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Pan Cero Azucar - Bimbo - 567 g

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Pan Cero Azucar - Bimbo - 567 g

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Codi de barres: 7501030467090 (EAN / EAN-13)

Quantitat: 567 g

Empaquetament: es:Bolsa de plástico

Marques: Bimbo

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Pans, Pa de motlle, en:Wholemeal breads

Origen dels ingredients: es:CIUDAD DE MEXICO

Codi de traçabilitat: BM-025625-01-J17

Països on es va vendre: Mèxic, Espanya, Estats Units d'Amèrica

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Ingredients

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    10 ingredients

    Anglès: WHOLE WHEAT FLOUR, YEAST, WHEAT GLUTEN, FERMENTED WHEAT FLOUR, WHEAT BRAN, IODIZED SALT, ENZYMES, POTASSIUM CHLORIDE, LACTIC ACID, SOY LECITHIN
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Sesame seeds, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Milk, en:Nuts, 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
    • Ingredient: Gluten

    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

  • 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)

  • 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)

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

    en: WHOLE WHEAT FLOUR, YEAST, WHEAT GLUTEN, WHEAT FLOUR, WHEAT BRAN, IODIZED SALT, ENZYMES, POTASSIUM CHLORIDE, LACTIC ACID, SOY LECITHIN
    1. WHOLE WHEAT FLOUR -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 10 - percent_max: 100
    2. YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
    5. WHEAT BRAN -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 20
    6. IODIZED SALT -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7625
    7. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7625
    8. POTASSIUM CHLORIDE -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7625
    9. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7625
    10. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7625

Nutrició

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    Molt bona 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: 10

    • Proteïnes: 5 / 5 (valor: 10.6, valor arrodonit: 10.6)
    • Fibra: 5 / 5 (valor: 5.7, valor arrodonit: 5.7)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 5

    • Energia: 2 / 10 (valor: 974, valor arrodonit: 974)
    • Sucres: 0 / 10 (valor: 0.1, valor arrodonit: 0.1)
    • Greixos saturats: 0 / 10 (valor: 0.2, valor arrodonit: 0.2)
    • Sodi: 3 / 10 (valor: 305, valor arrodonit: 305)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (5 - 10)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Wholemeal breads
    Energia 974 kj
    (230 kcal)     		-13%
    Greix 1,2 g -69%
    Àcid gras saturat 0,2 g -71%
    Àcid gras monoinsaturat 0,2 g -86%
    Àcid gras poliinsaturat 0,8 g -51%
    Àcid gras trans 0 g
    Colesterol 0 mg
    Hidrats de carboni 44,1 g -2%
    Sucre 0,1 g -97%
    Fiber 5,7 g -21%
    Proteïna 10,6 g +4%
    Sal comuna 0,762 g -34%
    Vitamin B1 (Thiamin) 0,276 mg (23 % DV)
    Vitamin B2 (Riboflavin) 0,221 mg (13 % DV)
    Vitamin B3 0 mg (0 % DV)
    Vitamina B6 0,26 mg (13 % DV)
    Vitamin B9 (Folic acid) 0 µg (0 % DV)
    Calci 40 mg (4 % DV)
    Fòsfor 140 mg (14 % DV)
    Ferro 1,98 mg (11 % DV)
    Magnesi 60 mg (15 % DV)
    Zinc 2,55 mg (17 % DV)
    Iode 24 µg (16 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Mida de la porció: 55,5

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