Hjelp oss med å gjøre åpenhet om mat til det normale!

Som en ideell organisasjon, er vi avhengige av dine donasjoner for å fortsette å informere forbrukere verden over om hva de spiser.

Matrevolusjonen starter med deg!

Doner
arrow_upward

Kræsj Green - Diplom-Is - 68g

Kræsj Green - Diplom-Is - 68g

Denne produktsiden er ikke fullstendig. Du kan hjelpe med å ferdigstille den ved å redigere den og legge til mere data fra bildene vi har, eller ved å ta flere bilder i appen for Android eller iPhone/iPad. Takk! ×

Strekkode: 7037210120641 (EAN / EAN-13)

Mengde: 68g

Merker: Diplom-Is

Kategorier: en:Snacks, en:Desserts, en:Sweet snacks, en:Frozen foods, en:Bars, en:Frozen desserts, en:Ice creams and sorbets, Iskrem, en:chocolate-coated-ice-cream, en:Ice pops

Produksjon- eller behandlingssteder: Norway

Butikker: Coop Extra

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ernæring

  • icon

    Nutri-Score C

    Gjennomsnittlig 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).

    icon

    Negative poeng: 8/55

    • icon

      Energi

      1/10 points (522kJ)

      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

      5/15 points (18g)

      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

      0/20 points (0.01g)

      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: 0/17

    • icon

      Protein

      0/7 points (0.5g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      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 frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 9

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

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

      Ernæringsverdi: 8 (8 - 0)

      Nutri-Score: C

  • icon

    Ernæringsinnhold


    Ernæringsinnhold Som solgt
    for 100 g / 100 ml
    Som solgt
    per porsjon (68g)
    Sammenlignet med: en:Ice pops
    Energi 522 kj
    (124 kcal)
    355 kj
    (84 kcal)
    +37 %
    Fett 3,1 g 2,11 g +118 %
    Mettet fett 2,8 g 1,9 g +135 %
    Karbohydrat 27 g 18,4 g +18 %
    Sukkerarter 18 g 12,2 g −11 %
    Kostfiber - -
    Protein < 0,5 g < 0,34 g +67 %
    Salt < 0,01 g < 0,007 g +2 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9,082 % 9,082 %
Porsjonstørrelse: 68g

Ingredienser

  • icon

    40 ingredienser


    Vannis {Vann, sukker, glukosesirup, vegetabilsk olje (kokos), surhetsregulerende middel (sitronsyre), fettredusert kakao, stabilisator (guarkjernernel, natriumalyat), aromaer, fargetistel, spirulina*, sitron*, emulgator (lecitin (soya)), eple*. *fra konsentrat} Tyggegummipinne {Tyggeguminibase, spøtstoff (isomalt, maltitol, sorbitol, xylitol, altitoisirup, steviolglykosider), aroma, fuktighetsbevarende middel (glyserol), emulgator (lecitin), surhetsregulerende middel (eplesyre), fargestoff (karotener), antioksidant (E321). Produktet kan inneholde spor av melk og nøtter.}
    Allergener: Soya
    Spor: Melk, Nøtter

Matprosessering

  • icon

    Ultrabearbeidede matvarer


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

    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E420 - Sorbitol
    • Tilsetningsstoff: E953 - Isomalt
    • Tilsetningsstoff: E960 - Steviolglykosider
    • Tilsetningsstoff: E965 - Maltitol
    • Tilsetningsstoff: E967 - Xylitol
    • Ingrediens: Farge
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Glukosesirup

    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)
  • E296 - Eplesyre


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Kilde: Wikipedia (Engelsk)
  • E321


    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    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)
  • 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)
  • E953 - Isomalt


    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Kilde: Wikipedia (Engelsk)
  • E960 - Steviolglykosider


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Kilde: Wikipedia (Engelsk)
  • E965 - Maltitol


    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.
    Kilde: Wikipedia (Engelsk)
  • E967 - Xylitol


