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Cocktail de encurtidos - Carrefour

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Cocktail de encurtidos - Carrefour

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

Codi de barres: 3560070408955 (EAN / EAN-13)

Marques: Carrefour

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Aliments amb base de fruites i verdures, Aliments enllaunats, Aliments amb base de verdures, Aliments enllaunats amb base vegetal, Conserves, Vegetals enllaunats, Conserves vegetals, en:Pickled vegetables

Botigues: Carrefour

Països on es va vendre: Espanya

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Salut

Ingredients

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    16 ingredients

    : Agua, aceitunas verdes enteras, pepinillos, cebollitas, aceitunas negras enteras, sal, potenciador del sabor: glutamato monosódico, acidulantes: ácido acético - ácido láctico - ácido cítrico, antioxidante: ácido ascórbico, conservante: metabisulfito sódico.
    Al·lèrgens: en:Sulphur dioxide and sulphites

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: E621 - Glutamat de monosodi
    • Ingredient: Potenciador del gust

    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

  • E223 - Metabisulfit de sodi

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Origen: Wikipedia (Anglès)

  • E260 - Àcid acètic

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    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

    : Agua, aceitunas verdes, pepinillos, cebollitas, aceitunas negras, sal, potenciador del sabor (glutamato monosódico), acidulantes (ácido acético), ácido láctico, ácido cítrico, antioxidante (ácido ascórbico), conservante (metabisulfito sódico)
    1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.33333333333333 - percent_max: 100
    2. aceitunas verdes -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033 - percent_min: 0 - percent_max: 50
    3. pepinillos -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0 - percent_max: 33.3333333333333
    4. cebollitas -> en:small-white-onions - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 25
    5. aceitunas negras -> en:black-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13186 - percent_min: 0 - percent_max: 20
    6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.1
    7. potenciador del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 3.1
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    8. acidulantes -> en:acid - percent_min: 0 - percent_max: 3.1
      1. ácido acético -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    9. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    10. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    11. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 3.1
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1
    12. conservante -> en:preservative - percent_min: 0 - percent_max: 3.1
      1. metabisulfito sódico -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1

Nutrició

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    Qualitat nutricional mitjana

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

    Punts positius: 3

    • Proteïnes: 0 / 5 (valor: 0.8, valor arrodonit: 0.8)
    • Fibra: 3 / 5 (valor: 3.1, valor arrodonit: 3.1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 10

    • Energia: 0 / 10 (valor: 250, valor arrodonit: 250)
    • Sucres: 0 / 10 (valor: 1.5, valor arrodonit: 1.5)
    • Greixos saturats: 0 / 10 (valor: 0.8, valor arrodonit: 0.8)
    • Sodi: 10 / 10 (valor: 1240, valor arrodonit: 1240)

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

    Puntuació nutricional: (10 - 3)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Pickled vegetables
    Energia 250 kj
    (61 kcal)     		+80%
    Greix 4,9 g +807%
    Àcid gras saturat 0,8 g +530%
    Hidrats de carboni 1,8 g -61%
    Sucre 1,5 g -38%
    Fiber 3,1 g +128%
    Proteïna 0,8 g -27%
    Sal comuna 3,1 g +71%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 93,75 %

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