ProductsThe Jelly Bean PlanetThe jelly bean planet, red nosed rudolphs jelly bean
NO_IMAGE
Barcode 0745092011618
The Jelly Bean Planet

The jelly bean planet, red nosed rudolphs jelly bean

BARCODE:0745092011618
CATEGORIES:Snacks, Sweet Snacks, Confectioneries
COUNTRIES:United States

Labels

Nutri-Score
Nutri-ScoreBad nutritional quality
NOVA Group
NOVA GroupUltra-processed food and drink products
Green-Score
Green-ScoreGreen-Score not computed

Health

Nutrition

Label

EBad nutritional quality

Nutrient levels

Fat in low quantity (0%)
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. Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (0%)
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. Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (75%)
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. Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0%)
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. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition factsAs sold for 100 g / 100 ml
Energy1,569 kcal (375 kcal)
FAT0 g
Saturated fat0 g
Trans fat0 g
Cholesterol0 mg
Carbohydrates92.5 g
Sugars75 g
Dietary fiber0 g
Proteins0 g
Salt0 mg
Sodium0 mg
Vitamins
Vitamin A0 IU
Vitamin C0 mg
Minerals
Calcium0 mg
Iron0 mg
Fruits, vegetables and legumes?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per serving (legacy)
Energy1,569 kcal (375 kcal)628 kcal (150 kcal)
FAT0 g0 g
Saturated fat0 g0 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Carbohydrates92.5 g37 g
Sugars75 g30 g
Dietary fiber0 g0 g
Proteins0 g0 g
Salt0 mg0 mg
Sodium0 mg0 mg
Vitamins
Vitamin A0 IU0 IU
Vitamin C0 mg0 mg
Minerals
Calcium0 mg0 mg
Iron0 mg0 mg
Fruits, vegetables and legumes??

Serving size

37 PIECES (40 g)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 6,565 kJ. Reference adult weight: 70 kg. Energy density: High.

Walking
383 min (~38,278 steps)
Swimming
231 min
Bicycling
179 min
Running
134 min

Ingredients

Ingredients list

Sugar, glucose syrup*, modified cornstarch, water, apple juice concentrate, pineapple juice concentrate, orange juice concentrate, contains 2% or less of the following: fruit and vegetable juice and extracts for color (blackcurrant concentrate, carrot concentrate, pumpkin concentrate, hibiscus concentrate, apple concentrate, radish concentrate, gardenia extract), natural flavors, sodium citrate, citric acid, fumaric acid, glazing agents (shellac, bee's wax, carnauba wax), curcumin (color), beta carotene (color), caramel (color).

Ingredient information

Sugar
52.27% (estimate)
Glucose Syrup
23.86% (estimate)
Modified Corn Starch
11.93% (estimate)
Water
5.97% (estimate)
Apple Juice
2.98% (estimate)
Concentrated Pineapple Juice
1.49% (estimate)
Orange Juice
0.75% (estimate)
Contains 2 And Less Of The Following
0.37% (estimate)
Fruit
0.19% (estimate)
Vegetable Pigment
0.09% (estimate)
Blackcurrant
0.09% (estimate)
Carrot Concentrate
0.19% (estimate)
Pumpkin
0.09% (estimate)
Roselle Flower
0.05% (estimate)
Apple
0.02% (estimate)
Radish
0.01% (estimate)
Gardenia Extract
0.01% (estimate)
Natural Flavouring
0% (estimate)
Sodium Citrate
0% (estimate)
E330
0% (estimate)
E297
0% (estimate)
Glazing Agent
0% (estimate)
E904
0% (estimate)
Bee S Wax
0% (estimate)
E903
0% (estimate)
E100
0% (estimate)
Colour
0% (estimate)
E160ai
0% (estimate)
Colour
0% (estimate)
E150
0% (estimate)
Colour
0% (estimate)

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Unrecognized: en:contains-2-and-less-of-the-following, en:gardenia-extract, en:bee-s-wax

Vegan
No

Contains non-vegan ingredients.

Unrecognized: en:contains-2-and-less-of-the-following, en:vegetable-pigment, en:gardenia-extract, en:sodium-citrate, en:bee-s-wax

Vegetarian
No

Contains non-vegetarian ingredients.

Unrecognized: en:contains-2-and-less-of-the-following, en:vegetable-pigment, en:gardenia-extract, en:sodium-citrate, en:bee-s-wax


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E100 - Curcumin
Additives
E150 - Caramel
Additives
E160a - carotene
Additives
E903 - Carnauba wax
Additives
E904 - Shellac
Ingredients
Colour
Ingredients
Flavouring
Ingredients
Glazing Agent
Ingredients
Glucose
Ingredients
Glucose Syrup
Ingredients
Modified Starch

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E100 - CurcuminColour

No additive description is available yet.

E150 - Caramel

CARAMEL is a medium to dark-orange confectionery product made by heating a variety of sugars.

E160a - caroteneColour

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.

E160ai - Beta-caroteneColour

No additive description is available yet.

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).

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

E903 - Carnauba waxCarrier

Carnauba (; Portuguese: carnaúba [kaʁnɐˈubɐ]), also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera (Synonym: Copernicia cerifera), a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.

E904 - Shellac

Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes (pictured) and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Green Score

Overall grade

UnknownUnknown environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 9, 2017 at 3:21:13 PM UTC by usda-ndb-import .

Last edit on April 22, 2020 at 8:04:44 PM UTC by org-database-usda .

Product page also edited by org-database-usda, usda-ndb-import.

Source List