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Earl Grey Cookies - Muji - 72 g

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Earl Grey Cookies - Muji - 72 g

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条形码: 4550182146486 (EAN / EAN-13)

数量: 72 g

包装: en:Plastic bag

品牌: Muji

分类: 零食, 含糖零食, 饼干和蛋糕, 面饼

成分来源: 日本

可出售的国家: 香港

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健康

成分

31 种成分

: Wheat Flour, Shartening, Sugar, Reduced Starch Syrup, Egg, Invert Type Liguid Sugar, Milk Based Food, Tea Extract, Tea Leaf, Table Salt, Trehalose, Raising Agent (Sadium Hydrogen Carbonate, Glucono Delta-Lactone, Disodium Dihydrogen Pyraphasphate, Dihydrogenphosphate, Sucrose Ester Of Fatty Acid), Flavor, Emulsifier (475, 477, Sorbitan Esters Of Fatty Acid), Antioxidant (V.E) Contains cereal containing gluten, egg, milk, soybean and their products. Fumaric Acid, Potassium Hydrogen Tartrate, Calcium

过敏原: 雞蛋, 麸质, 乳, 大豆类制品

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E473

添加剂: E475

添加剂: E477

成分: Emulsifier

成分: 调味剂
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

E297

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
来源: Wikipedia (英语)

E336

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
来源: Wikipedia (英语)

E336i

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
来源: Wikipedia (英语)

E473

E475

E477

E502

E570

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
来源: Wikipedia (英语)

E575 - 葡萄糖酸内酯

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
来源: Wikipedia (英语)

分析成分

en:Palm oil content unknown
无法识别的配料: en:shartening, en:reduced-starch-syrup, en:invert-type-liguid-sugar, en:milk-based-food, en:sadium-hydrogen-carbonate, en:disodium-dihydrogen-pyraphasphate, en:dihydrogenphosphate, en:475, en:477, en:sorbitan-esters-of-fatty-acid, en:v-e, en:soybean-and-their-products
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

非素食
非素食配料: 雞蛋, 雞蛋, 乳
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

en:Vegetarian status unknown
无法识别的配料: en:shartening, en:reduced-starch-syrup, en:invert-type-liguid-sugar, en:milk-based-food, en:sadium-hydrogen-carbonate, en:disodium-dihydrogen-pyraphasphate, en:dihydrogenphosphate, en:475, en:477, en:sorbitan-esters-of-fatty-acid, en:v-e, en:soybean-and-their-products, 钙
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
: Wheat Flour, Shartening, Sugar, Reduced Starch Syrup, Egg, Invert Type Liguid Sugar, Milk Based Food, Tea Extract, Tea Leaf, Table Salt, Trehalose, Raising Agent (Sadium Hydrogen Carbonate, Glucono Delta-Lactone, Disodium Dihydrogen Pyraphasphate, Dihydrogenphosphate, Sucrose Ester Of Fatty Acid), Flavor, Emulsifier (475, 477, Sorbitan Esters Of Fatty Acid), Antioxidant (V.E), Contains cereal containing gluten, egg, milk, soybean and their products, Fumaric Acid, Potassium Hydrogen Tartrate, Calcium
Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.54545454545455 - percent_max: 100

Shartening -> en:shartening - percent_min: 0 - percent_max: 50

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 15.5

Reduced Starch Syrup -> en:reduced-starch-syrup - percent_min: 0 - percent_max: 15.5

Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 15.5

Invert Type Liguid Sugar -> en:invert-type-liguid-sugar - percent_min: 0 - percent_max: 15.5

Milk Based Food -> en:milk-based-food - percent_min: 0 - percent_max: 14.2857142857143

Tea Extract -> en:tea-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 18020 - percent_min: 0 - percent_max: 12.5

Tea Leaf -> en:tea-leaf - vegan: yes - vegetarian: yes - ciqual_food_code: 18020 - percent_min: 0 - percent_max: 11.1111111111111

Table Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.425

Trehalose -> en:trehalose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.425

Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 0.425

Sadium Hydrogen Carbonate -> en:sadium-hydrogen-carbonate - percent_min: 0 - percent_max: 0.425

Glucono Delta-Lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2125

Disodium Dihydrogen Pyraphasphate -> en:disodium-dihydrogen-pyraphasphate - percent_min: 0 - percent_max: 0.141666666666667

Dihydrogenphosphate -> en:dihydrogenphosphate - percent_min: 0 - percent_max: 0.10625

Sucrose Ester Of Fatty Acid -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.085

Flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.425

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.425

475 -> en:475 - percent_min: 0 - percent_max: 0.425

477 -> en:477 - percent_min: 0 - percent_max: 0.2125

Sorbitan Esters Of Fatty Acid -> en:sorbitan-esters-of-fatty-acid - percent_min: 0 - percent_max: 0.141666666666667

Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.425

V.E -> en:v-e - percent_min: 0 - percent_max: 0.425

Contains cereal containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.425

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.425

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.425

soybean and their products -> en:soybean-and-their-products - percent_min: 0 - percent_max: 0.425

Fumaric Acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.425

Potassium Hydrogen Tartrate -> en:e336i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.425

Calcium -> en:calcium - percent_min: 0 - percent_max: 0.425

营养

营养质量差
⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 1

蛋白质: 4 / 5 (值: 7.1, 四舍五入值: 7.1)

纤维: 1 / 5 (值: 1.2, 四舍五入值: 1.2)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

消极点: 19

能量: 5 / 10 (值: 2004, 四舍五入值: 2004)

糖: 3 / 10 (值: 15.5, 四舍五入值: 15.5)

饱和脂肪: 10 / 10 (值: 10.3, 四舍五入值: 10.3)

钠: 1 / 10 (值: 170, 四舍五入值: 170)

蛋白质的分数不计算，因为负的分数大于或等于11。

营养评分: (19 - 1)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在最高含量中 (23.5%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在最高含量中 (10.3%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在最高含量中 (15.5%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在中等数量中 (0.425%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts