف

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  Packaging with a medium impact

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  • Packaging parts

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    250 (PP: 16 g) - In contact with food
    

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  • Packaging materials

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    Material	%	Packaging weight	Packaging weight per 100 g of product
    بلاستيك	100%	16 g	6.4 g

Transportation

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  أصول المكونات

  Origins of ingredients with a medium impact

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  أصل المنتج و/أو مكوناته	٪ من المكونات	Impact
  الجزائر	100 %	متوسط