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Popin’Cookin’ tanishii Bento - kracie - 29g

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Popin’Cookin’ tanishii Bento - kracie - 29g

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Barcode: 0816844025280 (EAN / EAN-13) 816844025280 (UPC / UPC-A)

Quantity: 29g

Brands: Kracie

Countries where sold: Canada

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Health

Ingredients

  • icon

    41 ingredients

    : Sucre, Phosphate de diamidon, Glucose, J47403 "POPIN' COOKIN" - BENTO/BENTO Net wt/ Poids net: 29 q %Daily Value Calories 110valeur ucdenne Amidon (mais, pomme de terre, manioc), Acide Fat Lipides 0.5 g Saturated/saturés 0.5g - Trans trans 0a 1% citrique, Sirop de mais, Huile de palme, Carbonate de 2 % |calcium, Saveurs artificielles, Lactose, Alginate de sodium. Acide L-ascorbique, Bêta-carotène, Lait Carbohydrate Glucides 28 g Fibre/Fibres g Sugars/Sucres 18 g Protein / Protéines 0g Cholesterol/Cholestérolma Sodium Sodium 40 mg 0 % fermenté, Phosphate de calcium, Protéine de lait, 36 %| Colorant caramel, Rouge betterave (colorant), Dextrine, Pyrophosphate de sodium, Mono-et diglycérides 2 d'acides gras, Esters diacétyl tartriques de mono - et diglycérides, Rouge Allura, Bleu brilliant FCF. Potassium 0 mg Calcum 150 mg ren/Fer D ma 10%Contient: Lait %PRODUIT DU JAPON
    Allergens: Milk

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: E129 - Allura red
    • Additive: E1400 - Dextrin
    • Additive: E1412 - Distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E401 - Sodium alginate
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Lactose, Milk proteins

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:j47403-popin-cookin, fr:bento, fr:bento-net-wt, fr:poids-net, fr:29-q-daily-value-calories-110valeur-ucdenne-amidon, fr:acide-fat-lipides-0-5-g-saturated, fr:satures, fr:trans-trans-0a-1-citrique, fr:carbonate-de-2-calcium, fr:saveurs-artificielles, fr:lait-carbohydrate-glucides-28-g-fibre, fr:fibres-g-sugars, fr:sucres-18-g-protein, fr:proteines-0g-cholesterol, fr:cholesterolma-sodium-sodium-40-mg-0-fermente, fr:36-colorant, fr:mono-et-diglycerides-2-d-acides-gras, fr:esters-diacetyl-tartriques-de-mono-et-diglycerides, fr:bleu-brilliant-fcf, fr:potassium-0-mg-calcum-150-mg-ren, fr:produit

    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!

