Cookies tendres au chocolat
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (28%)
Saturated fat in high quantity (16%)
Sugars in high quantity (36%)
Salt in moderate quantity (0.3%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 1988 kJ (497 kcal) |
| Fat | 28 g |
| Saturated fat | 16 g |
| Carbohydrates | 49 g |
| Sugars | 36 g |
| Dietary fiber | ? |
| Proteins | 7 g |
| Salt | 0.3 g |
| Sodium | 0.12 g |
| Fruits, vegetables and legumes | ~ 0 % |
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 | ~ 1988 kJ (497 kcal) | ? (497 kcal) | ? |
| Fat | 28 g | 28 g | ? |
| Saturated fat | 16 g | 16 g | ? |
| Carbohydrates | 49 g | 49 g | ? |
| Sugars | 36 g | 36 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 7 g | 7 g | ? |
| Salt | 0.3 g | 0.3 g | ? |
| Sodium | 0.12 g | 0.12 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
Palm oil content unknown
Unrecognized: fr:chocolat-41-de-cacao, fr:de-beurre-farine-de-grand-sucre-farine-sucre-roux-non-de-citron, fr:produits-fabriques-dans-un-atelier-utilisant-a-coques, fr:consommer-rapidement-apres
Contains non-vegan ingredients.
Unrecognized: fr:chocolat-41-de-cacao, fr:de-beurre-farine-de-grand-sucre-farine-sucre-roux-non-de-citron, fr:produits-fabriques-dans-un-atelier-utilisant-a-coques, fr:consommer-rapidement-apres
Vegetarian status unknown
Unrecognized: fr:chocolat-41-de-cacao, fr:de-beurre-farine-de-grand-sucre-farine-sucre-roux-non-de-citron, fr:produits-fabriques-dans-un-atelier-utilisant-a-coques, fr:consommer-rapidement-apres
Food Processing
NOVA group
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
Moderate environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Biscuit (cookie), with chocolate, prepacked • Score: 53/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), with chocolate, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 75.7 % |
| Processing | 7.8 % |
| Packaging | 11.4 % |
| Transportation | 4.1 % |
| Distribution | 1.1 % |
| Consumption | 0.0 % |
Bonuses and maluses
Production system
Declared origins
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 53/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), with chocolate, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 79.6 % |
| Processing | 3.1 % |
| Packaging | 13.2 % |
| Transportation | 3.8 % |
| Distribution | 0.4 % |
| 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 |
|---|---|---|---|
| EGG | Oeufs Bio | 1.34 % | 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 21, 2018 at 8:30:07 PM UTC by kiliweb .
Last edit on March 17, 2026 at 7:23:31 PM UTC by new-nutrition-bot .
Product page also edited by alinea, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, sebleouf, yuka.U3Y4TklxQTZ1dmdPaWNSbDNqaUUzOHBXd1krcEJFQ1JFT29LSWc9PQ, yuka.VzR3akhxRW9pL000bThRaytVdnM0NHR6OWJXelJVbVpCZVVNSWc9PQ, yuka.WC84YkxZb2l1OVFXb3NZLzFRSDg1ZXgvbUsyTmVqL21JYzFQSVE9PQ, yuka.ZEpJdElhWU5xS2dCcDlnUjdDdk0xZGRFNElLQ2NrS3FNTkFxSVE9PQ, yuka.ZWJBS0w3UW5qL3NXbE1ZZzVSMzU5dXBwd01PV1JuNjlLOFVqSVE9PQ.