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Søtbakst Donuts med gul glasut - Mesterbakeren - 134g

Søtbakst Donuts med gul glasut - Mesterbakeren - 134g

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Strekkode: 7029161132620 (EAN / EAN-13)

Mengde: 134g

Merker: Mesterbakeren, Millba

Kategorier: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Kake, en:Doughnuts, en:Glazed doughnuts

Etiketter, sertifiseringer, priser: Grønt Punkt
Grønt Punkt

Produksjon- eller behandlingssteder: Norway

Butikker: REMA 1000

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ernæring

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    Nutri-Score E

    Dårlig ernæringskvalitet
    • 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: 22/55

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      Energi

      4/10 points (1647kJ)

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

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      Sukker

      4/15 points (15g)

      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.

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      Salt

      4/20 points (0.81g)

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

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    Positive poeng: 0/10

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      Fiber

      0/5 points (1.5g)

      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: 5

      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: 22 (22 - 0)

      Nutri-Score: E

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    Ernæringsinnhold


    Ernæringsinnhold Som solgt
    for 100 g / 100 ml
    Sammenlignet med: en:Doughnuts
    Energi 1 647 kj
    (394 kcal)
    −5 %
    Fett 23 g −0 %
    Mettet fett 12 g +9 %
    Enumettet fettsyre 7,5 g
    Flerumettet fettsyrer 2,1 g
    Karbohydrat 41 g −8 %
    Sukkerarter 15 g −17 %
    Kostfiber 1,5 g
    Protein 5,1 g −8 %
    Salt 0,81 g +9 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,125 %

Ingredienser

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    54 ingredienser


    Hvetemel (38%), vann (21 %), glasur (sukker, fullherdet kokosfett, fargestoff (E 170), sitronaroma, emulgator (E 322 vegetabilsk), vaniljearoma, fargestoff (E160a vegetabilsk)) (15 %), vegetabilske oljer (rapsolje, fullherdet kokosolje, fullherdet rapsolje i varierende mengdeforhold) (14 %), strøssel (sukker, melis, invertsukker, solsikkeolje, potetstivelse, rismel, vann, overflatebehandlings - middel (E 904), vaniljearoma, fargestoffer (E 163, E 100, E 120) (4%), dekstrose (2%), gjær (2%) emulgatorer (E 471 vegetabilsk, E 481 vegetabilsk, E 472e vegetabilsk), hevemidler (E 450, E 500, E 341), salt, mysepulver (av melk), eggepulver, vaniljearoma, eggeplommepulver, hvetegluten, melbehandlingsmiddel (E300), hvetemaltmel. Kan inneholde spor av soya, mandler, hasselnøtter, valnøtter, pekannøtter og sesamfrø.
    Allergener: Egg, Gluten, Melk, Eggepulver
    Spor: Nøtter, Sesamfrø, Soya, Pekannøtter

Matprosessering

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    Ultrabearbeidede matvarer


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

    • Tilsetningsstoff: E100 - Kurkumin
    • Tilsetningsstoff: E120 - Karmin
    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E163 - Antocyaniner
    • Tilsetningsstoff: E170
    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E472e - Mono- og diacetylvinsyreester av MDG
    • Tilsetningsstoff: E904 - Skjellakk
    • Ingrediens: Farge
    • Ingrediens: Dekstrose
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Glukose
    • Ingrediens: Gluten
    • Ingrediens: Myse

    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

  • E120 - Karmin


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Kilde: Wikipedia (Engelsk)
  • 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)
  • E163 - Antocyaniner


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Kilde: Wikipedia (Engelsk)
  • E170


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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)
  • E341


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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)
  • 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:

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    en:Palm oil content unknown


    Ugjenkjente ingredienser: Glasur, Sitronaroma, E322-vegetabilsk, Vaniljearoma, E160a-vegetabilsk, Vegetabilske-oljer, Fullherdet-rapsolje-i-varierende-mengdeforhold, Strøssel, Melis, Invertsukker, Overflatebehandlings, Middel, Vaniljearoma, E471-vegetabilsk, E481-vegetabilsk, E472e-vegetabilsk, Eggepulver, Vaniljearoma, Eggeplommepulver, Hvetemaltmel, Pekannøtter-og-sesamfrø

    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!

