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Muffins

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Barcode: 0060383222017 (EAN / EAN-13) 060383222017 (UPC / UPC-A)

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

Labels, certifications, awards: No artificial flavors, No gluten, No colorings

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    50 ingredients


    sugars (banana purée, sugar, dextrose), liquid whole egg, soybean and/or canola oil, rice flour, chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural flavour), liquid egg-white, corn starch, water, modified corn starch, baking powder, tapioca starch, potato starch, amaranth flour, quinoa flour, baking soda, brown rice flour, natural flavour, soy iecithin, cellulose gum, xanthan gum, salt, citric acid, ascorbic acid, amylase, arédients , sucres (p urée de ba nane s sucre, e ntle d ui l e c e0 0 vo u0 e 2ol su oro c 5c ino jep o cko r c mic d or ni t arin de naturel, lécithine de soya, gomme de cellulose, gomme xanthane, sel, acide citrique, acide ascorbique, amylase, de p omm e de torre, fari , bicarbonate de sodium, farine de riz brun, arome canadian lassociation sl/ddv 7
    Allergens: Eggs, 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: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E1100 - Alpha-Amylase


    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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
  • E500ii - Sodium hydrogen carbonate


    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 content unknown


    Unrecognized ingredients: Soy-iecithin, Aredients, Sucres, P-uree-de-ba-nane-s-sucre, E-ntle-d-ui-l-e-c-e0-0-vo-u0-e-2ol-su-oro-c-5c-ino-jep-o-cko-r-c-mic-d-and-ni-t-arin-de-naturel, Lecithine-de-soya, Gomme-de-cellulose, Gomme-xanthane, Sel, Acide-citrique, Acide-ascorbique, De-p-omm-e-de-torre, Fari, Bicarbonate-de-sodium, Farine-de-riz-brun, Arome-canadian-lassociation-sl, Ddv-7

    Some ingredients could not be recognized.

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    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.
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  • icon

    Non-vegan


    Non-vegan ingredients: Liquid whole egg, Liquid egg white

    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.
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    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!

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    Vegetarian status unknown


    Unrecognized ingredients: Soy-iecithin, Aredients, Sucres, P-uree-de-ba-nane-s-sucre, E-ntle-d-ui-l-e-c-e0-0-vo-u0-e-2ol-su-oro-c-5c-ino-jep-o-cko-r-c-mic-d-and-ni-t-arin-de-naturel, Lecithine-de-soya, Gomme-de-cellulose, Gomme-xanthane, Sel, Acide-citrique, Acide-ascorbique, De-p-omm-e-de-torre, Fari, Bicarbonate-de-sodium, Farine-de-riz-brun, Arome-canadian-lassociation-sl, Ddv-7

    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.
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    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!

    sugars (banana, sugar, dextrose), liquid whole egg, soybean, canola oil, rice flour, chocolate (sugar, chocolate, cocoa butter, soy lecithin, natural flavour), liquid egg-white, corn starch, water, modified corn starch, baking powder, tapioca starch, potato starch, amaranth flour, quinoa flour, baking soda, brown rice flour, natural flavour, soy iecithin, cellulose gum, xanthan gum, salt, citric acid, ascorbic acid, amylase, arédients, sucres, p urée de ba nane s sucre, e ntle d ui l e c e0 0 vo u0 e 2ol su oro c 5c ino jep o cko r c mic d and ni t arin de naturel, lécithine de soya, gomme de cellulose, gomme xanthane, sel, acide citrique, acide ascorbique, amylase, de p omm e de torre, fari, bicarbonate de sodium, farine de riz brun, arome canadian lassociation sl, ddv 7
    1. sugars -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.38095238095238 - percent_max: 100
      1. banana -> en:banana - vegan: yes - vegetarian: yes - percent_min: 0.793650793650794 - percent_max: 100
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    2. liquid whole egg -> en:liquid-whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      4. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      5. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    7. liquid egg-white -> en:liquid-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. amaranth flour -> en:amaranth-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. quinoa flour -> en:quinoa-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. brown rice flour -> en:brown-rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. soy iecithin -> en:soy-iecithin - percent_min: 0 - percent_max: 5.26315789473684
    20. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. arédients -> en:aredients - percent_min: 0 - percent_max: 3.84615384615385
    27. sucres -> en:sucres - percent_min: 0 - percent_max: 3.7037037037037
    28. p urée de ba nane s sucre -> en:p-uree-de-ba-nane-s-sucre - percent_min: 0 - percent_max: 3.57142857142857
    29. e ntle d ui l e c e0 0 vo u0 e 2ol su oro c 5c ino jep o cko r c mic d and ni t arin de naturel -> en:e-ntle-d-ui-l-e-c-e0-0-vo-u0-e-2ol-su-oro-c-5c-ino-jep-o-cko-r-c-mic-d-and-ni-t-arin-de-naturel - percent_min: 0 - percent_max: 3.44827586206897
    30. lécithine de soya -> en:lecithine-de-soya - percent_min: 0 - percent_max: 3.33333333333333
    31. gomme de cellulose -> en:gomme-de-cellulose - percent_min: 0 - percent_max: 3.2258064516129
    32. gomme xanthane -> en:gomme-xanthane - percent_min: 0 - percent_max: 3.125
    33. sel -> en:sel - percent_min: 0 - percent_max: 3.03030303030303
    34. acide citrique -> en:acide-citrique - percent_min: 0 - percent_max: 2.94117647058824
    35. acide ascorbique -> en:acide-ascorbique - percent_min: 0 - percent_max: 2.85714285714286
    36. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. de p omm e de torre -> en:de-p-omm-e-de-torre - percent_min: 0 - percent_max: 2.77777777777778
    38. fari -> en:fari - percent_min: 0 - percent_max: 2.63157894736842
    39. bicarbonate de sodium -> en:bicarbonate-de-sodium - percent_min: 0 - percent_max: 2.63157894736842
    40. farine de riz brun -> en:farine-de-riz-brun - percent_min: 0 - percent_max: 2.5
    41. arome canadian lassociation sl -> en:arome-canadian-lassociation-sl - percent_min: 0 - percent_max: 2.5
    42. ddv 7 -> en:ddv-7 - percent_min: 0 - percent_max: 2.38095238095238

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Muffins
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.794 %

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by aleene, inf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.