Help us promote biodiversity in Open Food Facts!

Could you spare a few minutes to answer our survey on a new feature we are developing as part of the European project DIVINFOOD to promote agrobiodiversity in the food we eat?

Answer the survey

DIVINFOOD has been funded from the European Union’s Horizon 2020 research and innovation programme under the Grant Agreement N°101000383

arrow_upward

Fontaneda – 700 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres:
7622210114730(EAN / EAN-13)

Quantitat: 700 g

Empaquetament: Plàstic, en:Box, en:container

Marques: Fontaneda, Mondelez

Categories: Snacks, Aperitius dolços, Galetes i pastissos, en:Biscuits and crackers, Galetes

Etiquetes, certificacions, premis: Font de fibra, Punt verd, Alt en fibra, es:Con aceite de girasol alto oleico
Punt verd

Llocs de fabricació o processament: España ?

Botigues: Dia, Alcampo, Carrefour, Eroski, Hipercor, El Corte Inglés, Condis

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 23/55

    • icon

      Energia

      6/10 points (2015kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      5/15 points (18g)

      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.

    • icon

      Sal

      8/20 points (1.68g)

      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.

    icon

    Punts positius: 2/10

    • icon

      Fibra

      2/5 points (4.3g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️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.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Puntuació nutricional: 21 (23 - 2)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional As sold
    per 100 g/100 ml     		Comparat amb: en:Biscuits and crackers
    Energia 2015 kJ
    (482 kcal)     		1.960,519 kj (466 kcal) (+3%)
    Greix 20.5 g 19,6 g (+5%)
    Àcid gras saturat 4.7 g 7,212 g (-35%)
    Hidrats de carboni 64 g 64,349 g (-1%)
    Sucre 18 g 21,521 g (-16%)
    Fiber 4.3 g 3,817 g (+13%)
    Proteïna 7.1 g 6,691 g (+6%)
    Sal comuna 1.68 g 0,776 g (+116%)
    Sodi 0.672 g 0,309 g (+117%)
    Fruits‚ vegetables‚ legumes ? 0,228 %

    • Informació nutricional (Detailed data)

      Informació nutricional As sold
      per 100 g/100 ml       		As sold for 100 g (packaging)
      Energia 2015 kJ
      (482 kcal)       		2015 kJ
      (482 kcal)
      Greix 20.5 g 20.5 g
      Àcid gras saturat 4.7 g 4.7 g
      Hidrats de carboni 64 g 64 g
      Sucre 18 g 18 g
      Fiber 4.3 g 4.3 g
      Proteïna 7.1 g 7.1 g
      Sal comuna 1.68 g 1.68 g
      Sodi 0.672 g 0.672 g
      Fruits‚ vegetables‚ legumes ? ?
Mida de la porció: 1 galleta 14,6 g

Ingredients

  • icon

    16 ingredients

    Anglès: cereals 68,8% (wheat flour 54,7%, whole wheat flour 14,1%), sugar, high oleic sunflower oil 12,7%, palm fat, sugar syrup, gasifiers (sodium acid carbonate, malic acid, ammonium acid carbonate), fructoolisacapid syrup, salt, emulsifiers (soy lecithin, sunflower lecithin)
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk

    • Ingredient information

      • Cereal: 68.8%

      • — Farina de ble: 54.7%

      • — Farina integral de blat: 14.1%

      • Sucre: 15.6% (estimate)

      • Oli refinat de gira-sol alt oleic: 12.7%

      • Greix de palma: < 2% (estimate)

      • Xarop de sucre: < 2% (estimate)

      • gasifiers: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • — E296: < 2% (estimate)

      • — ammonium-acid-carbonate: < 2% (estimate)

      • fructoolisacapid-syrup: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

      • — Lecitina de gira-sol: < 2% (estimate)

  • icon

    Conté sucres afegits (~ 16%)

    Sucres afegits: Sucre, Xarop de sucre
    Quantitat estimada de sucres afegits en els ingredients: 16%
    Cerca productes de la mateixa categoria sense sucres afegits: Galetes
    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.

Processament d'aliments

Additius

  • 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)

  • 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)

  • E502

Anàlisi dels ingredients

  • icon

    Es desconeix si és vegà

    Ingredients no reconeguts: en:ammonium-acid-carbonate, en:fructoolisacapid-syrup

    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!

  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: en:ammonium-acid-carbonate, en:fructoolisacapid-syrup

    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!

    en: cereals 68.8% (wheat flour 54.7%, whole wheat flour 14.1%), sugar, high oleic sunflower oil 12.7%, palm fat, sugar syrup, gasifiers (sodium acid carbonate, malic acid, ammonium acid carbonate), fructoolisacapid syrup, salt, emulsifiers (soy lecithin, sunflower lecithin)
    1. cereals -> en:cereal – vegan: yes – vegetarian: yes – percent: 68.8
      1. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent: 54.7
      2. whole wheat flour -> en:whole-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent: 14.1
    2. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 15.6
    3. high oleic sunflower oil -> en:high-oleic-sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent: 12.7
    4. palm fat -> en:palm-fat – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – percent_estimate: 1.45
    5. sugar syrup -> en:sugar-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 0.724999999999994
    6. gasifiers -> en:gasifiers – percent_estimate: 0.362499999999997
      1. sodium acid carbonate -> en:e500ii – vegan: yes – vegetarian: yes – percent_estimate: 0.181249999999999
      2. malic acid -> en:e296 – vegan: yes – vegetarian: yes – percent_estimate: 0.0906249999999993
      3. ammonium acid carbonate -> en:ammonium-acid-carbonate – percent_estimate: 0.0906249999999993
    7. fructoolisacapid syrup -> en:fructoolisacapid-syrup – percent_estimate: 0.181249999999999
    8. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0.0906250000000028
    9. emulsifiers -> en:emulsifier – percent_estimate: 0.0906250000000028
      1. soy lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_estimate: 0.0453125000000014
      2. sunflower lecithin -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_estimate: 0.0453125000000014

Entorn

Petjada de carboni

Empaquetament

Transport

Espècies amenaçades

Informa d'un problema

Fonts de dades

Producte afegit per neptuno
Última modificació de la pàgina del producte per scanbot.
La pàgina del producte, també editada per ecoscore-impact-estimator, foodless, inf, kiliweb, naruyoko, packbot, thaialagata.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.
Edita la pàgina
Sign-in to add or edit properties