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Bauernbrot mit Sauerteig - Schär - 450g

Bauernbrot mit Sauerteig - Schär - 450g

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Codi de barres: 10086988

Quantitat: 450g

Marques: Schär, Schär, Schär

Categories: Menjar preparat, Pizzes i quiches, Pizzes

Etiquetes, certificacions, premis: Lliure de gluten, Sense lactosa

Països on es va vendre: Bèlgica, França, Alemanya, Itàlia, Espanya, Suïssa

Matching with your preferences

Health

Ingredients

  • icon

    56 ingredients


    Alemany: BELAG 52%: Mozzarella Käse 42% (pasteurisierte laktosefreie Milch, Salz, mikrobielles Lab, Säuerungsmittel: Zitronensäure), pürierte Tomaten 36%, gekochter Schinken11% (Schweinefleisch, Salz, Dextrose, Zucker, Antioxidationsmittel: Natriumascorbat; natürliches Aroma, Gewürze, Konservierungsstoff: Natriumnitrit, Raucharonma), Champignon Pilze 11%, jodiertes Speisesalz (Salz, Kaliumiodid), Oregano. PIZZABODEN 48%: Maisstärke, Wasser, Reismehl, Sauerteig 9% (Reismehl, Wasser). Verdickungsmittel: Cellulose, Hydroxypropylmethylcellulose; Reisstärke, natives Olivenől extra 3,7%, Hefe, Maismehl, Sonnenblumenol, jodiertes Speisesalz (Salz, Kaliumiadid), Früchteextrakt (Johannisbrotkern, Apfel), Zucker, Dextrose, Backtriebmittel: Natriumhydrogencarbonat, Glucono-delta lacton, Säuerungsmittel: Weinsäure, Zitronensäure. Kann Spuren von Soja enthalten. MIT LAKTOSEFREIEM MOZZARELLA (Laktose <0,01 g/100 g).
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Lupin, en:Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E460 - Cel·lulosa
    • Additiu: E464 - Hidroxipropilmetilcel·lulosa
    • Ingredient: Dextrosa
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Espessidor

    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

  • E250 - Nitrit de sodi


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia (Anglès)
  • E301 - Ascorbat de sodi


    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E334 - Àcid L(+)-tartàric


    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia (Anglès)
  • E460 - Cel·lulosa


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Anglès)
  • E464 - Hidroxipropilmetilcel·lulosa


    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    Source: Wikipedia (Anglès)
  • E500 - E500 food additive


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Anglès)
  • E500ii - Hidrogencarbonat de sodi


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Anglès)
  • E575 - Delta-gluconolactona


    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Es desconeix si conté oli de palma


    Unrecognized ingredients: de:mozzarella-käse, de:raucharonma, de:champignon-pilze, de:natives-olivenől-extra, de:sonnenblumenol, de:kaliumiadid, de:johannisbrotkern, de:mit-laktosefreiem-mozzarella, de:laktose-lt

    Some ingredients could not be recognized.

    We need your help!

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    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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  • icon

    No és vegà


    Non-vegan ingredients: Llet sense lactosa, en:Cooked ham, Carn de porc

    Some ingredients could not be recognized.

    We need your help!

