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Ikea Sill Senap, Hering In Senfsoße - 250g

Ikea Sill Senap, Hering In Senfsoße - 250g

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Codi de barres: 1901010330004 (EAN / EAN-13)

Quantitat: 250g

Empaquetament: en:Glass

Marques: Ikea

Categories: Marisc, Aliments enllaunats, Peix, en:Fatty fishes, Peix enllaunat, en:Herring

Etiquetes, certificacions, premis: en:Sustainable, Piscifactoria sostenible, Marisc sostenible MSC

Llocs de fabricació o processament: Sjögatan, 1 - SE-252 25 Helsingborg, Sweden

EMB code: SE 917 EC, MSC-C-51040

Botigues: Ikea

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

Matching with your preferences

Health

Ingredients

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    28 ingredients


    Hongarès: Marinált hering (hal) (50 %) (hering [hal] [Clupea harengus]*, ivóvíz, só, étkezési sav [E260]), ivóvíz, cukor, repcemagolaj, mustáros szósz (10 %) (ivóviz, cukor, mustármag, ételecet, só, stabilizátor [E1442], színezékek [E101, E160a]), mustármag (2%), stabilizátor (E415), tartósítószer (E211), szinezék (E160a)
    Al·lèrgens: en:Fish, en:Mustard
    Rastres: en:Fish, en:Mustard

Food processing

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    Ultra processed foods


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

    • Additiu: E101 - Riboflavina
    • Additiu: E1442 - Fosfat de dimidó hidroxipropilat
    • Additiu: E160a - Carotè
    • Additiu: E415 - Goma de xantè
    • Ingredient: Color

    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

  • E101 - Riboflavina


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia (Anglès)
  • E1442 - Fosfat de dimidó hidroxipropilat


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia (Anglès)
  • E160a - Carotè


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Anglès)
  • E211 - Benzoat de sodi


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia (Anglès)
  • E260 - Àcid acètic


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia (Anglès)
  • E415 - Goma de xantè


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Areng, Peix, Areng, Peix, en:Atlantic herring

    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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

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    No és vegetarià


    Non-vegetarian ingredients: Areng, Peix, Areng, Peix, en:Atlantic herring

    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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

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:

    • 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.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    hering (hal, hering (hal, Clupea harengus), ivóvíz, , étkezési sav ()), ivóvíz, cukor, repcemagolaj, mustáros szósz 10% (ivóviz, cukor, mustármag, ételecet, , stabilizátor (), színezékek (e101), e160a), mustármag 2%, stabilizátor (e415), tartósítószer (e211), szinezék (e160a)
    1. hering -> en:herring - vegan: no - vegetarian: no - percent_min: 11.1111111111111 - percent_max: 58
      1. hal -> en:fish - vegan: no - vegetarian: no - percent_min: 2.22222222222222 - percent_max: 58
      2. hering -> en:herring - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 29
        1. hal -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 29
        2. Clupea harengus -> en:atlantic-herring - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 14.5
      3. ivóvíz -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.3333333333333
      4. -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.5
      5. étkezési sav -> en:acid - percent_min: 0 - percent_max: 0
    2. ivóvíz -> en:water - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 34
    3. cukor -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 26
    4. repcemagolaj -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 10 - percent_max: 22
    5. mustáros szósz -> hu:mustáros-szósz - percent_min: 10 - percent: 10 - percent_max: 10
      1. ivóviz -> hu:ivóviz - percent_min: 1.25 - percent_max: 10
      2. cukor -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. mustármag -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. ételecet -> en:table-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. stabilizátor -> en:stabiliser - percent_min: 0 - percent_max: 0
      7. színezékek -> en:colour - percent_min: 0 - percent_max: 0
        1. e101 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0
      8. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    6. mustármag -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    7. stabilizátor -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    8. tartósítószer -> en:preservative - percent_min: 0 - percent_max: 2
      1. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. szinezék -> hu:szinezék - percent_min: 0 - percent_max: 2
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2

Nutrició

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    Bad 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: 0

    • Proteïnes: 4 / 5 (valor: 7, rounded value: 7)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 22

    • Energia: 3 / 10 (valor: 1149, rounded value: 1149)
    • Sucres: 3 / 10 (valor: 17, rounded value: 17)
    • Greixos saturats: 6 / 10 (valor: 6.1, rounded value: 6.1)
    • Sodi: 10 / 10 (valor: 1600, rounded value: 1600)

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

    Score nutritionnel: 22 (22 - 0)

    Nutri-Score: E

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    Sucre en alta quantitat (17%)


    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 alta quantitat (4%)


    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: Peix enllaunat
    Energia 1.149 kj
    (276 kcal)
    +22%
    Greix 20 g +37%
    Àcid gras saturat 6,1 g +151%
    Carbohydrates 17 g +2.941%
    Sucre 17 g +24.754%
    Fiber 0 g -100%
    Proteïna 7 g -67%
    Sal comuna 4 g +242%
    Alcohol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per kiliweb.
La pàgina del producte, també editada per elcoco, kazse, nur, openfoodfacts-contributors, packbot, prepperapp, teolemon, thaialagata, yuka.R28xY0lZMDlsdFlFb01NenBCM0lwdlZyLzZXclprRzFGY0ZJSUE9PQ, yuka.RnZvWVNwcGR1S1lXcXZFRitCSHM1OVoreTRYeldtbWxBTFl1SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhFJAvHnuDPtDD7Rgla6-NrXPpfsPuhfyKTeHKo, yuka.sY2b0xO6T85zoF3NwEKvlmVqUIX4hin4Pjfuq3SvyveqNZj0fox4zojWD6s.

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