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Barra de Amaranto con avena y arándanos - Granvita - 25 g

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Barra de Amaranto con avena y arándanos - Granvita - 25 g

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Codi de barres: 0014563004016 (EAN / EAN-13) 014563004016 (UPC / UPC-A)

Quantitat: 25 g

Empaquetament: Plàstic

Marques: Granvita

Categories: Snacks, Aperitius dolços, Barretes, Barres de cereals

Països on es va vendre: Espanya

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Ingredients

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    15 ingredients

    Castellà: Hojuelas de avena, amaranto, glucosa, jarabe de maiz de alta fructosa, azúcar, maltodextrina, arándano, coco rallado, salvado de trigo, lecitina de soya, goma arábiga, sal yodada, saborizante artificial, antioxidante (BHT). Este producto puede contener trazas de: leche, soya, cacahuate y almendras.
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Nuts, en:Peanuts, en:Soybeans

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de blat de moro alt en fructosa
    • Ingredient: Maltodextrina

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E321 - Butilhidroxitoluè

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Origen: Wikipedia (Anglès)

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegà

    Ingredients que potser no són vegans: en:Artificial flavouring
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    es: Hojuelas de avena, amaranto, glucosa, jarabe de maiz de alta fructosa, azúcar, maltodextrina, arándano, coco, salvado de trigo, lecitina de soya, goma arábiga, sal yodada, saborizante artificial, antioxidante (BHT)
    1. Hojuelas de avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 7.14285714285714 - percent_max: 100
    2. amaranto -> en:e123 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. jarabe de maiz de alta fructosa -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 25
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
    6. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. arándano -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 14.2857142857143
    8. coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 12.5
    9. salvado de trigo -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 11.1111111111111
    10. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 10
    11. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. sal yodada -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.06
    13. saborizante artificial -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.06
    14. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.06
      1. BHT -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06

Nutrició

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    Bona qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 1

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 9

    • Proteïnes: 4 / 5 (valor: 6.8, valor arrodonit: 6.8)
    • Fibra: 5 / 5 (valor: 6.8, valor arrodonit: 6.8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 1.08816964285715, valor arrodonit: 1.1)

    Punts negatius: 10

    • Energia: 4 / 10 (valor: 1370, valor arrodonit: 1370)
    • Sucres: 6 / 10 (valor: 28.4, valor arrodonit: 28.4)
    • Greixos saturats: 0 / 10 (valor: 0.8, valor arrodonit: 0.8)
    • Sodi: 0 / 10 (valor: 24, valor arrodonit: 24)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (10 - 9)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (25 g)     		Comparat amb: Barres de cereals
    Energia 1.370 kj
    (324 kcal)     		343,5 kj
    (81 kcal)     		-23%
    Greix 2,4 g 0,6 g -85%
    Àcid gras saturat 0,8 g 0,2 g -86%
    Hidrats de carboni 68,8 g 17,2 g +18%
    Sucre 28,4 g 7,1 g +10%
    Fiber 6,8 g 1,7 g +7%
    Proteïna 6,8 g 1,7 g -17%
    Sal comuna 0,06 g 0,015 g -85%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,088 % 1,088 %
Mida de la porció: 25 g

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