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Mediterranean style Grill me - Violife - 200 g

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Mediterranean style Grill me - Violife - 200 g

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Codi de barres: 5202390019517 (EAN / EAN-13)

Quantitat: 200 g

Marques: Violife

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, en:Dairy substitutes, en:Cheese substitutes

Etiquetes, certificacions, premis: Vegetarià, Kosher, Lliure de gluten, Vegà, Punt verd, Sense lactosa, La Societat Vegana

EMB code: FSC-C161636

Botigues: Rewe

Països on es va vendre: França, Alemanya, Espanya

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Health

Ingredients

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    13 ingredients

    Alemany: WASSER, KOKOSÖL (15%), STÄRKE, MODIFIZIERTE STÄRKE, MEERSALZ, LINSENPROTEIN, SÄUREREGULATOR: GLUCONO-DELTA-LACTON, AROMEN, OLIVENEXTRAKT, FARBSTOFF: BETA-CAROTIN, VITAMIN B12.

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E14XX - Midó modificat
    • Additiu: E160a - Carotè
    • Ingredient: Color
    • Ingredient: Aromes

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additius

  • E160a - Carotè

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Anglès)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Anglès)

  • E575 - Delta-gluconolactona

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Vegà

    No non-vegan ingredients

    Unrecognized ingredients: de:linsenprotein, Cobalamina

    Some ingredients could not be recognized.

    We need your help!

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    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    Vegetarià

    No non-vegetarian ingredients detected

    Unrecognized ingredients: de:linsenprotein, Cobalamina

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    WASSER, KOKOSÖL 15%, STÄRKE, MODIFIZIERTE STÄRKE, MEERSALZ, LINSENPROTEIN, SÄUREREGULATOR (GLUCONO-DELTA-LACTON), AROMEN, OLIVEN, FARBSTOFF (BETA-CAROTIN), VITAMIN B12
    1. WASSER -> en:water - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 85
    2. KOKOSÖL -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 15 - percent: 15 - percent_max: 15
    3. STÄRKE -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    4. MODIFIZIERTE STÄRKE -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    5. MEERSALZ -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    6. LINSENPROTEIN -> de:linsenprotein - percent_min: 0 - percent_max: 15
    7. SÄUREREGULATOR -> en:acidity-regulator - percent_min: 0 - percent_max: 14
      1. GLUCONO-DELTA-LACTON -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    8. AROMEN -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. OLIVEN -> en:olive - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. FARBSTOFF -> en:colour - percent_min: 0 - percent_max: 5
      1. BETA-CAROTIN -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    11. VITAMIN B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 5

Nutrició

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    Bad nutritional quality

    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 1.2, rounded value: 1.2)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 23

    • Energia: 3 / 10 (valor: 1088, rounded value: 1088)
    • Sucres: 0 / 10 (valor: 0.2, rounded value: 0.2)
    • Greixos saturats: 10 / 10 (valor: 14, rounded value: 14)
    • Sodi: 10 / 10 (valor: 1400, rounded value: 1400)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 23 (23 - 0)

    Nutri-Score: E

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    Sucre en baixa quantitat (0.2%)

    Què us cal saber
    • 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.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en alta quantitat (3.5%)

    Què us cal saber
    • 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.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Cheese substitutes
    Energia 1.088 kj
    (260 kcal)     		-8%
    Greix 15 g -32%
    Àcid gras saturat 14 g -20%
    Carbohydrates 30 g +60%
    Sucre 0,2 g -22%
    Fiber ?
    Proteïna 1,2 g -6%
    Sal comuna 3,5 g +89%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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La pàgina del producte, també editada per acuario, autorotate-bot, elcoco, ethic-advisor, ethic-advisor.17cf91e3-52ee-4431-aebf-7d455dd610f0, inf, moon-rabbit, openfoodfacts-contributors, risajanda, roboto-app, thaialagata, yuka.ZHBFbVBKUmRudWNMeGZjejJqUGM0TTF3bTdta1FINlVkTXdXSVE9PQ.

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