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Strawberry Cheesecake - Woolworths Homebrand - 450 g

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Strawberry Cheesecake - Woolworths Homebrand - 450 g

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Barcode: 9300633905118 (EAN / EAN-13)

Quantity: 450 g

Packaging: Cardboard, Frozen

Brands: Woolworths Homebrand, Woolworths

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Cheesecakes

Manufacturing or processing places: Australia

Stores: FreshChoice, Countdown, Woolworths

Countries where sold: Australia, New Zealand

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Health

Ingredients

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    64 ingredients

    Water, sugar, neufchatel cheese 16% (milk, cream, milk solids, salt, vegetable gum (E410), food acid (E270), starter culture (lactic acid bacteria)), bread crumb (wheat flour (minerals(iron, zinc), vitamins (thiamin, riboflavin, folic acid)), sugar, palm oil (antioxidant (E319), food acid (E330)), wheat bran, high fructose syrup, salt, raising agents (E341, E500), emulsifier (E322, (soy)), cinnamon), strawberries 10%, cream, whey powder, thickeners (E1412, E1442), vegetable fats and oils (contains Palm and Milk, emulsifier (soy lecithin)), gelatine, emulsifiers (E471 (soy), E475), colour (E124), food acid (E330), vegetable gums (E406, E410, E412), salt
    Allergens: Gluten, Milk, Soybeans
    Traces: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E124 - Ponceau 4r
    • Additive: E1412 - Distarch phosphate
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E428 - Gelatine
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Thickener
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • E270 - Lactic acid

    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.
    Source: Wikipedia

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia

  • E322 - Lecithins

    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.
    Source: Wikipedia

  • E322i - Lecithin

    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.
    Source: Wikipedia

  • E330 - Citric acid

    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.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    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

  • E471 - Mono- and diglycerides of fatty acids

    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

  • E500 - Sodium carbonates

    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Milk, Cream, Milk solids, Cream, Whey powder, Milk, E428, E120

    Some ingredients could not be recognized.

    We need your help!

    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

    Non-vegetarian

    Non-vegetarian ingredients: E428, E120

    Some ingredients could not be recognized.

    We need your help!

    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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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!

    Water, sugar, neufchatel cheese 16% (_milk_, cream, _milk_ solids, salt, vegetable gum (e410), food acid (e270), starter culture (lactic acid bacteria)), bread crumb, _wheat_ flour (minerals (iron, zinc), vitamins, thiamin, riboflavin, folic acid), sugar, palm oil (antioxidant (e319), food acid (e330)), _wheat_ bran, high fructose syrup, salt, raising agents (e341, e500), emulsifier (e322 (_soy_)), cinnamon, strawberries 10%, cream, whey powder, thickeners (e1412, e1442), vegetable fats, oils (contains Palm, _Milk_, emulsifier (_soy_ lecithin)), gelatine, emulsifiers (e471 (_soy_), e475), colour (e124), food acid (e330), vegetable gums (e406, e410, e412), salt
    1. Water -> en:water - vegan: yes - vegetarian: yes
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes
    3. neufchatel cheese -> en:neufchatel-cheese - percent: 16
      1. _milk_ -> en:milk - vegan: no - vegetarian: yes
      2. cream -> en:cream - vegan: no - vegetarian: yes
      3. _milk_ solids -> en:milk-solids - vegan: no - vegetarian: yes
      4. salt -> en:salt - vegan: yes - vegetarian: yes
      5. vegetable gum -> en:vegetable-gum
        1. e410 -> en:e410 - vegan: yes - vegetarian: yes
      6. food acid -> en:food-acid
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      7. starter culture -> en:starter-culture
        1. lactic acid bacteria -> en:lactic-ferments - vegan: maybe - vegetarian: yes
    4. bread crumb -> en:breadcrumbs - vegan: maybe - vegetarian: maybe
    5. _wheat_ flour -> en:wheat-flour - vegan: yes - vegetarian: yes
      1. minerals -> en:minerals
        1. iron -> en:iron
        2. zinc -> en:zinc
      2. vitamins -> en:vitamins - vegan: yes - vegetarian: yes
      3. thiamin -> en:thiamin
      4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes
      5. folic acid -> en:folic-acid
    6. sugar -> en:sugar - vegan: yes - vegetarian: yes
    7. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      1. antioxidant -> en:antioxidant
        1. e319 -> en:e319 - vegan: yes - vegetarian: yes
      2. food acid -> en:food-acid
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    8. _wheat_ bran -> en:wheat-bran - vegan: yes - vegetarian: yes
    9. high fructose syrup -> en:high-fructose-syrup
    10. salt -> en:salt - vegan: yes - vegetarian: yes
    11. raising agents -> en:raising-agent
      1. e341 -> en:e341 - vegan: yes - vegetarian: yes
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes
    12. emulsifier -> en:emulsifier
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
        1. _soy_ -> en:soya - vegan: yes - vegetarian: yes
    13. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes
    14. strawberries -> en:strawberry - vegan: yes - vegetarian: yes - percent: 10
    15. cream -> en:cream - vegan: no - vegetarian: yes
    16. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe
    17. thickeners -> en:thickener
      1. e1412 -> en:e1412 - vegan: yes - vegetarian: yes
      2. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
    18. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    19. oils -> en:oil - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      1. contains Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes
      2. _Milk_ -> en:milk - vegan: no - vegetarian: yes
      3. emulsifier -> en:emulsifier
        1. _soy_ lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
    20. gelatine -> en:e428 - vegan: no - vegetarian: no
    21. emulsifiers -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. _soy_ -> en:soya - vegan: yes - vegetarian: yes
      2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
    22. colour -> en:colour
      1. e124 -> en:e120 - vegan: no - vegetarian: no
    23. food acid -> en:food-acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    24. vegetable gums -> en:vegetable-gums
      1. e406 -> en:e406 - vegan: yes - vegetarian: yes
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes
      3. e412 -> en:e412 - vegan: yes - vegetarian: yes
    25. salt -> en:salt - vegan: yes - vegetarian: yes

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4, rounded value: 4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 10, rounded value: 10)

    Negative points: 17

    • Energy: 3 / 10 (value: 1130, rounded value: 1130)
    • Sugars: 5 / 10 (value: 26.6, rounded value: 26.6)
    • Saturated fat: 7 / 10 (value: 7.1, rounded value: 7.1)
    • Sodium: 2 / 10 (value: 218.44, rounded value: 218.4)

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

    Score nutritionnel: 17 (17 - 0)

    Nutri-Score: D

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    Sugars in high quantity (26.6%)

    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 in moderate quantity (0.546%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (75 g)     		Compared to: Cakes
    Energy 1,130 kj
    (270 kcal)     		848 kj
    (203 kcal)     		-23%
    Fat 12.7 g 9.53 g -20%
    Saturated fat 7.1 g 5.32 g +9%
    Monounsaturated fat 4.2 g 3.15 g
    Polyunsaturated fat 0.9 g 0.675 g
    Trans fat 0.2 g 0.15 g
    Carbohydrates 34.5 g 25.9 g -31%
    Sugars 26.6 g 20 g -8%
    Fiber ? ?
    Proteins 4 g 3 g -13%
    Salt 0.546 g 0.41 g -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 % 10 %
Serving size: 75 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by njones
Last edit of product page on by packbot.
Product page also edited by clockwerx.

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