ProductsLeonidasBiscuits Leonidas

Leonidas

Biscuits Leonidas

Name: Biscuits Leonidas
Brand: Leonidas

100 g

BARCODE:5420006319695

LABELS:Pure Cocoa Butter

COUNTRIES:France

Health

Nutrition

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: 5

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1993.8 kJ (481 kcal)
Fat	22 g
Saturated fat	13 g
Carbohydrates	63 g
Sugars	31 g
Dietary fiber	?
Proteins	6.4 g
Salt	0.8 g
Sodium	0.32 g
Fruits, vegetables and legumes	~ 1.17 %

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	~ 1993.8 kJ (481 kcal)	? (481 kcal)	?
Fat	22 g	22 g	?
Saturated fat	13 g	13 g	?
Carbohydrates	63 g	63 g	?
Sugars	31 g	31 g	?
Dietary fiber	?	?	?
Proteins	6.4 g	6.4 g	?
Salt	0.8 g	0.8 g	?
Sodium	0.32 g	0.32 g	?
Fruits, vegetables and legumes	~ 1.17 %	?	~ 1.17 %

Ingredients

Ingredients image

Ingredients list

wheat flour , sugar, milk chocolate 10% (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier: soy lecithin , vanilla flavouring), dark chocolate 9.7% (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin , vanilla flavouring), white chocolate 8.7% (sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin , vanilla flavour), butter, almonds 3.5%, vegetable fats (shea and coconut), sunflower oil, cranberries 1.9%, cocoa powder, cherries 0.74%, cane sugar, salt, baking agent (sodium bicarbonate, sodium carbonate), coffee powder 0.43%, natural flavour, sugar syrup, candy syrup, rice flour, elderberry juice concentrate, cherry juice concentrate, citric acid

Ingredient information

Wheat Flour

31.23% (estimate)

Sugar

19.98% (estimate)

Milk Chocolate

10.0%

Sugar

5.83% (estimate)

Whole Milk Powder

2.08% (estimate)

Cocoa Butter

1.04% (estimate)

Cocoa Paste

0.52% (estimate)

Emulsifier

0.26% (estimate)

Soya Lecithin

0.26% (estimate)

Vanilla Flavouring

0.26% (estimate)

Dark Chocolate

9.7%

Cocoa Paste

5.82% (estimate)

Sugar

1.94% (estimate)

Cocoa Butter

0.97% (estimate)

Emulsifier

0.48% (estimate)

Soya Lecithin

0.48% (estimate)

Vanilla Flavouring

0.48% (estimate)

White Chocolate

8.7%

Sugar

5.22% (estimate)

Cocoa Butter

1.74% (estimate)

Whole Milk Powder

0.87% (estimate)

Emulsifier

0.44% (estimate)

Soya Lecithin

0.44% (estimate)

Vanilla Flavouring

0.44% (estimate)

Butter

6.1% (estimate)

Almond

3.5%

Vegetable Fat

2.12% (estimate)

Shea Butter

1.25% (estimate)

Coconut Oil

0.88% (estimate)

Sunflower Oil

2.12% (estimate)

Canneberges 1 9 Poudre De Cacao

2.12% (estimate)

Cherry

0.74%

Cane Sugar

0.59% (estimate)

Salt

0.59% (estimate)

Raising Agent

0.59% (estimate)

E500ii

0.4% (estimate)

E500i

0.19% (estimate)

Coffee

0.43%

Natural Flavouring

0.22% (estimate)

Sugar Syrup

0.22% (estimate)

Sirop De Candi

0.22% (estimate)

Rice Flour

0.22% (estimate)

Elderberry Juice Concentrate

0.22% (estimate)

Cherry

0.21% (estimate)

E330

0.22% (estimate)

Added sugars

Contains added sugars (26%) Added sugars: sugar, cane sugar, sugar syrup, fr:sirop de candi Quantity of added sugars: 26%

Allergens

GlutenMilkNutsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:canneberges-1-9-poudre-de-cacao, fr:sirop-de-candi

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:canneberges-1-9-poudre-de-cacao, fr:sirop-de-candi

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Ingredients

Emulsifier

Ingredients

Flavouring

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

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

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

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

E500i - Sodium carbonateStabiliserThickener

No additive description is available yet.

Open additive page

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

Unknown 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.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

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.

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.

Forest footprint

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.020 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.019 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Coffee Primary ingredient grade: B Primary ingredient: 0.000 m² per kg of food Coffee cultivation, concentrated mainly in Central and South America and Southeast Asia, is responsible for 130,000 hectares of deforestation each year since 2000. Other risky ingredients These ingredients are not yet assessed for deforestation risk: butter rice flour whole milk powder whole milk powder Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 10, 2018 at 7:06:52 PM UTC by kiliweb .

Last edit on March 17, 2026 at 5:02:05 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, chevalstar, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.ZXF4UkFLUTRpYUVSb01FZDd3dmw4NGh0ellmNFhVS2RLTVFYSVE9PQ.

View on Open Food Facts