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Mini tostadas de trigo extra finas - Minigrill - 100 g

Mini tostadas de trigo extra finas - Minigrill - 100 g

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Codi de barres: 5601560111905 (EAN / EAN-13)

Nom comú: Mini tostadas de trigo

Quantitat: 100 g

Empaquetament: en:Box, en:container

Marques: Minigrill, Diatosta

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Pans, en:Toasts, en:Crispbreads

Etiquetes, certificacions, premis: Vegetarià, Punt verd
Punt verd

Països on es va vendre: França, Espanya

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Salut

Nutrició

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    Nutri-Score D

    Poca qualitat nutricional
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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: 15/55

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      Energia

      4/10 points (1628kJ)

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

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      Sucres

      0/15 points (3.2g)

      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

      10/20 points (2.1g)

      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: 1/10

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      Fibra

      1/5 points (3.9g)

      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 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.

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

      Puntuació nutricional: 14 (15 - 1)

      Nutri-Score: D

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Crispbreads
    Energia 1.628 kj
    (384 kcal)
    +5%
    Greix 2,4 g -60%
    Àcid gras saturat 1,3 g +25%
    Àcid gras monoinsaturat 0,4 g
    Àcid gras poliinsaturat 0,7 g
    Hidrats de carboni 76,9 g +28%
    Sucre 3,2 g +16%
    Midó 73,7 g
    Fiber 3,9 g -71%
    Proteïna 11,8 g +5%
    Sal comuna 2,1 g +78%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    10 ingredients


    Castellà: Harina de trigo (94%), levadura, sal, malta (cebada), emulgente: E481, lecitina de soja, antioxidante: ácido ascórbico
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk, en:Sesame seeds

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: E322 - Lecitines
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Emulsionant

    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)
  • E481 - Estearoïl-2-lactilat de sodi


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    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


    es: Harina de _trigo_ 94%, levadura, sal, malta (_cebada_), emulgente (e481), lecitina de _soja_, antioxidante (ácido ascórbico)
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 94 - percent: 94 - percent_max: 94
    2. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 6
    3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.1
    4. malta -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
      1. _cebada_ -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
    5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 1.66666666666667
      1. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
    6. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.25
    7. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 1
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

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