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Garden famous pop pan spring onion and chive crackers - 200 g

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Garden famous pop pan spring onion and chive crackers - 200 g

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Codi de barres: 0089782019394 (EAN / EAN-13) 089782019394 (UPC / UPC-A)

Quantitat: 200 g

Empaquetament: en:paper box

Marques: Garden

Categories: Snacks, Aperitius salats, Aperitius, Galetes salades

Etiquetes, certificacions, premis: Punt verd

Origen dels ingredients: Hong Kong

Llocs de fabricació o processament: Hong Kong

Països on es va vendre: França, Espanya

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Ingredients

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    24 ingredients

    : FARINE DE BLE TENDRE, HUILE DE NOIX DE COCO, HUILE DE PALME [ANTIOXYDANTS (E304, E306 ET LECITHINE DE SOJA)], SESAME, SEL [ANTIAGGLOMERANT (E535)], CIBOULE 1,7%, CIBOULETTE, SUCRE, LAIT ECREME EN POUDRE, SIROP DE GLUCOSE, AMIDON DE MAIS, ANTIOXYDANTS (LECITHINE DE SOJA, E304, E307), AGENTS DE TRAITEMENT DE LA FARINE (E1100 ET E1101). PEUT CONTENIR DES TRACES D'ŒUFS, ARACHIDES, FRUITS A COQUE, CELERI.
    Al·lèrgens: en:Gluten, en:Sesame seeds, en:Soybeans
    Rastres: en:Celery, en:Eggs, en:Nuts, en:Peanuts

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
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa

    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

  • E1100 - Amilasa

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Origen: Wikipedia (Anglès)

  • E1101 - Peptidasa

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Origen: Wikipedia (Anglès)

  • E304 - Èster d'àcids grassos d'àcid ascòrbic

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Origen: Wikipedia (Anglès)

  • E307 - Α-tocoferol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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)

  • E535 - Ferrocianur de sodi

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    : FARINE DE BLE TENDRE, HUILE de NOIX DE COCO, HUILE DE PALME (ANTIOXYDANTS (e304, e306, LECITHINE DE SOJA)), SESAME, SEL (ANTIAGGLOMERANT (e535)), CIBOULE 1.7%, CIBOULETTE, SUCRE, LAIT ECREME EN POUDRE, SIROP DE GLUCOSE, AMIDON DE MAIS, ANTIOXYDANTS (LECITHINE DE SOJA, e304, e307), AGENTS DE TRAITEMENT DE LA FARINE (e1100, e1101)
    1. FARINE DE BLE TENDRE -> en:soft-wheat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9410
    2. HUILE de NOIX DE COCO -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    3. HUILE DE PALME -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      1. ANTIOXYDANTS -> en:antioxidant
        1. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e306 -> en:e306 - vegan: yes - vegetarian: yes
        3. LECITHINE DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    4. SESAME -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
    5. SEL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      1. ANTIAGGLOMERANT -> en:anti-caking-agent
        1. e535 -> en:e535 - vegan: yes - vegetarian: yes
    6. CIBOULE -> en:welsh-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent: 1.7
    7. CIBOULETTE -> en:chives - vegan: yes - vegetarian: yes - ciqual_food_code: 11003
    8. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. LAIT ECREME EN POUDRE -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    10. SIROP DE GLUCOSE -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. AMIDON DE MAIS -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    12. ANTIOXYDANTS -> en:antioxidant
      1. LECITHINE DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e307 -> en:e307 - vegan: yes - vegetarian: yes
    13. AGENTS DE TRAITEMENT DE LA FARINE -> en:flour-treatment-agent
      1. e1100 -> en:e1100 - vegan: yes - vegetarian: yes
      2. e1101 -> en:e1101 - vegan: yes - vegetarian: yes

Nutrició

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    Mala qualitat nutricional

    ⚠ ️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: 2

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

    Punts positius: 0

    • Proteïnes: 5 / 5 (valor: 10.7, valor arrodonit: 10.7)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 2.4125, valor arrodonit: 2.4)

    Punts negatius: 21

    • Energia: 6 / 10 (valor: 2243, valor arrodonit: 2243)
    • Sucres: 0 / 10 (valor: 3.6, valor arrodonit: 3.6)
    • Greixos saturats: 10 / 10 (valor: 17.9, valor arrodonit: 17.9)
    • Sodi: 5 / 10 (valor: 482, valor arrodonit: 482)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (21 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Galetes salades
    Energia 2.243 kj
    (536 kcal)     		+18%
    Greix 28,6 g +71%
    Àcid gras saturat 17,9 g +441%
    Hidrats de carboni 57,1 g -11%
    Sucre 3,6 g -2%
    Fiber ?
    Proteïna 10,7 g +16%
    Sal comuna 1,205 g -31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,412 %

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