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CALISMA - Croissance 3ème âge 10 mois à 3 ans - Gallia - 800 g

CALISMA - Croissance 3ème âge 10 mois à 3 ans - Gallia - 800 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant BLEDINA .

Codi de barres: 3041091478146 (EAN / EAN-13)

Nom comú: Lait de suite et aliment lacté en poudre destiné aux enfants en bas âge.

Quantitat: 800 g

Marques: Gallia, Laboratoire gallia, Calisma

Categories: Aliments congelats

Etiquetes, certificacions, premis: Orgànic, Orgànic UE, DE-ÖKO-001, FR-BIO-01, AB Agriculture Biologique

EMB code: DE HE-30900 EG

Països on es va vendre: França

Matching with your preferences

Health

Ingredients

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    49 ingredients


    Francès: Lait écrémé* (LAIT), Lactose* (LAIT), Huiles végétales* (palme, colza, coprah, tournesol), Maltodextrine*, Lactosérum déminéralisé* (LAIT), Galacto-oligosaccharides* (LAIT), Protéines de lactosérum* (LAIT), Emulsifiant : lécithine de soja* (SOJA), Huile de poisson (POISSON), Fructo-oligosaccharides, L-tryptophane,Minéraux ( sels de calcium de l'acide orthophosphorique, citrate de potassium, chlorures de sodium, de magnésium et de potassium, carbonate de calcium, hydroxyde de potassium, sulfates de fer, de cuivre, de zinc et de manganèse, iodure de potassium, sélénite de sodium), Vitamines (A, B1, B3, B5, B6, B8, B9, B12, C, D3, E, K1), *Ingrédients issus de l'Agriculture Biologique
    Al·lèrgens: en:Fish, en:Milk, en:Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet
    • Ingredient: Edulcorant
    • Ingredient: Sèrum de llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines


    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 (Anglès)
  • E322i - Lecitina


    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 (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet descremada, Llet, Lactosa, Llet, Sèrum de la llet desmineralitzat, Llet, Llet, fr:Protéines de petit-lait, Llet, en:Fish oil, Peix
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


    Lait écrémé (LAIT), Lactose (LAIT), Huiles végétales de palme, Huiles végétales de colza, coprah, tournesol, Maltodextrine, Lactosérum déminéralisé (LAIT), Galacto-oligosaccharides (LAIT), Protéines de lactosérum (LAIT), Emulsifiant (lécithine de soja (SOJA)), Huile de poisson (POISSON), Fructo-oligosaccharides, L-tryptophane, Minéraux (sels de calcium de l'acide orthophosphorique, citrate de potassium, chlorures de sodium, chlorures de magnésium, chlorures de potassium, carbonate de calcium, hydroxyde de potassium, sulfates de fer, sulfates de cuivre, sulfates de zinc, sulfates de manganèse, iodure de potassium, sélénite de sodium), vitamines, vitamine A, vitamine B1, vitamine B3, vitamine B5, vitamine B6, vitamine B8, vitamine B9, vitamine B12, vitamine C, vitamine D3, vitamine E, vitamine K1
    1. Lait écrémé -> en:skimmed-milk - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
    2. Lactose -> en:lactose - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Huiles végétales de palme -> en:palm-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Huiles végétales de colza -> en:colza-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Maltodextrine -> en:maltodextrind - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Lactosérum déminéralisé -> en:demineralised-whey - labels: en:organic - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Galacto-oligosaccharides -> en:galacto-oligosaccharides - labels: en:organic - percent_min: 0 - percent_max: 11.1111111111111
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Protéines de lactosérum -> fr:proteines-de-petit-lait - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 9.09090909090909
      1. lécithine de soja -> en:soya-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
        1. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Huile de poisson -> en:fish-oil - vegan: no - vegetarian: no - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
      1. POISSON -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 8.33333333333333
    13. Fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 0 - percent_max: 7.69230769230769
    14. L-tryptophane -> en:l-tryptophan - percent_min: 0 - percent_max: 7.14285714285714
    15. Minéraux -> en:minerals - percent_min: 0 - percent_max: 6.66666666666667
      1. sels de calcium de l'acide orthophosphorique -> en:calcium-salts-from-orthophosphoric-acid - percent_min: 0 - percent_max: 6.66666666666667
      2. citrate de potassium -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. chlorures de sodium -> en:sodium-chloride - percent_min: 0 - percent_max: 2.22222222222222
      4. chlorures de magnésium -> en:e511 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      5. chlorures de potassium -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      6. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11111111111111
      7. hydroxyde de potassium -> en:e525 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.952380952380952
      8. sulfates de fer -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0.833333333333333
      9. sulfates de cuivre -> en:e519 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.740740740740741
      10. sulfates de zinc -> en:zinc-sulfate - percent_min: 0 - percent_max: 0.666666666666667
      11. sulfates de manganèse -> en:manganese-sulfate - percent_min: 0 - percent_max: 0.606060606060606
      12. iodure de potassium -> en:potassium-iodide - percent_min: 0 - percent_max: 0.555555555555556
      13. sélénite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 0.512820512820513
    16. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. vitamine A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 5.55555555555556
    19. vitamine B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. vitamine B8 -> en:vitamin-b8 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 4.34782608695652
    24. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 4.16666666666667
    25. vitamine C -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. vitamine D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 3.7037037037037
    28. vitamine K1 -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