    Xylitol: Xylitol is a sugar alcohol used as a sweetener. The name derives from Ancient Greek: ξύλον, xyl[on], "wood" + suffix -itol, used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol -specifically an alditol-. It has the formula CH2OH-CHOH-3CH2OH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

  • icon

    en:Vegan status unknown


    Ugjenkjente ingredienser: Vannis, Fettredusert-kakao, Guarkjernernel, Natriumalyat, Fargetistel, Lecitin, Fra-konsentrat, Tyggegummipinne, Tyggeguminibase, Spøtstoff, Altitoisirup, Fuktighetsbevarende-middel, Glyserol, Lecitin

    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:Vegetarian status unknown


    Ugjenkjente ingredienser: Vannis, Fettredusert-kakao, Guarkjernernel, Natriumalyat, Fargetistel, Lecitin, Fra-konsentrat, Tyggegummipinne, Tyggeguminibase, Spøtstoff, Altitoisirup, Fuktighetsbevarende-middel, Glyserol, Lecitin

    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!

    : Vannis (Vann, sukker, glukosesirup, vegetabilsk olje (kokos), surhetsregulerende middel (sitronsyre), fettredusert kakao, stabilisator (guarkjernernel, natriumalyat), aromaer, fargetistel, spirulina, sitron, emulgator (lecitin), eple, fra konsentrat), Tyggegummipinne (Tyggeguminibase, spøtstoff (isomalt, maltitol, sorbitol, xylitol, altitoisirup, steviolglykosider), aroma, fuktighetsbevarende middel (glyserol), emulgator (lecitin), surhetsregulerende middel (eplesyre), fargestoff (karotener), antioksidant (e321))
    1. Vannis -> nb:vannis - percent_min: 50 - percent_max: 100
      1. Vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.57142857142857 - percent_max: 100
      2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18
      3. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18
      4. vegetabilsk olje -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 18
        1. kokos -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 18
      5. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 18
        1. sitronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
      6. fettredusert kakao -> nb:fettredusert-kakao - percent_min: 0 - percent_max: 16.6666666666667
      7. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 14.2857142857143
        1. guarkjernernel -> nb:guarkjernernel - percent_min: 0 - percent_max: 14.2857142857143
        2. natriumalyat -> nb:natriumalyat - percent_min: 0 - percent_max: 7.14285714285714
      8. aromaer -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      9. fargetistel -> nb:fargetistel - percent_min: 0 - percent_max: 5
      10. spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
      11. sitron -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5
      12. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5
        1. lecitin -> nb:lecitin - percent_min: 0 - percent_max: 5
      13. eple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
      14. fra konsentrat -> nb:fra-konsentrat - percent_min: 0 - percent_max: 5
    2. Tyggegummipinne -> nb:tyggegummipinne - percent_min: 0 - percent_max: 50
      1. Tyggeguminibase -> nb:tyggeguminibase - percent_min: 0 - percent_max: 50
      2. spøtstoff -> nb:spøtstoff - percent_min: 0 - percent_max: 25
        1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        2. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        4. xylitol -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        5. altitoisirup -> nb:altitoisirup - percent_min: 0 - percent_max: 5
        6. steviolglykosider -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel - percent_min: 0 - percent_max: 12.5
        1. glyserol -> nb:glyserol - percent_min: 0 - percent_max: 12.5
      5. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lecitin -> nb:lecitin - percent_min: 0 - percent_max: 10
      6. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 8.33333333333333
        1. eplesyre -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. fargestoff -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
        1. karotener -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      8. antioksidant -> en:antioxidant - percent_min: 0 - percent_max: 6.25
        1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

Miljø

Karbonutslipp

Emballasje

Transport

Report a problem

Datakilder

Produkt lagt til av odinh
Siste redigering av produktsiden den av odinh.
Produktside også redigert av roboto-app.

Hvis dataene er ufullstendig eller feil, kan du fullføre eller korrigere dem ved å endre denne siden.