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Barre aux céréales aux fruits rouges - Carrefour - 108g (6x18g)

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Barre aux céréales aux fruits rouges - Carrefour - 108g (6x18g)

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Codi de barres: 3560071323202 (EAN / EAN-13)

Quantitat: 108g (6x18g)

Marques: Carrefour

Categories: Snacks, Aperitius dolços, Barretes, Barres de cereals, en:Fruits cereal bars

Etiquetes, certificacions, premis: Comptador Nutricional, Grau C Nutriscore

Països on es va vendre: Espanya

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Ingredients

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    25 ingredients

    Francès: Sirop de glucose, maïs 14,9%, farine de blé 9,7%, flocons d'avoine 8,6%, fructo-oligosaccharides, flocons de seigle 6,1%, huile de tournesol, farine de riz 4,1%, framboise lyophilisée 2,5%, stabilisant : sorbitols, dextrose, fraise lyophilisée 1,2%, sucre, sel, acidifiant : acide citrique, extrait de malt d'orge, colorant: caramel ordinaire, arôme naturel de framboise, émulsifiant : lecithines de soja, antioxydant: extrait riche en tocopherols. Peut contenir des traces de lait, d'arachides et de fruits à coque.
    Al·lèrgens: en:Gluten
    Rastres: en:Milk, en:Nuts, en:Peanuts

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: E150a - Colorant de caramel
    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Edulcorant

    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)

  • 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)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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: Sirop de glucose, maïs 14.9%, farine de blé 9.7%, flocons d'avoine 8.6%, fructo-oligosaccharides, flocons de seigle 6.1%, huile de tournesol, farine de riz 4.1%, framboise 2.5%, stabilisant (sorbitols), dextrose, fraise 1.2%, sucre, sel, acidifiant (acide citrique), extrait de malt d'orge, colorant (caramel ordinaire), arôme naturel de framboise, émulsifiant (lecithines de soja), antioxydant (extrait riche en tocopherols)
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 26.96 - percent_max: 40.3
    2. maïs -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 14.9 - percent: 14.9 - percent_max: 14.9
    3. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 9.7 - percent: 9.7 - percent_max: 9.7
    4. flocons d'avoine -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 8.6 - percent: 8.6 - percent_max: 8.6
    5. fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 6.1 - percent_max: 8.6
    6. flocons de seigle -> en:rye-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9390 - percent_min: 6.1 - percent: 6.1 - percent_max: 6.1
    7. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 4.1 - percent_max: 6.1
    8. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 4.1 - percent: 4.1 - percent_max: 4.1
    9. framboise -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    10. stabilisant -> en:stabiliser - percent_min: 1.2 - percent_max: 2.5
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 2.5
    11. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.2 - percent_max: 2.5
    12. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2
    14. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72
    15. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.72
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72
    16. extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72
    17. colorant -> en:colour - percent_min: 0 - percent_max: 0.72
      1. caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72
    18. arôme naturel de framboise -> en:natural-raspberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.72
    19. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.72
      1. lecithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.72
    20. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.72
      1. extrait riche en tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️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: 5.5, valor arrodonit: 5.5)
    • Fibra: 5 / 5 (valor: 9.1, valor arrodonit: 9.1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 14

    • Energia: 4 / 10 (valor: 1544, valor arrodonit: 1544)
    • Sucres: 6 / 10 (valor: 28, valor arrodonit: 28)
    • Greixos saturats: 1 / 10 (valor: 1.1, valor arrodonit: 1.1)
    • Sodi: 3 / 10 (valor: 288, valor arrodonit: 288)

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

    Puntuació nutricional: (14 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Fruits cereal bars
    Energia 1.544 kj
    (369 kcal)     		-4%
    Greix 5,9 g -41%
    Àcid gras saturat 1,1 g -41%
    Hidrats de carboni 70 g +14%
    Sucre 28 g -17%
    Fiber 9,1 g +43%
    Proteïna 5,5 g -26%
    Sal comuna 0,72 g +112%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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