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Extra Creamy Oatmilk Original - Planet Oat - 52 oz (1.54 l)

Extra Creamy Oatmilk Original - Planet Oat - 52 oz (1.54 l)

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Codi de barres: 0044100156199 (EAN / EAN-13) 044100156199 (UPC / UPC-A)

Quantitat: 52 oz (1.54 l)

Empaquetament: en:Multilayer composite, Tetra Pak, en:Brick

Marques: Planet Oat

Propietari de la marca: PLANET OAT

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, Cereals i patates, en:dairies-substitutes, Cereals i derivats, Begudes amb base vegetal, en:Specific products, Substitutius de la llet, en:Products for specific diets, Begudes vegetals, en:Products without gluten, en:Cereal milks, Beguda de civada

Etiquetes, certificacions, premis: Kosher, Sense aromes artificials, Sense conservants artificials, Lliure de gluten, Sense transgènics, Font de calci, Sense sucre afegit, Sense colorants artificials, Sense lactosa, Sense llet, en:No nuts, Lliure de cacauet, Lliure de soja, NON GMO Project, Unió Ortodoxa Kosher, Producte pasteuritzat, Font de vitamina A, Font de Vitamina D

Origen dels ingredients: Estats Units d'Amèrica

Llocs de fabricació o processament: Lynnfield, Massachusetts, Estados Unidos

Botigues: Biomercado

Països on es va vendre: Bolívia, Espanya, Estats Units d'Amèrica

Matching with your preferences

Health

Ingredients

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    18 ingredients


    Anglès: OAT MILK (FILTERED WATER, OATS), SUNFLOWER OIL, CALCIUM CARBONATE, DIPOTASSIUM PHOSPHATE (STABILIZER), GUAR GUM, SEA SALT, SUNFLOWER LECITHIN, GELLAN GUM, VITAMIN A (PALMITATE), VITAMIN D2, RIBOFLAVIN (VITAMIN B2), VITAMIN B12.
    Al·lèrgens: en:Gluten

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: E412 - Goma de guar
    • Additiu: E418 - Goma gellan

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E340 - Fosfat de potassi


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Anglès)
  • E340ii


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Anglès)
  • E412 - Goma de guar


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Anglès)
  • 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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    OAT MILK (FILTERED WATER, OATS), SUNFLOWER OIL, CALCIUM CARBONATE, DIPOTASSIUM PHOSPHATE (STABILIZER), GUAR GUM, SEA SALT, SUNFLOWER LECITHIN, GELLAN GUM, VITAMIN A (PALMITATE), vitamins, vitamin D2, RIBOFLAVIN (VITAMIN B2), VITAMIN B12
    1. OAT MILK -> en:oat-milk - vegan: yes - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 100
      1. FILTERED WATER -> en:filtered-water - vegan: yes - vegetarian: yes - percent_min: 3.84615384615385 - percent_max: 100
      2. OATS -> en:oat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    2. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
    3. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. DIPOTASSIUM PHOSPHATE -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. STABILIZER -> en:stabiliser - percent_min: 0 - percent_max: 25
    5. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. SEA SALT -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. SUNFLOWER LECITHIN -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. GELLAN GUM -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. VITAMIN A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      1. PALMITATE -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. vitamin D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      1. VITAMIN B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. VITAMIN B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 7.69230769230769

Nutrició

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    Very 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: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteïnes: 0 / 5 (valor: 0.833, rounded value: 0.83)
    • Fiber: 1 / 5 (valor: 1.25, rounded value: 1.25)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 0

    • Energia: 0 / 10 (valor: 209, rounded value: 209)
    • Sucres: 0 / 10 (valor: 2.08, rounded value: 2.1)
    • Greixos saturats: 0 / 10 (valor: 0, rounded value: 0)
    • Sodi: 0 / 10 (valor: 50, rounded value: 50)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: -1 (0 - 1)

    Nutri-Score: A

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    Sucre en baixa quantitat (2.08%)


    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.
  • icon

    Sal comuna en baixa quantitat (0.125%)


    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 ml
    Com es ven
    per porció (1 cup (240 ml))
    Compared to: Beguda de civada
    Energia 209 kj
    (50 kcal)
    502 kj
    (120 kcal)
    +2%
    Greix 1,46 g 3,5 g +35%
    Àcid gras saturat 0 g 0 g -100%
    Àcid gras trans 0 g 0 g
    Colesterol 0 mg 0 mg
    Carbohydrates 9,17 g 22 g +11%
    Sucre 2,08 g 5 g -62%
    Fiber 1,25 g 3 g +122%
    Fibra soluble 0,833 g 2 g
    Proteïna 0,833 g 2 g -20%
    Sal comuna 0,125 g 0,3 g +58%
    Vitamina A 75 µg 180 µg
    Vitamina D 1,67 µg 4 µg -95%
    Vitamin B2 (Riboflavin) 0,042 mg 0,1 mg
    Vitamin B12 (cobalamin) 0,083 µg 0,2 µg -100%
    Potassi 171 mg 410 mg
    Calci 146 mg 350 mg +46%
    Ferro 0,167 mg 0,4 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 cup (240 ml)

Entorn

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Transportation

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Producte afegit per elcoco
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