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Travel Mix - Hultén Försäljning - 228g

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Travel Mix - Hultén Försäljning - 228g

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Strekkode: 7350101196625 (EAN / EAN-13)

Mengde: 228g

Emballasje: en:Plastic

Merker: Hultén Försäljning, Hultén

Kategorier: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Candies

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ingredienser

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    102 ingredienser

    Sukker, glukose-fruktosesirup, glukosesirup, gelatin, kakaosmør, kakaomasse, mysepulver, (MELK), SKUMMETMELKPULVER, SMØRFETT, myseprodukt (MELK), vann, modifisert potetstivelse, maisstivelse, vegetabilsk olje/fett (palmefett, kokos, palmekjerne) surhetsregulerende middel/syrer (sitronsyre, eplesyre, natriumsitrat, melkesyre), tørket HELMELK, emulgeringsmiddel (SOYALECITIN), fuktighetsbevarende middel (sorbitolsirup), aroma, frukt/grønnsak/plantekonsentrat/saft/puré (gulrot, hibiskus, saflortistel, sitron, reddik, solbær, appelsin, jordbær, hyllebær, eple, kirsebær, bringebær, ananas, lime, fersken, banan, blåbær, mango, vannmelon, kiwi, rødbeter, søtpotet, spirulina), fargestoffer (svart gulrotkonsentrat, sukkerkulør, gurkemeieekstrakt, curcumin, karmin, klorofyll-kopperkompleks, karotener, paprikaoleoresin, briljantblå, lutein, rødbeterødt, antocyaner), emulgator (E435), antioksidant (E307, E321), maltodekstrin, fuktighetsbevarende middel (glyserol), geleringsmiddel (gummi arabicum, gellangummi, cellulosegummi), tyggemasse, vegetabilsk fett, HYDROLYSERT SOYAPROTEIN, emulgator (sakkaroseestere av fettsyrer, mono - og diglyserider av fettsyrer), overflatebehandlingsmiddel (karnaubavoks, bivoks, shellak), solsikkelecitin, dekstrin, dekstrose, karamellsukkerlake, glyserol monostearat, klumpforebyggende middel (magnesiumsalter av fettsyrer, mono - og diglyserider av fettsyrer) Kan inneholde NØTTER OG HVETE (Marabou sjokolade)
    Allergener: en:Gelatin, en:Kiwi, Melk, Soya
    Spor: Gluten, Melk

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: E1400 - Dekstrin
    • Tilsetningsstoff: E150a - Sukkerkulør
    • Tilsetningsstoff: E160a - Karotener
    • Tilsetningsstoff: E161b - Lutein
    • Tilsetningsstoff: E162 - Rødbeterødt
    • Tilsetningsstoff: E428 - Gelatin
    • Tilsetningsstoff: E435
    • Tilsetningsstoff: E470b - Magnesiumsalter av fettsyrer
    • Tilsetningsstoff: E471 - Mono- og diglyserider av fettsyrer
    • Tilsetningsstoff: E901 - Bivoks
    • Tilsetningsstoff: E903 - Karnaubavoks
    • Ingrediens: Farge
    • Ingrediens: Dekstrose
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Overflatebehandlingsmiddel
    • Ingrediens: Glukose
    • Ingrediens: Glukosesirup
    • Ingrediens: Maltodekstrin
    • 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)

  • E1400 - Dekstrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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)

  • E162 - Rødbeterødt

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Kilde: Wikipedia (Engelsk)

  • E270 - Melkesyre

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

  • E307

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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)

  • 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)

  • E901 - Bivoks

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Kilde: Wikipedia (Engelsk)

  • E903 - Karnaubavoks

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Palm oil

    Ingredienser som inneholder palmeolje: Palmefett, Palmekjerneolje
  • icon

    en:Non-vegan

    Ikke-veganske ingredienser: E428, Mysepulver, Skummetmelkepulver, E120, E901

    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: E428, 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.
  • 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!

