Biscottes 6 céréales – Takelait – 500 g

التغذية

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  Nutri-Score UNKNOWN

  حقائق غذائية مفقودة

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  ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

  Missing nutrition facts: دهن مشبع, السكر

  Could you add the information needed to compute the Nutri-Score?

  Add nutrition facts

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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

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    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

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  مستويات المغذيات

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    الدهون في كمية معتدلة (3.7%)

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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

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    ملح الطعام في كمية عالية (1.74%)

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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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  24 مكونات

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  لغة فرنسية: farine de blé, flocons d'orge,avoine, seigle,farine d'avoine, sésame,anis,graines de lin,fenouil, levure, matière grasse végétale,eau,sel,sucre, améliorant, stabilisant,carbonate de calcium.Sin170i,farine de blé,farine de soja,farine de blé malté, antioxydant,acide ascorbique.Sin 300, auxiliaires échnologiques: enzymes.

  المواد المسببة للحساسية: غلوتين, سمسم, فول الصويا

  • Ingredient information

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    • طحين القمح: 52.2% (estimate)

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    • Barley flakes: 23.9% (estimate)

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    • شوفان: 12.0% (estimate)

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    • شيلم مزروع: 6.0% (estimate)

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    • Oat flour: 3.0% (estimate)

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    • سمسم: < 2% (estimate)

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    • Aniseed: < 2% (estimate)

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    • Flax seed: < 2% (estimate)

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    • شمرة شائعة: < 2% (estimate)

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    • خميرة: < 2% (estimate)

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    • Vegetable fat: < 2% (estimate)

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    • ماء: < 2% (estimate)

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    • ملح: < 2% (estimate)

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    • سكر: < 2% (estimate)

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    • Enhancer: < 2% (estimate)

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    • Stabiliser: < 2% (estimate)

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    • E170i: < 2% (estimate)

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    • طحين القمح: < 2% (estimate)

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    • Soya flour: < 2% (estimate)

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    • Malted wheat flour: < 2% (estimate)

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    • Antioxidant: < 2% (estimate)

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    • E300: < 2% (estimate)

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    • auxiliaires-echnologiques: < 2% (estimate)

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    • — ئەنزیم: < 2% (estimate)

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Food processing

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  Ultra-processed foods

  1 ultra-processing marker

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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: E170 - مجموعة كربونات الكالسيوم

  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

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  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: farine de blé, flocons d'orge, avoine, seigle, farine d'avoine, sésame, anis, graines de lin, fenouil, levure, matière grasse végétale, eau, sel, sucre, améliorant, stabilisant, carbonate de calcium.e170i, farine de blé, farine de soja, farine de blé malté, antioxydant, acide ascorbique.e300, auxiliaires échnologiques (enzymes)

  1. farine de blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 4.34782608695652 – percent_max: 100
  2. flocons d'orge -> en:barley-flakes – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 50
  3. avoine -> en:oat – vegan: yes – vegetarian: yes – ciqual_food_code: 9310 – percent_min: 0 – percent_max: 33.3333333333333
  4. seigle -> en:rye – vegan: yes – vegetarian: yes – ciqual_food_code: 9390 – percent_min: 0 – percent_max: 25
  5. farine d'avoine -> en:oat-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9310 – percent_min: 0 – percent_max: 20
  6. sésame -> en:sesame – vegan: yes – vegetarian: yes – ciqual_food_code: 15010 – percent_min: 0 – percent_max: 16.6666666666667
  7. anis -> en:aniseed – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 14.2857142857143
  8. graines de lin -> en:flax-seed – vegan: yes – vegetarian: yes – ciqual_food_code: 15034 – percent_min: 0 – percent_max: 12.5
  9. fenouil -> en:fennel – vegan: yes – vegetarian: yes – ciqual_food_code: 20028 – percent_min: 0 – percent_max: 11.1111111111111
  10. levure -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 10
  11. matière grasse végétale -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 9.09090909090909
  12. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 8.33333333333333
  13. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.74
  14. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.74
  15. améliorant -> en:enhancer – percent_min: 0 – percent_max: 1.74
  16. stabilisant -> en:stabiliser – percent_min: 0 – percent_max: 1.74
  17. carbonate de calcium.e170i -> en:e170i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.74
  18. farine de blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 1.74
  19. farine de soja -> en:soya-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 20900 – percent_min: 0 – percent_max: 1.74
  20. farine de blé malté -> en:malted-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 1.74
  21. antioxydant -> en:antioxidant – percent_min: 0 – percent_max: 1.74
  22. acide ascorbique.e300 -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.74
  23. auxiliaires échnologiques -> fr:auxiliaires-echnologiques – percent_min: 0 – percent_max: 1.74
      1. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.74

أثار الكربون

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  Equal to driving 0.5 km in a petrol car

  95 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Rusk, multigrain (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	45.7 %
  Processing	29.6 %
  التغليف	11.6 %
  Transportation	12.6 %
  Distribution	0.5 %
  Consumption	0.0 %

التغليف

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  Packaging with a low impact

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  • Packaging parts

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    Box (Cardboard) - In contact with food
    

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  • Packaging materials

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

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