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Lett majones - Mills - 330 g

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Lett majones - Mills - 330 g

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Strekkode:
7036110006123(EAN / EAN-13)

Vanlig navn: Majones med redusert fettinhold

Mengde: 330 g

Emballasje: en:Plastic, en:Box, en:Cardboard

Merker: Mills

Kategorier: en:Condiments, en:Sauces, en:Mayonnaises, en:Light mayonnaises, en:groceries

Etiketter, sertifiseringer, priser: Grønt Punkt
Grønt Punkt

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ernæring

  • icon

    Nutri-Score D

    Svak 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: 0
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      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: 13/55

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      Energi

      4/10 points (1640kJ)

      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

      0/15 points (2g)

      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

      4/20 points (1g)

      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 (0g)

      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 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: 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: 13 (13 - 0)

      Nutri-Score: D

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    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Mayonnaises
    Energi 1 640 kj
    (392 kcal)     		−38 %
    Fett 41 g −41 %
    Mettet fett 6 g +9 %
    Enumettet fettsyre 10 g
    Flerumettet fettsyrer 23 g
    Karbohydrat 6 g +169 %
    Sukkerarter 2 g +52 %
    Kostfiber ?
    Protein 1 g +10 %
    Salt 1 g +8 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredienser

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    18 ingredienser

    Vann, soyaolje, maisstivelse, eggeplomme (4 %), sukker, eddik, salt, fortykningsmiddel (guarkjernemel, xantangummi), konserveringsmiddel (kaliumsorbat, natriumbenzoat), surhetsregulerende middel (sitronsyre), aroma, fargestoff (betakaroten)
    Allergener: Egg, Soya, no:eggeplomme

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: E412 - Guarkjernemel
    • Tilsetningsstoff: E415 - Xantangummi
    • Ingrediens: Farge
    • Ingrediens: Aroma
    • Ingrediens: Fortykningsmiddel

    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)

  • E211 - Natriumbenzoat

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Kilde: Wikipedia (Engelsk)

  • E330 - Sitronsyre

    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.
    Kilde: Wikipedia (Engelsk)

  • E412 - Guarkjernemel

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

Analyse av ingredienser:

Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
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    Detaljer fra analysen av ingrediensene

    : Vann, soyaolje, maisstivelse, _eggeplomme_ 4%, sukker, eddik, salt, fortykningsmiddel (guarkjernemel, xantangummi), konserveringsmiddel (kaliumsorbat, natriumbenzoat), surhetsregulerende middel (sitronsyre), aroma, fargestoff (betakaroten)
    1. Vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.33333333333333 - percent_max: 88
    2. soyaolje -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 4 - percent_max: 46
    3. maisstivelse -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 4 - percent_max: 32
    4. _eggeplomme_ -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 4 - percent: 4 - percent_max: 4
    5. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
    6. eddik -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    8. fortykningsmiddel -> en:thickener - percent_min: 0 - percent_max: 1
      1. guarkjernemel -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. xantangummi -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    9. konserveringsmiddel -> en:preservative - percent_min: 0 - percent_max: 1
      1. kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. natriumbenzoat -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    10. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. sitronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    12. fargestoff -> en:colour - percent_min: 0 - percent_max: 1
      1. betakaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1

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