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Chetos flaming - Cheetos - 96 g

Chetos flaming - Cheetos - 96 g

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Codi de barres: 7501011150690 (EAN / EAN-13)

Nom comú: Botana de cereal de maíz con sabores queso y chile, reducida en rasa saturada y sobre de salsa

Quantitat: 96 g

Empaquetament: Plàstic, en:pp-polypropylene

Marques: Cheetos

Categories: Snacks, Aperitius salats, Aperitius, Patates fregides i similars, Patates xips

Llocs de fabricació o processament: Ciudad de México

Enllaç a la pàgina del producte en el lloc oficial del productor: http://www.cheetos.com

Botigues: Walmar, Soriana

Països on es va vendre: Mèxic, Espanya

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Ingredients

31 ingredients

Castellà: CEREAL DE MAÍZ, ACEITE VEGETAL, CONDIMENTO [MALTODEXTRINA, SAL YODADA, ÁCIDO CITRICO, PROTEİNA VEGETAL HIDROLIZADA DE SOYA, GLUTAMATO MONOSÓDICO, SABORIZANTES (CONTIENE SOYA Y GLUTEN (CEBADA)), CLORURO DE POTASIO, AZÚCAR, ROJO ALLURA AC, MEZCLA DE QUESOS, BICARBONATO DE SODIO, ESPECIAS, HIDROLIZADO DE LEVADURA, ALMIDÓN MODIFICADO, ACEITE VEGETAL, GUANILATO DE SODIO, INOSINATO DE SODIO, ÁCIDO MÁLICO, DÍÓXIDO DE SILICIO, ESTEARATO DE CALCIO, AMARILLO OCASÓ FCF CARAMELO CLASE IV, CHILE, SILICATO DE CALCIO, COLOR CARAMELO, ÁCIDO LACTICO], FOSFÁTIDOS DE AMONIO, AMARILLO OCASO FCF, POLIGLICEROL DE POLIRRICINOLEATO

Al·lèrgens: 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: E14XX - Midó modificat

Additiu: E150a - Colorant de caramel

Additiu: E442 - Fosfàtid d'amoni

Additiu: E476 - Poliricinoleat de poligliceril

Additiu: E621 - Glutamat de monosodi

Additiu: E627 - Guanilat de disodi

Additiu: E631 - Inosinat de disodi

Ingredient: Aromes

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)

E14XX - Midó modificat

E150a - Colorant de caramel

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)

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)

E442 - Fosfàtid d'amoni

Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
Origen: Wikipedia (Anglès)

E476 - Poliricinoleat de poligliceril

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
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)

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, Oli vegetal

No és vegà
Ingredients no vegans: en:Mixed cheese
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:protei̇na-vegetal-hidrolizada-de-soya, es:hidrolizado-de-levadura, es:estearato-de-calcio, es:amarillo-ocaso-fcf-caramelo-clase-iv
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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: CEREAL DE MAÍZ, ACEITE VEGETAL, CONDIMENTO (MALTODEXTRINA, SAL YODADA, ÁCIDO CITRICO, PROTEİNA VEGETAL HIDROLIZADA DE SOYA, GLUTAMATO MONOSÓDICO, SABORIZANTES (), CLORURO DE POTASIO, AZÚCAR, ROJO ALLURA AC, MEZCLA DE QUESOS, BICARBONATO DE SODIO, ESPECIAS, HIDROLIZADO DE LEVADURA, ALMIDÓN MODIFICADO, ACEITE VEGETAL, GUANILATO DE SODIO, INOSINATO DE SODIO, ÁCIDO MÁLICO, DÍÓXIDO DE SILICIO, ESTEARATO DE CALCIO, AMARILLO OCASÓ FCF CARAMELO CLASE IV, CHILE, SILICATO DE CALCIO, COLOR CARAMELO, ÁCIDO LACTICO), FOSFÁTIDOS DE AMONIO, AMARILLO OCASO FCF, POLIGLICEROL DE POLIRRICINOLEATO
CEREAL DE MAÍZ -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 16.6666666666667 - percent_max: 100

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

CONDIMENTO -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.84

ÁCIDO CITRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84

PROTEİNA VEGETAL HIDROLIZADA DE SOYA -> es:protei̇na-vegetal-hidrolizada-de-soya - percent_min: 0 - percent_max: 1.84

GLUTAMATO MONOSÓDICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84

SABORIZANTES -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

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

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

ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

MEZCLA DE QUESOS -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0

BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

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

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

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

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

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

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

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

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

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

AMARILLO OCASÓ FCF CARAMELO CLASE IV -> es:amarillo-ocaso-fcf-caramelo-clase-iv - percent_min: 0 - percent_max: 0

CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0

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

COLOR CARAMELO -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

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

FOSFÁTIDOS DE AMONIO -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

POLIGLICEROL DE POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

Nutrició

Poca qualitat nutricional
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 1

Proteïnes: 3 / 5 (valor: 6.4, valor arrodonit: 6.4)

Fibra: 1 / 5 (valor: 1.1, valor arrodonit: 1.1)

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

Punts negatius: 18

Energia: 6 / 10 (valor: 2305, valor arrodonit: 2305)

Sucres: 0 / 10 (valor: 0.6, valor arrodonit: 0.6)

Greixos saturats: 4 / 10 (valor: 4.8, valor arrodonit: 4.8)

Sodi: 8 / 10 (valor: 736, valor arrodonit: 736)

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

Puntuació nutricional: (18 - 1)

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

Nivells de nutrients
- Greix en alta quantitat (33%)
  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 Quantitat moderada (4.8%)
  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 (0.6%)
  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 alta quantitat (1.84%)
  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 (30 g)	Comparat amb: Patates xips
Energia	2.305 kj (551 kcal)	692 kj (165 kcal)	+7%
Greix	33 g	9,9 g	+11%
Àcid gras saturat	4,8 g	1,44 g	+26%
Hidrats de carboni	57 g	17,1 g	+6%
Sucre	0,6 g	0,18 g	-63%
Fiber	1,1 g	0,33 g	-73%
Proteïna	6,4 g	1,92 g	+5%
Sal comuna	1,84 g	0,552 g	+50%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Mida de la porció: 30 g

Entorn

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Empaquetament

Embalatge d'impacte mitjà

Peces d'embalatge

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Materials d'embalatge

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

Transport

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Fonts de dades

Producte afegit 17 de novembre de 2019, 7:37:03 CET per elcoco
Última modificació de la pàgina del producte 14 de novembre de 2023, 8:52:10 CET per foodless.
La pàgina del producte, també editada per acuario, chevalstar, elcoco.599d3de3839a542870772bcd10fa42f1, generaxiontech, inf, kiliweb, musarana, openfoodfacts-contributors, openfoodfactsmx, packbot, roboto-app, scanbot, yuka.sY2b0xO6T85zoF3NwEKvlm1MUf73kg3UZibipn-Q48-sLrjKPu9I55nEM6s.

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Chetos flaming - Cheetos - 96 g