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NESTLE DESSERT Pépites de chocolat noir 100g - Nestlé - 100 g

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NESTLE DESSERT Pépites de chocolat noir 100g - Nestlé - 100 g

Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE.

Barcode: 7613036938143 (EAN / EAN-13)

Common name: Bonbons de chocolat noir

Quantity: 100 g

Packaging: en:Bag

Brands: Nestlé, NESTLE DESSERT, Pépites

Categories: en:Snacks, en:Desserts, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates

Labels, certifications, awards: en:Green Dot, Nutriscore, Nutriscore A, en:Rainforest Alliance

Origin of the product and/or its ingredients: Pâte de cacao (Afrique de l'Ouest Equateur) Amérique du Sud, Afrique de l'Ouest

Origin of ingredients: fr:Français

Stores: E.l, Auchan, Cora, Carrefour, Carrefour Market, Magasin U, Monoprix, Métro

Countries where sold: فرانسه

Matching with your preferences

Health

Ingredients

  • icon

    6 ingredients

    فرانسوي: Sucre, pâte de cacao* (Afrique de l'Ouest, Equateur), beurre de cacao*, émulsifiant (lécithine de tournesol), arôme naturel de vanille. Peut contenir : LAIT, GLUTEN, FRUITS A COQUE.
    Traces: en:Gluten, en:Milk, en:Nuts, en:Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • E322

    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 (انگليسي)

  • 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.
    Source: Wikipedia (انگليسي)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de tournesol), arôme naturel de vanille
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 100
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 5

    • Proteins: 3 / 5 (value: 5.9, rounded value: 5.9)
    • Fiber: 5 / 5 (value: 7.2, rounded value: 7.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 6 / 10 (value: 2304, rounded value: 2304)
    • Sugars: 10 / 10 (value: 46, rounded value: 46)
    • Saturated fat: 10 / 10 (value: 20, rounded value: 20)
    • Sodium: 0 / 10 (value: 4, rounded value: 4)

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

    Score nutritionnel: 21 (26 - 5)

    Nutri-Score: E

  • icon

    بوره in high quantity (46%)

    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

    مالگه in low quantity (0.01%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (15g)     		Compared to: en:Dark chocolates
    Energy ۲٬۳۰۴ kj
    (553 kcal)     		۳۴۶ kj
    (83 kcal)     		‎-‎۱٪
    Fat ۳۵ g ۵٫۲۵ g ‎-‎۱۱٪
    Saturated fat ۲۰ g ۳ g ‎-‎۱۳٪
    Carbohydrates ۵۰ g ۷٫۵ g +۲۹٪
    بوره ۴۶ g ۶٫۹ g +۵۱٪
    Fiber ۷٫۲ g ۱٫۰۸ g ‎-‎۲۳٪
    Proteins ۵٫۹ g ۰٫۸۸۵ g ‎-‎۲۴٪
    مالگه ۰٫۰۱ g ۰٫۰۰۲ g ‎-‎۸۱٪
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ۰ % ۰ %
Serving size: 15g

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

Preparation: Produit prêt à consommer

Conservation conditions: A conserver à l'abri de la lumière, dans un endroit sec et frais (entre 12 et 18°C).

Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Data sources

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by org-nestle-france.
Product page also edited by carl92, charlesnepote, date-limite-app, dorado-jerome, ecoscore-impact-estimator, foodless, inf, openfoodfacts-contributors, packbot, roboto-app, wolfgang8741, yogoff, yuka.Vy94YktxTWc5OThUbk04ZzBBenZvYzk0NDhhNWJ6bm1GTHNJSVE9PQ.

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