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Barras de avena Quaker Stila sabor fresa - 150g

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Barras de avena Quaker Stila sabor fresa - 150g

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Codi de barres: 7501761863291 (EAN / EAN-13)

Quantitat: 150g

Marques: Quaker

Categories: Snacks, Aperitius dolços, Barretes, Galetes i pastissos, Barres de cereals

Països on es va vendre: Mèxic, Espanya

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Ingredients

  • icon

    38 ingredients

    : RELLENO DE FRUTA JARABE DE MAIZ DE ALTA FRUCTOSA, AZÚCAR, MANZANA, SORBITOL, ALMIDON MODIFICADO, DEXTROSA, GLICERINA, FRESA 2%, FIBRA ACIDO CÍTRICO, PECTINA, SAL YODADA, ACEITE VEGETAL, CITRATO DE SODIO, CARAMELO CLASE N. SABORIZANTE, SORBATO DE POTASIO ACIDO MÁLICO, ROJO ALLURA AC, TARTRAZINAL HARINA DE AVENA HARINA DE TRIGO, HOJUELAS DE AVENA ENDULZADAS HOJUELAS DE AVENA DE GRANO ENTERO, AZÚCAR ACEITE VEGETAL, MEL, JARABE DE MAIZ DE ALTA FRUCTOSA, MELAZA, ALMIDON MODIFICADO, GRASA VEGETAL (CONTIENE TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES GLUTEN DE TRIGO, AZÚCAR, JARABE DE MAIZ DE ALTA FRUCTOSA SALVADO, SAL YODADA, GERMEN DE TRIGO, LECITINA DE SOYA ESTEAROIL LACTILATO DE SODIO, SÓLIDOS DE LA LECHE, ALMIDÓN, CARAMELO CLASE L EXTRACTO DE ROMERO, METABISULFITO DE SODIO, GOMA XANTANA
    Al·lèrgens: en:Gluten

Processament d'aliments

  • icon

    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: E322 - Lecitines
    • Additiu: E415 - Goma de xantè
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E440 - Pectina
    • Ingredient: Dextrosa
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de blat de moro alt en fructosa

    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

  • 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)

  • 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)

  • 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)

  • 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)

  • 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)

  • 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)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Mel, en:Milk solids

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:relleno-de-fruta-jarabe-de-maiz-de-alta-fructosa, es:fibra-acido-citrico, Citronan sodný, es:caramelo-clase-n, es:sorbato-de-potasio-acido-malico, es:tartrazinal-harina-de-avena-harina-de-trigo, es:hojuelas-de-avena-endulzadas-hojuelas-de-avena-de-grano-entero, es:azucar-aceite-vegetal, es:tocoferoles-gluten-de-trigo, es:jarabe-de-maiz-de-alta-fructosa-salvado, es:lecitina-de-soya-estearoil-lactilato-de-sodio, es:caramelo-clase-l-extracto-de-romero

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • 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!

