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Pesto allá genovese - Baresa - 190 g

Pesto allá genovese - Baresa - 190 g

Codi de barres ambigu: aquest producte té un codi de barres amb número de circulació restringit per a productes d'una empresa. Això significa que diferents productors i botigues poden utilitzar el mateix codi de barres per a diferents productes. ×
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Codi de barres: 20069490

Quantitat: 190 g

Empaquetament: en:Metal, en:Glass, en:Canned, en:Fresh, en:Jar, en:Lid

Marques: Baresa

Categories: Condiments, Salses, Salsa per pasta, Pestos, en:Green pestos, en:Groceries

Etiquetes, certificacions, premis: Punt verd, fr:Triman

Llocs de fabricació o processament: Włochy

Botigues: Lidl

Països on es va vendre: Bèlgica, França, Itàlia, Noruega, Polònia, Espanya

Matching with your preferences

Health

Ingredients

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    15 ingredients


    Anglès: 38% basil, sunflower oil, 11% olive oil, 5% cashews, 4,7% cheese (cow's milk, salt, lysozyme from eggs), 4% yogurt, flavouring, 2% sugar, 1,3% pecorino romano, 1% pine nuts, 1% garlic, lactic acid
    Al·lèrgens: en:Eggs, en:Milk, en:Nuts
    Rastres: en:Celery, en:Fish, en:Nuts, en:Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods


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

    • Ingredient: Aromes

    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

  • E270 - Àcid làctic


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Formatge, Llet de vaca, Lisozim d'ou, Iogurt, en:Pecorino romano
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    basil 38%, sunflower oil, olive oil 11%, cashews 5%, cheese 4.7% (cow's milk, salt, lysozyme from eggs), yogurt 4%, flavouring, sugar 2%, pecorino romano 1.3%, pine nuts 1%, garlic 1%, lactic acid
    1. basil -> en:basil - vegan: yes - vegetarian: yes - percent_min: 38 - percent: 38 - percent_max: 38
    2. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 27 - percent_max: 30
    3. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 11 - percent: 11 - percent_max: 11
    4. cashews -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    5. cheese -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 4.7 - percent: 4.7 - percent_max: 4.7
      1. cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 1.56666666666667 - percent_max: 4.7
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35
      3. lysozyme from eggs -> en:lysozyme-from-eggs - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.56666666666667
    6. yogurt -> en:yogurt - vegan: no - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 4
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    9. pecorino romano -> en:pecorino-romano - vegan: no - vegetarian: maybe - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    10. pine nuts -> en:pine-nuts - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    11. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    12. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Nutrició

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    Poor nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 17

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

    Positive points: 0

    • Proteïnes: 2 / 5 (valor: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 17, rounded value: 17)

    Negative points: 16

    • Energia: 4 / 10 (valor: 1500, rounded value: 1500)
    • Sucres: 0 / 10 (valor: 2.5, rounded value: 2.5)
    • Greixos saturats: 4 / 10 (valor: 4.3, rounded value: 4.3)
    • Sodi: 8 / 10 (valor: 768, rounded value: 768)

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

    Score nutritionnel: 16 (16 - 0)

    Nutri-Score: D

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    Sucre en baixa quantitat (2.5%)


    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 (1.92%)


    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: en:Green pestos
    Energia 1.500 kj
    (364 kcal)
    -20%
    Greix 35,9 g -17%
    Àcid gras saturat 4,3 g -30%
    Carbohydrates 4,8 g -33%
    Sucre 2,5 g -15%
    Fiber ?
    Proteïna 4,1 g -5%
    Sal comuna 1,92 g -15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %

Entorn

Carbon footprint

Empaquetament

Transportation