    : Sukker, glukose-fruktosesirup, glukosesirup, gelatin, kakaosmør, kakaomasse, mysepulver, SKUMMETMELKPULVER, SMØRFETT, myseprodukt, vann, modifisert potetstivelse, maisstivelse, vegetabilsk olje, fett (palmefett, kokos, palmekjerne), surhetsregulerende middel, syrer (sitronsyre, eplesyre, natriumsitrat, melkesyre), tørket HELMELK, emulgeringsmiddel (SOYALECITIN), fuktighetsbevarende middel (sorbitolsirup), aroma, frukt, grønnsak, plantekonsentrat, saft, puré (gulrot, hibiskus, saflortistel, sitron, reddik, solbær, appelsin, jordbær, hyllebær, eple, kirsebær, bringebær, ananas, lime, fersken, banan, blåbær, mango, vannmelon, kiwi, rødbeter, søtpotet, spirulina), fargestoffer (svart gulrotkonsentrat, sukkerkulør, gurkemeie, curcumin, karmin, klorofyll-kopperkompleks, karotener, paprikaoleoresin, briljantblå, lutein, rødbeterødt, antocyaner), emulgator (e435), antioksidant (e307, e321), maltodekstrin, fuktighetsbevarende middel (glyserol), geleringsmiddel (gummi arabicum, gellangummi, cellulosegummi), tyggemasse, vegetabilsk fett, HYDROLYSERT SOYAPROTEIN, emulgator (sakkaroseestere av fettsyrer, mono- og diglyserider av fettsyrer), overflatebehandlingsmiddel (karnaubavoks, bivoks, shellak), solsikkelecitin, dekstrin, dekstrose, karamellsukkerlake, glyserol monostearat, klumpforebyggende middel (magnesiumsalter av fettsyrer, mono- og diglyserider av fettsyrer, Marabou sjokolade)
    1. Sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.32558139534884 - percent_max: 100
    2. glukose-fruktosesirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
    5. kakaosmør -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 16.6666666666667
    7. mysepulver -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. SKUMMETMELKPULVER -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 12.5
    9. SMØRFETT -> nb:smørfett - percent_min: 0 - percent_max: 11.1111111111111
    10. myseprodukt -> nb:myseprodukt - percent_min: 0 - percent_max: 10
    11. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 9.09090909090909
    12. modifisert potetstivelse -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
    13. maisstivelse -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 7.69230769230769
    14. vegetabilsk olje -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. fett -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
      1. palmefett -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 6.66666666666667
      2. kokos -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 3.33333333333333
      3. palmekjerne -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.22222222222222
    16. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 6.25
    17. syrer -> en:acid - percent_min: 0 - percent_max: 5.88235294117647
      1. sitronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      2. eplesyre -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
      3. natriumsitrat -> en:sodium-citrate - percent_min: 0 - percent_max: 1.96078431372549
      4. melkesyre -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
    18. tørket HELMELK -> nb:tørket-helmelk - percent_min: 0 - percent_max: 5.55555555555556
    19. emulgeringsmiddel -> en:emulsifier - percent_min: 0 - percent_max: 5.26315789473684
      1. SOYALECITIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5.26315789473684
    20. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel - percent_min: 0 - percent_max: 5
      1. sorbitolsirup -> nb:sorbitolsirup - percent_min: 0 - percent_max: 5
    21. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. frukt -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. grønnsak -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. plantekonsentrat -> nb:plantekonsentrat - percent_min: 0 - percent_max: 4.16666666666667
    25. saft -> nb:saft - percent_min: 0 - percent_max: 4
    26. puré -> en:puree - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
      1. gulrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 3.84615384615385
      2. hibiskus -> nb:hibiskus - percent_min: 0 - percent_max: 1.92307692307692
      3. saflortistel -> nb:saflortistel - percent_min: 0 - percent_max: 1.28205128205128
      4. sitron -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.961538461538462
      5. reddik -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045 - percent_min: 0 - percent_max: 0.769230769230769
      6. solbær -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.641025641025641
      7. appelsin -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.549450549450549
      8. jordbær -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.480769230769231
      9. hyllebær -> nb:hyllebær - percent_min: 0 - percent_max: 0.427350427350427
      10. eple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.427350427350427
      11. kirsebær -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 0.34965034965035
      12. bringebær -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.320512820512821
      13. ananas -> nb:ananas - percent_min: 0 - percent_max: 0.320512820512821
      14. lime -> en:lime - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 0 - percent_max: 0.320512820512821
      15. fersken -> nb:fersken - percent_min: 0 - percent_max: 0.320512820512821
      16. banan -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005 - percent_min: 0 - percent_max: 0.240384615384615
      17. blåbær -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 0.226244343891403
      18. mango -> nb:mango - percent_min: 0 - percent_max: 0.226244343891403
      19. vannmelon -> en:watermelon - vegan: yes - vegetarian: yes - ciqual_food_code: 13036 - percent_min: 0 - percent_max: 0.226244343891403
      20. kiwi -> en:kiwi - vegan: yes - vegetarian: yes - ciqual_food_code: 13021 - percent_min: 0 - percent_max: 0.226244343891403
      21. rødbeter -> nb:rødbeter - percent_min: 0 - percent_max: 0.226244343891403
      22. søtpotet -> en:sweet-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4101 - percent_min: 0 - percent_max: 0.226244343891403
      23. spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.226244343891403
    27. fargestoffer -> en:colour - percent_min: 0 - percent_max: 3.7037037037037
      1. svart gulrotkonsentrat -> nb:svart-gulrotkonsentrat - percent_min: 0 - percent_max: 3.7037037037037
      2. sukkerkulør -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      3. gurkemeie -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 1.23456790123457
      4. curcumin -> nb:curcumin - percent_min: 0 - percent_max: 0.925925925925926
      5. karmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.740740740740741
      6. klorofyll-kopperkompleks -> nb:klorofyll-kopperkompleks - percent_min: 0 - percent_max: 0.617283950617284
      7. karotener -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.529100529100529
      8. paprikaoleoresin -> nb:paprikaoleoresin - percent_min: 0 - percent_max: 0.462962962962963
      9. briljantblå -> nb:briljantblå - percent_min: 0 - percent_max: 0.411522633744856
      10. lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.411522633744856
      11. rødbeterødt -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.336700336700337
      12. antocyaner -> nb:antocyaner - percent_min: 0 - percent_max: 0.308641975308642
    28. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 3.57142857142857
      1. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    29. antioksidant -> en:antioxidant - percent_min: 0 - percent_max: 3.44827586206897
      1. e307 -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
      2. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.72413793103448
    30. maltodekstrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel - percent_min: 0 - percent_max: 3.2258064516129
      1. glyserol -> nb:glyserol - percent_min: 0 - percent_max: 3.2258064516129
    32. geleringsmiddel -> nb:geleringsmiddel - percent_min: 0 - percent_max: 3.125
      1. gummi arabicum -> nb:gummi-arabicum - percent_min: 0 - percent_max: 3.125
      2. gellangummi -> nb:gellangummi - percent_min: 0 - percent_max: 1.5625
      3. cellulosegummi -> nb:cellulosegummi - percent_min: 0 - percent_max: 1.04166666666667
    33. tyggemasse -> nb:tyggemasse - percent_min: 0 - percent_max: 3.03030303030303
    34. vegetabilsk fett -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.94117647058824
    35. HYDROLYSERT SOYAPROTEIN -> nb:hydrolysert-soyaprotein - percent_min: 0 - percent_max: 2.85714285714286
    36. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.77777777777778
      1. sakkaroseestere av fettsyrer -> nb:sakkaroseestere-av-fettsyrer - percent_min: 0 - percent_max: 2.77777777777778
      2. mono- og diglyserider av fettsyrer -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.38888888888889
    37. overflatebehandlingsmiddel -> en:glazing-agent - percent_min: 0 - percent_max: 2.77777777777778
      1. karnaubavoks -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      2. bivoks -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.3953488372093
      3. shellak -> nb:shellak - percent_min: 0 - percent_max: 0.930232558139535
    38. solsikkelecitin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. dekstrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. dekstrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
    41. karamellsukkerlake -> nb:karamellsukkerlake - percent_min: 0 - percent_max: 2.5
    42. glyserol monostearat -> nb:glyserol-monostearat - percent_min: 0 - percent_max: 2.38095238095238
    43. klumpforebyggende middel -> nb:klumpforebyggende-middel - percent_min: 0 - percent_max: 2.38095238095238
      1. magnesiumsalter av fettsyrer -> en:e470b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.38095238095238
      2. mono- og diglyserider av fettsyrer -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.19115144639818
      3. Marabou sjokolade -> nb:marabou-sjokolade - percent_min: 0 - percent_max: 0.794100964265457

