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Gluten Free Dumle Cookies with toffee & chocolate chip - Fazer - 140g

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Gluten Free Dumle Cookies with toffee & chocolate chip - Fazer - 140g

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Strekkode:
6416453554061(EAN / EAN-13)

Mengde: 140g

Merker: Fazer

Kategorier: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Kjeks, en:Chocolate biscuits

Etiketter, sertifiseringer, priser: Uten gluten, Crossed Grain Trademark, DZG glutenfrei

Produksjon- eller behandlingssteder: Finland

Butikker: Kiwi

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ernæring

  • icon

    Nutri-Score E

    Dårlig ernæringskvalitet
    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 0
    • icon

      Discover the new Nutri-Score!

      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)
    • icon

      Hva er Nutri-Score?

      Nutri-Score er en merkeordning som angir sunnhetsgraden til ulike matvarer.

      Skåren fra A til E beregnes utfra næringsstoffer og matvarer som er anbefalt (proteiner, fiber, frukt, grønnsaker og belgfrukter ...) og næringsstoffer som bør begrenses (kalorier, mettet fett, sukker, salt). Skåren beregnes fra dataene i ernæringsfaktatabellen og sammensetningsdataene (frukt, grønnsaker og belgfrukter).

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    Negative poeng: 25/55

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      Energi

      6/10 points (2058kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sukker

      11/15 points (38g)

      Et høyt inntak av sukker kan føre til økning i vekt og tannråte. Det øker også risikoen for diabetes type 2 og hjerte- og karsjukdommer.

    • icon

      Salt

      5/20 points (1.1g)

      Et høyt inntak av salt (eller sodium) kan føre til et økt blodtrykk, som kan føre til høyere risiko for hjertesjukdom og slag.

    icon

    Positive poeng: 0/10

    • icon

      Fiber

      0/5 points (ukjent)

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

    • icon

      Detaljer om beregningen av Nutri-Score

      ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 0

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

      Poeng for proteiner telles ikke fordi de negative poengene er større enn eller lik 11.

      Ernæringsverdi: 25 (25 - 0)

      Nutri-Score: E

  • icon

    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Som solgt
    per porsjon (23g)     		Sammenlignet med: en:Chocolate biscuits
    Energi 2 058 kj
    (492 kcal)     		473 kj
    (113 kcal)     		−0 %
    Fett 22 g 5,06 g −7 %
    Mettet fett 3,2 g 0,736 g −71 %
    Karbohydrat 65 g 15 g +5 %
    Sukkerarter 38 g 8,74 g +6 %
    Kostfiber - -
    Protein 7,1 g 1,63 g +28 %
    Salt 1,1 g 0,253 g +62 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Porsjonstørrelse: 23g

Ingredienser

  • icon

    37 ingredienser

    Estisk: gluteenivabad kaerajahu, pruun suhkur, gluteenivabad kaerahelbed, rapsic, toffeetükid (suhkur, glükoosisiirup, päevalilleõli, kartulitärklis, lõhna - ja abeained emulgaatorid (E322) glaseerained (E901, E904), värvaine (E150c)), muna, suhkur, kur kakaomass (E396), kakaovõi, emulgaator (sojaletsitiin)), niiskusesällitajad (E420), trid (E471, E475), kergitusaine (E500), jodeeritud sool, paksendaja (E415), lõhna - ja beaine karamell), Šokolaadis kakaod vähemalt 33%.
    Allergener: Egg, Soya

Matprosessering

Tilsetningsstoffer

  • 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)

  • E415 - Xantangummi

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Kilde: Wikipedia (Engelsk)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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)

  • E500 - Natriumkarbonater

    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.
    Kilde: Wikipedia (Engelsk)

  • E901 - Bivoks

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Kilde: Wikipedia (Engelsk)

  • E904 - Skjellakk

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

  • icon

    en:Non-vegan

    Ikke-veganske ingredienser: E901, E904, Egg

    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: E904

    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!

    et: gluteenivabad kaerajahu, pruun suhkur, gluteenivabad kaerahelbed, rapsic, toffeetükid (suhkur, glükoosisiirup, päevalilleõli, kartulitärklis, lõhna, ja abeained emulgaatorid (e322), glaseerained (e901, e904), värvaine (e150c)), muna, suhkur, kur kakaomass (e396), kakaovõi, emulgaator (sojaletsitiin), niiskusesällitajad (e420), trid (e471, e475), kergitusaine (e500), jodeeritud sool, paksendaja (e415), lõhna, ja beaine karamell, Šokolaadis kakaod vähemalt 33%
    1. gluteenivabad kaerajahu -> et:gluteenivabad-kaerajahu
    2. pruun suhkur -> et:pruun-suhkur
    3. gluteenivabad kaerahelbed -> et:gluteenivabad-kaerahelbed
    4. rapsic -> et:rapsic
    5. toffeetükid -> et:toffeetükid
      1. suhkur -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. glükoosisiirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. päevalilleõli -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
      4. kartulitärklis -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. lõhna -> et:lõhna
      6. ja abeained emulgaatorid -> et:ja-abeained-emulgaatorid
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      7. glaseerained -> et:glaseerained
        1. e901 -> en:e901 - vegan: no - vegetarian: yes
        2. e904 -> en:e904 - vegan: no - vegetarian: no
      8. värvaine -> et:värvaine
        1. e150c -> en:e150a - vegan: yes - vegetarian: yes
    6. muna -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    7. suhkur -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. kur kakaomass -> et:kur-kakaomass
      1. e396 -> et:e396
    9. kakaovõi -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    10. emulgaator -> en:emulsifier
      1. sojaletsitiin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    11. niiskusesällitajad -> et:niiskusesällitajad
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes
    12. trid -> et:trid
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
    13. kergitusaine -> en:raising-agent
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes
    14. jodeeritud sool -> et:jodeeritud-sool
    15. paksendaja -> en:thickener
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    16. lõhna -> et:lõhna
    17. ja beaine karamell -> et:ja-beaine-karamell
    18. Šokolaadis kakaod vähemalt -> et:šokolaadis-kakaod-vähemalt - percent: 33

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