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Popin’Cookin’ tanishii Bento - kracie - 29g

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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Ingredients

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    41 ingredients


    French: 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 ac
    • 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 ac


    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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    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.
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    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: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.
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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!

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

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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Threatened species

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.

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