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Go Ahead! Forest Fruit Yogurt Breaks 5 Packs of 2 Slices (178g) - 178 g (5 x 35.6 g)

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Go Ahead! Forest Fruit Yogurt Breaks 5 Packs of 2 Slices (178g) - 178 g (5 x 35.6 g)

Bu ürün sayfası tamamlanmadı. Düzenleyerek ve elimizdeki fotoğraflardan daha fazla veri ekleyerek, ya da Android veya iPhone/iPad uygulamalarını kullanarak daha fazla fotoğraf çekerek tamamlanmasına yardım edebilirsiniz. Teşekkürler! ×

Barkod: 5000168181578 (EAN / EAN-13)

Yaygın isim: Biscuit with yogurt flavour topping and sultana and berry flavoured filling

Miktar: 178 g (5 x 35.6 g)

Ambalaj: Plastik, en:Box, en:Card, en:Film

Markalar: Go Ahead!

Kategoriler: Atıştırmalıklar, en:Sweet snacks, Bisküviler ve kekler, Bisküvi

Etiketler, sertifikalar, ödüller: Vejetaryen, en:Verified

Mağazalar: Sainsbury's

Satılan ülkeler: Kıbrıs Cumhuriyeti, Fransa, Birleşik Krallık

Tercihlerinizle eşleştirme

Sağlık

İçindekiler

  • icon

    49 bileşen

    : wheat flour, sultanas 20%, sugar, vegetable fats (palm, shea, sal and/or mango in varying proportions, sunflower), currants 4%, bulking agent (maltitol syrup), whey solids ( milk ), oat fibre, maltodextrin, humectant (glycerine), dried skimmed yoghurt 1% ( milk ), calcium carbonate, fruit puree 1% (raspberries, strawberries, redcurrants, blackberries), emulsifiers ( soya lecithin, e472e), rice flour, wheat bran, glucose syrup, dried skimmed milk , dried whole milk , natural flavourings, raising agents (sodium bicarbonate, ammonium bicarbonate, disodium diphosphate), salt, lactose ( milk ), gelling agent (pectin), citrus fibre, acidity regulators (citric acid, sodium citrates), acid (citric acid), stabiliser (calcium lactate)
    Alerjenler: en:Gluten, en:Milk, en:Soybeans
    Izler: en:Eggs, en:Nuts, en:Sesame seeds

Gıda işleme

  • icon

    Üst düzey işlemden geçmiş yiyecekler

    Ürünün Çok işlenmiş gıdalar grubunda olduğunu gösteren unsurlar:

    • Katkı maddesi: E322
    • Katkı maddesi: E327
    • Katkı maddesi: E422 - Gliserin
    • Katkı maddesi: E440 - Pektin
    • Katkı maddesi: E450
    • Katkı maddesi: E472e - Diasetiltartarik asit esters of mono- ve diglycerides of fatty asits
    • Katkı maddesi: E965
    • Bileşen: Bulking agent
    • Bileşen: Emulsifier
    • Bileşen: Flavouring
    • Bileşen: Gelling agent
    • Bileşen: Glukoz
    • Bileşen: Glikoz şurubu
    • Bileşen: Humectant
    • Bileşen: Laktoz
    • Bileşen: Maltodextrin
    • Bileşen: Peynir altı suyu

    Gıda ürünleri işlenme derecelerine göre 4 gruba ayrılır:

    1. İşlenmemiş veya az işlenmiş gıdalar
    2. İşlenmiş yemek malzemeleri
    3. İşlenmiş gıdalar
    4. Üst düzey işlemden geçmiş yiyecekler

    Grubun belirlenmesi, ürünün kategorisine ve içerdiği bileşenlere göre yapılır.

