Productskraftoreo peanut

kraft

oreo peanut

Name: oreo peanut
Brand: kraft

119.6g

BARCODE:8992760121090

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits And Crackers, Biscuits, Filled Biscuits

COUNTRIES:Algeria, France

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: 9

Nutrient levels

Fat in moderate quantity (20%)

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 (10%)

Sugars in high quantity (35%)

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 (1.08%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Filled biscuits
Energy	~ 1998 kJ (482 kcal)	1,966.301 kJ (469 kcal) (+2%)
Fat	20 g	19.599 g (+2%)
Saturated fat	10 g	8.529 g (+17%)
Carbohydrates	67 g	66.155 g (+1%)
Sugars	35 g	33.157 g (+6%)
Dietary fiber	?	?
Proteins	7 g	5.657 g (+24%)
Salt	1.0825 g	0.52 g (+108%)
Sodium	0.433 g	0.208 g (+108%)
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	~ 1998 kJ (482 kcal)	? (482 kcal)	?
Fat	20 g	20 g	?
Saturated fat	10 g	10 g	?
Carbohydrates	67 g	67 g	?
Sugars	35 g	35 g	?
Dietary fiber	?	?	?
Proteins	7 g	7 g	?
Salt	1.0825 g	1.0825 g	?
Sodium	0.433 g	0.433 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

119.6 g

Ingredients

Ingredients image

Ingredients list

wheat flour, sugar, non-hydrogenated vegetable oil (palm-contains antioxidant tbhq (ins 319)), peanut butter (5%) (peanuts, sugar, hydrogenated vegetable oil (palm), salt, emulsifier (monoglycerides (ins 471))), cocoa powder (4%), fructose syrup, corn starch, whey powder (from milk), raising agents (sodium bicarbonate (ins 500(ii)), ammonium bicarbonate (ins 503(ii))), salt, emulsifier (soy lecithin (ins 322(i))), nature identical vanilla flavor, food additives are of plant and synthetic origins, allergen information: contains milk, peanuts, wheat, soy, minyak narati

Ingredient information

Wheat Flour

50% (estimate)

Sugar

25% (estimate)

Non Hydrogenated Vegetable Oils

12.5% (estimate)

Palm Contains Antioxidant Tbhq

12.5% (estimate)

E319

12.5% (estimate)

Peanut Paste

5.0%

Peanut

3.75% (estimate)

Sugar

1.88% (estimate)

Hydrogenated Vegetable Oil

0.94% (estimate)

Palm Oil

0.94% (estimate)

Salt

0.47% (estimate)

Emulsifier

0.23% (estimate)

Monoglycerides

0.23% (estimate)

E471

0.23% (estimate)

Cocoa Powder

4.0%

Added sugars

Contains added sugars (19%) Added sugars: sugar, fructose syrup Quantity of added sugars: 19%

Allergens

GlutenMilkPeanutsSoybeans

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:nature-identical-vanilla-flavor, en:food-additives-are-of-plant-and-synthetic-origins, en:minyak-narati

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: en:nature-identical-vanilla-flavor, en:food-additives-are-of-plant-and-synthetic-origins, en:minyak-narati

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Hydrogenated Oil

Ingredients

Whey

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

E319 - Tertiary-butylhydroquinone (tbhq)Antioxidant

tert-Butylhydroquinone (TBHQ, tertiary butylhydroquinone) is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.

Open additive page Source

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

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

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

E503 - Ammonium carbonates

AMMONIUM BICARBONATE is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available.

Open additive page Source

E503ii - Ammonium hydrogen carbonate

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High 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

Biscuit (cookie) • Score: 67/100

Life-cycle reference

Category: Biscuit (cookie) PEF environmental score: 0.37 Climate change impact: 3.59 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). 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: Biscuit (cookie). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	68.5 %
Processing	10.1 %
Packaging	15.5 %
Transportation	4.5 %
Distribution	1.5 %
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.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 37/100

Final score breakdown

Life cycle analysis score: 67 Sum of bonuses and maluses: -30 Final score: 37/100

Carbon footprint

Equivalent to driving 1.9 km in a petrol car. 359 g CO2e per 100g of product. Reference category: Biscuit (cookie). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	63.5 %
Processing	5.2 %
Packaging	24.5 %
Transportation	5.9 %
Distribution	0.7 %
Consumption	0.0 %

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: 0.013 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.012 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. Palm oil Primary ingredient grade: B Primary ingredient: 0.001 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: whey powder whey 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 April 28, 2015 at 9:42:18 AM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 9:28:46 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, fix-missing-lang-bot, foodless, inf, kiliweb, macrofactor, moony83, new-nutrition-bot, openfoodfacts-contributors, pyrka, yuka.VDV0YUt2d2Z0NlkwbC9Cbi9DSFQrZjFvNlp5TVVtVzRDUGdJSVE9PQ.

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