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Chocolate - Tosh - 144 g / 5.08 oz

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Chocolate - Tosh - 144 g / 5.08 oz

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Codi de barres: 7702025100279 (EAN / EAN-13)

Nom comú: galletas tipo sandwich cremada con sabor natural de chocolate.

Quantitat: 144 g / 5.08 oz

Marques: Tosh, Noel, Nutresa

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, Galetes de xocolata, en:Filled biscuits, en:Milk chocolate biscuits, en:Chocolate sandwich cookies

Etiquetes, certificacions, premis: Baix o sense greix, Baix en greixos, Sense aromes artificials, Sense conservants, Sense colorants artificials, Sense colorants ni aromes artificials, Sense greixos Trans, en:Certified by Icontec, en:Made in Colombia, es:Certificado Carbono Neutro

Origen dels ingredients: Colòmbia

Llocs de fabricació o processament: Medellín, Antioquia, Colombia

Codi de traçabilitat: 080503190016

Països on es va vendre: Bolívia, Colòmbia, França, Panamà, Espanya, Veneçuela

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Ingredients

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    43 ingredients

    Castellà: Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal (Girasol, Canola, Palma, Emulsificantes (Mono y Diglicéridos de Ácidos Grasos, Lecitina de Soja), Antioxidantes (Ascorbil Palmitato, Tocoferoles)), Edulcorante (Isomalt), Edulcorantes (Sorbitol, Polidextrosa, Anticompactante (Dióxido de Silicio), Glucósidos de Esteviol), Azúcar, Almidón de Yuca, Cocoa 4.6%, Azúcar Invertido, Licor de Chocolate 1.6%, Agua, Leche en Polvo, Leudantes (Bicarbonato de Sodio, Fosfato de Calcio), Sal, Sabor Natural de Chocolate, Emulsificante (Estearoil 2-Lactilato de Sodio), Edulcorante (Glucósidos de Esteviol), Antioxidante (Vitamina E).
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Nuts, es:avena

Processament d'aliments

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    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Additiu: E953 - Isomalt
    • Additiu: E960 - Glicòsid d'esteviol
    • Ingredient: Emulsionant
    • Ingredient: Sucre invertit
    • Ingredient: Edulcorant

    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

  • E1200 - Polidextrosa

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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)

  • E341 - Fosfat de calci

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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)

  • 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)

  • 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)

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Origen: Wikipedia (Anglès)

  • E960 - Glicòsid d'esteviol

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Llet en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:harina-fortificada, Ferro, Tiamina, Àcid fòlic, es:ascorbil-palmitato, es:anticompactante, es:almidon-de-yuca, Sucre invertit, es:sabor-natural-de-chocolate, Tocoferol

    Alguns ingredients no s'han pogut reconèixer.

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    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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    • 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.

