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Roasted granola with chocolate & banana - HAPPY CREATIONS - 300 g

Roasted granola with chocolate & banana - HAPPY CREATIONS - 300 g

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Code-barres: 8719979202705 (EAN / EAN-13)

Quantité : 300 g

Marques : HAPPY CREATIONS

Labels, certifications, récompenses : Pur beurre de cacao

Pays de vente : France

Correspondance avec vos préférences

Santé

Ingrédients

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    36 ingrédients


    Flocons d'avoine 64%, édulcorant (sorbitols, glycosides de stéviol), raisins secs 5,5%, sucre brun non raffiné, huile végétale (huile de palme), banane séchée 3%, chocolat 2,5% (sucre, pâte de cacao, beurre de cacao, poudre de cacao, émulsifiant (lécithines)), huile de coco, sucre, miel 0,5%, maltodextrine, sirop d'oligofructose, émulsifiant : lécithines (soja), arômes, cacao en poudre, niacine, acide pantothénique, thiamine, vitamine B6, riboflavine, acide folique, stabilisant : sels de magnésium de l'acide citrique, fer élémentaire, vitamine E.
    Allergènes : Soja

Transformation des aliments

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    Aliments ultra-transformés


    Éléments qui indiquent que le produit est dans le groupe 4 - Produits alimentaires et boissons ultra-transformés :

    • Additif : E322 - Lécithines
    • Additif : E420 - Sorbitol
    • Additif : E960 - Glucosides de stéviol
    • Ingrédient : Émulsifiant
    • Ingrédient : Arôme
    • Ingrédient : Édulcorant

    Les produits alimentaires sont classés en 4 groupes selon leur degré de transformation :

    1. Aliments non transformés ou minimalement transformés
    2. Ingrédients culinaires transformés
    3. Aliments transformés
    4. Aliments ultra-transformés

    La détermination du groupe est basée sur la catégorie du produit et sur les ingrédients qu'il contient.

    En savoir plus sur la classification NOVA

Additifs

  • E322 - Lécithines


    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 (Anglais)
  • E322i - Lécithine


    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 (Anglais)
  • E420 - Sorbitol


    Sorbitol : Le sorbitol ou glucitol est un polyol naturel, au pouvoir sucrant deux fois plus faible que le saccharose. À la différence des oses, sa structure ne renferme aucune fonction cétone ou aldéhyde. Il est principalement utilisé comme édulcorant de masse pour remplacer le saccharose. Il est aussi utilisé comme séquestrant, excipient, humectant ou stabilisant, dans les médicaments, les cosmétiques et les aliments. Il est métabolisé lentement par l'organisme et apporte peu de calories. C'est aussi un laxatif lorsqu'il est consommé à haute dose.
    Source : Wikipedia
  • E960 - Glucosides de stéviol


    Steviol glycoside : Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source : Wikipedia (Anglais)

Analyse des ingrédients

L'analyse est basée uniquement sur les ingrédients listés et ne prend pas en compte les méthodes de fabrication.
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    Détail de l'analyse des ingrédients


    Flocons d'avoine 64%, édulcorant (sorbitols, glycosides de stéviol), raisins secs 5.5%, sucre brun, huile végétale (huile de palme), banane 3%, chocolat 2.5% (sucre, pâte de cacao, beurre de cacao, poudre de cacao, émulsifiant (lécithines)), huile de coco, sucre, miel 0.5%, maltodextrine, sirop d'oligofructose, émulsifiant (lécithines de soja), arômes, cacao en poudre, niacine, acide pantothénique, thiamine, vitamines, vitamine B6, riboflavine, acide folique, stabilisant (sels de magnésium de l'acide citrique), fer élémentaire, vitamine E
    1. Flocons d'avoine -> en:oat-flakes - vegan: yes - vegetarian: yes - percent_min: 64 - percent: 64 - percent_max: 64
    2. édulcorant -> en:sweetener - percent_min: 5.5 - percent_max: 17.5
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2.75 - percent_max: 17.5
      2. glycosides de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.75
    3. raisins secs -> en:raisin - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
    4. sucre brun -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 5.5
    5. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 3 - percent_max: 5.5
      1. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 3 - percent_max: 5.5
    6. banane -> en:banana - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    7. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5
        1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    8. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 2.5
    9. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
    10. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    11. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. sirop d'oligofructose -> en:oligofructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    14. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    15. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    16. niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    17. acide pantothénique -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    18. thiamine -> en:thiamin - percent_min: 0 - percent_max: 0.5
    19. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    20. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    22. acide folique -> en:folic-acid - percent_min: 0 - percent_max: 0.5
    23. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.5
      1. sels de magnésium de l'acide citrique -> en:magnesium-salts-of-citric-acid - percent_min: 0 - percent_max: 0.5
    24. fer élémentaire -> en:elemental-iron - percent_min: 0 - percent_max: 0.5
    25. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.5

Nutrition

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    Tableau nutritionnel


    Tableau nutritionnel Tel que vendu
    pour 100 g / 100 ml
    Énergie 1 715 kj
    (410 kcal)
    Matières grasses 11 g
    Acides gras saturés 4 g
    Glucides 61 g
    Sucres 11 g
    Fibres alimentaires 6 g
    Protéines 2,7 g
    Sel 0,1 g
    Fruits‚ légumes‚ noix et huiles de colza‚ noix et olive (estimation par analyse de la liste des ingrédients) 8,5 %

Environnement

Conditionnement

Transport

Espèces menacées

Sources de données

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