    : Sucre, Phosphate de diamidon, Glucose, J47403 "POPIN' COOKIN", BENTO, BENTO Net wt, Poids net (29 q %Daily Value Calories 110valeur ucdenne Amidon, mais), pomme de terre, manioc, Acide Fat Lipides 0.5 g Saturated, saturés, Trans trans 0a 1% citrique, Sirop de mais, Huile de palme, Carbonate de 2 % |calcium, Saveurs artificielles, Lactose, Alginate de sodium, Acide L-ascorbique, Bêta-carotène, Lait Carbohydrate Glucides 28 g Fibre, Fibres g Sugars, Sucres 18 g Protein, Protéines 0g Cholesterol, Cholestérolma Sodium Sodium 40 mg 0 % fermenté, Phosphate de calcium, Protéine de lait, 36 %| Colorant (caramel), Rouge betterave (colorant), Dextrine, Pyrophosphate de sodium, mono- et diglycérides 2 d'acides gras, Esters diacétyl tartriques de mono- et diglycérides, Rouge Allura, Bleu brilliant FCF, Potassium 0 mg Calcum 150 mg ren, %PRODUIT
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.7027027027027 - percent_max: 100
    2. Phosphate de diamidon -> en:e1412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. J47403 "POPIN' COOKIN" -> fr:j47403-popin-cookin - percent_min: 0 - percent_max: 25
    5. BENTO -> fr:bento - percent_min: 0 - percent_max: 20
    6. BENTO Net wt -> fr:bento-net-wt - percent_min: 0 - percent_max: 16.6666666666667
    7. Poids net -> fr:poids-net - percent_min: 0 - percent_max: 14.2857142857143
      1. 29 q %Daily Value Calories 110valeur ucdenne Amidon -> fr:29-q-daily-value-calories-110valeur-ucdenne-amidon - percent_min: 0 - percent_max: 14.2857142857143
      2. mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 7.14285714285714
    8. pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 12.5
    9. manioc -> en:cassava - vegan: yes - vegetarian: yes - ciqual_food_code: 54031 - percent_min: 0 - percent_max: 11.1111111111111
    10. Acide Fat Lipides 0.5 g Saturated -> fr:acide-fat-lipides-0-5-g-saturated - percent_min: 0 - percent_max: 10
    11. saturés -> fr:satures - percent_min: 0 - percent_max: 9.09090909090909
    12. Trans trans 0a 1% citrique -> fr:trans-trans-0a-1-citrique - percent_min: 0 - percent_max: 8.33333333333333
    13. Sirop de mais -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 7.69230769230769
    14. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.14285714285714
    15. Carbonate de 2 % |calcium -> fr:carbonate-de-2-calcium - percent_min: 0 - percent_max: 6.66666666666667
    16. Saveurs artificielles -> fr:saveurs-artificielles - percent_min: 0 - percent_max: 6.25
    17. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Acide L-ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    21. Lait Carbohydrate Glucides 28 g Fibre -> fr:lait-carbohydrate-glucides-28-g-fibre - percent_min: 0 - percent_max: 4.76190476190476
    22. Fibres g Sugars -> fr:fibres-g-sugars - percent_min: 0 - percent_max: 4.54545454545455
    23. Sucres 18 g Protein -> fr:sucres-18-g-protein - percent_min: 0 - percent_max: 4.34782608695652
    24. Protéines 0g Cholesterol -> fr:proteines-0g-cholesterol - percent_min: 0 - percent_max: 4.16666666666667
    25. Cholestérolma Sodium Sodium 40 mg 0 % fermenté -> fr:cholesterolma-sodium-sodium-40-mg-0-fermente - percent_min: 0 - percent_max: 4
    26. Phosphate de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. Protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. 36 %| Colorant -> fr:36-colorant - percent_min: 0 - percent_max: 3.57142857142857
      1. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. Rouge betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
      1. colorant -> en:colour - percent_min: 0 - percent_max: 3.44827586206897
    30. Dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. Pyrophosphate de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. mono- et diglycérides 2 d'acides gras -> fr:mono-et-diglycerides-2-d-acides-gras - percent_min: 0 - percent_max: 3.125
    33. Esters diacétyl tartriques de mono- et diglycérides -> fr:esters-diacetyl-tartriques-de-mono-et-diglycerides - percent_min: 0 - percent_max: 3.03030303030303
    34. Rouge Allura -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. Bleu brilliant FCF -> fr:bleu-brilliant-fcf - percent_min: 0 - percent_max: 2.94117647058824
    36. Potassium 0 mg Calcum 150 mg ren -> fr:potassium-0-mg-calcum-150-mg-ren - percent_min: 0 - percent_max: 2.77777777777778
    37. %PRODUIT -> fr:produit - percent_min: 0 - percent_max: 2.77777777777778

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,587 kj
    (379 kcal)
    Fat 1.724 g
    Saturated fat 1.724 g
    Carbohydrates 96.552 g
    Fiber 0 g
    Sugars 62.069 g
    Proteins 0 g
    Salt 0.345 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmEcbvf3pTXgLTrtgEu1l4uyI57zZ9Ao67n8Lqg.

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