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    es: Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal (Girasol, Canola, Palma, Emulsificantes (mono- y Diglicéridos de Ácidos Grasos, Lecitina de Soja), Antioxidantes (Ascorbil Palmitato, Tocoferoles)), Edulcorante (Isomalt), Edulcorantes (Sorbitol, Polidextrosa, Anticompactante (Dióxido de Silicio), Glucósidos de Esteviol), Azúcar, Almidón de Yuca, Cocoa 4.6%, Azúcar Invertido, Licor de Chocolate 1.6%, Agua, Leche en Polvo, Leudantes (Bicarbonato de Sodio, Fosfato de Calcio), Sal, Sabor Natural de Chocolate, Emulsificante (Estearoil 2-Lactilato de Sodio), Edulcorante (Glucósidos de Esteviol), Antioxidante (Vitamina E)
    1. Harina Fortificada -> es:harina-fortificada - percent_min: 5.88235294117647 - percent_max: 69.2
      1. Harina de Trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.980392156862745 - percent_max: 69.2
      2. Niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 34.6
      3. Hierro -> en:iron - percent_min: 0 - percent_max: 23.0666666666667
      4. Tiamina -> en:thiamin - percent_min: 0 - percent_max: 17.3
      5. Riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 13.84
      6. Ácido Fólico -> en:folic-acid - percent_min: 0 - percent_max: 11.5333333333333
    2. Grasa Vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 4.6 - percent_max: 36.9
      1. Girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0.92 - percent_max: 36.9
      2. Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.45
      3. Palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.3
      4. Emulsificantes -> en:emulsifier - percent_min: 0 - percent_max: 9.225
        1. mono- y Diglicéridos de Ácidos Grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.225
        2. Lecitina de Soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.6125
      5. Antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 7.38
        1. Ascorbil Palmitato -> es:ascorbil-palmitato - percent_min: 0 - percent_max: 7.38
        2. Tocoferoles -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.69
    3. Edulcorante -> en:sweetener - percent_min: 4.6 - percent_max: 26.1333333333333
      1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 4.6 - percent_max: 26.1333333333333
    4. Edulcorantes -> en:sweetener - percent_min: 4.6 - percent_max: 20.75
      1. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1.15 - percent_max: 20.75
      2. Polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.375
      3. Anticompactante -> es:anticompactante - percent_min: 0 - percent_max: 6.91666666666667
        1. Dióxido de Silicio -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.91666666666667
      4. Glucósidos de Esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.1875
    5. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.6 - percent_max: 7.8
    6. Almidón de Yuca -> es:almidon-de-yuca - percent_min: 4.6 - percent_max: 7.8
    7. Cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 4.6 - percent: 4.6 - percent_max: 4.6
    8. Azúcar Invertido -> en:invert-sugar - percent_min: 1.6 - percent_max: 4.6
    9. Licor de Chocolate -> en:chocolate-liqueur - vegan: maybe - vegetarian: yes - ciqual_food_code: 1003 - percent_min: 1.6 - percent: 1.6 - percent_max: 1.6
    10. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6
    11. Leche en Polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 1.6
    12. Leudantes -> en:raising-agent - percent_min: 0 - percent_max: 1.6
      1. Bicarbonato de Sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      2. Fosfato de Calcio -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    13. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8225
    14. Sabor Natural de Chocolate -> es:sabor-natural-de-chocolate - percent_min: 0 - percent_max: 0.8225
    15. Emulsificante -> en:emulsifier - percent_min: 0 - percent_max: 0.8225
      1. Estearoil 2-Lactilato de Sodio -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.8225
    16. Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 0.8225
      1. Glucósidos de Esteviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8225
    17. Antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.8225
      1. Vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 0.8225

Nutrició

  • icon

    Qualitat nutricional mitjana

    ⚠ ️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: 4

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

    Punts positius: 2

    • Proteïnes: 4 / 5 (valor: 7.7, valor arrodonit: 7.7)
    • Fibra: 2 / 5 (valor: 2.4, valor arrodonit: 2.4)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 4.9575, valor arrodonit: 5)

    Punts negatius: 12

    • Energia: 5 / 10 (valor: 1795, valor arrodonit: 1795)
    • Sucres: 1 / 10 (valor: 7.8, valor arrodonit: 7.8)
    • Greixos saturats: 3 / 10 (valor: 3.2, valor arrodonit: 3.2)
    • Sodi: 3 / 10 (valor: 329, valor arrodonit: 329)

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

    Puntuació nutricional: (12 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (2 galletas 24 g)     		Comparat amb: en:Milk chocolate biscuits
    Energia 1.795 kj
    (429 kcal)     		431 kj
    (103 kcal)     		-14%
    Greix 16 g 3,84 g -30%
    Àcid gras saturat 3,2 g 0,768 g -75%
    Àcid gras monoinsaturat 9,9 g 2,38 g
    Àcid gras poliinsaturat 1,7 g 0,408 g
    Àcid gras trans 0 g 0 g
    Hidrats de carboni 73 g 17,5 g +14%
    Sucre 7,8 g 1,87 g -78%
    Added sugars 7,1 g 1,7 g
    Polyols 21 g 5,04 g
    Fiber 2,4 g 0,576 g -13%
    Proteïna 7,7 g 1,85 g +19%
    Sal comuna 0,822 g 0,197 g +38%
    Vitamina A 0 µg 0 µg
    Vitamina D 0 µg 0 µg
    Calci 60 mg 14,4 mg
    Ferro 9,7 mg 2,33 mg
    Zinc 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4,958 % 4,958 %
Mida de la porció: 2 galletas 24 g

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per 5m4u9.
La pàgina del producte, també editada per autorotate-bot, elcoco, musarana, openfoodfacts-contributors, yuka.ZTZZL0lwNHV1T3RTZ3ZNR3pFUDhxdll0d1pTeGNXT1NJTW8vSVE9PQ.

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