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Vollkorn Tortilla Wraps - Grafschafter - 370g

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Vollkorn Tortilla Wraps - Grafschafter - 370g

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Codi de barres: 20555313

Quantitat: 370g

Empaquetament: Plàstic, Film

Marques: Grafschafter

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Pans, en:Flatbreads, en:White breads, en:Wheat breads, en:Wheat flatbreads

Etiquetes, certificacions, premis: Vegetarià, Vegà, Unió Vegetariana Europea, Unió Vegana Vegetariana Europea

Llocs de fabricació o processament: Belgien

Botigues: Lidl

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

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Ingredients

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    18 ingredients

    : 66% farine complète de blé, eau, stabilisants : glycérol, carboxyméthyl-cellulose sodique ; huile de colza, poudres à lever : diphosphates, carbonates de sodium ; émulsifiant : mono - et diglycérides d'acides gras; acidifiant : acide malique; conservateur : propionate de calcium; farine de malt de blé, agent de traitement de la farine: L-cystéine.
    Al·lèrgens: en:Gluten

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: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant

    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

  • E296 - Àcid màlic

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Origen: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats 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.
    Origen: Wikipedia (Anglès)

  • E920 - L-cisteïna

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    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

    : farine complète de blé 66%, eau, stabilisants (glycérol), carboxyméthyl-cellulose sodique, huile de colza, poudres à lever (diphosphates), carbonates de sodium, émulsifiant (mono- et diglycérides d'acides gras), acidifiant (acide malique), conservateur (propionate de calcium), farine de malt de blé, agent de traitement de la farine (L-cystéine)
    1. farine complète de blé -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 66 - percent: 66 - percent_max: 66
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.09090909090909 - percent_max: 34
    3. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 30.9090909090909
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 30.9090909090909
    4. carboxyméthyl-cellulose sodique -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.4545454545455
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 10.3030303030303
    6. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 7.72727272727273
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.72727272727273
    7. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.18181818181818
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.15151515151515
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.15151515151515
    9. acidifiant -> en:acid - percent_min: 0 - percent_max: 4.41558441558441
      1. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.41558441558441
    10. conservateur -> en:preservative - percent_min: 0 - percent_max: 3.86363636363636
      1. propionate de calcium -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.86363636363636
    11. farine de malt de blé -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.43434343434343
    12. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.09090909090909
      1. L-cystéine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.09090909090909

Nutrició

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    Molt bona qualitat nutricional

    ⚠ ️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: 1

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

    Punts positius: 10

    • Proteïnes: 5 / 5 (valor: 9.3, valor arrodonit: 9.3)
    • Fibra: 5 / 5 (valor: 6.4, valor arrodonit: 6.4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 1.93181818181818, valor arrodonit: 1.9)

    Punts negatius: 8

    • Energia: 3 / 10 (valor: 1218, valor arrodonit: 1218)
    • Sucres: 0 / 10 (valor: 2.7, valor arrodonit: 2.7)
    • Greixos saturats: 1 / 10 (valor: 1.1, valor arrodonit: 1.1)
    • Sodi: 4 / 10 (valor: 400, valor arrodonit: 400)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (8 - 10)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (62g)     		Comparat amb: en:Wheat flatbreads
    Energia 1.218 kj
    (289 kcal)     		755 kj
    (179 kcal)     		-6%
    Greix 6 g 3,72 g -13%
    Àcid gras saturat 1,1 g 0,682 g -36%
    Hidrats de carboni 46,3 g 28,7 g -9%
    Sucre 2,7 g 1,67 g +16%
    Fiber 6,4 g 3,97 g +73%
    Proteïna 9,3 g 5,77 g +10%
    Sal comuna 1 g 0,62 g -26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,932 % 1,932 %
Mida de la porció: 62g

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