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Rundstykke Ost & Skinke - Gangbar - 125g

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Rundstykke Ost & Skinke - Gangbar - 125g

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Mengde: 125g

Merker: Gangbar

Kategorier: en:Sandwiches, en:Sandwiches filled with cold cuts, en:Cheese sandwiches, en:Ham sandwiches, en:Ham and cheese sandwiches

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ingredienser

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    73 ingredienser

    Rundstykke (Vann, hvetemel, sammalt hvetemel grovt, sammalt rug grovt, hvete surdeig, solsikkefrø, sesamfrø, linfrø, boghvete, havrekli, havregryn, gresskarkjerner, gjær, hvetekli, brun sirup, salt, hvetegluten, hvete maltekstrakt, rapsolje, sukker, emulgatorer (E471, E472e, E322-soyalecitin).) OLIVERO (Planteolje [olivenolje (17%), rapsolje, solsikkeolje, kokosolje], vann, smørolje (17%) (fra fløte eller smør med melk), fullherdet kokos - og rapsolje, skummet melk, salt, emulgator (soyalecitin, monoglyserider av fettsyrer), surhetsregulerende middel (melkesyre), konserveringsmiddel (kaliumsorbat), naturlig aroma, fargestoff (betakaroten), vitamin A, vitamin D.) SKINKE (Renskåret svinekjøtt av skinke (85%), vann, salt, glukose, stabilisator E450, E452, E407, antioksidant E316, konserveringsmiddel E250, E261, E326.) Ost (Pasteurisert melk, syrekultur, salt, mikrobiell løpe.) Crispisalat, Paprika.
    Allergener: Gluten, Melk, Sesamfrø, Soya

Matprosessering

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    Ultrabearbeidede matvarer

    Elementer som indikerer at produkter er i en:4 - Ultra processed food and drink products-gruppen:

    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E326 - Kaliumlaktat
    • Tilsetningsstoff: E407 - Karragenan
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E452
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E472e - Mono- og diacetylvinsyreester av MDG
    • Ingrediens: Farge
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Gluten

    Matvarer er inndelt i 4 grupper i henhold til bearbeidingsgraden:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultrabearbeidede matvarer

    Bestemmelsen av gruppa er basert på kategorien til produktet og på ingrediensene den inneholder.

    → Lær mer om NOVA-klassifiseringen

Tilsetningsstoffer

  • E160a - Karotener

    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.
    Kilde: Wikipedia (Engelsk)

  • E160ai - Betakaroten

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Kilde: Wikipedia (Engelsk)

  • E202 - Kaliumsorbat

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Kilde: Wikipedia (Engelsk)

  • E250 - Natriumnitritt

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Kilde: Wikipedia (Engelsk)

  • E270 - Melkesyre

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Kilde: Wikipedia (Engelsk)

  • E316

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Kilde: Wikipedia (Engelsk)

  • E322 - Lecitiner

    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.
    Kilde: Wikipedia (Engelsk)

  • E326 - Kaliumlaktat

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    Kilde: Wikipedia (Engelsk)

  • E407 - Karragenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Kilde: Wikipedia (Engelsk)

  • E471 - Mono- og diglyserider av fettsyrer

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan

    Ikke-veganske ingredienser: Skummet melk, Skinke, Ost, Pasteurisert melk

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

  • icon

    en:Non-vegetarian

    Ikke-vegetarianske ingredienser: Skinke

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
  • icon

    Detaljer fra analysen av ingrediensene

    Vi trenger din hjelp!

