ProductsJean LarnaudiePain d’epice aux abricots et noisettes

Jean Larnaudie,Larnaudie

Pain d’epice aux abricots et noisettes

Name: Pain d’epice aux abricots et noisettes
Brand: Jean Larnaudie,Larnaudie

120 g

BARCODE:3113010130784

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Gingerbreads, Gingerbread Blocks

COUNTRIES:France

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10

Nutrient levels

Fat in moderate quantity (4.6%)

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 (0.8%)

Sugars in high quantity (43.1%)

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 moderate quantity (0.57%)

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 facts	As sold for 100 g / 100 ml
Energy	~ 1516.6 kJ (359 kcal)
Fat	4.6 g
Saturated fat	0.8 g
Carbohydrates	74.2 g
Sugars	43.1 g
Dietary fiber	?
Proteins	5 g
Salt	0.57 g
Sodium	0.228 g
Fruits, vegetables and legumes	~ 10 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 1516.6 kJ (359 kcal)	? (359 kcal)	?
Fat	4.6 g	4.6 g	?
Saturated fat	0.8 g	0.8 g	?
Carbohydrates	74.2 g	74.2 g	?
Sugars	43.1 g	43.1 g	?
Dietary fiber	?	?	?
Proteins	5 g	5 g	?
Salt	0.57 g	0.57 g	?
Sodium	0.228 g	0.228 g	?
Fruits, vegetables and legumes	~ 10 %	?	~ 10 %

Ingredients

Ingredients image

Ingredients list

simp de sucn inverti nriel (201). farine de seigl (gluten) abricots (10%), œufs entiers farine de froment (gluten) noisette d'œufs,épices : cannelle, anis) poudit) a leiff(carbonate acide de sodium) sel spices cinnamoll anise) powder to lise (sodium bicarbonaie , iat la date sur l'emba

Ingredient information

Simp De Sucn Inverti Nriel

45% (estimate)

201

45% (estimate)

Farine De Seigl

27.5% (estimate)

Apricot

10.0%

Oeufs Entiers Farine De Froment

5% (estimate)

Noisette D Oeufs

5% (estimate)

Spice

3.75% (estimate)

Cinnamon

3.75% (estimate)

Anis Poudit A Leiff

1.88% (estimate)

E500ii

1.88% (estimate)

Sel Spices Cinnamoll Anise Powder To Lise

0.94% (estimate)

Sodium Bicarbonaie

0.47% (estimate)

Iat La Date Sur L Emba

0.47% (estimate)

Allergens

Gluten

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:simp-de-sucn-inverti-nriel, fr:201, fr:farine-de-seigl, fr:oeufs-entiers-farine-de-froment, fr:noisette-d-oeufs, fr:anis-poudit-a-leiff, fr:sel-spices-cinnamoll-anise-powder-to-lise, fr:sodium-bicarbonaie, fr:iat-la-date-sur-l-emba

Vegan

Unknown

Vegan status unknown

Unrecognized: fr:201, fr:farine-de-seigl, fr:oeufs-entiers-farine-de-froment, fr:noisette-d-oeufs, fr:sel-spices-cinnamoll-anise-powder-to-lise, fr:sodium-bicarbonaie, fr:iat-la-date-sur-l-emba

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:201, fr:farine-de-seigl, fr:oeufs-entiers-farine-de-froment, fr:noisette-d-oeufs, fr:sel-spices-cinnamoll-anise-powder-to-lise, fr:sodium-bicarbonaie, fr:iat-la-date-sur-l-emba

Food Processing

NOVA group

NOVA group is not computed for this product.

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

E500 - Sodium carbonatesStabiliserThickener

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Open additive page Source

E500ii - Sodium hydrogen carbonateStabiliserThickener

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Low 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.

Life cycle analysis

Average impact of the category

Gingerbread • Score: 82/100

Life-cycle reference

Category: Gingerbread PEF environmental score: 0.26 Climate change impact: 2.50 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Gingerbread. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Gingerbread. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	50.4 %
Processing	12.8 %
Packaging	28.8 %
Transportation	6.0 %
Distribution	2.1 %
Consumption	0.0 %

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.

Green-Score for this product

Final score: 62/100

Final score breakdown

Life cycle analysis score: 82 Sum of bonuses and maluses: -20 Final score: 62/100

Carbon footprint

Equivalent to driving 1.3 km in a petrol car. 250 g CO2e per 100g of product. Reference category: Gingerbread. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Gingerbread. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Gingerbread. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	37.5 %
Processing	7.0 %
Packaging	46.4 %
Transportation	7.8 %
Distribution	1.1 %
Consumption	0.0 %

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

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on February 1, 2018 at 12:50:59 PM UTC by kiliweb .

Last edit on March 17, 2026 at 6:47:00 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, sebleouf, yuka.U4teN_eyOJwEAsL9iJou_COcK-X5LcQCAlk2og, yuka.WTQ5ZENmNEErUDBNdGNNZXcwdnh3NGxwNkxPQ0F6bnRFTllSSVE9PQ.

View on Open Food Facts