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Pepperkake-cookies – Berthas – 130g

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Pepperkake-cookies – Berthas – 130g

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Strekkode:
7037421097770(EAN / EAN-13)

Mengde: 130g

Merker: Baxt, Berthas

Kategorier: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Festive foods, en:Biscuits and cakes, en:Christmas foods and drinks, Kjeks, en:Christmas sweets, en:Chocolate biscuits, Cookies, en:Chocolate chip cookies, en:Gingerbreads, en:Cookies with milk chocolate

Etiketter, sertifiseringer, priser: Grønt Punkt
Grønt Punkt

Produksjon- eller behandlingssteder: Norway

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: 8
    • 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: 28/55

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      Energi

      5/10 points (1925kJ)

      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

      10/15 points (36.9g)

      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 (0.99g)

      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: 8

      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: 28 (28 - 0)

      Nutri-Score: E

  • icon

    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Gingerbreads
    Energi 1 925 kj
    (459 kcal)     		+3 %
    Fett 20,9 g +37 %
    Mettet fett 9,5 g +95 %
    Karbohydrat 61,5 g −10 %
    Sukkerarter 36,9 g +14 %
    Kostfiber -
    Protein 6,2 g +7 %
    Salt 0,99 g −21 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8,883 %

Ingredienser

  • icon

    30 ingredienser

    Hvetemel, sukker, margarin (rapsolje, fullherdet kokosolje, fullherdet rapsolje, vann, kokosolje, emulgator (monoglyserider av fettsyrer), fargestoff (betakaroten), aroma), sjokolade (sukker, helmelkpulver, kakaosmør, kakaomasse, mysepulver (melk), emulgator (E322 (soya)), vaniljeekstrakt), egg, smør (melk), salt, hevemiddel (E500, E503ii), aroma (vanilin). Kan inneholde spor av mandler.
    Allergener: Egg, Gluten, Melk, Soya
    Spor: Nøtter

    • Ingredient information

      • Hvetemel: 53.1% (estimate)

      • Sukker: 18.4% (estimate)

      • Margarin: 14.2% (estimate)

      • — Rapsolje: 7.1% (estimate)

      • — Kokosolje: 3.6% (estimate)

      • — Rapsolje: < 2% (estimate)

      • — Vann: < 2% (estimate)

      • — Kokosolje: < 2% (estimate)

      • — Emulgeringsmiddel: < 2% (estimate)

      • —— Monoglyserider-av-fettsyrer: < 2% (estimate)

      • — Farge: < 2% (estimate)

      • —— E160ai: < 2% (estimate)

      • — Aroma: < 2% (estimate)

      • Sjokolade: 7.1% (estimate)

      • Sukker: 3.6% (estimate)

      • Helmelkpulver: < 2% (estimate)

      • Kakaosmør: < 2% (estimate)

      • Kakaomasse: < 2% (estimate)

      • Mysepulver: < 2% (estimate)

      • Emulgeringsmiddel: < 2% (estimate)

      • — E322: < 2% (estimate)

      • Vanilje: < 2% (estimate)

      • Egg: < 2% (estimate)

      • Smør: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Hevemiddel: < 2% (estimate)

      • — E500: < 2% (estimate)

      • — E503ii: < 2% (estimate)

      • Aroma: < 2% (estimate)

      • — Vanilin: < 2% (estimate)

Matprosessering

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)

  • E322 - Lecitiner

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E500 - Natriumkarbonater

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • 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.
    Kilde: 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.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan

    Ikke-veganske ingredienser: Helmelkpulver, Mysepulver, Egg, Smør

    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: Margarin, Monoglyserider-av-fettsyrer, Vanilin

    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!

    nb: Hvetemel, sukker, margarin (rapsolje, kokosolje, rapsolje, vann, kokosolje, emulgator (monoglyserider av fettsyrer), fargestoff (betakaroten), aroma), sjokolade, sukker, helmelkpulver, kakaosmør, kakaomasse, mysepulver, emulgator (e322), vanilje, egg, smør, salt, hevemiddel (e500, e503ii), aroma (vanilin)
    1. Hvetemel -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 6.25 – percent_max: 100
    2. sukker -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 36.9
    3. margarin -> en:margarine – percent_min: 0 – percent_max: 33.3333333333333
      1. rapsolje -> en:rapeseed-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 33.3333333333333
      2. kokosolje -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 16.6666666666667
      3. rapsolje -> en:rapeseed-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 11.1111111111111
      4. vann -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 8.33333333333333
      5. kokosolje -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 6.66666666666667
      6. emulgator -> en:emulsifier – percent_min: 0 – percent_max: 5.55555555555556
        1. monoglyserider av fettsyrer -> nb:monoglyserider-av-fettsyrer – percent_min: 0 – percent_max: 5.55555555555556
      7. fargestoff -> en:colour – percent_min: 0 – percent_max: 4.76190476190476
        1. betakaroten -> en:e160ai – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 4.76190476190476
      8. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 4.16666666666667
    4. sjokolade -> en:chocolate – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 25
    5. sukker -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 20
    6. helmelkpulver -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 16.6666666666667
    7. kakaosmør -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 14.2857142857143
    8. kakaomasse -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 12.5
    9. mysepulver -> en:whey-powder – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 11.1111111111111
    10. emulgator -> en:emulsifier – percent_min: 0 – percent_max: 10
      1. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 10
    11. vanilje -> en:vanilla – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 9.09090909090909
    12. egg -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_max: 8.33333333333333
    13. smør -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 7.69230769230769
    14. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.99
    15. hevemiddel -> en:raising-agent – percent_min: 0 – percent_max: 0.99
      1. e500 -> en:e500 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.99
      2. e503ii -> en:e503ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.495
    16. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.99
      1. vanilin -> nb:vanilin – percent_min: 0 – percent_max: 0.99

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