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

    : Rundstykke (Vann, hvetemel, sammalt hvetemel grovt, sammalt rug grovt, hvete surdeig, solsikkefrø, sesamfrø, linfrø, boghvete, havrekli, havregryn, gresskarkjerner, gjær, hvetekli, brun sirup, salt, hvetegluten, hvete maltekstrakt, rapsolje, sukker, emulgatorer (e471, e472e, e322-soyalecitin)), OLIVERO (Planteolje (olivenolje 17%, rapsolje, solsikkeolje, kokosolje), vann, smørolje 17% (fra fløte og smør med melk), kokosolje, rapsolje, skummet melk, salt, emulgator (soyalecitin, monoglyserider av fettsyrer), surhetsregulerende middel (melkesyre), konserveringsmiddel (kaliumsorbat), naturlig aroma, fargestoff (betakaroten), vitaminer, vitamin A, vitamin D), SKINKE (Renskåret svinekjøtt av skinke, vann, salt, glukose, stabilisator (e450), e452, e407, antioksidant (e316), konserveringsmiddel (e250), e261, e326), Ost (Pasteurisert melk, syrekultur, salt, mikrobiell løpe), Crispisalat, Paprika
    1. Rundstykke -> nb:rundstykke
      1. Vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. hvetemel -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. sammalt hvetemel grovt -> nb:sammalt-hvetemel-grovt
      4. sammalt rug grovt -> nb:sammalt-rug-grovt
      5. hvete surdeig -> nb:hvete-surdeig
      6. solsikkefrø -> en:sunflower-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15011
      7. sesamfrø -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
      8. linfrø -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034
      9. boghvete -> nb:boghvete
      10. havrekli -> nb:havrekli
      11. havregryn -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311
      12. gresskarkjerner -> nb:gresskarkjerner
      13. gjær -> en:yeast - vegan: yes - vegetarian: yes
      14. hvetekli -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621
      15. brun sirup -> nb:brun-sirup
      16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      17. hvetegluten -> en:wheat-gluten - vegan: yes - vegetarian: yes
      18. hvete maltekstrakt -> nb:hvete-maltekstrakt
      19. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      20. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      21. emulgatorer -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        3. e322-soyalecitin -> nb:e322-soyalecitin
    2. OLIVERO -> nb:olivero
      1. Planteolje -> nb:planteolje
        1. olivenolje -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent: 17
        2. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
        3. solsikkeolje -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
        4. kokosolje -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
      2. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. smørolje -> nb:smørolje - percent: 17
        1. fra fløte og smør med melk -> nb:fra-fløte-og-smør-med-melk
      4. kokosolje -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
      5. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      6. skummet melk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      8. emulgator -> en:emulsifier
        1. soyalecitin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        2. monoglyserider av fettsyrer -> nb:monoglyserider-av-fettsyrer
      9. surhetsregulerende middel -> en:acidity-regulator
        1. melkesyre -> en:e270 - vegan: yes - vegetarian: yes
      10. konserveringsmiddel -> en:preservative
        1. kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes
      11. naturlig aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      12. fargestoff -> en:colour
        1. betakaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      13. vitaminer -> en:vitamins - vegan: yes - vegetarian: yes
      14. vitamin A -> en:vitamin-a - vegan: yes - vegetarian: yes
      15. vitamin D -> en:vitamin-d
    3. SKINKE -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205
      1. Renskåret svinekjøtt av skinke -> nb:renskåret-svinekjøtt-av-skinke
      2. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      4. glukose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. stabilisator -> en:stabiliser
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes
      6. e452 -> en:e452 - vegan: yes - vegetarian: yes
      7. e407 -> en:e407 - vegan: yes - vegetarian: yes
      8. antioksidant -> en:antioxidant
        1. e316 -> en:e316 - vegan: yes - vegetarian: yes
      9. konserveringsmiddel -> en:preservative
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes
      10. e261 -> en:e261 - vegan: yes - vegetarian: yes
      11. e326 -> en:e326 - vegan: yes - vegetarian: yes
    4. Ost -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
      1. Pasteurisert melk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      2. syrekultur -> en:lactic-ferments - vegan: maybe - vegetarian: yes
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      4. mikrobiell løpe -> en:microbial-rennet - vegan: yes - vegetarian: yes
    5. Crispisalat -> nb:crispisalat
    6. Paprika -> en:spice-or-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041

Ernæring

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    Gjennomsnittlig ernæringskvalitet

    ⚠ ️Advarsel: mengden fiberer ikke spesifisert, deres mulige positive bidrag til karakteren kunne ikke tas med i betraktningen.
    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 17

    Dette produktet regnes ikke som en drikke under beregningen av Nutri-Score.

    Positive poeng: 5

    • Protein: 5 / 5 (verdi: 11.8, avrundet verdi: 11.8)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Frukt, grønnsaker, nøtter, og raps/valnøtt/olivenoljer: 0 / 5 (verdi: 17.0000953674316, avrundet verdi: 17)

    Negative poeng: 8

    • Energi: 2 / 10 (verdi: 938, avrundet verdi: 938)
    • Sukker: 0 / 10 (verdi: 1, avrundet verdi: 1)
    • Mettet fett: 3 / 10 (verdi: 3.7, avrundet verdi: 3.7)
    • Natrium: 3 / 10 (verdi: 360, avrundet verdi: 360)

    Poengene for proteiner telles fordi de negative poengene er mindre enn 11.

    Ernæringsverdi: (8 - 5)

    Nutri-Score:

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    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Sandwiches
    Energi 938 kj
    (224 kcal)     		+6 %
    Fett 9,8 g −26 %
    Mettet fett 3,7 g −12 %
    Karbohydrat 23,5 g +175 %
    Sukkerarter 1 g −2 %
    Kostfiber ?
    Protein 11,8 g −14 %
    Salt 0,9 g −24 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %

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