Ajuda'ns a fer que la transparència alimentària sigui la norma!

Com a organització sense ànim de lucre, depenem de les vostres donacions per continuar informant els consumidors de tot el món sobre tot allò què mengen.

La revolució alimentària comença amb tu!

Feu un donatiu
arrow_upward

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

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

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: 0044100156199 (EAN / EAN-13) 044100156199 (UPC / UPC-A)

Nom comú: extra creamy oat milk with calcium & vitamins A & D.

Quantitat: 52 oz (1.54 l)

Empaquetament: en:multilayer-composite, Tetra Pak, en:Brick

Marques: Planet Oat

Propietari de la marca: PLANET OAT

Categories: en:Beverages and beverages preparations, Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, Cereals i patates, en:Dairy substitutes, Cereals i derivats, Substitutius de la llet, Begudes amb base vegetal, en:Specific products, Begudes vegetals, en:Products for specific diets, en:Products without gluten, en:Cereal-based drinks, Begudes sense sucre, Beguda de civada, en:Unsweetened plain oat-based drinks

Etiquetes, certificacions, premis: Lliure de gluten, Kosher, Sense aromes artificials, Sense conservants artificials, Sense transgènics, Producte pasteuritzat, 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, Font de vitamina A, Font de Vitamina D
NON GMO Project Unió Ortodoxa Kosher

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, Món

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score C

    Qualitat nutricional mitjana
    • icon

      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.

    icon

    Punts negatius: 5/54

    • icon

      Energia

      3/10 points (209kJ)

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

    • icon

      Sucres

      2/10 points (2.08g)

      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.

    • icon

      Sal

      0/20 points (0.12g)

      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.

    • icon

      Non-nutritive sweeteners

      0/4 points (0 edulcorant)

      Non-nutritive sweeteners may not confer any long-term benefit in reducing body fat in adults or children. There may be potential undesirable effects from long-term use of non-nutritive sweeteners, such as an increased risk of type 2 diabetes and cardiovascular diseases in adults.

    icon

    Punts positius: 0/18

    • icon

      Proteïnes

      0/7 points (0.83g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fibra

      0/5 points (1.25g)

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

    • icon

      Detalls del càlcul de la Nutri-Score


      ⚠ ️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: 0

      Aquest producte es considera una beguda per al càlcul de la Nutri-Score.

      Points for proteins are counted because the product is considered to be a beverage.

      Puntuació nutricional: 5 (5 - 0)

      Nutri-Score: C

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (1 cup (240 ml))
    Comparat amb: Beguda de civada
    Energia 209 kj
    (50 kcal)
    502 kj
    (120 kcal)
    +2%
    Greix 1,46 g 3,5 g +25%
    Àcid gras saturat 0 g 0 g -100%
    Àcid gras trans 0,208 g 0,5 g
    Colesterol 0 mg 0 mg
    Hidrats de carboni 9,17 g 22 g +13%
    Sucre 2,08 g 5 g -59%
    Added sugars 0 g 0 g
    Fiber 1,25 g 3 g +99%
    Fibra soluble 0,833 g 2 g
    Proteïna 0,833 g 2 g -18%
    Sal comuna 0,125 g 0,3 g +47%
    Vitamina A 75 µg 180 µg
    Vitamina D 1,67 µg 4 µg +106%
    Vitamin B2 (Riboflavin) 0,042 mg 0,1 mg -79%
    Vitamin B12 (cobalamin) 0,083 µg 0,2 µg -100%
    Potassi 171 mg 410 mg
    Calci 146 mg 350 mg +38%
    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)

Ingredients

  • icon

    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

Processament d'aliments

  • icon

    Aliments ultra processats


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

    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E418 - Goma gellan

    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)
  • 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.
    Origen: 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.
    Origen: 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.
    Origen: 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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients


    en: 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 - percent_min: 7.69230769230769 - percent_max: 100
      1. FILTERED WATER -> en:filtered-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.84615384615385 - percent_max: 100
      2. OATS -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 50
    2. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - 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 - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.3
    7. SUNFLOWER LECITHIN -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    8. GELLAN GUM -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    9. VITAMIN A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      1. PALMITATE -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    10. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    11. vitamin D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    12. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      1. VITAMIN B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    13. VITAMIN B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.3

Entorn

Petjada de carboni

Empaquetament

Transport

Informa d'un problema

Fonts de dades

Producte afegit per elcoco
Última modificació de la pàgina del producte per 5m4u9.
La pàgina del producte, també editada per acuario, aleene, elcoco.0e11e8966cd30157f2adea1e6508a49f, inf, lukasday, openfoodfacts-contributors, org-database-usda, org-label-non-gmo-project, swipe-studio, thaialagata.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.