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Chocolate Fudge Brownie - Fiber One - 25 g

Chocolate Fudge Brownie - Fiber One - 25 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres: 0016000506497 (EAN / EAN-13) 016000506497 (UPC / UPC-A)

Quantitat: 25 g

Empaquetament: en:Mixed plastic-wrapper

Marques: Fiber One

Propietari de la marca: GENERAL MILLS SALES INC.

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Barretes, Galetes i pastissos, Caramels de xocolata, Pastís, Barretes de xocolata, Pastissos de xocolata

Països on es va vendre: Costa Rica, Mèxic, Espanya, en:Estados Unidos

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Ingredients

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    34 ingredients


    : wheat Flour Bleached, Chicory Root Extract, Sugar, Semisweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, natural flavor). vegetable Oil (canola, palm, palm kernel), Fructose, Dutch Cocoa (processed with alkali), sugarcane Fiber, Vegetable Glycerin, Water. Contains 2% or less of: Leavening (baking soda, sodium aluminum phosphate), Cocoa, Natural Flavor, corn Starch, Salt, Modfied Corn Starch, Dried Egg White, Soy Lecithin, Milk, Xanthan Gum, Locust Bean Gum, Oil of Rosemary.
    Al·lèrgens: en:Gluten, en:Milk, 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: E410 - Goma de garrofí
    • Additiu: E415 - Goma de xantè
    • Additiu: E422 - Glicerol
    • Ingredient: Aromes

    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

  • 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)
  • E415 - Goma de xantè


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)
  • E422 - Glicerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)
  • E500 - E500 food additive


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)
  • E500ii - Bicarbonat de sodi


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)
  • E541 - Fosfat de sodi i alumini


    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Oli de palma


    Ingredients que contenen oli de palma: en:Palm, Palmist
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    No és vegà


    Ingredients no vegans: Clara d'ou, Llet

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià


    Ingredients no reconeguts: en:dutch-cocoa, en:processed-with-alkali, en:vegetable-glycerin, en:contains-2-and-less-of, en:modfied-corn-starch, en:oil-of-rosemary

    Alguns ingredients no s'han pogut reconèixer.

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    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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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

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    : wheat Flour, Chicory Root, Sugar, Semisweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, natural flavor), vegetable Oil (canola, palm, palm kernel), Fructose, Dutch Cocoa (processed with alkali), sugarcane Fiber, Vegetable Glycerin, Water, Contains 2% and less of (Leavening, baking soda), sodium aluminum phosphate, Cocoa, Natural Flavor, corn Starch, Salt, Modfied Corn Starch, Egg White, Soy Lecithin, Milk, Xanthan Gum, Locust Bean Gum, Oil of Rosemary
    1. wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
    2. Chicory Root -> en:chicory-root - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    4. Semisweet Chocolate Chips -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      2. chocolate liquor -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
      4. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      5. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    5. vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8
      1. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      2. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4
      3. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.66666666666667
    6. Fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    7. Dutch Cocoa -> en:dutch-cocoa - percent_min: 0 - percent_max: 8
      1. processed with alkali -> en:processed-with-alkali - percent_min: 0 - percent_max: 8
    8. sugarcane Fiber -> en:sugarcane-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    9. Vegetable Glycerin -> en:vegetable-glycerin - percent_min: 0 - percent_max: 8
    10. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    11. Contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 8
      1. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 8
      2. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    12. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    13. Cocoa -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    15. corn Starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    17. Modfied Corn Starch -> en:modfied-corn-starch - percent_min: 0 - percent_max: 0.8
    18. Egg White -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    19. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    20. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    21. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    22. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    23. Oil of Rosemary -> en:oil-of-rosemary - percent_min: 0 - percent_max: 0.8

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: 25

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

    Punts positius: 9

    • Proteïnes: 4 / 5 (valor: 8, valor arrodonit: 8)
    • Fibra: 5 / 5 (valor: 24, valor arrodonit: 24)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 25.9130434782609, valor arrodonit: 25.9)

    Punts negatius: 10

    • Energia: 3 / 10 (valor: 1170, valor arrodonit: 1170)
    • Sucres: 1 / 10 (valor: 8, valor arrodonit: 8)
    • Greixos saturats: 3 / 10 (valor: 4, valor arrodonit: 4)
    • Sodi: 3 / 10 (valor: 320, valor arrodonit: 320)

    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: Pastissos de xocolata
    Energia 1.170 kj
    (280 kcal)
    293 kj
    (70 kcal)
    -34%
    Greix 12 g 3 g -48%
    Àcid gras saturat 4 g 1 g -49%
    Àcid gras trans 0 g 0 g
    Colesterol 0 mg 0 mg
    Hidrats de carboni 68 g 17 g +40%
    Sucre 8 g 2 g -73%
    Fiber 24 g 6 g +629%
    Proteïna 8 g 2 g +51%
    Sal comuna 0,8 g 0,2 g +56%
    Vitamina A 0 µg 0 µg
    Vitamina C 0 mg 0 mg
    Calci 0 mg 0 mg
    Ferro 17,3 mg 4,32 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25,913 % 25,913 %
Mida de la porció: 25 g

Entorn

Petjada de carboni

Empaquetament

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Producte afegit per pabloviquez
Última modificació de la pàgina del producte per foodvisor.
La pàgina del producte, també editada per acuario, chevalstar, elcoco, francisca1, inf, kiliweb, mntrg22, openfoodfacts-contributors, org-database-usda, saidfayad, scanbot, sevenlives, swipe-studio, thaialagata, yuka.WmFVWUg3UW1tOTg3bk1RYjNCUFoyWWhubkpHbEFHbVpGZk1XSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhxgAoXjpSL0MxDkoE-L2t7UAL6xftdtvITYGqs, yuka.sY2b0xO6T85zoF3NwEKvlkdgXfTfiAqcaDfSoFe24-rUMpLWMPV95ZTmOqs, yuka.sY2b0xO6T85zoF3NwEKvlmh9dvHHuBv4C0blsG6Cw_6PdcXDOf12_qvBGKs.

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