ProductsWickleinNoir Elisen-Lebkuchen

Wicklein

Noir Elisen-Lebkuchen

Name: Noir Elisen-Lebkuchen
Brand: Wicklein

275 g

BARCODE:4008355018905

COMMON NAME:Nürnberger Elisen-Lebkuchen mit 27% Nüssen und Mandeln, mit 1% Kakaopulver im Lebkuchenteig

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

LABELS:Fair Trade, Fairtrade Cocoa, Green Dot, Made In Germany, Pgi

PACKAGING:Plastic

MANUFACTURING:Nürnberg

WEBSITE:http://www.wicklein.de/

COUNTRIES:France, Germany, Italy

STORES:Edeka

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: 45

Nutrient levels

Fat in high quantity (22.6%)

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 high quantity (5.8%)

Sugars in high quantity (38.6%)

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 (0.5%)

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 label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Gingerbreads
Energy	1817 kJ (435 kcal)	1,492.558 kJ (354 kcal) (+22%)
Fat	22.6 g	5.87 g (+285%)
Saturated fat	5.8 g	2.081 g (+179%)
Carbohydrates	45.9 g	68.611 g (-33%)
Sugars	38.6 g	40.426 g (-5%)
Dietary fiber	5.5 g	?
Proteins	9.5 g	4.912 g (+93%)
Salt	0.5 g	0.409 g (+22%)
Sodium	0.2 g	0.164 g (+22%)
Fruits, vegetables and legumes	~ 2.194140625 %	?

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	1817 kJ (435 kcal)	1817 kJ (435 kcal)	?
Fat	22.6 g	22.6 g	?
Saturated fat	5.8 g	5.8 g	?
Carbohydrates	45.9 g	45.9 g	?
Sugars	38.6 g	38.6 g	?
Dietary fiber	5.5 g	5.5 g	?
Proteins	9.5 g	9.5 g	?
Salt	0.5 g	0.5 g	?
Sodium	0.2 g	0.2 g	?
Fruits, vegetables and legumes	~ 2.194140625 %	?	~ 2.194140625 %

Serving size

69g

Ingredients

Ingredients image

Ingredients list

Ölsamen (HASELNÜSSE, WALNÜSSE, MANDELN), Zucker, Schokolade 15% (Kakaomasse, Zucker, Kakaobutter, Emulgator: Sonnenblumenlecithine), WEIZENMEHL, Glukose-Fruktose-Sirup, Orangenschalen, Invertzuckersirup, FLÜSSIGES VOLLEI, HÜHNEREITROCKENEÏWESS, Zitronenschalen, Gewürze (enthalten Zimt), fettarmes Kakaopulver, getrocknete Feigen, VOLLEIPULVER, Kartoffelstärke, Feuchthaltemittel: Sorbit; Blütenhonig, MILCHEIWEISS, Backtriebmittel: Natriumhydrogencarbonat; Wachsmaisstärke, Salz, Säuerungsmittel: Citronensäure.

Ingredient information

Oilseed

42.5% (estimate)

Hazelnut

23.75% (estimate)

Walnut

9.38% (estimate)

Almond

9.38% (estimate)

Sugar

26.8% (estimate)

Chocolate

15.0%

Cocoa Paste

9.38% (estimate)

Sugar

2.81% (estimate)

Cocoa Butter

1.41% (estimate)

Emulsifier

1.41% (estimate)

Sunflower Lecithin

1.41% (estimate)

Wheat Flour

7.5% (estimate)

Glucose Fructose Syrup

4.1% (estimate)

Orange Zest

2.05% (estimate)

Invert Sugar Syrup

1.02% (estimate)

Liquid Whole Egg

0.51% (estimate)

HüHnereitrockeneïWess

0.26% (estimate)

Lemon Peel

0.13% (estimate)

Spice

0.06% (estimate)

Cinnamon

0.06% (estimate)

Fat Reduced Cocoa Powder

0.03% (estimate)

Fig

0.02% (estimate)

Egg Powder

0.01% (estimate)

Potato Starch

0% (estimate)

Humectant

0% (estimate)

E420

0% (estimate)

Flower Honey

0% (estimate)

Milk Proteins

0% (estimate)

Raising Agent

0% (estimate)

E500ii

0% (estimate)

Waxy Maize Starch

0% (estimate)

Salt

0% (estimate)

Acid

0% (estimate)

E330

0% (estimate)

Added sugars

Contains added sugars (36%) Added sugars: sugar, glucose-fructose syrup, invert sugar syrup, flower honey Quantity of added sugars: 36%

Allergens

EggsGlutenMilkNuts

Traces

NutsSesame SeedsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: de:hühnereitrockeneïwess

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: de:hühnereitrockeneïwess

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E420 - Sorbitol

Ingredients

Emulsifier

Ingredients

Glucose

Ingredients

Humectant

Ingredients

Invert Sugar

Ingredients

Milk Proteins

Ingredients

Fructose

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

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.

Open additive page Source

E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.

Open additive page Source

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 medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 67/100

Final score breakdown

Life cycle analysis score: 82 Sum of bonuses and maluses: -15 Final score: 67/100

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 medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
Unknown	Plastic	Unknown	High

Declared packaging

Plastic

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

Manufacturing locations

Nürnberg

Declared origins

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

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Liquid Whole EGG	Oeufs standards	0.51 %	0.00
EGG Powder	Oeufs standards	0.01 %	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 30, 2019 at 3:43:29 PM UTC by kiliweb .

Last edit on March 17, 2026 at 6:11:27 AM UTC by new-nutrition-bot .

Product page also edited by aleene, citrullus28, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, telperion87, yuka.UkxCZUdac1lxZG9BdE1JZi9UengrTjVYNWNXaVJXaWJNZWN6SUE9PQ.

View on Open Food Facts