    → NOVA sınıflandırması hakkında daha fazla bilgi edinin

Katkı maddeleri

  • E322

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E322i - Lesitin

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E327

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E330 - Sitrik asit

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E422 - Gliserin

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E440 - Pektin

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E500ii - Sodyum bikarbonat

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E503

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E503ii

    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.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E965

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Bilgi Kaynağı: Wikipedia (İngilizce)

  • E965ii

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Bilgi Kaynağı: Wikipedia (İngilizce)

Malzeme analizi

  • icon

    Vegan değil

    Vegan olmayan malzemeler: Peynir altı suyu, en:Skimmed yogurt, en:Skimmed milk, en:Whole milk powder, Laktoz

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

  • icon

    Vejetaryen

    Vejetaryen olmayan içerik tespit edilmedi

    Tanınmayan içerikler: en:currants

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

Analiz yalnızca listelenen bileşenlere dayanmaktadır ve işleme yöntemlerini dikkate almamaktadır.
  • icon

    İçerik analizlerinin detayları

    Yardımına ihtiyacımız var!

    Bazı içerikler tanınamadı.

    Yardımına ihtiyacımız var!

    Aşağıdakileri yaparak daha fazla bileşeni tanımamıza ve bu ürün ve diğerlerinin içerik listesini daha iyi analiz etmemize yardımcı olabilirsiniz:

    • İçindekiler listesindeki yazım hatalarını düzeltmek ve/veya malzemelerle ilgili olmayan diğer dillerde ve cümlelerde malzemeleri kaldırmak için bu ürün sayfasını düzenleyin.
    • Çok dilli içerik listelerimize, içerik işleme yöntemlerine ve etiketlere yeni girişler, eşanlamlı kelimeler veya çeviriler ekleyin.

    Eğer yardımcı olmak isterseniz, #ingredients kanalımıza Slack tartışma alanımız üzerinden katılın ve/veya Wiki'miz üzerinden içerik analizini öğrenin. Teşekkürler!

    : wheat flour, sultanas 20%, sugar, vegetable fats (palm, shea, sal, mango in varying proportions, sunflower), currants 4%, bulking agent (maltitol syrup), whey, oat fibre, maltodextrin, humectant (glycerine), skimmed yoghurt 1%, calcium carbonate, fruit puree 1% (raspberries, strawberries, redcurrants, blackberries), emulsifiers (soya lecithin, e472e), rice flour, wheat bran, glucose syrup, skimmed milk, dried whole milk, natural flavourings, raising agents (sodium bicarbonate, ammonium bicarbonate, disodium diphosphate), salt, lactose, gelling agent (pectin), citrus fibre, acidity regulators (citric acid, sodium citrates), acid (citric acid), stabiliser (calcium lactate)
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 20 - percent_max: 60
    2. sultanas -> en:sultana - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 20 - percent: 20 - percent_max: 20
    3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 20
    4. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 4 - percent_max: 20
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0.8 - percent_max: 20
      2. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
      3. sal -> en:sal-tree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. mango in varying proportions -> en:mango - vegan: yes - vegetarian: yes - ciqual_food_code: 13025 - percent_min: 0 - percent_max: 5
      5. sunflower -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    5. currants -> en:currants - percent_min: 4 - percent: 4 - percent_max: 4
    6. bulking agent -> en:bulking-agent - percent_min: 1 - percent_max: 4
      1. maltitol syrup -> en:e965ii - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 4
    7. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 1 - percent_max: 4
    8. oat fibre -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 4
    9. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 4
    10. humectant -> en:humectant - percent_min: 1 - percent_max: 4
      1. glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1 - percent_max: 4
    11. skimmed yoghurt -> en:skimmed-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 1 - percent: 1 - percent_max: 1
    12. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 1 - percent_max: 1
    13. fruit puree -> en:fruit-puree - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
      1. raspberries -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0.25 - percent_max: 1
      2. strawberries -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.5
      3. redcurrants -> en:redcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13019 - percent_min: 0 - percent_max: 0.333333333333333
      4. blackberries -> en:blackberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13029 - percent_min: 0 - percent_max: 0.25
    14. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
      2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    15. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 1
    16. wheat bran -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 1
    17. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1
    18. skimmed milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1
    19. dried whole milk -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 1
    20. natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    21. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 1
      1. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. disodium diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    22. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.48
    23. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.48
    24. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 0.48
      1. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
    25. citrus fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
    26. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 0.48
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
      2. sodium citrates -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.24
    27. acid -> en:acid - percent_min: 0 - percent_max: 0.48
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
    28. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.48
      1. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48

Beslenme

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    Kötü beslenme kalitesi

    ⚠ ️Uyarı: Meyve, sebze ve kuruyemiş miktarı etikette belirtilmemiştir, içindekiler listesinden tahmin edilmiştir: 21

    Bu ürün, Nutri-Score hesaplaması için bir içecek kabul edilmemektedir.

