Toast pain d'épice abricot noisettes Spécial Foie Gras
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in moderate quantity (4.6%)
Saturated fat in low quantity (0.8%)
Sugars in high quantity (43.1%)
Salt in moderate quantity (0.6%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: fr:Pains d'épices au miel |
|---|---|---|
| Energy | ~ 1516.6 kJ (359 kcal) | 1,362.218 kJ (323 kcal) (+11%) |
| Fat | 4.6 g | 1.911 g (+141%) |
| Saturated fat | 0.8 g | 0.53 g (+51%) |
| Carbohydrates | 74.2 g | 71.463 g (+4%) |
| Sugars | 43.1 g | 41.786 g (+3%) |
| Dietary fiber | ~ 2.0325 g | ? |
| Proteins | 5 g | 3.838 g (+30%) |
| Salt | 0.6 g | 0.396 g (+52%) |
| Sodium | 0.24 g | 0.158 g (+52%) |
| 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) | ~ 1142.033 kJ (269 kcal) |
| Fat | 4.6 g | 4.6 g | ~ 3.09848 g |
| Saturated fat | 0.8 g | 0.8 g | ~ 0.466823 g |
| Carbohydrates | 74.2 g | 74.2 g | ~ 68.722201 g |
| Sugars | 43.1 g | 43.1 g | ~ 53.214474 g |
| Dietary fiber | ~ 2.0325 g | ? | ~ 2.0325 g |
| Proteins | 5 g | 5 g | ~ 3.5396 g |
| Salt | 0.6 g | 0.6 g | ~ 0.23592916 g |
| Sodium | 0.24 g | 0.24 g | ~ 0.092877098 g |
| Fruits, vegetables and legumes | ~ 10 % | ? | ~ 10 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Added sugars
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: fr:cabri
Vegetarian status unknown
Unrecognized: fr:cabri
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
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.
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Gingerbread • Score: 82/100Life-cycle reference
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
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 62/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: 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
Data precision
Transportation
Declared origins
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Whole EGG | Oeufs Importés | 6.50 % | 0.01 |
| EGG Yolk | Oeufs Importés | 1.59 % | 0.00 |
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 January 31, 2018 at 12:31:05 PM UTC by kiliweb .
Last edit on March 17, 2026 at 6:30:03 AM UTC by new-nutrition-bot .
Product page also edited by edb, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, teolemon, yuka.F4wSJsCMJc8jFcCM7aMRgWO1Nrn5Cu0CPncWog, yuka.Lp5dA-GZM80qLfHoiIwtzDSZDtnxLq9lFWZUog, yuka.MotBE-HVL9coH9_Iw544_BWmDP_FAdJYP3NRow, yuka.V0tSWUxhWXRsL3dhbHM4YTBCcU4vT3BGNDVuMGVFSzlMOW9vSVE9PQ.