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TOFU FRUTOS SECOS - My Best Veggie - 235 g

TOFU FRUTOS SECOS - My Best Veggie - 235 g

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Codi de barres: 20074746

Nom comú: Preparado vegetal a base de tofu con frutos secos

Quantitat: 235 g

Empaquetament: Plàstic, en:Box, en:container, en:Refrigerated

Marques: My Best Veggie

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, en:Meat alternatives, Substitutius de carn, Tofu

Etiquetes, certificacions, premis: Orgànic, Vegetarià, Orgànic UE, Agricultura No-UE, Source of fibre, Font de proteïna, Vegà, ES-ECO-006-AR, Agricultura UE, Procedent d'agricultura UE/no UE, Unió Vegetariana Europea, Unió Vegana Vegetariana Europea, Punt verd, Alt en fibra, Alt en proteïnes, Sense lactosa
Orgànic UE Unió Vegetariana Europea Unió Vegana Vegetariana Europea Punt verd

Llocs de fabricació o processament: España

Botigues: Lidl

Països on es va vendre: Espanya

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Nutrició

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    Nutri-Score A

    Molt bona qualitat nutricional
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      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.

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    Punts negatius: 8/55

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      Energia

      2/10 points (778kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      0/15 points (0.9g)

      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.

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      Sal

      4/20 points (0.92g)

      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.

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    Punts positius: 11/17

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      Proteïnes

      6/7 points (14.9g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fibra

      5/5 points (8.4g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Detalls del càlcul de la Nutri-Score


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

      Points for proteins are counted because the negative points are less than 11.

      Puntuació nutricional: -3 (8 - 11)

      Nutri-Score: A

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: Tofu
    Energia 778 kj
    (186 kcal)
    +24%
    Greix 12,5 g +50%
    Àcid gras saturat 2,1 g +49%
    Hidrats de carboni 1,7 g -32%
    Sucre 0,9 g +61%
    Fiber 8,4 g +293%
    Proteïna 14,9 g +6%
    Sal comuna 0,92 g +47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23,817 %

Ingredients

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    13 ingredients


    : 86,5% tofu* (agua, habas de soja*, estabilizante: sulfato cálcico), 5,3% cacahuetes*, 4,1% avellanas*, sésamo*,sal marina), emulgente: lecitina de soja; espesante: agar-agar. *Procedente de agricultura ecológica.
    Al·lèrgens: en:Nuts, en:Peanuts, en:Sesame seeds, en:Soybeans
    Rastres: en:Celery, en:Gluten, en:Mustard, en:Nuts

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
    • Additiu: E406 - Agar
    • Ingredient: Emulsionant
    • Ingredient: Espessidor

    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

  • 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)
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    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.
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    Detalls de l'anàlisi dels ingredients


    : tofu 86.5% (agua, habas de _soja_, estabilizante (sulfato cálcico)), _cacahuetes_ 5.3%, _avellanas_ 4.1%, _sésamo_, sal marina, emulgente (lecitina de soja), espesante (agar-agar)
    1. tofu -> en:tofu - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 86.5 - percent: 86.5 - percent_max: 86.5
      1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 28.8333333333333 - percent_max: 86.5
      2. habas de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 43.25
      3. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 28.8333333333333
        1. sulfato cálcico -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 28.8333333333333
    2. _cacahuetes_ -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 5.3 - percent: 5.3 - percent_max: 5.3
    3. _avellanas_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 4.1 - percent: 4.1 - percent_max: 4.1
    4. _sésamo_ -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 1.34000000000001 - percent_max: 4.1
    5. sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.92
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.92
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.92
    7. espesante -> en:thickener - percent_min: 0 - percent_max: 0.92
      1. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.92

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