Tigato (noisettes)
Labels
Bad nutritional quality
Ultra-processed food and drink products
Green-Score not computedHealth
Nutrition
Label
Bad nutritional qualityNutrient levels
Fat in high quantity (27%)
Saturated fat in high quantity (12.6%)
Sugars in high quantity (27%)
Salt in low quantity (0%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 2,085.3 kJ (498 kcal) |
| FAT | 27 g |
| Saturated fat | 12.6 g |
| Carbohydrates | 56 g |
| Sugars | 27 g |
| Dietary fiber | 3.4 g |
| Proteins | 6.3 g |
| Salt | 0 g |
| Sodium | 0 g |
| Minerals | |
| 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 | ~ 2,085.3 kJ (498 kcal) | ? (498 kcal) | ? |
| FAT | 27 g | 27 g | ? |
| Saturated fat | 12.6 g | 12.6 g | ? |
| Carbohydrates | 56 g | 56 g | ? |
| Sugars | 27 g | 27 g | ? |
| Added sugars | ~ 16.03 g | ? | ~ 16.03 g |
| Dietary fiber | 3.4 g | 3.4 g | ? |
| Proteins | 6.3 g | 6.3 g | ? |
| Salt | 0 g | 0 g | ? |
| Sodium | 0 g | 0 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 2,085 kJ. Reference adult weight: 70 kg. Energy density: High.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
Contains ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: fr:bpf, fr:bpf, fr:bpf
Vegetarian status unknown
Unrecognized: fr:bpf, fr:bpf, fr:bpf
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1518 - Glyceryl triacetateCarrierEmulsifierHumectant
The triglyceride 1,2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.
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.
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.
E476 - Polyglycerol polyricinoleateEmulsifier
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Threatened species risk
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Manufacturing locations
Declared origins
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on August 6, 2017 at 7:58:38 PM UTC by kiliweb .
Last edit on March 17, 2026 at 9:50:43 PM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, chevalstar, ecoscore-impact-estimator, gmlaa, kiliweb, new-nutrition-bot, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlh1lCfXgnCDJEEDSuxyu2M2iN73UPsEj_4PDbao, yuka.sY2b0xO6T85zoF3NwEKvlmNrTvCE823hBh_WgnDaw9KkM7fiZsh70JH0Y6s.