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Schokolade Marzipan - Ritter Sport - 100g
Schokolade Marzipan - Ritter Sport - 100g
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Streckkod: 4000417025005 (EAN / EAN-13)
Vanligt namn: Dark chocolate with marzipan filling
Kvantitet: 100g
Förpackning:
Plast, PP 5 - polypropen, en:Green dot, en:Mixed plastic-packet
Varumärken: Ritter Sport
Kategorier: Växtbaserad mat och dryck, Växtbaserad mat, Snacks, Söta snacks, en:Cocoa and its products, Choklad, Mörk choklad, en:Filled chocolates, en:Chocolates stuffed with almond paste, en:Filled dark chocolates
Etiketter, certifieringar, utmärkelser:
Vegetarisk, Vegansk, en:Green Dot, en:Rainforest Alliance
Tillverknings eller bearbetningsplats: Deutschland
Länk till produktsidan på producentens officiella webbplats: http://www.ritter-sport.de/en/products/d...
Butiker: Lidl, Irma.dk, Delhaize, REWE, Eurospar, Спар, Пятёрочка, Перекресток, Магнит, Визит, Сам Самыч, Willy's, Соседи, Netto
Länder där såld: Vitryssland, Belgien, Bulgarien, Tjeckien, Danmark, Frankrike, Tyskland, Polen, Rumänien, Ryssland, Slovakien, Spanien, Sverige, Storbritannien
Matching with your preferences
Hälsa
Ingredienser
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9 ingredienser
Engelska: sugar, cocoa mass, almonds (16%), cocoa butter, invert sugar syrup, emulsifier: soya lecithin, humectant: invertaseAllergener: Nötter, SojaSpår: Ägg, Gluten, Mjölk, Nötter, Jordnöt
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:
- Tillsats: E322 - Lecitiner
- Ingrediens: Emulgeringsmedel
- Ingrediens: Fuktighetsbevarande medel
- Ingrediens: Invertsocker
Food products are classified into 4 groups according to their degree of processing:
- Obearbetade eller minimalt bearbetade livsmedel
- Bearbetade kulinariska ingredienser
- Halvfabrikat
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Tillsatser
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E1103 - Invertas
Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.Källa: Wikipedia (Engelska)
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E322 - Lecitiner
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.Källa: Wikipedia (Engelska)
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E322i - Lecitin
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.Källa: Wikipedia (Engelska)
Ingrediensanalys
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Palmoljefri
No ingredients containing palm oil detected
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Vegansk
No non-vegan ingredients
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Vegetariskt
No non-vegetarian ingredients detected
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Details of the analysis of the ingredients
en: sugar, cocoa mass, almonds 16%, cocoa butter, invert sugar syrup, emulsifier (soya lecithin), humectant (invertase)- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 68
- cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 42
- almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 16 - percent: 16 - percent_max: 16
- cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
- invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
- emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 16
- soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
- humectant -> en:humectant - percent_min: 0 - percent_max: 13.6
- invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.6
Näring
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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: 16This product is not considered a beverage for the calculation of the Nutri-Score.
Positiva poäng: 0
- Proteiner: 4 / 5 (värde: 7, avrundat värde: 7)
- Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
- Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 16, avrundat värde: 16)
Negativa poäng: 26
- Energi: 6 / 10 (värde: 2069, avrundat värde: 2069)
- Socker: 10 / 10 (värde: 51, avrundat värde: 51)
- Mättat fett: 10 / 10 (värde: 11, avrundat värde: 11)
- Natrium: 0 / 10 (värde: 4, avrundat värde: 4)
The points for proteins are not counted because the negative points are greater or equal to 11.
Näringsvärde: (26 - 0)
Nutri-Score:
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Näringsvärden
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Fett i hög kvantitet (27%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Mättat fett i hög kvantitet (11%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sockerarter i hög kvantitet (51%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt i låg kvantitet (0.01%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Näringsfakta
Näringsfakta Som såld
för 100 g / 100 mlCompared to: en:Filled chocolates Energi 2 069 kj
(496 kcal)−6 % Fett 27 g −9 % Mättat fett 11 g −35 % Kolhydrat 52 g −4 % Sockerarter 51 g +5 % Fiber - Protein 7 g +35 % Salt 0,01 g −94 % Kalcium 75 mg Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16 % Cocoa (minimum) 50 %
Miljö
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Eco-Score D - Hög miljöpåverkan
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 35/100)
Kategori: Dark chocolate bar, filled with praline
Kategori: Dark chocolate bar, filled with praline
- PEF environmental score: 0.89 (the lower the score, the lower the impact)
- including impact on climate change: 17.11 kg CO2 eq/kg of product
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -8
Form Material Återvinning Impact 1 Paket PP 5 - polypropen Hög
Eco-Score for this product
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Impact for this product: D (Score: 32/100)
Produkt: Schokolade Marzipan - Ritter Sport - 100g
Life cycle analysis score: 35
Sum of bonuses and maluses: -3
Final score: 32/100
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Carbon footprint
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Equal to driving 8.9 km in a petrol car
1711 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, filled with praline (Source: ADEME Agribalyse Database)
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Förpackning
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Packaging with a medium impact
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Packaging parts
1 x Paket (PP 5 - polypropen)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plast
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Etiketter
Datakällor
Produkt tillagd den av stephane
Senast ändrad produktsida på av sebleouf.
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