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Dulce enchilado Skwinklote en tira sabor piña con relleno sabor tamarindo - - 40 g

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Dulce enchilado Skwinklote en tira sabor piña con relleno sabor tamarindo - - 40 g

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Codi de barres: 7502226811970 (EAN / EAN-13)

Quantitat: 40 g

Empaquetament: es:1

Categories: Snacks, Aperitius dolços, Llaminadures, Caramels

Països on es va vendre: Mèxic, Espanya

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Ingredients

  • icon

    34 ingredients

    Castellà: DULCE ENCHILADO EN TIRAS: (JARABE DE MAÍZ DE ALTA FRUCTOSA, HARINA DE TRIGO JARABE DE MAÍZ, AZÚCAR, DEXTROSA, JARABE DE SORBITOL (3 g/100 g), ÁCIDO CÍTRICO, ACEITE DE PALMA, CHILE EN POLVO, GLICEROL, SAL YODADA, FIBRA DE TRIGO, SABORIZANTES ARTIFICIALES, CITRATO DE SODIO, ACIDO LÁCTICO, LACTATO DE SODIO, ÁCIDO MÁLICO, MONO Y DIGLICERIDOS, BENZOATO DE SODIO, DIÓXIDO DE TITANIO, SORBATO DE POTASIO, TARTRAZINA, LECITINA DE SOYA. RELLENO: (AZÚCAR, DEXTROSA, ÁCIDO CÍTRICO, SAL YODADA, CHILE MODIFICADO DE MAIZ, MALTODEXTRINA DE MAÍZ, JARABE DE MAÍZ, CARAMELO CLASE IV, GOMA GUAR, GOMA XANTANA
    Al·lèrgens: en:Gluten, en:Soybeans

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E102 - Tartrazina
    • Additiu: E150d
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E415 - Goma de xantè
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Ingredient: Dextrosa
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de blat de moro alt en fructosa
    • Ingredient: Maltodextrina

    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

  • 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)

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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)

  • E211 - Benzoat de sodi

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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)

  • 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)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

  • E420ii

    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)

Anàlisi dels ingredients

  • icon

    Es desconeix si és vegà

    Ingredients no reconeguts: es:dulce-enchilado-en-tiras, es:harina-de-trigo-jarabe-de-maiz, Citronan sodný, es:mono-y-digliceridos, es:chile-modificado-de-maiz

    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:

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:dulce-enchilado-en-tiras, es:harina-de-trigo-jarabe-de-maiz, Citronan sodný, es:mono-y-digliceridos, es:chile-modificado-de-maiz

    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.

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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!

    es: DULCE ENCHILADO EN TIRAS (JARABE DE MAÍZ DE ALTA FRUCTOSA), HARINA DE TRIGO JARABE DE MAÍZ, AZÚCAR, DEXTROSA, JARABE DE SORBITOL, ÁCIDO CÍTRICO, ACEITE DE PALMA, CHILE, GLICEROL, SAL YODADA, FIBRA DE TRIGO, SABORIZANTES ARTIFICIALES, CITRATO DE SODIO, ACIDO LÁCTICO, LACTATO DE SODIO, ÁCIDO MÁLICO, mono- y DIGLICERIDOS, BENZOATO DE SODIO, DIÓXIDO DE TITANIO, SORBATO DE POTASIO, TARTRAZINA, LECITINA DE SOYA, RELLENO (AZÚCAR), DEXTROSA, ÁCIDO CÍTRICO, SAL YODADA, CHILE MODIFICADO DE MAIZ, MALTODEXTRINA DE MAÍZ, JARABE DE MAÍZ, CARAMELO CLASE IV, GOMA GUAR, GOMA XANTANA
    1. DULCE ENCHILADO EN TIRAS -> es:dulce-enchilado-en-tiras - percent_min: 3.125 - percent_max: 100
      1. JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3.125 - percent_max: 100
    2. HARINA DE TRIGO JARABE DE MAÍZ -> es:harina-de-trigo-jarabe-de-maiz - percent_min: 0 - percent_max: 50
    3. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. JARABE DE SORBITOL -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ACEITE DE PALMA -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 14.2857142857143
    8. CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 12.5
    9. GLICEROL -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.0625
    11. FIBRA DE TRIGO -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    12. SABORIZANTES ARTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0625
    13. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 2.0625
    14. ACIDO LÁCTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    15. LACTATO DE SODIO -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    16. ÁCIDO MÁLICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    17. mono- y DIGLICERIDOS -> es:mono-y-digliceridos - percent_min: 0 - percent_max: 2.0625
    18. BENZOATO DE SODIO -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    19. DIÓXIDO DE TITANIO -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    20. SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    21. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    22. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.0625
    23. RELLENO -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0625
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.0625
    24. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.0625
    25. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    26. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.0625
    27. CHILE MODIFICADO DE MAIZ -> es:chile-modificado-de-maiz - percent_min: 0 - percent_max: 2.0625
    28. MALTODEXTRINA DE MAÍZ -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    29. JARABE DE MAÍZ -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.0625
    30. CARAMELO CLASE IV -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    31. GOMA GUAR -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
    32. GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625

Nutrició

  • icon

    Mala 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: 0

    • Proteïnes: 1 / 5 (valor: 2.5, valor arrodonit: 2.5)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 24

    • Energia: 4 / 10 (valor: 1540, valor arrodonit: 1540)
    • Sucres: 10 / 10 (valor: 52.5, valor arrodonit: 52.5)
    • Greixos saturats: 1 / 10 (valor: 1.25, valor arrodonit: 1.3)
    • Sodi: 9 / 10 (valor: 825, valor arrodonit: 825)

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

    Puntuació nutricional: (24 - 0)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (40 g)     		Comparat amb: Caramels
    Energia 1.540 kj
    (375 kcal)     		615 kj
    (150 kcal)     		+7%
    Greix < 2,5 g < 1 g +163%
    Àcid gras saturat 1,25 g 0,5 g +129%
    Hidrats de carboni 82,5 g 33 g -1%
    Sucre 52,5 g 21 g -7%
    Fiber 0 g 0 g -100%
    Proteïna 2,5 g 1 g +20%
    Sal comuna 2,06 g 0,825 g +1.617%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 40 g

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