Why is the Mung Bean Paste Cake classified as ultra‑processed (NOVA 4) and which additives are present?

It is labelled NOVA 4 because the formulation includes refined wheat flour, added sugars, vegetable oil, and several food‑additives such as sorbitol (E420), potassium sorbate (E202), vanillin flavour and a natural colourant, all of which are typical of industrially processed foods.

How might the sugar and salt levels of this cake impact a diabetic or hypertensive diet?

With 22.9 g of sugars per 100 g, the cake can cause a rapid rise in blood glucose, making it a less suitable choice for people managing diabetes, while its low salt content (0.23 g) has minimal effect on hypertension; nonetheless, portion control is recommended.

Is the wheat flour used in this cake problematic for people with gluten sensitivity?

The presence of wheat flour means the product contains gluten, so it is unsuitable for anyone with celiac disease or gluten intolerance.

Asie d'Ivry • 200 g - 4 x 50 g

Gâteau à la pâte d'haricot mungo

Sugary Snacks

Product Insights

The Mung Bean Paste Cake is a French‑made sweet snack categorized as a sugary snack and biscuit‑type cake. It carries a Nutri‑Score of D and falls into NOVA group 4, indicating an ultra‑processed product with added sugars, preservatives and flavourings. Nutritionally it offers moderate fat (15.4 g), low salt (0.23 g), relatively high sugar (22.9 g) and contains gluten and soy allergens, so it is not suitable for gluten‑free or soy‑free diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal389 kcal

Fat15.4 g

Saturated Fat1.6 g

Carbohydrates54.5 g

Sugars22.9 g

Comparative Analysis

Compared with average sweet‑snack benchmarks, this cake provides less sugar, fat, saturated fat and salt while delivering slightly more protein per 100 g.

Ingredients

Haricot mungo 37,1% (Thailande), sucre, farine de blé, huile de tournesol, eau, amidon de blé, sorbitol, sorbate de potassium E202, arôme vanilline, sel, colorant alimentaire naturel SÉBALCÉ.

84%

35%

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Frequently Asked Questions

Everything you need to know about Gâteau à la pâte d'haricot mungo.

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Asie d'Ivry • 200 g - 4 x 50 g

Gâteau à la pâte d'haricot mungo

Sugary Snacks

Product Insights

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal389 kcal

Fat15.4 g

Saturated Fat1.6 g

Carbohydrates54.5 g

Sugars22.9 g

Comparative Analysis

Compared with average sweet‑snack benchmarks, this cake provides less sugar, fat, saturated fat and salt while delivering slightly more protein per 100 g.

Ingredients

Haricot mungo 37,1% (Thailande), sucre, farine de blé, huile de tournesol, eau, amidon de blé, sorbitol, sorbate de potassium E202, arôme vanilline, sel, colorant alimentaire naturel SÉBALCÉ.

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.