Ernæring

  • icon

    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

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

    Positive poeng: 0

    • Protein: 0 / 5 (verdi: 1.24, avrundet verdi: 1.24)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Frukt, grønnsaker, nøtter, og raps/valnøtt/olivenoljer: 0 / 5 (verdi: 0.000781034361817214, avrundet verdi: 0)

    Negative poeng: 17

    • Energi: 4 / 10 (verdi: 1653.64, avrundet verdi: 1653.6)
    • Sukker: 10 / 10 (verdi: 68.24, avrundet verdi: 68.24)
    • Mettet fett: 3 / 10 (verdi: 3.3, avrundet verdi: 3.3)
    • Natrium: 0 / 10 (verdi: 44, avrundet verdi: 44)

    Poengene for proteiner telles ikke fordi de negative poengene er større eller lik 11.

    Ernæringsverdi: (17 - 0)

    Nutri-Score:

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    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Candies
    Energi 1 653,64 kj
    (389 kcal)     		+9 %
    Fett 4,79 g +183 %
    Mettet fett 3,3 g +192 %
    Karbohydrat 84,14 g +2 %
    Sukkerarter 68,24 g +8 %
    Kostfiber ?
    Protein 1,24 g −51 %
    Salt 0,11 g +3 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,001 %

Miljø

Carbon footprint

Emballasje

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