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • 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 MAIZ DE ALTA FRUCTOSA, AZÚCAR, MANZANA, SORBITOL, ALMIDON MODIFICADO, DEXTROSA, GLICERINA, FRESA 2%, FIBRA ACIDO CÍTRICO, PECTINA, SAL YODADA, ACEITE VEGETAL, CITRATO DE SODIO, CARAMELO CLASE N, SABORIZANTE, SORBATO DE POTASIO ACIDO MÁLICO, ROJO ALLURA AC, TARTRAZINAL HARINA DE AVENA HARINA DE TRIGO, HOJUELAS DE AVENA ENDULZADAS HOJUELAS DE AVENA DE GRANO ENTERO, AZÚCAR ACEITE VEGETAL, MEL, JARABE DE MAIZ DE ALTA FRUCTOSA, MELAZA, ALMIDON MODIFICADO, GRASA VEGETAL, CONTIENE TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES GLUTEN DE TRIGO, AZÚCAR, JARABE DE MAIZ DE ALTA FRUCTOSA SALVADO, SAL YODADA, GERMEN DE TRIGO, LECITINA DE SOYA ESTEAROIL LACTILATO DE SODIO, SÓLIDOS DE LA LECHE, ALMIDÓN, CARAMELO CLASE L EXTRACTO DE ROMERO, METABISULFITO DE SODIO, GOMA XANTANA
    1. RELLENO DE FRUTA JARABE DE MAIZ DE ALTA FRUCTOSA -> es:relleno-de-fruta-jarabe-de-maiz-de-alta-fructosa - percent_min: 2.63157894736842 - percent_max: 86
    2. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 28
    3. MANZANA -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 2 - percent_max: 28
    4. SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 23
    5. ALMIDON MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 18.8
    6. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 16
    7. GLICERINA -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 14
    8. FRESA -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2 - percent: 2 - percent_max: 2
    9. FIBRA ACIDO CÍTRICO -> es:fibra-acido-citrico - percent_min: 0 - percent_max: 2
    10. PECTINA -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.95
    12. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.95
    13. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 0.95
    14. CARAMELO CLASE N -> es:caramelo-clase-n - percent_min: 0 - percent_max: 0.95
    15. SABORIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.95
    16. SORBATO DE POTASIO ACIDO MÁLICO -> es:sorbato-de-potasio-acido-malico - percent_min: 0 - percent_max: 0.95
    17. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.95
    18. TARTRAZINAL HARINA DE AVENA HARINA DE TRIGO -> es:tartrazinal-harina-de-avena-harina-de-trigo - percent_min: 0 - percent_max: 0.95
    19. HOJUELAS DE AVENA ENDULZADAS HOJUELAS DE AVENA DE GRANO ENTERO -> es:hojuelas-de-avena-endulzadas-hojuelas-de-avena-de-grano-entero - percent_min: 0 - percent_max: 0.95
    20. AZÚCAR ACEITE VEGETAL -> es:azucar-aceite-vegetal - percent_min: 0 - percent_max: 0.95
    21. MEL -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.95
    22. JARABE DE MAIZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.95
    23. MELAZA -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.95
    24. ALMIDON MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.95
    25. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.95
    26. CONTIENE TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.95
    27. PALMITATO DE ASCORBILO -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.95
    28. TOCOFEROLES GLUTEN DE TRIGO -> es:tocoferoles-gluten-de-trigo - percent_min: 0 - percent_max: 0.95
    29. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.95
    30. JARABE DE MAIZ DE ALTA FRUCTOSA SALVADO -> es:jarabe-de-maiz-de-alta-fructosa-salvado - percent_min: 0 - percent_max: 0.95
    31. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.95
    32. GERMEN DE TRIGO -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0 - percent_max: 0.95
    33. LECITINA DE SOYA ESTEAROIL LACTILATO DE SODIO -> es:lecitina-de-soya-estearoil-lactilato-de-sodio - percent_min: 0 - percent_max: 0.95
    34. SÓLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.95
    35. ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.95
    36. CARAMELO CLASE L EXTRACTO DE ROMERO -> es:caramelo-clase-l-extracto-de-romero - percent_min: 0 - percent_max: 0.95
    37. METABISULFITO DE SODIO -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.95
    38. GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.95

Nutrició

  • icon

    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: 17

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 8.4, valor arrodonit: 8.4)
    • Fibra: 5 / 5 (valor: 8, valor arrodonit: 8)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 17, valor arrodonit: 17)

    Punts negatius: 16

    • Energia: 4 / 10 (valor: 1510, valor arrodonit: 1510)
    • Sucres: 6 / 10 (valor: 28, valor arrodonit: 28)
    • Greixos saturats: 2 / 10 (valor: 2.4, valor arrodonit: 2.4)
    • Sodi: 4 / 10 (valor: 380, valor arrodonit: 380)

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

    Puntuació nutricional: (16 - 5)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (25 g)     		Comparat amb: Barres de cereals
    Energia 1.510 kj
    (360 kcal)     		377 kj
    (90 kcal)     		-15%
    Greix 6,8 g 1,7 g -58%
    Àcid gras saturat 2,4 g 0,6 g -59%
    Hidrats de carboni 66 g 16,5 g +13%
    Sucre 28 g 7 g +8%
    Fiber 8 g 2 g +26%
    Proteïna 8,4 g 2,1 g +3%
    Sal comuna 0,95 g 0,238 g +139%
    Calci 80 mg 20 mg (2 % DV) -44%
    Ferro 10,8 mg 2,7 mg (15 % DV) +290%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 % 17 %
Mida de la porció: 25 g

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Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per martini101.
La pàgina del producte, també editada per andreardzf, elcoco, fabe56, kiliweb, openfoodfactsmx2, org-app-elcoco, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlh1VCNPUozKeCQXjqEjU6N6gdcXhQtwizdXUHKs.

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