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Mandorla - AdeZ - 800 ml

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Codi de barres:
5449000244239(EAN / EAN-13)

Nom comú: Bebida de almendra aromatizada, con vitamina B12 y calcio. UHT. Con edulcorante

Quantitat: 800 ml

Empaquetament: it:1 bottiglia di PET, it:1 tappo di HDPE

Marques: AdeZ

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, en:Dairy substitutes, Substitutius de la llet, Fruits secs i derivats, Begudes amb base vegetal, Begudes vegetals, Beguda de fruits secs, Beguda d'ametlla

Etiquetes, certificacions, premis: Vegetarià, Vegà, 100% vegetal, Font de calci, Punt verd, Sense sucre afegit, Sense lactosa, Font de vitamina B12, Amb edulcorants
Punt verd

Botigues: Conad, Carrefour, Alcampo, Eroski

Països on es va vendre: França, Itàlia, Espanya, Suïssa

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score D

    Poca qualitat nutricional
    ⚠ ️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: 2
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      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.

    icon

    Punts negatius: 7/54

    • icon

      Energia

      2/10 points (101kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      1/10 points (1.8g)

      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.

    • icon

      Sal

      0/20 points (0.15g)

      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.

    • icon

      Non-nutritive sweeteners

      4/4 points (1 edulcorant)

      Non-nutritive sweeteners may not confer any long-term benefit in reducing body fat in adults or children. There may be potential undesirable effects from long-term use of non-nutritive sweeteners, such as an increased risk of type 2 diabetes and cardiovascular diseases in adults.

    icon

    Punts positius: 0/18

    • icon

      Proteïnes

      0/7 points (0.6g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fibra

      0/5 points (desconegut)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      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: 2

      Aquest producte es considera una beguda per al càlcul de la Nutri-Score.

      Points for proteins are counted because the product is considered to be a beverage.

      Puntuació nutricional: 7 (7 - 0)

      Nutri-Score: D

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (250 ml)     		Comparat amb: Beguda d'ametlla
    Energia 101 kj
    (24 kcal)     		252 kj
    (60 kcal)     		-27%
    Greix 1,2 g 3 g -36%
    Àcid gras saturat 0,1 g 0,25 g -56%
    Hidrats de carboni 2,6 g 6,5 g -9%
    Sucre 1,8 g 4,5 g -23%
    Fiber ? ?
    Proteïna 0,6 g 1,5 g -19%
    Sal comuna 0,15 g 0,375 g +39%
    Vitamin B12 (cobalamin) 0,38 µg 0,95 µg -0%
    Calci 120 mg 300 mg -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Mida de la porció: 250 ml

Ingredients

  • icon

    16 ingredients

    Castellà: agua, almendra (2%), sal mineral: fosfato cálcico, cloruro sódico, corrector de acidez: bicarbonato sódico, emulgente: lecitina de girasol, estabilizantes: goma gellan (soja) y goma garrofín, aromas naturales, edulcorante: glucósidos de esteviol y vitamina B12,
    Al·lèrgens: en:Nuts, en:Soybeans
    Rastres: en:Nuts

Processament d'aliments

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)

  • E418 - Goma gellan

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E500ii - Bicarbonat de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: es:sal-mineral

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    Vegà

    No s'han detectat ingredients no vegans

    Ingredients no reconeguts: es:sal-mineral, Clorur de sodi, Cobalamina

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    Vegetarià

    No s'han detectat ingredients no vegetarians

    Ingredients no reconeguts: es:sal-mineral, Clorur de sodi, Cobalamina

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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

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    es: agua, _almendra_ 2%, sal mineral (fosfato cálcico), cloruro sódico, corrector de acidez (bicarbonato sódico), emulgente (lecitina de girasol), estabilizantes (goma gellan), goma garrofín, aromas naturales, edulcorante (glucósidos de esteviol, vitamina B12)
    1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 82 - percent_max: 98
    2. _almendra_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 2 - percent: 2 - percent_max: 2
    3. sal mineral -> es:sal-mineral - percent_min: 0 - percent_max: 2
      1. fosfato cálcico -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    4. cloruro sódico -> en:sodium-chloride - percent_min: 0 - percent_max: 2
    5. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 2
      1. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    7. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. goma gellan -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    8. goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. aromas naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    10. edulcorante -> en:sweetener - percent_min: 0 - percent_max: 2
      1. glucósidos de esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. vitamina B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 1

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La pàgina del producte, també editada per chiara-dimaria89, foodrepo, inf, majiko, moon-rabbit, musarana, neptuno, openfoodfacts-contributors, packbot, roboto-app, sebleouf, thaialagata, vaiton, yuka.L65lbfynNMMNFcrL8bg-zh-pHta8OMB2CEMPog, yuka.R0pGUk1wNVFxNlE0cE13ZDl3bjAwTnQzeFp5ekFHKzlEdEFTSVE9PQ, yuka.SGJFK1RMc3orTVUybXZZdi9nemM1dTBxMmFDWlgyUzBFdEVmSVE9PQ, yuka.U0tRckVhMDl2YWxhd2NRTTJRT0x5T0lrdzYrVmJGNnFJT01zSVE9PQ, yuka.ZDYwZUw3d21uT0FrdnRzUXBVL1JwOWxPMzVhakREbUdOT0ExSVE9PQ, yuka.ZXJnNUZicFptdGcxaDh3WnBCUHYwOGxubUxhVmMzam9jZW9CSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhJ_TsfxgiPGZwTTuk6A--6nAI7uTcNXwLHqIas, yuka.sY2b0xO6T85zoF3NwEKvlhN9ftD5rD_6OEXgq3Wq78qEL5HZYO1O7preDas, yuka.sY2b0xO6T85zoF3NwEKvlkBBdejuoBziJUP5pEKI_c2qDILxXfB94Krob6o, yuka.sY2b0xO6T85zoF3NwEKvlklmDeDghQzEMUPhnmqQ7NjVA67NSNZd8oP1bqo, yuka.sY2b0xO6T85zoF3NwEKvlm9hfP_gkynaGDnluHGl7_mDN6DmWdgouqvhFqs, yuka.sY2b0xO6T85zoF3NwEKvlmtlcPb0gCDuZzvtlFCxlovWCcDrYtdV26vdOqs, yuka.sY2b0xO6T85zoF3NwEKvlnZ3UIOGogztLiPikBe72PXecczSTc9pwqrGFas.

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