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Barritas de cereales chocolate negro - GoldenBridge - 200 g (10 x 20 g)

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Barritas de cereales chocolate negro - GoldenBridge - 200 g (10 x 20 g)

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Codi de barres: 24001885

Nom comú: Barritas de cereales (26%) bañadas en chocolate negro multivitaminado (74%)

Quantitat: 200 g (10 x 20 g)

Empaquetament: Plàstic, en:Box, en:container

Marques: GoldenBridge

Categories: Snacks, Aperitius dolços, Barretes, Barres de cereals, Suplements dietètics

Etiquetes, certificacions, premis: Source of fibre, Agricultura Sostenible, Punt verd, Alt en fibra, Certificat UTZ, Cacau certificat UTZ

Llocs de fabricació o processament: España

Botigues: Aldi

Països on es va vendre: Espanya

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Ingredients

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    26 ingredients

    : chocolate negro (74%) (azúcar, pasta de cacao, manteca de cacao, emulgente: lecitina de soja, aromas), harina de trigo, harina de maíz, salvado de trigo, dextrina, sal, fructosa, vitaminas (A, D, E, B1, B2, B3, B6, B9 - ácido fólico, B12, biotina, ácido pantoténico).
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk, 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: E1400 - Dextrina
    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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

  • E1400 - Dextrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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)

  • 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)

Anàlisi dels ingredients

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

    : chocolate negro 74% (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de _soja_), aromas), harina de _trigo_, harina de maíz, salvado de _trigo_, dextrina, sal, fructosa, vitaminas, vitamina A, vitamina D, vitamina E, vitamina B1, vitamina B2, vitamina B3, vitamina B6, vitamina B9, ácido fólico, vitamina B12, biotina, ácido pantoténico
    1. chocolate negro -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 74 - percent: 74 - percent_max: 74
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 14.8 - percent_max: 38
      2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 9 - percent_max: 37
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 24.6666666666667
      4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 18.5
        1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 18.5
      5. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.8
    2. harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.36842105263158 - percent_max: 26
    3. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 24.6315789473684
    4. salvado de _trigo_ -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 12.3157894736842
    5. dextrina -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.21052631578947
    6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.38
    7. fructosa -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.38
    8. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.38
    9. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.38
    10. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 0.38
    11. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 0.38
    12. vitamina B1 -> en:thiamin - percent_min: 0 - percent_max: 0.38
    13. vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.38
    14. vitamina B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38
    15. vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.38
    16. vitamina B9 -> en:folic-acid - percent_min: 0 - percent_max: 0.38
    17. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 0.38
    18. vitamina B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.38
    19. biotina -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.38
    20. ácido pantoténico -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.38

Nutrició

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    Mala 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: 0

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

    Punts positius: 5

    • Proteïnes: 3 / 5 (valor: 5.9, valor arrodonit: 5.9)
    • Fibra: 5 / 5 (valor: 8.2, valor arrodonit: 8.2)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 25

    • Energia: 6 / 10 (valor: 2040, valor arrodonit: 2040)
    • Sucres: 8 / 10 (valor: 38, valor arrodonit: 38)
    • Greixos saturats: 10 / 10 (valor: 14, valor arrodonit: 14)
    • Sodi: 1 / 10 (valor: 152, valor arrodonit: 152)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (25 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (20 g)     		Comparat amb: Barres de cereals
    Energia 2.040 kj
    (488 kcal)     		408 kj
    (98 kcal)     		+14%
    Greix 24 g 4,8 g +50%
    Àcid gras saturat 14 g 2,8 g +141%
    Hidrats de carboni 58 g 11,6 g -1%
    Sucre 38 g 7,6 g +47%
    Fiber 8,2 g 1,64 g +30%
    Proteïna 5,9 g 1,18 g -28%
    Sal comuna 0,38 g 0,076 g -5%
    Vitamina A 335 µg 67 µg
    Vitamina D 2,1 µg 0,42 µg
    Vitamin E 5,1 mg 1,02 mg
    Vitamin B1 (Thiamin) 0,53 mg 0,106 mg
    Vitamin B2 (Riboflavin) 0,63 mg 0,126 mg
    Vitamin B3 6,6 mg 1,32 mg
    Vitamina B6 0,93 mg 0,186 mg
    Vitamin B9 (Folic acid) 69,5 µg 13,9 µg
    Vitamin B12 (cobalamin) 0,83 µg 0,166 µg
    Biotina 45 µg 9 µg
    Àcid pantotènic 2,1 mg 0,42 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 20 g

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