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    No és vegetarià


    Non-vegetarian ingredients: en:Cooked ham, Carn de porc

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    BELAG 52% (Mozzarella Käse 42%, laktosefreie Milch), Salz, mikrobielles Lab, Säuerungsmittel (Zitronensäure), Tomaten 36%, gekochter Schinken (Schweinefleisch, Salz, Dextrose, Zucker, Antioxidationsmittel (Natriumascorbat), natürliches Aroma, Gewürze, Konservierungsstoff (Natriumnitrit), Raucharonma), Champignon Pilze 11%, jodiertes Speisesalz (Salz, Kaliumiodid), Oregano, PIZZABODEN 48% (Maisstärke), Wasser, Reismehl, Sauerteig 9% (Reismehl, Wasser), Verdickungsmittel (Cellulose), Hydroxypropylmethylcellulose, Reisstärke, natives Olivenől extra 3.7%, Hefe, Maismehl, Sonnenblumenol, jodiertes Speisesalz (Salz, Kaliumiadid), Früchte (Johannisbrotkern, Apfel), Zucker, Dextrose, Backtriebmittel (Natriumhydrogencarbonat), Glucono-delta lacton, Säuerungsmittel (Weinsäure), Zitronensäure, MIT LAKTOSEFREIEM MOZZARELLA (Laktose < 0.01%)
    1. BELAG -> en:filling - vegan: ignore - vegetarian: ignore - percent: 52
      1. Mozzarella Käse -> de:mozzarella-käse - percent: 42
      2. laktosefreie Milch -> en:lactose-free-milk - vegan: no - vegetarian: yes
    2. Salz -> en:salt - vegan: yes - vegetarian: yes
    3. mikrobielles Lab -> en:microbial-rennet - vegan: yes - vegetarian: yes
    4. Säuerungsmittel -> en:acid
      1. Zitronensäure -> en:e330 - vegan: yes - vegetarian: yes
    5. Tomaten -> en:tomato - vegan: yes - vegetarian: yes - percent: 36
    6. gekochter Schinken -> en:cooked-ham - vegan: no - vegetarian: no
      1. Schweinefleisch -> en:pork-meat - vegan: no - vegetarian: no
      2. Salz -> en:salt - vegan: yes - vegetarian: yes
      3. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes
      4. Zucker -> en:sugar - vegan: yes - vegetarian: yes
      5. Antioxidationsmittel -> en:antioxidant
        1. Natriumascorbat -> en:e301 - vegan: yes - vegetarian: yes
      6. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      7. Gewürze -> en:spice - vegan: yes - vegetarian: yes
      8. Konservierungsstoff -> en:preservative
        1. Natriumnitrit -> en:e250 - vegan: yes - vegetarian: yes
      9. Raucharonma -> de:raucharonma
    7. Champignon Pilze -> de:champignon-pilze - percent: 11
    8. jodiertes Speisesalz -> en:iodised-salt - vegan: yes - vegetarian: yes
      1. Salz -> en:salt - vegan: yes - vegetarian: yes
      2. Kaliumiodid -> en:potassium-iodide
    9. Oregano -> en:oregano - vegan: yes - vegetarian: yes
    10. PIZZABODEN -> en:pizza-base - percent: 48
      1. Maisstärke -> en:corn-starch - vegan: yes - vegetarian: yes
    11. Wasser -> en:water - vegan: yes - vegetarian: yes
    12. Reismehl -> en:rice-flour - vegan: yes - vegetarian: yes
    13. Sauerteig -> en:sourdough - percent: 9
      1. Reismehl -> en:rice-flour - vegan: yes - vegetarian: yes
      2. Wasser -> en:water - vegan: yes - vegetarian: yes
    14. Verdickungsmittel -> en:thickener
      1. Cellulose -> en:e460 - vegan: yes - vegetarian: yes
    15. Hydroxypropylmethylcellulose -> en:e464 - vegan: yes - vegetarian: yes
    16. Reisstärke -> en:rice-starch - vegan: yes - vegetarian: yes
    17. natives Olivenől extra -> de:natives-olivenől-extra - percent: 3.7
    18. Hefe -> en:yeast - vegan: yes - vegetarian: yes
    19. Maismehl -> en:corn-flour - vegan: yes - vegetarian: yes
    20. Sonnenblumenol -> de:sonnenblumenol
    21. jodiertes Speisesalz -> en:iodised-salt - vegan: yes - vegetarian: yes
      1. Salz -> en:salt - vegan: yes - vegetarian: yes
      2. Kaliumiadid -> de:kaliumiadid
    22. Früchte -> en:fruit - vegan: yes - vegetarian: yes
      1. Johannisbrotkern -> de:johannisbrotkern
      2. Apfel -> en:apple - vegan: yes - vegetarian: yes
    23. Zucker -> en:sugar - vegan: yes - vegetarian: yes
    24. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    25. Backtriebmittel -> en:raising-agent
      1. Natriumhydrogencarbonat -> en:e500ii - vegan: yes - vegetarian: yes
    26. Glucono-delta lacton -> en:e575 - vegan: yes - vegetarian: yes
    27. Säuerungsmittel -> en:acid
      1. Weinsäure -> en:e334 - vegan: yes - vegetarian: yes
    28. Zitronensäure -> en:e330 - vegan: yes - vegetarian: yes
    29. MIT LAKTOSEFREIEM MOZZARELLA -> de:mit-laktosefreiem-mozzarella
      1. Laktose < -> de:laktose-lt - percent: 0.01

Nutrició

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 36

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

    Positive points: 3

    • Proteïnes: 4 / 5 (valor: 7.5, rounded value: 7.5)
    • Fiber: 3 / 5 (valor: 2.9, rounded value: 2.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 36, rounded value: 36)

    Negative points: 11

    • Energia: 2 / 10 (valor: 908, rounded value: 908)
    • Sucres: 0 / 10 (valor: 1.3, rounded value: 1.3)
    • Greixos saturats: 4 / 10 (valor: 4.5, rounded value: 4.5)
    • Sodi: 5 / 10 (valor: 480, rounded value: 480)

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

    Score nutritionnel: 8 (11 - 3)

    Nutri-Score: C

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    Sucre en baixa quantitat (1.3%)


    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 Quantitat moderada (1.2%)


    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
    Compared to: Pizzes
    Energia 908 kj
    (217 kcal)
    -8%
    Greix 8,4 g -5%
    Àcid gras saturat 4,5 g +16%
    Carbohydrates 26 g -5%
    Sucre 1,3 g -52%
    Fiber 2,9 g +36%
    Proteïna 7,5 g -29%
    Sal comuna 1,2 g -10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 36 %

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Producte afegit per bn
Última modificació de la pàgina del producte per prepperapp.
La pàgina del producte, també editada per aleene, desan, grumpf, inf, kiliweb, moon-rabbit, omerfedj, openfoodfacts-contributors, professordoc, roboto-app, scanbot, segundo, yuka.WmJJYlRLRWxpZlk2dy9ObCt5TFM0OHh6bTd1NFREeThjTUVBSWc9PQ.

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