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Rancheritos - Sabritas - 40 g

Rancheritos - Sabritas - 40 g

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Codi de barres: 7500478001620 (EAN / EAN-13)

Quantitat: 40 g

Empaquetament: Plàstic

Marques: Sabritas

Categories: Snacks, Aperitius salats, Aperitius

Etiquetes, certificacions, premis: Sistema de Etiquetado Frontal de Alimentos y Bebidas, Exceso Calorías

Origen dels ingredients: Mèxic

Llocs de fabricació o processament: México

Països on es va vendre: Mèxic, Espanya

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Salut

Ingredients

53 ingredients

Castellà: MAÍZ NIXTAMALIZADO, ACEITE VEGETAL ( TBHQ), CONDIMENTO CHILES, MALTODEXTRINA, SAL YODADA, ALMIDÓN, ÁCIDO CÍTRICO, AZÚCARES AÑADIDOS (AZÚCAR, DEXTROSA, GLUCOSA, LACTOSA), SÓLIDOS DE TOMATE, HARINA DE MAÍZ, CLORURO DE POTASIO, ESPECIAS, GLUTAMATO MONOSÓDICO, DIÓXIDO DE SILICIO, IDÉNTICOS AL NATURAL, HARINA DE TRIGO, ROJO ALLURA AC Y SUS LACAS, HIDROLIZADO DE LEVADURA (CONTIENE CEBADA), ÁCIDO MÁLICO, AZUL BRILLANTE FCF, ACEITE VEGETAL, AMARILLO OCASO FCF, PROTEÍNA VEGETAL HIDROLIZADA DE MAÍZ, SOYA, SÓLIDOS DE LA LECHE, ESTEARATO DE CALCIO, GUANILATO DE SODIO, INOSINATO DE SODIO, FOSFATO DE POTASIO, TARTRAZINA, OLEORRESINA DE PAPRIKA, CARAMELO CLASE IV, DIACETATO DE SODIO, TOCOFEROLES, FOSFATO DE CALCIO, ALMIDÓN MODIFICADO, SILICATO DE CALCIO, ÁCIDO ACÉTICO, ACHIOTE, ÁCIDO FUMÁRICO, ÁCIDO LÁCTICO, TRIGLICÉRIDOS DE OLEORRESINA DE CAPSICUM], ACHIOTE. CONTIENE LECHE, SOYA, TRIGO Y CEBADA (GLUTEN). V17 SABORIZANTES NATURALES, ARTIFICIALES E CADENA MEDIA, GOMA XANTANA, oleorresina de capsicum, achiote.

Al·lèrgens: en:Gluten, en:Milk, en:Soybeans

Rastres: en:Gluten, en:Milk, en:Soybeans

Processament d'aliments

Aliments ultra processats
Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

Additiu: E102 - Tartrazina

Additiu: E129 - Vermell Allure 2C

Additiu: E133 - Blau brillant FCF

Additiu: E14XX - Midó modificat

Additiu: E150d

Additiu: E160b - Arxiota

Additiu: E415 - Goma de xantè

Additiu: E621 - Glutamat de monosodi

Additiu: E627 - Guanilat de disodi

Additiu: E631 - Inosinat de disodi

Ingredient: Dextrosa

Ingredient: Glucosa

Ingredient: Lactosa

Ingredient: Maltodextrina
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E102 - Tartrazina

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Origen: Wikipedia (Anglès)

E129 - Vermell Allure 2C

Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
Origen: Wikipedia (Anglès)

E133 - Blau brillant FCF

Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
Origen: Wikipedia (Anglès)

E14XX - Midó modificat

E150d

E160b - Arxiota

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)

E262 - Acetats de sodi

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Origen: Wikipedia (Anglès)

E262ii

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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)

E296 - Àcid màlic

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Origen: Wikipedia (Anglès)

E297 - Àcid fumàric

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
Origen: Wikipedia (Anglès)

E307 - Α-tocoferol

Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
Origen: Wikipedia (Anglès)

E319 - Tertbutilhidroquinona

Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
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)

E340 - Fosfat de potassi

Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
Origen: Wikipedia (Anglès)

