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Omega 3 - Matière Grasse à Tartiner - Carrefour - 500 g

Omega 3 - Matière Grasse à Tartiner - Carrefour - 500 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 3560070246151 (EAN / EAN-13)

Nom comú: Margarina tres cuartos con 60% de materia grasa, alto contenido de ácidos grasos omega-3 y alto contenido de vitaminas A, D y E.

Quantitat: 500 g

Empaquetament: Plàstic, en:Metal, en:Fresh, en:Seal, en:Tray

Marques: Carrefour

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Greixos, Productes per untar, Productes amb base vegetal per untar, Productes salats per untar, Greixos d'untar, Greixos vegetals, Margarina, en:Light margarines, en:Margarines high in omega 3

Etiquetes, certificacions, premis: en:Sustainable, Omega-3, Oli de Palma Sostenible, Punt verd, Alt en Omega 3, Rich in vitamin A, Triman, fr:Engagés, fr:Entrepreneurs
Punt verd Triman

Productor: Fabriqué en Espagne par Doccas Food S.L., RGSEAA: 16.004659/V pour INTERDIS.

Codi de traçabilitat: EMB B:00419

Botigues: Carrefour, carrefour.fr

Països on es va vendre: França, Guadalupe, Espanya

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Salut

Nutrició

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    Nutri-Score C

    Qualitat nutricional mitjana
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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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      Sucres

      0/15 points (0g)

      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

      1/20 points (0.35g)

      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: 0/10

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      Fibra

      0/5 points (0g)

      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


      ⚠ ️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: 21

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

      This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 7.

      Puntuació nutricional: 8 (8 - 0)

      Nutri-Score: C

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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: en:Light margarines
    Energia 2.237 kj
    (487 kcal)
    447 kj
    (97 kcal)
    +23%
    Greix 54 g 10,8 g +12%
    Àcid gras saturat 14 g 2,8 g +16%
    Hidrats de carboni 0 g 0 g -100%
    Sucre 0 g 0 g -100%
    Fiber ? ?
    Proteïna 0 g 0 g -100%
    Sal comuna 0,35 g 0,07 g -17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 21 % 21 %
Mida de la porció: 20 g

Ingredients

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    18 ingredients


    Francès: Huiles végétales 42% (colza, lin, coprah), graisse végétale de palme 12%, eau, émulsifiant : mono - et diglycérides d'acides gras, lécithines de tournesol, sel (0,4%), poudre de lait écrémé, arômes, acidifiant : acide lactique, conservateur : sorbate de potassium, colorant : caroténoïdes.
    Al·lèrgens: en:Milk

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: E160 - Carotenoides
    • Additiu: E322 - Lecitines
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • 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

  • E202 - Sorbat de potassi


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)
  • 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.
    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


    fr: Huiles végétales 42% (colza, lin, coprah), graisse végétale de palme 12%, eau, émulsifiant (mono- et diglycérides d'acides gras), lécithines de tournesol, sel 0.4%, poudre de lait écrémé, arômes, acidifiant (acide lactique), conservateur (sorbate de potassium), colorant (caroténoïdes)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 42
      1. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      2. lin -> en:flax
      3. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    2. graisse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent: 12
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    5. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent: 0.4
    7. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    8. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. acidifiant -> en:acid
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    10. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
    11. colorant -> en:colour
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

Altres dades

Altres dades: 500 g e %IR Alto contenido de vitaminas A, D, E

Preparació: La matière grasse à tartiner Carrefour à 50% de matière grasse est idéale à tartiner dès la sortie du réfrigérateur, ainsi que pour les cuissons douces ou à couvercle fermé. Déposée après cuisson, elle accompagnera également viandes, poissons et légumes vapeur.

Avís: Ne pas frire. Ne pas congeler.

Condicions de conservació: A consommer de préférence avant le/ N° de lot : voir sur le couvercle. A conserver entre 0ºC et +6ºC, bien refermer l'emballage après utilisation.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per tasja.
La pàgina del producte, també editada per beniben, carrefour, driveoff, ecoscore-impact-estimator, fpdsurveys, inf, jeremy64, kiliweb, musarana, org-carrefour, packbot, quechoisir, quentinbrd, scanbot, sebleouf, segundo, yuka.WDRKUlBhNDZqL1E0dFBNN29qbllwOU56M0xDTlpFYW5EUEl6SVE9PQ.

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