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    en:Non-vegan


    Ikke-veganske ingredienser: E904, E120, Mysepulver, 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: E904, E120

    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.
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    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!

    nb: _Hvetemel_ 38%, vann 21%, glasur (sukker, fullherdet kokosfett, fargestoff (e170), sitronaroma, emulgator (e322 vegetabilsk), vaniljearoma, fargestoff (e160a vegetabilsk)), vegetabilske oljer (rapsolje, kokosolje, fullherdet rapsolje i varierende mengdeforhold), strøssel, sukker, melis, invertsukker, solsikkeolje, potetstivelse, rismel, vann, overflatebehandlings, middel (e904), vaniljearoma, fargestoffer (e163, e100, e120), dekstrose 2%, gjær 2%, emulgatorer (e471 vegetabilsk, e481 vegetabilsk, e472e vegetabilsk), hevemidler (e450, e500, e341), salt, mysepulver (av _melk_), _eggepulver_, vaniljearoma, _eggeplommepulver_, _hvetegluten_, melbehandlingsmiddel (e300), hvetemaltmel, _pekannøtter_ og _sesamfrø_
    1. _Hvetemel_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 38
    2. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent: 21
    3. glasur -> nb:glasur
      1. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. fullherdet kokosfett -> en:fully-hydrogenated-coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
      3. fargestoff -> en:colour
        1. e170 -> en:e170
      4. sitronaroma -> nb:sitronaroma
      5. emulgator -> en:emulsifier
        1. e322 vegetabilsk -> nb:e322-vegetabilsk
      6. vaniljearoma -> nb:vaniljearoma
      7. fargestoff -> en:colour
        1. e160a vegetabilsk -> nb:e160a-vegetabilsk
    4. vegetabilske oljer -> nb:vegetabilske-oljer
      1. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      2. kokosolje -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
      3. fullherdet rapsolje i varierende mengdeforhold -> nb:fullherdet-rapsolje-i-varierende-mengdeforhold
    5. strøssel -> nb:strøssel
    6. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. melis -> nb:melis
    8. invertsukker -> nb:invertsukker
    9. solsikkeolje -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    10. potetstivelse -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    11. rismel -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
    12. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    13. overflatebehandlings -> nb:overflatebehandlings
    14. middel -> nb:middel
      1. e904 -> en:e904 - vegan: no - vegetarian: no
    15. vaniljearoma -> nb:vaniljearoma
    16. fargestoffer -> en:colour
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes
      2. e100 -> en:e100 - vegan: yes - vegetarian: yes
      3. e120 -> en:e120 - vegan: no - vegetarian: no
    17. dekstrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 2
    18. gjær -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent: 2
    19. emulgatorer -> en:emulsifier
      1. e471 vegetabilsk -> nb:e471-vegetabilsk
      2. e481 vegetabilsk -> nb:e481-vegetabilsk
      3. e472e vegetabilsk -> nb:e472e-vegetabilsk
    20. hevemidler -> en:raising-agent
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes
      3. e341 -> en:e341 - vegan: yes - vegetarian: yes
    21. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    22. mysepulver -> en:whey-powder - vegan: no - vegetarian: maybe
      1. av _melk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    23. _eggepulver_ -> nb:eggepulver
    24. vaniljearoma -> nb:vaniljearoma
    25. _eggeplommepulver_ -> nb:eggeplommepulver
    26. _hvetegluten_ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    27. melbehandlingsmiddel -> en:flour-treatment-agent
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
    28. hvetemaltmel -> nb:hvetemaltmel
    29. _pekannøtter_ og _sesamfrø_ -> nb:pekannøtter-og-sesamfrø

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