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Almond breeze - Blue diamond almonds - 1 l
Almond breeze - Blue diamond almonds - 1 l
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Codi de barres: 0041570112717 (EAN / EAN-13) 041570112717 (UPC / UPC-A)
Nom comú: Leche de almendras con calcio
Quantitat: 1 l
Empaquetament: en:Multilayer composite, Tetra Pak, Tetra Brik, es:Ultrapasteurizado
Marques: Blue diamond almonds
Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, en:Dairy substitutes, Fruits secs i derivats, Begudes amb base vegetal, Substitutius de la llet, Begudes vegetals, Beguda de fruits secs, Beguda d'ametlla
Etiquetes, certificacions, premis:
Vegetarià, Lliure de gluten, Vegà, FSC, Sense ou, Sense lactosa, Sense llet, Lliure de soja
Origen dels ingredients: Estats Units d'Amèrica, Califòrnia, es:[ALMENDRAS]
Llocs de fabricació o processament: Agrón (parroquia), Ames, La Coruña (provincia), Galicia, España
EMB code: FABRICANTE-Y-ENVASADOR, NIF-B-15996929, LICENCIA-DE, FEIRACO-LACTEOS-S-L, BLUE-DIAMOND-GROWERS-CORPORATION
Enllaç a la pàgina del producte en el lloc oficial del productor: http://almondbreeze.es/producto/leche-al...
Botigues: Carrefour
Països on es va vendre: Espanya
Matching with your preferences
Health
Ingredients
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12 ingredients
Castellà: Agua, azúcar de caña, almendras (2%), carbonato de calcio (E-170i), sal marina, emulgente: lecitina de girasol (E-322), estabilizante: goma gelana (E-418)Al·lèrgens: en:Nuts
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:
- Additiu: E322 - Lecitines
- Additiu: E418 - Goma gellan
- Ingredient: Emulsionant
Food products are classified into 4 groups according to their degree of processing:
- Aliments no processats o mínimament processats
- Ingredients culinaris processats
- Aliments processats
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additius
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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.Source: Wikipedia (Anglès)
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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.Source: Wikipedia (Anglès)
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E418 - Goma gellan
Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.Source: Wikipedia (Anglès)
Anàlisi dels ingredients
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No conté oli de palma
No ingredients containing palm oil detected
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Vegà
No non-vegan ingredients
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Vegetarià
No non-vegetarian ingredients detected
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Details of the analysis of the ingredients
Agua, azúcar de caña, _almendras_ 2%, carbonato de calcio (e170i), sal marina, emulgente (lecitina de girasol (e322)), estabilizante (goma gelana (e418))- Agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 41 - percent_max: 96
- azúcar de caña -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 49
- _almendras_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
- carbonato de calcio -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
- e170i -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
- sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2
- lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
- lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 2
- goma gelana -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- e418 -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- goma gelana -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
Nutrició
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Good nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteïnes: 0 / 5 (valor: 0.5, rounded value: 0.5)
- Fiber: 0 / 5 (valor: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2, rounded value: 2)
Negative points: 0
- Energia: 0 / 10 (valor: 100, rounded value: 100)
- Sucres: 0 / 10 (valor: 2.8, rounded value: 2.8)
- Greixos saturats: 0 / 10 (valor: 0.1, rounded value: 0.1)
- Sodi: 0 / 10 (valor: 52, rounded value: 52)
The points for proteins are counted because the negative points are less than 11.
Score nutritionnel: 0 (0 - 0)
Nutri-Score: B
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Greix en baixa quantitat (1.1%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Àcid gras saturat en baixa quantitat (0.1%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Sucre en Quantitat moderada (2.8%)
Què us cal saber- 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.
Recomanació: Limitau el consum de sucre i de begudes ensucrades- Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
- Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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Sal comuna en baixa quantitat (0.13%)
Què us cal saber- 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.
- Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
- La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
Recomanació: Limitau la ingesta de sal i d'aliments rics en sal- Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
- Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
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Informació nutricional
Informació nutricional Com es ven
per 100 g/100 mlCom es ven
per porció (100g)Compared to: Beguda d'ametlla Energia 100 kj
(24 kcal)100 kj
(24 kcal)-31% Greix 1,1 g 1,1 g -40% Àcid gras saturat 0,1 g 0,1 g -54% Carbohydrates 2,9 g 2,9 g -5% Sucre 2,8 g 2,8 g +18% Fiber 0 g 0 g -100% Proteïna 0,5 g 0,5 g -33% Sal comuna 0,13 g 0,13 g +20% Calci 120 mg 120 mg -0% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Entorn
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Eco-Score B - Impacte ambiental baix
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 79/100)
Categoria: Almond drink not sweet, not fortified, prepacked
Categoria: Almond drink not sweet, not fortified, prepacked
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.06 (the lower the score, the lower the impact)
- incloent l'impacte sobre el canvi climàtic: 0.37 kg CO2 eq/kg of product
Stage Impact Agriculture
Processing
Empaquetament
Transportation
Distribution
Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +1
Política ambiental: +1
Transportation: 0
Origen del producte i / o dels seus ingredients % d'ingredients Impact Estats Units d'Amèrica Mitjà
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Packaging with a low impact
Malus: -4
Shape Material Reciclatge Impact Brick Tetra Brik Mitjà
Eco-Score for this product
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Impact for this product: B (Score: 76/100)
Producte: Almond breeze - Blue diamond almonds - 1 l
Life cycle analysis score: 79
Sum of bonuses and maluses: -3
Final score: 76/100
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Carbon footprint
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Equal to driving 0.2 km in a petrol car
37 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Almond drink not sweet, not fortified, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture
Processing
Empaquetament
Transportation
Distribution
Consumption
Empaquetament
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Packaging with a low impact
Brick (Tetra Brik)
Transportation
-
Orígens dels ingredients
Origins of ingredients with a medium impact
Origen del producte i / o dels seus ingredients % d'ingredients Impact Estats Units d'Amèrica Mitjà
Fonts de dades
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