arrow_upward

Lefsegodt - Berthas

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Strekkode: 7037421025841 (EAN / EAN-13)

Merker: Berthas

Kategorier: en:Snacks, en:Sweet snacks, en:Biscuits and cakes

Land hvor produktet selges: Frankrike, Norge

Matching with your preferences

Helse

Ingredienser

  • icon

    42 ingredients


    Hvetemel, margarin (rapsolje, fullherdet kokos - og rapsolje, vann, kokosolje, skummet melk, salt, emulgator (E471, soyalecitin), fargestoff (betakaroten), aroma), sukker, vann, heleggmasse, fuktighetsbevarende middel (E422), vegetabilsk olje (raps), modifisert stivelse (E1414), emulgator (E471, E475), naturlig aroma, salt, hevemiddel (E450i, E500, E503ii), dekstrose, stabilisator (E412, E415), konserveringsmiddel (E202, E282), enzym (inneholder hvete).
    Allergener: Gluten, Melk, Soya

Matprosessering

  • icon

    Ultra processed foods


    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tilsetningsstoff: E1414
    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E412 - Guarkjernemel
    • Tilsetningsstoff: E415 - Xantangummi
    • Tilsetningsstoff: E422 - Glycerol
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E475
    • Ingrediens: Farge
    • Ingrediens: Dekstrose
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose

    Food products are classified into 4 groups according to their degree of processing:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Engelsk)
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Engelsk)
  • E503


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Engelsk)
  • E503ii - Ammoniumhydrogenkarbonat


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Engelsk)

Analyse av ingredienser:

  • icon

    en:Non-vegan


    Non-vegan ingredients: Skummet melk

    Some ingredients could not be recognized.

    Vi trenger din hjelp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown


    Unrecognized ingredients: Margarin, Fullherdet-kokos, Og-rapsolje, Heleggmasse, Fuktighetsbevarende-middel, E1414, E475, E450i, Inneholder-hvete

    Some ingredients could not be recognized.

    Vi trenger din hjelp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    Vi trenger din hjelp!

    Some ingredients could not be recognized.

    Vi trenger din hjelp!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Hvetemel, margarin (rapsolje, fullherdet kokos, og rapsolje, vann, kokosolje, skummet melk, salt, emulgator (e471, soyalecitin), fargestoff (betakaroten), aroma), sukker, vann, heleggmasse, fuktighetsbevarende middel (e422), vegetabilsk olje (raps), modifisert stivelse (e1414), emulgator (e471, e475), naturlig aroma, salt, hevemiddel (e450i, e500, e503ii), dekstrose, stabilisator (e412, e415), konserveringsmiddel (e202, e282), enzym (inneholder hvete)
    1. Hvetemel -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 100
    2. margarin -> nb:margarin - percent_min: 0 - percent_max: 50
      1. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
      2. fullherdet kokos -> nb:fullherdet-kokos - percent_min: 0 - percent_max: 25
      3. og rapsolje -> nb:og-rapsolje - percent_min: 0 - percent_max: 16.6666666666667
      4. vann -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. kokosolje -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
      6. skummet melk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 6.25
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
        2. soyalecitin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      9. fargestoff -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
        1. betakaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
      10. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    3. sukker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. vann -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. heleggmasse -> nb:heleggmasse - percent_min: 0 - percent_max: 20
    6. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel - percent_min: 0 - percent_max: 16.6666666666667
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. vegetabilsk olje -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. raps -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. modifisert stivelse -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      1. e1414 -> nb:e1414 - percent_min: 0 - percent_max: 12.5
    9. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 11.1111111111111
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      2. e475 -> nb:e475 - percent_min: 0 - percent_max: 5.55555555555556
    10. naturlig aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. hevemiddel -> en:raising-agent - percent_min: 0 - percent_max: 8.33333333333333
      1. e450i -> nb:e450i - percent_min: 0 - percent_max: 8.33333333333333
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    13. dekstrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 7.14285714285714
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    15. konserveringsmiddel -> en:preservative - percent_min: 0 - percent_max: 6.66666666666667
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      2. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    16. enzym -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      1. inneholder hvete -> nb:inneholder-hvete - percent_min: 0 - percent_max: 6.25

Ernæring

  • icon

    Bad nutritional quality


    ⚠️ Advarsel: mengden fiberer ikke spesifisert, deres mulige positive bidrag til karakteren kunne ikke tas med i betraktningen.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Protein: 2 / 5 (verdi: 4.6, avrundet verdi: 4.6)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (verdi: 0, avrundet verdi: 0)

    Negative points: 19

    • Energi: 4 / 10 (verdi: 1636, avrundet verdi: 1636)
    • Sukker: 4 / 10 (verdi: 21.2, avrundet verdi: 21.2)
    • Mettet fett: 7 / 10 (verdi: 7.7, avrundet verdi: 7.7)
    • Natrium: 4 / 10 (verdi: 444, avrundet verdi: 444)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 19 (19 - 0)

    Nutri-Score: E

  • icon

    Sukkerarter i høy kvantitet (21.2%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt i moderat mengde (1.11%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Ernæringsinnhold


    Ernæringsinnhold As sold
    for 100 g / 100 ml
    Compared to: en:Biscuits and cakes
    Energi 1 636 kj
    (391 kcal)
    −12 %
    Fett 23,8 g +25 %
    Mettet fett 7,7 g +1 %
    Karbohydrat 51,4 g −14 %
    Sukkerarter 21,2 g −30 %
    Kostfiber ?
    Protein 4,6 g −17 %
    Salt 1,11 g +63 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljø

Emballasje

Transport

Datakilder

Produkt lagt til av kiliweb
Siste redigering av produktsiden den av odinh.
Produktside også redigert av openfoodfacts-contributors, yuka.U3Y4Qk5xc2lnTUFJbzhVRXd5L0syOTUydzRPWkJtNnhMTEVvSVE9PQ.

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