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Toblerone - 100 g

Strekkode:
7614500010013(EAN / EAN-13)

Vanlig navn: swiss milk chocolate with honey and almond nougat (10%).

Mengde: 100 g

Emballasje: en:Paper or cardboard, en:Cardboard, en:Box, 21 PAP, en:Card-tube, en:aluminium-film

Merker: Toblerone, Mondeléz

Kategorier: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Chocolates, en:Milk chocolates, en:Chocolates with almonds, en:Flavoured chocolates, en:Flavoured milk chocolates, en:Milk chocolate bar with nougat, en:Swiss chocolates

Etiketter, sertifiseringer, priser: Uten gluten, Vegetarisk, Grønt Punkt, en:Made in Swiss, es:Sin TACC
Grønt Punkt Sin TACC

Opprinnelsen til produktet og/eller dets ingredienser: Cocoa non UE

Ingrediensopprinnelse: Non European Union, Sveits

Produksjon- eller behandlingssteder: Suiza

Sporbarhetskode: 040503190005

Butikker: Coop, Delhaize, Lidl, Kmart, Flow, Farmacorp, Chocolandia

Land hvor produktet selges: Australia, Belgia, Bolivia, Danmark, Finland, Frankrike, Tyskland, Italia, Norge, Polen, Spania, Sverige, Sveits, Thailand

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: 16
    • 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).

    icon

    Negative poeng: 31/55

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      Energi

      6/10 points (2209kJ)

      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

      15/15 points (60g)

      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 (0.12g)

      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 (2.4g)

      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: 16

      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: 31 (31 - 0)

      Nutri-Score: E

  • icon

    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Som solgt
    per porsjon (25 g)     		Sammenlignet med: en:Milk chocolates
    Energi 2 209 kj
    (532 kcal)     		552 kj
    (133 kcal)     		−4 %
    Fett 29 g 7,25 g −12 %
    Mettet fett 17 g 4,25 g −13 %
    Karbohydrat 61 g 15,2 g +14 %
    Sukkerarter 60 g 15 g +17 %
    Kostfiber 2,4 g 0,6 g +9 %
    Protein 5,6 g 1,4 g −24 %
    Salt 0,12 g 0,03 g −43 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 % 16 %
    Cocoa (minimum) 28 % 28 %
Porsjonstørrelse: 25 g

Ingredienser

  • icon

    13 ingredienser

    Engelsk: Sugar, whole milk powder, cocoa butter, cocoa mass, honey (3%), milk fat, almonds (16%), emulsifier (soya lecithin), egg white, flavouring, Cocoa solids 28% minimum. Milk solids 14% minimum.
    Allergener: Egg, Melk, Nøtter, Soya

Matprosessering

Tilsetningsstoffer

  • E322 - Lecitiner

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Kilde: Wikipedia (Engelsk)

  • E322i

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

  • icon

    en:Non-vegan

    Ikke-veganske ingredienser: Helmelkpulver, Honning, Melkefett, Eggehvite, en:Milk solids
Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
  • icon

    Detaljer fra analysen av ingrediensene

    en: Sugar, whole milk powder, cocoa butter, cocoa mass, honey 3%, milk fat, almonds 16%, emulsifier (soya lecithin), egg white, flavouring, Cocoa solids 28%, Milk solids 14%
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    5. honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent: 3
    6. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: no
    7. almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 16
    8. emulsifier -> en:emulsifier
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    9. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
    10. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
    11. Cocoa solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 28
    12. Milk solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 14

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