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Sun Cake Brown Sugar - 6 x 50 g

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Sun Cake Brown Sugar - 6 x 50 g

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条形码: 4710739770513 (EAN / EAN-13)

数量: 6 x 50 g

包装: en:Paper box, en:Plastic bag

品牌: Sun Cake

分类: 零食, 含糖零食, 饼干和蛋糕, 蛋糕

成分来源: 中華民國

可出售的国家: 香港

匹配您的喜好

健康

成分

51 种成分

: Wheat Flour(cereal containing gluten), Maltose(cereal containing gluten), Sugar Powder, Brown Sugar, Butter(Palm Oil, Soy Bean Oil, Milk Fat, Emulsifier (E471, E472A, E322), Flavor, Antioxidant (E306), Color(E160a)), Shortening(Pam Oil, Soybean Oil, Palm Kernel Oil, Lecithin (Emulsifier E322), Flavor, Antioxidant (E306), Color(E160a)) . ANet wt. : 300g () 此日期前最佳:標示於包裝上(年/月/日) Best before: Shown on package (Y/M/D) Tel: 852-2310 原產地:台灣Product of Taiwan Nu Protein / Total fat / - Saturat - Trans f Carbohydrate - Sugar Sodium / %3D 代理商:添香港新界葵

过敏原: 麸质, 乳

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: E160a

添加剂: E322

添加剂: E471

添加剂: E472a

成分: 色素

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

E160a

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.
来源: Wikipedia (英语)

E306

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.
来源: Wikipedia (英语)

E322i - 卵磷脂

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.
来源: Wikipedia (英语)

E471

Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
来源: Wikipedia (英语)

E472a

分析成分

en:Palm oil

配料含有棕榈油: 棕榈油, en:Palm kernel oil

非素食
非素食配料: 黄油, en:Milkfat
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:pam-oil, en:anet-wt, en:此日期前最佳, en:標示於包裝上, en:年, en:月, en:日, en:best-before, en:shown-on-package, en:y, en:m, 维生素D, en:tel, en:852-2310-原產地, en:台灣product-of-taiwan-nu-protein, en:total-fat, en:saturat, en:trans-f-carbohydrate, en:sugar-sodium, en:3d-代理商, en:添-香港新界葵
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 (cereal containing gluten), Maltose (cereal containing gluten), Sugar, Brown Sugar, Butter (Palm Oil, Soy Bean Oil, Milk Fat, Emulsifier (e471, e472A, e322), Flavor, Antioxidant (e306), Color (e160a)), Shortening (Pam Oil, Soybean Oil, Palm Kernel Oil, Lecithin (Emulsifier (e322)), Flavor, Antioxidant (e306), Color (e160a)), ANet wt, 此日期前最佳 (標示於包裝上 (年, 月, 日), Best before), Shown on package (Y, M, D), Tel (852-2310 原產地), 台灣Product of Taiwan Nu Protein, Total fat, Saturat, Trans f Carbohydrate, Sugar Sodium, %3D 代理商 (添香港新界葵)
Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 100

cereal containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 100

Maltose -> en:maltose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 24.1

cereal containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24.1

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 24.1

Brown Sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 24.1

Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 20

Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20

Soy Bean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 10

Milk Fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

e472A -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667

Flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 3.33333333333333

e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

Color -> en:colour - percent_min: 0 - percent_max: 2.85714285714286

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.85714285714286

Shortening -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667

Pam Oil -> en:pam-oil - percent_min: 0 - percent_max: 16.6666666666667

Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 8.33333333333333

Palm Kernel Oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5.55555555555556

Lecithin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.16666666666667

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

Flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333

Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.77777777777778

e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

Color -> en:colour - percent_min: 0 - percent_max: 2.38095238095238

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.38095238095238

ANet wt -> en:anet-wt - percent_min: 0 - percent_max: 14.2857142857143

此日期前最佳 -> en:此日期前最佳 - percent_min: 0 - percent_max: 12.5

標示於包裝上 -> en:標示於包裝上 - percent_min: 0 - percent_max: 12.5

年 -> en:年 - percent_min: 0 - percent_max: 12.5

月 -> en:月 - percent_min: 0 - percent_max: 6.25

日 -> en:日 - percent_min: 0 - percent_max: 4.16666666666667

Best before -> en:best-before - percent_min: 0 - percent_max: 6.25

Shown on package -> en:shown-on-package - percent_min: 0 - percent_max: 11.1111111111111

Y -> en:y - percent_min: 0 - percent_max: 11.1111111111111

M -> en:m - percent_min: 0 - percent_max: 5.55555555555556

D -> en:vitamin-d - percent_min: 0 - percent_max: 3.7037037037037

Tel -> en:tel - percent_min: 0 - percent_max: 10

852-2310 原產地 -> en:852-2310-原產地 - percent_min: 0 - percent_max: 10

台灣Product of Taiwan Nu Protein -> en:台灣product-of-taiwan-nu-protein - percent_min: 0 - percent_max: 9.09090909090909

Total fat -> en:total-fat - percent_min: 0 - percent_max: 8.33333333333333

Saturat -> en:saturat - percent_min: 0 - percent_max: 7.69230769230769

Trans f Carbohydrate -> en:trans-f-carbohydrate - percent_min: 0 - percent_max: 7.14285714285714

Sugar Sodium -> en:sugar-sodium - percent_min: 0 - percent_max: 6.66666666666667

%3D 代理商 -> en:3d-代理商 - percent_min: 0 - percent_max: 6.25

添香港新界葵 -> en:添-香港新界葵 - percent_min: 0 - percent_max: 6.25

营养

营养质量不好
⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。

⚠ ️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: 0

蛋白质: 2 / 5 (值: 4.2, 四舍五入值: 4.2)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

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: 21

能量: 5 / 10 (值: 1692, 四舍五入值: 1692)

糖: 5 / 10 (值: 24.1, 四舍五入值: 24.1)

饱和脂肪: 9 / 10 (值: 9.2, 四舍五入值: 9.2)

钠: 2 / 10 (值: 220, 四舍五入值: 220)

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: (21 - 0)

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

营养水平
- 脂肪在中等数量中 (16.4%)
  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 (9.2%)
  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 (24.1%)
  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 (0.55%)
  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