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Mini Eggs – Cadbury – 80g

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Mini Eggs – Cadbury – 80g

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Codi de barres:
7622210882974(EAN / EAN-13)

Quantitat: 80g

Empaquetament: en:Mixed plastic-packet, en:mixedPlasticFilm-packet

Marques: Cadbury

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Aliments festius, en:Easter food, en:Chocolate eggs, en:Easter eggs

Etiquetes, certificacions, premis: Vegetarià, Punt verd, Tidy man
Punt verd

Botigues: Sainsbury's, B&M Bargains, Lidl

Països on es va vendre: Espanya, Regne Unit

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.

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    Punts negatius: 31/55

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      Energia

      6/10 points (2072kJ)

      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

      15/15 points (69g)

      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.

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      Sal

      0/20 points (0.15g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (1.6g)

      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: 31 (31 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 portion (25g))     		Comparat amb: en:Easter eggs
    Energia 2.072 kj
    (494 kcal)     		518 kj
    (124 kcal)     		-10%
    Greix 21 g 5,25 g -36%
    Àcid gras saturat 13 g 3,25 g -32%
    Hidrats de carboni 70 g 17,5 g +28%
    Sucre 69 g 17,2 g +31%
    Fiber 1,6 g 0,4 g
    Proteïna 4,2 g 1,05 g -33%
    Sal comuna 0,15 g 0,038 g -29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 portion (25g)

Ingredients

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    24 ingredients

    Anglès: sugar, milk, cocoa butter, cocoa mass, skimmed milk powder, whey permeate powder (from milk), vegetable fats (palm, shea), milk fat, modified starches (maize, tapioca), emulsifiers (e442, e476), flavourings, maltodextrin, colours (anthocyanins, beetroot red, paprika extract, carotenes).
    Al·lèrgens: en:Milk

    • Ingredient information

      • Sucre: 53.8% (estimate)

      • Llet: 23.1% (estimate)

      • Mantega de cacau: 11.5% (estimate)

      • Pasta de cacau: 5.8% (estimate)

      • Llet desnatada en pols: 2.9% (estimate)

      • Whey permeate powder: < 2% (estimate)

      • — Whey permeate powder: < 2% (estimate)

      • Greixos vegetals: < 2% (estimate)

      • — Palm: < 2% (estimate)

      • — Shea butter: < 2% (estimate)

      • Milkfat: < 2% (estimate)

      • Midó modificat: < 2% (estimate)

      • — Dacsa: < 2% (estimate)

      • — Tapioca: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E442: < 2% (estimate)

      • — E476: < 2% (estimate)

      • Aromes: < 2% (estimate)

      • Maltodextrina: < 2% (estimate)

      • Color: < 2% (estimate)

      • — E163: < 2% (estimate)

      • — E162: < 2% (estimate)

      • — E160c: < 2% (estimate)

      • — E160a: < 2% (estimate)

Processament d'aliments

Additius

  • E160a - Carotè

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Origen: Wikipedia (Anglès)

  • E160c - Capsantina

  • E162 - Betanina

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Origen: Wikipedia (Anglès)

  • E163 - Antocianines

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Origen: Wikipedia (Anglès)

  • E442 - Fosfàtid d'amoni

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    Origen: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet, Llet desnatada en pols, en:Whey permeate powder, en:Whey permeate powder, en:Milkfat
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    en: sugar, milk, cocoa butter, cocoa mass, skimmed milk powder, whey permeate powder (from milk), vegetable fats (palm, shea), milk fat, modified starches (maize, tapioca), emulsifiers (e442, e476), flavourings, maltodextrin, colours (anthocyanins, beetroot red, paprika extract, carotenes)
    1. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 7.69230769230769 – percent_max: 100
    2. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 50
    3. cocoa butter -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 33.3333333333333
    4. cocoa mass -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 25
    5. skimmed milk powder -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_max: 20
    6. whey permeate powder -> en:whey-permeate-powder – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 16.6666666666667
      1. from milk -> en:whey-permeate-powder – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 16.6666666666667
    7. vegetable fats -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 14.2857142857143
      1. palm -> en:palm – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 14.2857142857143
      2. shea -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110 – percent_min: 0 – percent_max: 7.14285714285714
    8. milk fat -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_max: 12.5
    9. modified starches -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 11.1111111111111
      1. maize -> en:corn – vegan: yes – vegetarian: yes – ciqual_food_code: 9200 – percent_min: 0 – percent_max: 11.1111111111111
      2. tapioca -> en:tapioca – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 5.55555555555556
    10. emulsifiers -> en:emulsifier – percent_min: 0 – percent_max: 10
      1. e442 -> en:e442 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 10
      2. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    11. flavourings -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    12. maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    13. colours -> en:colour – percent_min: 0 – percent_max: 5
      1. anthocyanins -> en:e163 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      2. beetroot red -> en:e162 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      3. paprika extract -> en:e160c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.66666666666667
      4. carotenes -> en:e160a – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 1.25

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