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Barras de avena Quaker Stila sabor fresa - 25 g

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Codi de barres: 7501761857245 (EAN / EAN-13)

Quantitat: 25 g

Marques: Quaker

Categories: Snacks, Aperitius dolços, Barretes

Països on es va vendre: Mèxic, Espanya, fr:Francia

Matching with your preferences

Salut

Ingredients

49 ingredients

: RELLENO DE FRUTA (JARABE DE MAÍZ DE ALTA FRUCTOSA, AZUCAR, MANZANA, SORBITOL, ALMIDÓN MODIFICADO, DEXTROSA, GLICERINA, FRESA 2%, FIBRA, ÁCIDO CITRICO, PECTINA, SAL YODADA, ACEITE VEGETAL, CITRATO DE SODIO, CARAMELO CLASE IV, SABORIZANTE, SORBATO DE POTASIO, ÁCIDO MALICO, ROJO ALLURA AC, TARTRAZINAJ, HARINA DE AVENA, HARINA DE TRIGO, HOJUELAS DE AVENA ENDULZADAS (HOJUELAS DE AVENA DE GRANO ENTERO, AZÚCAR, ACEITE VEGETAL, MIEL, JARABE DE MAÍZ DE ALTA FRUCTOSA, MELAZA), ALMIDÓN MODIFICADO, GRASA VEGETAL (TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), GLUTEN DE TRIGO, AZÚCAR, JARABE DE MAÍZ DE ALTA FRUCTOSA, SALVADO, SAL YODADA, GERMEN DE TRIGO, LECITINA DE SOYA, ESTEAROIL LACTILATO DE SODIO, SÓLIDOS DE LA LECHE, ALMIDÓN, CARAMELO CLASE I, EXTRACTO DE ROMERO, METABISULFITO DE SODIO, GOMA XANTANA

Al·lèrgens: en:Gluten, en:Soybeans

Processament d'aliments

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

Additiu: E129 - Vermell Allure 2C

Additiu: E14XX - Midó modificat

Additiu: E150d

Additiu: E322 - Lecitines

Additiu: E415 - Goma de xantè

Additiu: E420 - Sorbitol

Additiu: E422 - Glicerol

Additiu: E440 - Pectina

Additiu: E481 - Estearoïl-2-lactilat de sodi

Ingredient: Dextrosa

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Gluten

Ingredient: Xarop de blat de moro alt en fructosa
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

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

E150d

E202 - Sorbat de potassi

Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Origen: Wikipedia (Anglès)

E223 - Metabisulfit de sodi

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
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)

E304 - Èster d'àcids grassos d'àcid ascòrbic

Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
Origen: Wikipedia (Anglès)

E304i - Palmitat d'ascorbil

Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
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)

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)

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)

E331 - Citrats de sodi

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Origen: Wikipedia (Anglès)

E392 - Extracte de romaní

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)

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Origen: Wikipedia (Anglès)

E422 - Glicerol

Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
Origen: Wikipedia (Anglès)

E440 - Pectina

Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
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

Pot contenir oli de palma

Ingredients que poden contenir oli de palma: Oli vegetal, Oli vegetal, E304i, E481

No és vegà
Ingredients no vegans: Mel, en:Milk solids
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:relleno-de-fruta, Fibra, Citronan sodný, es:tartrazinaj, es:hojuelas-de-avena-de-grano-entero, es:caramelo-clase-i
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
Necessitem la teva ajuda!
Alguns ingredients no s'han pogut reconèixer.
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Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!
: RELLENO DE FRUTA, JARABE DE MAÍZ DE ALTA FRUCTOSA, AZUCAR, MANZANA, SORBITOL, ALMIDÓN MODIFICADO, DEXTROSA, GLICERINA, FRESA 2%, FIBRA, ÁCIDO CITRICO, PECTINA, SAL YODADA, ACEITE VEGETAL, CITRATO DE SODIO, CARAMELO CLASE IV, SABORIZANTE, SORBATO DE POTASIO, ÁCIDO MALICO, ROJO ALLURA AC, TARTRAZINAJ, HARINA DE AVENA, HARINA DE TRIGO, HOJUELAS DE AVENA (HOJUELAS DE AVENA DE GRANO ENTERO, AZÚCAR, ACEITE VEGETAL, MIEL, JARABE DE MAÍZ DE ALTA FRUCTOSA, MELAZA), ALMIDÓN MODIFICADO, GRASA VEGETAL (TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), GLUTEN DE TRIGO, AZÚCAR, JARABE DE MAÍZ DE ALTA FRUCTOSA, SALVADO, SAL YODADA, GERMEN DE TRIGO, LECITINA DE SOYA, ESTEAROIL LACTILATO DE SODIO, SÓLIDOS DE LA LECHE, ALMIDÓN, CARAMELO CLASE I, EXTRACTO DE ROMERO, METABISULFITO DE SODIO, GOMA XANTANA
RELLENO DE FRUTA -> es:relleno-de-fruta - percent_min: 2.5 - percent_max: 84

JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2 - percent_max: 43

AZUCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 29.2

MANZANA -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 2 - percent_max: 22.5

SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 18.4

ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 15.6666666666667

DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 13.7142857142857

GLICERINA -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 12.25

FRESA -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2 - percent: 2 - percent_max: 2

FIBRA -> en:fiber - percent_min: 0 - percent_max: 2

ÁCIDO CITRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

PECTINA -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.74

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.74

CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 0.74

CARAMELO CLASE IV -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

SABORIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.74

SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

ÁCIDO MALICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

TARTRAZINAJ -> es:tartrazinaj - percent_min: 0 - percent_max: 0.74

HARINA DE AVENA -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 0.74

HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.74

HOJUELAS DE AVENA -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 0 - percent_max: 0.74

HOJUELAS DE AVENA DE GRANO ENTERO -> es:hojuelas-de-avena-de-grano-entero - percent_min: 0 - percent_max: 0.74

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.37

ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.246666666666667

MIEL -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.185

JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.185

MELAZA -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.123333333333333

ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.74

GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.74

TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

PALMITATO DE ASCORBILO -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.37

TOCOFEROLES -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.246666666666667

GLUTEN DE TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.74

JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.74

SALVADO -> en:bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.74

GERMEN DE TRIGO -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0 - percent_max: 0.74

LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.74

ESTEAROIL LACTILATO DE SODIO -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.74

SÓLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.74

ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.74

CARAMELO CLASE I -> es:caramelo-clase-i - percent_min: 0 - percent_max: 0.74

EXTRACTO DE ROMERO -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

METABISULFITO DE SODIO -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74

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: 12
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 4

Proteïnes: 5 / 5 (valor: 8.33, valor arrodonit: 8.33)

Fibra: 4 / 5 (valor: 4.17, valor arrodonit: 4.17)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 12.325, valor arrodonit: 12.3)

Punts negatius: 18

Energia: 5 / 10 (valor: 1740, valor arrodonit: 1740)

Sucres: 6 / 10 (valor: 29.2, valor arrodonit: 29.2)

Greixos saturats: 4 / 10 (valor: 4.17, valor arrodonit: 4.2)

Sodi: 3 / 10 (valor: 296, valor arrodonit: 296)

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

Puntuació nutricional: (18 - 4)

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

Nivells de nutrients
- Greix en Quantitat moderada (8.33%)
  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 (4.17%)
  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 alta quantitat (29.2%)
  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 (0.74%)
  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 (24 g)	Comparat amb: Barretes
Energia	1.740 kj (417 kcal)	418 kj (100 kcal)	-5%
Greix	8,33 g	2 g	-57%
Àcid gras saturat	4,17 g	1 g	-48%
Hidrats de carboni	79,2 g	19 g	+50%
Sucre	29,2 g	7 g	-1%
Fiber	4,17 g	1 g	-32%
Proteïna	8,33 g	2 g	-21%
Sal comuna	0,74 g	0,178 g	+104%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12,325 %	12,325 %

Mida de la porció: 24 g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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Producte afegit 14 de setembre de 2018, 15:45:56 CEST per kiliweb
Última modificació de la pàgina del producte 10 d’abril de 2023, 4:29:16 CEST per martini101.
La pàgina del producte, també editada per elcoco, openfoodfacts-contributors, roboto-app, scanbot, thaialagata, yuka.WDZBUkVmc05xTUFodHRzVjh3aloyOHd1NE02a2VrT21FdE5BSVE9PQ, yuka.YjQ0Y0xad0IvLzhxZ3YwODB6eksxOWxhbktTT0FXT1FKdm9oSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllcaceaBgA3iCTnipXWW7cefI4zkTIpDx4_VMqs.

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Barras de avena Quaker Stila sabor fresa - 25 g