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Tosh Fusion de Cereales - Nutresa - 28,5 g

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Tosh Fusion de Cereales - Nutresa - 28,5 g

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Codi de barres: 7702025123452 (EAN / EAN-13)

Quantitat: 28,5 g

Marques: Nutresa

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes

Països on es va vendre: Colòmbia, Espanya

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Ingredients

  • icon

    40 ingredients

    : Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal de Palma, Azúcar, Aceite Vegetal de Palma, Linaza (3%), Harina de Arroz (3%), Azúcar Invertido, Harina de Avena (2.1%), Harina de Maíz (2.1%), Agua, Leudantes (Bicarbonato de Sodio, Bicarbonato de Amonio, Fostato Monocálcico), Sal, Salvado de Trigo (1.6%), Extracto de Malta (Cebada), Harina de Amendras (1.3%) Miel, Emulsificante (Lecitina de Soya), Leche, Sabor Natural de Maíz, Acidulante (Ácido Láctico), Antioxidante (Vitamina E), Acondicionador de Masa (Metabisulfito de Sodio) Contiene trigo (gluten), avena, cebada, almendras, soja, leche y trazas de huevo, sesamo y centeno.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Sesame seeds

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
    • Ingredient: Emulsionant
    • Ingredient: Sucre invertit

    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

  • 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)

  • 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)

  • 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)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

  • E503ii - Carbonat àcid d'amoni

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Oli de palma

    Ingredients que contenen oli de palma: Greix de palma, Oli de palma
  • icon

    No és vegà

    Ingredients no vegans: Mel, Llet

    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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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:harina-fortificada, Ferro, Tiamina, Àcid fòlic, Sucre invertit, es:fostato-monocalcico, es:harina-de-amendras, es:sabor-natural-de-maiz, Tocoferol

    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!

    : Harina Fortificada (Harina de Trigo, Niacina, Hierro, Tiamina, Riboflavina, Ácido Fólico), Grasa Vegetal de Palma, Azúcar, Aceite Vegetal de Palma, Linaza 3%, Harina de Arroz 3%, Azúcar Invertido, Harina de Avena 2.1%, Harina de Maíz 2.1%, Agua, Leudantes (Bicarbonato de Sodio, Bicarbonato de Amonio, Fostato Monocálcico), Sal, Salvado de Trigo 1.6%, Extracto de Malta (Cebada), Harina de Amendras 1.3%, Miel, Emulsificante (Lecitina de Soya), Leche, Sabor Natural de Maíz, Acidulante (Ácido Láctico), Antioxidante (Vitamina E), Acondicionador de Masa (Metabisulfito de Sodio), avena, cebada, almendras, soja
    1. Harina Fortificada -> es:harina-fortificada - percent_min: 4.91 - percent_max: 69.7
      1. Harina de Trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.818333333333333 - percent_max: 69.7
      2. Niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 34.85
      3. Hierro -> en:iron - percent_min: 0 - percent_max: 23.2333333333333
      4. Tiamina -> en:thiamin - percent_min: 0 - percent_max: 17.425
      5. Riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 13.94
      6. Ácido Fólico -> en:folic-acid - percent_min: 0 - percent_max: 11.6166666666667
    2. Grasa Vegetal de Palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 3 - percent_max: 36.35
    3. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3 - percent_max: 10.5
    4. Aceite Vegetal de Palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 3 - percent_max: 10.5
    5. Linaza -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 3 - percent: 3 - percent_max: 3
    6. Harina de Arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 3 - percent: 3 - percent_max: 3
    7. Azúcar Invertido -> en:invert-sugar - percent_min: 2.1 - percent_max: 3
    8. Harina de Avena -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    9. Harina de Maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    10. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.6 - percent_max: 2.1
    11. Leudantes -> en:raising-agent - percent_min: 1.6 - percent_max: 2.1
      1. Bicarbonato de Sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0.533333333333333 - percent_max: 2.1
      2. Bicarbonato de Amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.05
      3. Fostato Monocálcico -> es:fostato-monocalcico - percent_min: 0 - percent_max: 0.7
    12. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1.6 - percent_max: 1.58
    13. Salvado de Trigo -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 1.6 - percent: 1.6 - percent_max: 1.58
    14. Extracto de Malta -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent_max: 1.58
      1. Cebada -> en:barley - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent_max: 1.58
    15. Harina de Amendras -> es:harina-de-amendras - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    16. Miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 1.3
    17. Emulsificante -> en:emulsifier - percent_min: 0 - percent_max: 1.3
      1. Lecitina de Soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.3
    18. Leche -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3
    19. Sabor Natural de Maíz -> es:sabor-natural-de-maiz - percent_min: 0 - percent_max: 1.3
    20. Acidulante -> en:acid - percent_min: 0 - percent_max: 1.3
      1. Ácido Láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    21. Antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 1.3
      1. Vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 1.3
    22. Acondicionador de Masa -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.3
      1. Metabisulfito de Sodio -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    23. avena -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 1.3
    24. cebada -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    25. almendras -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 1.3
    26. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3

Nutrició

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    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: 0

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

    Punts positius: 3

    • Proteïnes: 4 / 5 (valor: 7.02, valor arrodonit: 7.02)
    • Fibra: 3 / 5 (valor: 3.51, valor arrodonit: 3.51)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.644999999999996, valor arrodonit: 0.6)

    Punts negatius: 20

    • Energia: 5 / 10 (valor: 1770, valor arrodonit: 1770)
    • Sucres: 2 / 10 (valor: 10.5, valor arrodonit: 10.5)
    • Greixos saturats: 6 / 10 (valor: 7.02, valor arrodonit: 7)
    • Sodi: 7 / 10 (valor: 632, valor arrodonit: 632)

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

    Puntuació nutricional: (20 - 3)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (28,5 g)     		Comparat amb: Galetes
    Energia 1.770 kj
    (421 kcal)     		505 kj
    (120 kcal)     		-10%
    Greix 14 g 4 g -30%
    Àcid gras saturat 7,02 g 2 g -14%
    Àcid gras monoinsaturat 7,02 g 2 g -32%
    Àcid gras poliinsaturat 1,75 g 0,5 g -12%
    Colesterol 0 mg 0 mg -100%
    Hidrats de carboni 66,7 g 19 g +4%
    Sucre 10,5 g 3 g -58%
    Fiber 3,51 g 1 g -6%
    Proteïna 7,02 g 2 g +9%
    Sal comuna 1,58 g 0,45 g +163%
    Alcohol 0 % vol 0 % vol
    Vitamina A 0 µg 0 µg (0 % DV) -100%
    Vitamina C 0 mg 0 mg (0 % DV) -100%
    Vitamin B1 (Thiamin) 0,632 mg 0,18 mg (15 % DV) +50%
    Vitamin B2 (Riboflavin) 0,477 mg 0,136 mg (8 % DV) -23%
    Vitamin B3 10,5 mg 3 mg (15 % DV) +54%
    Vitamin B9 (Folic acid) 112 µg 32 µg (8 % DV) -96%
    Calci 70,2 mg 20 mg (2 % DV) -18%
    Ferro 2,53 mg 0,72 mg (4 % DV) -31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,645 % 0,645 %
Mida de la porció: 28,5 g

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