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Reese's – 79 g

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Codi de barres:
0034000480074(EAN / EAN-13) 034000480074 (UPC / UPC-A)

Quantitat: 79 g

Empaquetament: en:mixedPlasticFilm-packet

Marques: Reese's

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Barretes, Bombons, en:Chocolate covered nuts and fruits, en:Chocolate covered nuts, en:Chocolate coated peanuts

Etiquetes, certificacions, premis: Conté Transgènics, Mantega de cacau pura

Llocs de fabricació o processament: United States of America

Botigues: Leclerc, Lidl

Països on es va vendre: França, Espanya, Regne Unit

Matching with your preferences

Salut

Nutrició

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 48
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Punts negatius: 30/55

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      Energia

      6/10 points (2094kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      14/15 points (51g)

      Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

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      Sal

      0/20 points (0.08g)

      Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

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    Punts positius: 0/10

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      Fibra

      0/5 points (desconegut)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
      ⚠ ️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: 48

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

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Puntuació nutricional: 30 (30 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (19.75g)     		Comparat amb: en:Chocolate coated peanuts
    Energia 2.094 kj
    (500 kcal)     		414 kj
    (98 kcal)     		-4%
    Greix 29,2 g 5,77 g +1%
    Àcid gras saturat 10,6 g 2,09 g -12%
    Hidrats de carboni 56,5 g 11,2 g +14%
    Sucre 51 g 10,1 g +11%
    Fiber ? ?
    Proteïna 10,8 g 2,13 g -4%
    Sal comuna 0,08 g 0,016 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 48 % 48 %
Mida de la porció: 19.75g

Ingredients

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    29 ingredients

    Anglès: milk chocolate coating (52%) [sugar*, cocoa butter, cocoa mass, skimmed milk powder, milk fat, lactose (milk) emulsifiers, soya lecithin* (e322), polyglycerol polyricinoleate (e476)], peanut butter (48%) [peanuts, sugar, dextrose, milk fat, salt, emulsifier, soya lecithin (e322), mono & diglycerides (e471), acidity regulator, citric acid (e330), antioxidants, tbhq (e319)].
    Al·lèrgens: en:Milk, en:Peanuts, en:Soybeans

    • Ingredient information

      • Milk chocolate coating: 52.0%

      • — Sucre: 28.4% (estimate)

      • — Mantega de cacau: 11.9% (estimate)

      • — Pasta de cacau: 5.9% (estimate)

      • — Llet desnatada en pols: 2.9% (estimate)

      • — Milkfat: < 2% (estimate)

      • — Lactosa: < 2% (estimate)

      • — Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • —— E322: < 2% (estimate)

      • — E476: < 2% (estimate)

      • —— E476: < 2% (estimate)

      • Peanut paste: 48.0%

      • — Cacauet: 26.0% (estimate)

      • — Sucre: 11.0% (estimate)

      • — Dextrosa: 5.5% (estimate)

      • — Milkfat: 2.8% (estimate)

      • — Sal: < 2% (estimate)

      • — Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • —— E322: < 2% (estimate)

      • — E471: < 2% (estimate)

      • —— E471: < 2% (estimate)

      • — Corrector de l'acidesa: < 2% (estimate)

      • — E330: < 2% (estimate)

      • —— E330: < 2% (estimate)

      • — Antioxidant: < 2% (estimate)

      • — E319: 2.5% (estimate)

      • —— E319: 2.5% (estimate)

Processament d'aliments

Additius

  • E319 - Tertbutilhidroquinona

    Tert-Butylhydroquinone: 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.
    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)

  • E330 - Acid citric

    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.
    Origen: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: en:Milk chocolate coating, Llet desnatada en pols, en:Milkfat, Lactosa, en:Milkfat
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

    en: milk chocolate coating 52% (sugar, cocoa butter, cocoa mass, skimmed milk powder, milk fat, lactose, emulsifiers, soya lecithin (e322), polyglycerol polyricinoleate (e476)), peanut butter 48% (peanuts, sugar, dextrose, milk fat, salt, emulsifier, soya lecithin (e322), mono- and diglycerides (e471), acidity regulator, citric acid (e330), antioxidants, tbhq (e319))
    1. milk chocolate coating -> en:milk-chocolate-coating – vegan: no – vegetarian: yes – ciqual_food_code: 31004 – percent_min: 52 – percent: 52 – percent_max: 52
      1. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 5.77777777777778 – percent_max: 51
      2. cocoa butter -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0.125 – percent_max: 26
      3. cocoa mass -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 17.3333333333333
      4. skimmed milk powder -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_max: 13
      5. milk fat -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_max: 10.4
      6. lactose -> en:lactose – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 8.66666666666667
      7. emulsifiers -> en:emulsifier – percent_min: 0 – percent_max: 7.42857142857143
      8. soya lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 6.5
        1. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 6.5
      9. polyglycerol polyricinoleate -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.77777777777778
        1. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.77777777777778
    2. peanut butter -> en:peanut-paste – vegan: yes – vegetarian: yes – ciqual_food_code: 15001 – percent_min: 48 – percent: 48 – percent_max: 48
      1. peanuts -> en:peanut – vegan: yes – vegetarian: yes – ciqual_food_code: 15001 – percent_min: 4 – percent_max: 48
      2. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 24
      3. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 16
      4. milk fat -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_max: 12
      5. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.08
      6. emulsifier -> en:emulsifier – percent_min: 0 – percent_max: 0.08
      7. soya lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 0.08
        1. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.08
      8. mono- and diglycerides -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.08
        1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.08
      9. acidity regulator -> en:acidity-regulator – percent_min: 0 – percent_max: 0.08
      10. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.08
        1. e330 -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.08
      11. antioxidants -> en:antioxidant – percent_min: 0 – percent_max: 0.08
      12. tbhq -> en:e319 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.08
        1. e319 -> en:e319 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.08

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