    Pozitif puanlar: 3

    • Proteinler: 3 / 5 (değer: 5.1, yuvarlanmış değer: 5.1)
    • Lif: 3 / 5 (değer: 3.4, yuvarlanmış değer: 3.4)
    • Meyve, sebze, kuruyemiş ve kolza/ceviz/ zeytin yağı: 0 / 5 (değer: 21.7, yuvarlanmış değer: 21.7)

    Negatif puanlar: 17

    • Enerji: 4 / 10 (değer: 1669, yuvarlanmış değer: 1669)
    • Şeker: 7 / 10 (değer: 34.9, yuvarlanmış değer: 34.9)
    • Doymuş yağ: 4 / 10 (değer: 4.6, yuvarlanmış değer: 4.6)
    • Sodyum: 2 / 10 (değer: 192, yuvarlanmış değer: 192)

    Negatif puanlar 11'e eşit veya fazla olduğu için proteinler için olan puanlar dahil edilmedi.

    Beslenme puanı: (17 - 3)

    Nutri-Score:

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    Besin seviyeleri

    • icon

      Şeker içinde yüksek miktarda (34.9%)

      Bilmeniz gerekenler
      • Yüksek şeker tüketimi kilo alımına ve diş çürümelerine neden olabilir. Aynı zamanda tip 2 diyabet ve kardiyovasküler hastalık riskini artırır.

      Öneri: Şeker ve şekerli içeceklerin tüketimini sınırlayın
      • Şekerli içecekler (gazlı içecekler, meyveli içecekler, meyve suları ve nektarlar gibi) mümkün olduğu kadar sınırlandırılmalıdır (günde 1 bardaktan fazla olmamalıdır).
      • Şeker oranı düşük ürünleri tercih edin ve ilave şeker içeren ürünlerin tüketimini azaltın.
    • icon

      Yemek tuzu içinde orta miktar (0.48%)

      Bilmeniz gerekenler
      • Yüksek miktarda tuz (veya sodyum) tüketimi, kalp hastalığı ve felç riskini artırabilen kan basıncının yükselmesine neden olabilir.
      • Yüksek tansiyonu olan birçok kişi sahip olduğunu bilmiyor çünkü çoğunlukla hiçbir belirtisi olmuyor.
      • Çoğu insan çok fazla tuz tüketir (günde ortalama 9 ila 12 gram), bu da önerilen maksimum alım seviyesinin yaklaşık iki katıdır.

      Öneri: Tuz ve tuzlu yiyecek tüketimini sınırlayın
      • Yemek pişirirken kullanılan tuz miktarını azaltın ve sofrada bir daha tuz atmayın.
      • Tuzlu atıştırmalıkların tüketimini sınırlayın ve daha az tuz içeren ürünleri seçin.

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    Beslenme gerçekleri

    Beslenme gerçekleri Satıldığı gibi
    100 g / 100 ml için     		Satıldığı gibi
    porsiyon başına (35.6 g)     		Nazaran: en:Sweet snacks
    Enerji 1.669 kj
    (399 kcal)     		594 kj
    (142 kcal)     		-%19
    Yağ 10,2 g 3,63 g -%60
    Saturated fat 4,6 g 1,64 g -%45
    Karbonhidratlar 72,3 g 25,7 g +%38
    Şeker 34,9 g 12,4 g +%45
    Fiber 3,4 g 1,21 g
    Protein 5,1 g 1,82 g -%35
    Yemek tuzu 0,48 g 0,171 g +%15
    Kalsiyum 338 mg 120 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 21,7 % 21,7 %
Porsiyon ölçüsü: 35.6 g

Çevre

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