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Dominos dark chocolate - Lidl - 250 g

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Dominos dark chocolate - Lidl - 250 g

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Codi de barres:
20036232

Quantitat: 250 g

Empaquetament: Plàstic, en:pp-polypropylene, en:Box, en:Plastikowe

Marques: Lidl, Favorina, Riba Backwaren

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Aliments festius, Caramels de xocolata, Bombons, Dominosteine

Etiquetes, certificacions, premis: Comerç Just, Vegetarià, Agricultura Sostenible, Vegà, Fairtrade cocoa, Certificat UTZ, Cacau certificat UTZ, en:Agricultura-sustentable, en:Certificado-utz, en:Comercio-justo, en:Vegano, en:Vegetariano
Certificat UTZ

Llocs de fabricació o processament: Alemania

Botigues: Lidl

Països on es va vendre: Àustria, República Txeca, Alemanya, Polònia, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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: 25/55

    • icon

      Energia

      5/10 points (1710kJ)

      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

      15/15 points (51.3g)

      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 (0.03g)

      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

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (desconegut)

      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 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.

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

      Puntuació nutricional: 25 (25 - 0)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (250 g)     		Comparat amb: Bombons
    Energia 1.710 kj
    (407 kcal)     		4.280 kj
    (1020 kcal)     		-23%
    Greix 13,7 g 34,2 g -58%
    Àcid gras saturat 6 g 15 g -67%
    Hidrats de carboni 65 g 162 g +29%
    Sucre 51,3 g 128 g +16%
    Fiber ? ?
    Proteïna 4,1 g 10,2 g -33%
    Sal comuna 0,03 g 0,075 g -81%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,301 % 2,301 %
Mida de la porció: 250 g

Ingredients

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    33 ingredients

    Anglès: sugar, glucose-fructose syrup, water, cocoa mass, wheat flour, apricot kernels, apple puree, cocoa butter, brown sugar syrup, dextrose, apple juice concentrate, wheat starch, invert sugar syrup, rye flour, durum wheat semolina, caramel sugar syrup, rapeseed oil, potato starch, spices, gelling agent: pectins, humectants (sorbitol, invertase), raising agents (ammonium carbonates, potassium carbonates), acidifier: citric acid, emulsifier: lecithins (soy), almonds, natural flavouring
    Al·lèrgens: en:Gluten, en:Nuts, en:Soybeans
    Rastres: en:en-eggs-en-milk-en-nuts-en-peanuts

Processament d'aliments

Additius

  • E1103 - Invertasa

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    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)

  • 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.
    Origen: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Origen: Wikipedia (Anglès)

  • E440 - Pectina

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Origen: Wikipedia (Anglès)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Vegà

    No s'han detectat ingredients no vegans
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: sugar, glucose-fructose syrup, water, cocoa mass, wheat flour, apricot kernels, apple puree, cocoa butter, brown sugar syrup, dextrose, apple juice, wheat starch, invert sugar syrup, rye flour, durum wheat semolina, caramel sugar syrup, rapeseed oil, potato starch, spices, gelling agent (pectins), humectants (sorbitol, invertase), raising agents (ammonium carbonates, potassium carbonates), acidifier (citric acid), emulsifier (lecithins), almonds, natural flavouring
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.84615384615385 - percent_max: 100
    2. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
    5. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20
    6. apricot kernels -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. apple puree -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 14.2857142857143
    8. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 12.5
    9. brown sugar syrup -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    11. apple juice -> en:apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074 - percent_min: 0 - percent_max: 9.09090909090909
    12. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
    13. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.69230769230769
    14. rye flour -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent_min: 0 - percent_max: 7.14285714285714
    15. durum wheat semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 6.66666666666667
    16. caramel sugar syrup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.25
    17. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 5.88235294117647
    18. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.55555555555556
    19. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 5
      1. pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. humectants -> en:humectant - percent_min: 0 - percent_max: 4.76190476190476
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    22. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 4.54545454545455
      1. ammonium carbonates -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      2. potassium carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    23. acidifier -> en:acid - percent_min: 0 - percent_max: 4.34782608695652
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.16666666666667
      1. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 4
    26. natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385

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