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豆豆纖蔬多穀盒 - FamilyMart

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豆豆纖蔬多穀盒 - FamilyMart

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条形码: 2007333873248 (EAN / EAN-13)

品牌: FamilyMart

分类: en:Meal kits

可出售的国家: 中華民國

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健康

成分

61 种成分

黃豆芽、白花菜、水、豆包(黃豆、水、脂肪酸甘油酯碳酸鈣、卵磷脂、碳酸鎂、矽樹脂、豆腐、青花菜、糙米、大麥仁、地瓜、大豆蛋白、蕃茄、蕃茄汁、大豆油、高麗菜、胡蘿蔔、洋蔥、蒜、糖、醬油膏、香菇粉、九層塔、鹽、醋酸鈉、甘胺酸、蛋白溶菌酶、蕃茄糊、檸檬汁、醬油、檸檬酸、黃豆纖維、海藻糖、咖咖哩粉、糊精、萃取物(酵母、高麗菜、香菇、水解蛋白(大豆、玉米、小麥)、菜籽油、葡萄糖、5'-次黃嘌呤核苷磷酸二鈉、5'-鳥嘌呤核苷磷酸鈉、棕櫚油、琥珀酸二鈉、三仙膠、琥珀酸、醋、果糖胡椒、辣椒、薑黃粉※本產品含過敏原大豆、雞蛋、含麩質之穀物

过敏原: 大豆类制品

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E1400 - 糊精

添加剂: E322

成分: 葡萄糖
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

E1400 - 糊精

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
来源: Wikipedia (英语)

E322

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
来源: Wikipedia (英语)

E322i - 卵磷脂

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
来源: Wikipedia (英语)

E330 - 檸檬酸

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
来源: Wikipedia (英语)

分析成分

en:Palm oil content unknown
无法识别的配料: 黃豆芽, 白花菜, 豆包, 黃豆, 脂肪酸甘油酯-碳酸鈣, 矽樹脂, 青花菜, 糙-米, 大麥仁, 地瓜, 大豆蛋白, 蕃茄, 蕃茄汁, 高-麗菜, 胡蘿蔔, 洋蔥, 醬油膏, 香菇粉, 九層塔, 醋酸鈉, 甘胺酸, 蛋白溶菌酶, 蕃茄糊, 檸檬汁, 醬油, 黃豆纖維, 咖咖哩粉, 萃取物, 酵-母, 高麗菜, 香菇, 水解蛋白, 小麥, 菜籽油, 5-次黃嘌呤核苷磷酸二鈉, 5-鳥嘌呤核苷磷酸-鈉, 棕櫚油, 琥珀酸二鈉, 三仙膠, 琥珀酸, 果糖-胡椒, 薑黃粉※本產品含過敏原大豆, 含麩質-之穀物
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

非素食
非素食配料: 雞蛋
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

en:Vegetarian status unknown
无法识别的配料: 黃豆芽, 白花菜, 豆包, 黃豆, 脂肪酸甘油酯-碳酸鈣, 矽樹脂, 青花菜, 糙-米, 大麥仁, 地瓜, 大豆蛋白, 蕃茄, 蕃茄汁, 高-麗菜, 胡蘿蔔, 洋蔥, 醬油膏, 香菇粉, 九層塔, 醋酸鈉, 甘胺酸, 蛋白溶菌酶, 蕃茄糊, 檸檬汁, 醬油, 黃豆纖維, 咖咖哩粉, 萃取物, 酵-母, 高麗菜, 香菇, 水解蛋白, 小麥, 菜籽油, 5-次黃嘌呤核苷磷酸二鈉, 5-鳥嘌呤核苷磷酸-鈉, 棕櫚油, 琥珀酸二鈉, 三仙膠, 琥珀酸, 果糖-胡椒, 薑黃粉※本產品含過敏原大豆, 含麩質-之穀物
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
zh: 黃豆芽, 白花菜, 水, 豆包, 黃豆, 水, 脂肪酸甘油酯碳酸鈣, 卵磷脂, 碳酸鎂, 矽樹脂, 豆腐, 青花菜, 糙米, 大麥仁, 地瓜, 大豆蛋白, 蕃茄, 蕃茄汁, 大豆油, 高麗菜, 胡蘿蔔, 洋蔥, 蒜, 糖, 醬油膏, 香菇粉, 九層塔, 鹽, 醋酸鈉, 甘胺酸, 蛋白溶菌酶, 蕃茄糊, 檸檬汁, 醬油, 檸檬酸, 黃豆纖維, 海藻糖, 咖咖哩粉, 糊精, 萃取物, 酵母, 高麗菜, 香菇, 水解蛋白 (大豆, 玉米, 小麥), 菜籽油, 葡萄糖, 5'-次黃嘌呤核苷磷酸二鈉, 5'-鳥嘌呤核苷磷酸鈉, 棕櫚油, 琥珀酸二鈉, 三仙膠, 琥珀酸, 醋, 果糖胡椒, 辣椒, 薑黃粉※本產品含過敏原大豆, 雞蛋, 含麩質之穀物
黃豆芽 -> zh:黃豆芽 - percent_min: 1.72413793103448 - percent_max: 100