E415 - Goma de xantè

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Origen: Wikipedia (Anglès)

E552 - Silicat de calci

Calcium silicate: Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate and is sometimes formulated as 2CaO·SiO2. It is also referred to by the shortened trade name Cal-Sil or Calsil.
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)

E627 - Guanilat de disodi

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Origen: Wikipedia (Anglès)

E631 - Inosinat de disodi

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

Pot contenir oli de palma

Ingredients que poden contenir oli de palma: Oli vegetal

No és vegà
Ingredients no vegans: Lactosa, en:Milk solids
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:condimento-chiles, Sucres afegits, es:identicos-al-natural, es:rojo-allura-ac-y-sus-lacas, es:hidrolizado-de-levadura, es:proteina-vegetal-hidrolizada-de-maiz, es:estearato-de-calcio, es:trigliceridos-de-oleorresina-de-capsicum, es:v17-saborizantes-naturales, es:artificiales-y-cadena-media, es:oleorresina-de-capsicum
Alguns ingredients no s'han pogut reconèixer.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
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Alguns ingredients no s'han pogut reconèixer.
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es: MAÍZ, ACEITE VEGETAL (TBHQ), CONDIMENTO CHILES, MALTODEXTRINA, SAL YODADA, ALMIDÓN, ÁCIDO CÍTRICO, AZÚCARES AÑADIDOS (AZÚCAR, DEXTROSA, GLUCOSA, LACTOSA), TOMATE, HARINA DE MAÍZ, CLORURO DE POTASIO, ESPECIAS, GLUTAMATO MONOSÓDICO, DIÓXIDO DE SILICIO, IDÉNTICOS AL NATURAL, HARINA DE TRIGO, ROJO ALLURA AC y SUS LACAS, HIDROLIZADO DE LEVADURA, ÁCIDO MÁLICO, AZUL BRILLANTE FCF, ACEITE VEGETAL, AMARILLO OCASO FCF, PROTEÍNA VEGETAL HIDROLIZADA DE MAÍZ, SOYA, SÓLIDOS DE LA LECHE, ESTEARATO DE CALCIO, GUANILATO DE SODIO, INOSINATO DE SODIO, FOSFATO DE POTASIO, TARTRAZINA, OLEORRESINA DE PAPRIKA, CARAMELO CLASE IV, DIACETATO DE SODIO, TOCOFEROLES, FOSFATO DE CALCIO, ALMIDÓN MODIFICADO, SILICATO DE CALCIO, ÁCIDO ACÉTICO, ACHIOTE, ÁCIDO FUMÁRICO, ÁCIDO LÁCTICO, TRIGLICÉRIDOS DE OLEORRESINA DE CAPSICUM, ACHIOTE, V17 SABORIZANTES NATURALES, ARTIFICIALES y CADENA MEDIA, GOMA XANTANA, oleorresina de capsicum, achiote
MAÍZ -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 2.08333333333333 - percent_max: 100

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50

TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

CONDIMENTO CHILES -> es:condimento-chiles - percent_min: 0 - percent_max: 33.3333333333333

MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.495

ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.495

ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

AZÚCARES AÑADIDOS -> en:added-sugar - percent_min: 0 - percent_max: 0.495

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.495

DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.2475

GLUCOSA -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.165

LACTOSA -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.12375

TOMATE -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.495

HARINA DE MAÍZ -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 0.495

CLORURO DE POTASIO -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ESPECIAS -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

GLUTAMATO MONOSÓDICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

DIÓXIDO DE SILICIO -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

IDÉNTICOS AL NATURAL -> es:identicos-al-natural - percent_min: 0 - percent_max: 0.495

HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.495

ROJO ALLURA AC y SUS LACAS -> es:rojo-allura-ac-y-sus-lacas - percent_min: 0 - percent_max: 0.495

HIDROLIZADO DE LEVADURA -> es:hidrolizado-de-levadura - percent_min: 0 - percent_max: 0.495

ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.495

AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

PROTEÍNA VEGETAL HIDROLIZADA DE MAÍZ -> es:proteina-vegetal-hidrolizada-de-maiz - percent_min: 0 - percent_max: 0.495

SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

SÓLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.495

ESTEARATO DE CALCIO -> es:estearato-de-calcio - percent_min: 0 - percent_max: 0.495

GUANILATO DE SODIO -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.495

INOSINATO DE SODIO -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.495

FOSFATO DE POTASIO -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

OLEORRESINA DE PAPRIKA -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

CARAMELO CLASE IV -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

DIACETATO DE SODIO -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

TOCOFEROLES -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

FOSFATO DE CALCIO -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.495

SILICATO DE CALCIO -> en:e552 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ÁCIDO ACÉTICO -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ACHIOTE -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ÁCIDO FUMÁRICO -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

ÁCIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

TRIGLICÉRIDOS DE OLEORRESINA DE CAPSICUM -> es:trigliceridos-de-oleorresina-de-capsicum - percent_min: 0 - percent_max: 0.495

ACHIOTE -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

V17 SABORIZANTES NATURALES -> es:v17-saborizantes-naturales - percent_min: 0 - percent_max: 0.495

ARTIFICIALES y CADENA MEDIA -> es:artificiales-y-cadena-media - percent_min: 0 - percent_max: 0.495

GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

oleorresina de capsicum -> es:oleorresina-de-capsicum - percent_min: 0 - percent_max: 0.495

achiote -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.495

Nutrició

Poca qualitat nutricional
⚠ ️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: 4

Proteïnes: 4 / 5 (valor: 6.5, valor arrodonit: 6.5)

Fibra: 4 / 5 (valor: 4.4, valor arrodonit: 4.4)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.2475, valor arrodonit: 0.2)

Punts negatius: 15

Energia: 5 / 10 (valor: 2004, valor arrodonit: 2004)

Sucres: 0 / 10 (valor: 1.4, valor arrodonit: 1.4)

Greixos saturats: 8 / 10 (valor: 8.5, valor arrodonit: 8.5)

Sodi: 2 / 10 (valor: 198, valor arrodonit: 198)

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

Puntuació nutricional: (15 - 4)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en alta quantitat (24.1%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (8.5%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en baixa quantitat (1.4%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en Quantitat moderada (0.495%)
  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.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Com es ven per porció (100g)	Comparat amb: Aperitius
Energia	2.004 kj (479 kcal)	2.000 kj (479 kcal)	-3%
Greix	24,1 g	24,1 g	-6%
Àcid gras saturat	8,5 g	8,5 g	+132%
Àcid gras trans	0,12 g	0,12 g	+3.685%
Hidrats de carboni	59,1 g	59,1 g	+10%
Sucre	1,4 g	1,4 g	-32%
Fiber	4,4 g	4,4 g	+8%
Proteïna	6,5 g	6,5 g	-3%
Sal comuna	0,495 g	0,495 g	-64%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0,248 %	0,248 %

Mida de la porció: 100g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

No hem pogut calcular l'Eco-Score d'aquest producte perquè li falten algunes dades, podríeu ajudar-nos a completar-lo?

Podries afegir una categoria del producte més precisa perquè puguem calcular l'Eco-Score? Afegir una categoria

Empaquetament

Embalatge d'impacte mitjà

Peces d'embalatge

(Plàstic)

Materials d'embalatge

Material	%	Pes de l'embalatge	Pes de l'embalatge per 100 g de producte
Plàstic

Transport

Orígens dels ingredients

Orígens dels ingredients amb impacte alt

Origen del producte i / o dels seus ingredients	% d'ingredients	Impacte
Mèxic	100 %	Alt

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Fonts de dades

Producte afegit 4 de juliol de 2019, 23:44:41 CEST per elcoco
Última modificació de la pàgina del producte 13 de desembre de 2023, 22:45:22 CET per 5m4u9.
La pàgina del producte, també editada per elcoco.e462e8e4312df1052fb24a0a020ad6dc, kiliweb, liposoluble, martini101, musarana, openfoodfacts-contributors, packbot, raziel82, yuka.sY2b0xO6T85zoF3NwEKvlnIdDur1kC_lDyTivka2zPWzBLrpRf4qzqHrMKs.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.

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Rancheritos - Sabritas - 40 g