Madeleines à l’épeautre
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (23.7%)
Saturated fat in high quantity (11.6%)
Sugars in high quantity (32.7%)
Salt in moderate quantity (1.13%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Pound Cake |
|---|---|---|
| Energy | ~ 1909.4 kJ (442 kcal) | 1,821.737 kJ (435 kcal) (+5%) |
| Fat | 23.7 g | 22.807 g (+4%) |
| Saturated fat | 11.6 g | 6.794 g (+71%) |
| Carbohydrates | 53.4 g | 51.648 g (+3%) |
| Sugars | 32.7 g | 27.366 g (+19%) |
| Dietary fiber | 2.2 g | ? |
| Proteins | 6.3 g | 5.622 g (+12%) |
| Salt | 1.125 g | 0.766 g (+47%) |
| Sodium | 0.45 g | 0.307 g (+47%) |
| Fruits, vegetables and legumes | ~ 0.124930245535719 % | ? |
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 | ~ 1909.4 kJ (442 kcal) | ? (442 kcal) | ? |
| Fat | 23.7 g | 23.7 g | ? |
| Saturated fat | 11.6 g | 11.6 g | ? |
| Carbohydrates | 53.4 g | 53.4 g | ? |
| Sugars | 32.7 g | 32.7 g | ? |
| Dietary fiber | 2.2 g | 2.2 g | ? |
| Proteins | 6.3 g | 6.3 g | ? |
| Salt | 1.125 g | 1.125 g | ? |
| Sodium | 0.45 g | 0.45 g | ? |
| Fruits, vegetables and legumes | ~ 0.124930245535719 % | ? | ~ 0.124930245535719 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Traces
Ingredients analysis
Palm oil content unknown
Vegan status unknown
Unrecognized: fr:30-870, fr:sucre-de-canne-roux-non-oeufs-frais-entierse-margarine, fr:matieres-grasses-non-hydrogenees, fr:palme-stearine, fr:palmisteo, fr:coprah6, fr:emul, fr:jus-de-citron-concentreot-lait-ecreme-en-poudre, fr:sel-marin-gns, fr:phosphate-monoca-cique, fr:tnqredients-agricoles-issus-de-itagriculture-biotogique
Vegetarian status unknown
Unrecognized: fr:30-870, fr:sucre-de-canne-roux-non-oeufs-frais-entierse-margarine, fr:matieres-grasses-non-hydrogenees, fr:palme-stearine, fr:palmisteo, fr:coprah6, fr:emul, fr:jus-de-citron-concentreot-lait-ecreme-en-poudre, fr:sel-marin-gns, fr:phosphate-monoca-cique, fr:tnqredients-agricoles-issus-de-itagriculture-biotogique
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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.
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.
E503 - Ammonium carbonates
AMMONIUM BICARBONATE is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available.
E503ii - Ammonium hydrogen carbonate
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Madeleine biscuit (cookie) • Score: 86/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Madeleine biscuit (cookie). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 72.7 % |
| Processing | 16.2 % |
| Packaging | 3.2 % |
| Transportation | 5.6 % |
| Distribution | 2.4 % |
| Consumption | 0.0 % |
Bonuses and maluses
Production system
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 86/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Madeleine biscuit (cookie). Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 67.5 % |
| Processing | 13.4 % |
| Packaging | 7.3 % |
| Transportation | 10.5 % |
| Distribution | 1.7 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 100 % | High |
| France | 0 % | High |
Forest footprint
Forest footprint
Deforestation risk details
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 October 6, 2017 at 2:56:13 PM UTC by kiliweb .
Last edit on March 17, 2026 at 9:29:47 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, segundo, tacinte, teolemon, yuka.BptcYu66RJQTM_XZ7qgP2RWRH-L7AKZmFkEIoQ, yuka.UXI5Y0hLSStpUGt5ZzhNYTFVM0lxdXRNL2IrRWRteWJlOXBJSVE9PQ.