Nutrició

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteïnes: 5 / 5 (valor: 9.5, rounded value: 9.5)
    • Fiber: 4 / 5 (valor: 4.1, rounded value: 4.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 23

    • Energia: 6 / 10 (valor: 2026, rounded value: 2026)
    • Sucres: 9 / 10 (valor: 42.9, rounded value: 42.9)
    • Greixos saturats: 7 / 10 (valor: 7.1, rounded value: 7.1)
    • Sodi: 1 / 10 (valor: 160, rounded value: 160)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 19 (23 - 4)

    Nutri-Score: E

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    Sucre en alta quantitat (42.9%)


    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en Quantitat moderada (0.4%)


    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: Aliments congelats
    Energia 2.026 kj
    (474 kcal)
    +173%
    Greix 22,3 g +198%
    Àcid gras saturat 7,1 g +103%
    Àcid alfa-linolènic 0,4 g +199%
    Àcid docosahexaenoic 0,12 g
    Àcid linoleic 3,1 g +233%
    Àcid araquidònic 0,01 g
    Carbohydrates 56,9 g +187%
    Sucre 42,9 g +317%
    Lactosa 41,3 g +3.371%
    Fiber 4,1 g +206%
    Proteïna 9,5 g +67%
    Sal comuna 0,4 g -15%
    Vitamina A 423 µg +462%
    Vitamina D 12 µg +320%
    Vitamin E 9,6 mg +8%
    Vitamina K 30 µg -44%
    Vitamina C 63 mg +2.503%
    Vitamin B1 (Thiamin) 0,35 mg +126%
    Vitamin B2 (Riboflavin) 0,63 mg +262%
    Vitamin B3 3,2 mg +16%
    Vitamina B6 0,33 mg +34%
    Vitamin B9 (Folic acid) 93 µg +103%
    Vitamin B12 (cobalamin) 1,1 µg +24%
    Biotina 13 µg -7%
    Àcid pantotènic 3,45 mg +192%
    Potassi 536 mg +195%
    Clorur 400 mg -85%
    Calci 558 mg +810%
    Fòsfor 365 mg +142%
    Ferro 8 mg +1.017%
    Magnesi 53 mg +88%
    Zinc 3,1 mg +264%
    Coure 0,379 mg +42%
    Manganès 0,045 mg -67%
    Fluorur 0,044 mg
    Seleni 22 µg -35%
    Iode 94 µg -99%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Empaquetament

Transportation

Threatened species

Etiquetes

Altres dades

Preparació: Il est important de bien respecter les instructions présentes sur la boîte afin d'éviter des risques pour la santé de votre bébé. Préparer le biberon juste avant le repas. Utiliser exclusivement la mesurette contenue dans la boîte et de l'eau froide en bouteille, conseillée par votre médecin pour la préparation du biberon. Agiter le biberon horizontalement puis verticalement pendant une dizaine de secondes puis faites tiédir. Il est recommandé de consommer le biberon dans la demi-heure. Après la tétée, jeter le reste du biberon sans hésiter.

Condicions de conservació: Avant ouverture, entreposer dans un endroit propre et sec. Après ouverture, conserver refermé dans un endroit sec et frais, pendant 4 semaines maximum.

Servei al client: Service consommateur Blédina, 81 rue de Sans Souci 69576 LIMONEST Cedex

Fonts de dades

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