白花菜 -> zh:白花菜 - percent_min: 0 - percent_max: 50

水 -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

豆包 -> zh:豆包 - percent_min: 0 - percent_max: 25

黃豆 -> zh:黃豆 - percent_min: 0 - percent_max: 20

水 -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

脂肪酸甘油酯碳酸鈣 -> zh:脂肪酸甘油酯-碳酸鈣 - percent_min: 0 - percent_max: 14.2857142857143

卵磷脂 -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

碳酸鎂 -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

矽樹脂 -> zh:矽樹脂 - percent_min: 0 - percent_max: 10

豆腐 -> en:tofu - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 0 - percent_max: 9.09090909090909

青花菜 -> zh:青花菜 - percent_min: 0 - percent_max: 8.33333333333333

糙米 -> zh:糙-米 - percent_min: 0 - percent_max: 7.69230769230769

大麥仁 -> zh:大麥仁 - percent_min: 0 - percent_max: 7.14285714285714

地瓜 -> zh:地瓜 - percent_min: 0 - percent_max: 6.66666666666667

大豆蛋白 -> zh:大豆蛋白 - percent_min: 0 - percent_max: 6.25

蕃茄 -> zh:蕃茄 - percent_min: 0 - percent_max: 5.88235294117647

蕃茄汁 -> zh:蕃茄汁 - percent_min: 0 - percent_max: 5.55555555555556

大豆油 -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 5.26315789473684

高麗菜 -> zh:高-麗菜 - percent_min: 0 - percent_max: 5

胡蘿蔔 -> zh:胡蘿蔔 - percent_min: 0 - percent_max: 4.76190476190476

洋蔥 -> zh:洋蔥 - percent_min: 0 - percent_max: 4.54545454545455

蒜 -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 4.34782608695652

糖 -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

醬油膏 -> zh:醬油膏 - percent_min: 0 - percent_max: 0

香菇粉 -> zh:香菇粉 - percent_min: 0 - percent_max: 0

九層塔 -> zh:九層塔 - percent_min: 0 - percent_max: 0

鹽 -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0

醋酸鈉 -> zh:醋酸鈉 - percent_min: 0 - percent_max: 0

甘胺酸 -> zh:甘胺酸 - percent_min: 0 - percent_max: 0

蛋白溶菌酶 -> zh:蛋白溶菌酶 - percent_min: 0 - percent_max: 0

蕃茄糊 -> zh:蕃茄糊 - percent_min: 0 - percent_max: 0

檸檬汁 -> zh:檸檬汁 - percent_min: 0 - percent_max: 0

醬油 -> zh:醬油 - percent_min: 0 - percent_max: 0

檸檬酸 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

黃豆纖維 -> zh:黃豆纖維 - percent_min: 0 - percent_max: 0

海藻糖 -> en:trehalose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

咖咖哩粉 -> zh:咖咖哩粉 - percent_min: 0 - percent_max: 0

糊精 -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

萃取物 -> zh:萃取物 - percent_min: 0 - percent_max: 0

酵母 -> zh:酵-母 - percent_min: 0 - percent_max: 0

高麗菜 -> zh:高麗菜 - percent_min: 0 - percent_max: 0

香菇 -> zh:香菇 - percent_min: 0 - percent_max: 0

水解蛋白 -> zh:水解蛋白 - percent_min: 0 - percent_max: 0

大豆 -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0

玉米 -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 0

小麥 -> zh:小麥 - percent_min: 0 - percent_max: 0

菜籽油 -> zh:菜籽油 - percent_min: 0 - percent_max: 0

葡萄糖 -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

5'-次黃嘌呤核苷磷酸二鈉 -> zh:5-次黃嘌呤核苷磷酸二鈉 - percent_min: 0 - percent_max: 0

5'-鳥嘌呤核苷磷酸鈉 -> zh:5-鳥嘌呤核苷磷酸-鈉 - percent_min: 0 - percent_max: 0

棕櫚油 -> zh:棕櫚油 - percent_min: 0 - percent_max: 0

琥珀酸二鈉 -> zh:琥珀酸二鈉 - percent_min: 0 - percent_max: 0

三仙膠 -> zh:三仙膠 - percent_min: 0 - percent_max: 0

琥珀酸 -> zh:琥珀酸 - percent_min: 0 - percent_max: 0

醋 -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0

果糖胡椒 -> zh:果糖-胡椒 - percent_min: 0 - percent_max: 0

辣椒 -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0

薑黃粉※本產品含過敏原大豆 -> zh:薑黃粉※本產品含過敏原大豆 - percent_min: 0 - percent_max: 0

雞蛋 -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0

含麩質之穀物 -> zh:含麩質-之穀物 - percent_min: 0 - percent_max: 0

营养

非常好的营养品质
⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。

⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 5

蛋白质: 5 / 5 (值: 8.69, 四舍五入值: 8.69)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 1.17153957006622e-05, 四舍五入值: 0)

消极点: 1

能量: 1 / 10 (值: 553, 四舍五入值: 553)

糖: 0 / 10 (值: 0, 四舍五入值: 0)

饱和脂肪: 0 / 10 (值: 0.592, 四舍五入值: 0.6)

钠: 0 / 10 (值: 80, 四舍五入值: 80)

计算蛋白质的分数是因为负的分数小于11。

营养评分: (1 - 5)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在中等数量中 (4.39%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在存量少中 (0.592%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在存量少中 (0%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在存量少中 (0.2%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts