44 ingredients

Castellà: DULCE DE LECHE 47% [LECHE ENTERA; AZÚCAR JARABE DE GLUCOSA; HUMECTANTE (SORBITOL); ESTABILIZANTES (ALGINATO DE SODIO, CARRAGENINA, AGAR); CONSERVADOR (SORBATO DE POTASIO); AROMATIZANTE]; HARINA DE TRIGO ENRIQUECIDA (HIERRO 0.0030%, ÁCIDO FÓLICO 0.00022%, TIAMINA 0.00063%, RIBOFLAVINA 0.00013%, NIACINA 0.0013%); BAÑO DE REPOSTERÍA [EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO)]; AZÚCAR; ACEITE DE GIRASOL ALTO OLEICO; JARABE DE GLUCOSA; ALMIDÓN: CACAO EN POLVO; YEMA DE HUEVO; SAL; LEUDANTES QUÍMICOS (BICARBONATO DE AMONIO, BICARBONATO DE SODIO); EMULSIONANTES (MONO Y DIGLICÉRIDOS DE ÁCIDOS GRASOS, LECITINA DE SOJA); MEJORADOR DE LA HARINA (METABISULFITO DE SODIO); CONSERVADOR (PROPIONATO DE CALCIO); AROMATIZANTES ARTIFICIALES (VAINILLINA, AROMAS CHOCOLATE, LECHE CONDENSADA, NARANJA).

Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans

Rastres: en:Gluten, en:Nuts, en:Peanuts, es:avena

Processament d'aliments

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

Additiu: E322 - Lecitines

Additiu: E401 - Alginat de sodi

Additiu: E406 - Agar

Additiu: E407 - Carragahen

Additiu: E420 - Sorbitol

Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Xarop de glucosa

Ingredient: Humectant
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E202 - Sorbat de potassi

Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Origen: Wikipedia (Anglès)

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)

E282 - Propanoat de calci

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
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)

E401 - Alginat de sodi

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Origen: Wikipedia (Anglès)

E407 - Carragahen

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
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)

E471 - Monoglicèrids i diglicèrids d'àcids grassos

Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
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

Pot contenir oli de palma

Ingredients que poden contenir oli de palma: E471

No és vegà
Ingredients no vegans: Llet desnatada condensada ensucrada, Llet sencera, Rovell d'ou, Llet condensada
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:azucar-jarabe-de-glucosa, Ferro, Àcid fòlic, Tiamina, es:bano-de-reposteria, Vanillina, es:aromas-chocolate
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
Necessitem la teva ajuda!
Alguns ingredients no s'han pogut reconèixer.
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es: DULCE DE LECHE 47% (LECHE ENTERA, AZÚCAR JARABE DE GLUCOSA, HUMECTANTE (SORBITOL), ESTABILIZANTES (ALGINATO DE SODIO, CARRAGENINA, AGAR), CONSERVADOR (SORBATO DE POTASIO), AROMATIZANTE), TRIGO (HIERRO 0.003%, ÁCIDO FÓLICO 0.00022%, TIAMINA 0.00063%, RIBOFLAVINA 0.00013%, NIACINA 0.0013%), BAÑO DE REPOSTERÍA (EMULSIONANTES (LECITINA DE SOJA, POLIGLICEROL POLIRRICINOLEATO)), AZÚCAR, ACEITE DE GIRASOL ALTO OLEICO, JARABE DE GLUCOSA, ALMIDÓN (CACAO EN POLVO), YEMA DE HUEVO, SAL, LEUDANTES QUÍMICOS (BICARBONATO DE AMONIO, BICARBONATO DE SODIO), EMULSIONANTES (mono- y DIGLICÉRIDOS DE ÁCIDOS GRASOS, LECITINA DE SOJA), MEJORADOR DE LA HARINA (METABISULFITO DE SODIO), CONSERVADOR (PROPIONATO DE CALCIO), AROMATIZANTES ARTIFICIALES (VAINILLINA, AROMAS CHOCOLATE, LECHE CONDENSADA, NARANJA)
DULCE DE LECHE -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 47

LECHE ENTERA -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023

AZÚCAR JARABE DE GLUCOSA -> es:azucar-jarabe-de-glucosa

HUMECTANTE -> en:humectant

SORBITOL -> en:e420 - vegan: yes - vegetarian: yes

ESTABILIZANTES -> en:stabiliser

ALGINATO DE SODIO -> en:e401 - vegan: yes - vegetarian: yes

CARRAGENINA -> en:e407 - vegan: yes - vegetarian: yes

AGAR -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084

CONSERVADOR -> en:preservative

SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes

AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe

TRIGO -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

HIERRO -> en:iron - percent: 0.003

ÁCIDO FÓLICO -> en:folic-acid - percent: 0.00022

TIAMINA -> en:thiamin - percent: 0.00063

RIBOFLAVINA -> en:e101 - vegan: maybe - vegetarian: yes - percent: 0.00013

NIACINA -> en:e375 - vegan: maybe - vegetarian: maybe - percent: 0.0013

BAÑO DE REPOSTERÍA -> es:bano-de-reposteria

EMULSIONANTES -> en:emulsifier

LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

POLIGLICEROL POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

ACEITE DE GIRASOL ALTO OLEICO -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100

YEMA DE HUEVO -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002

SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

LEUDANTES QUÍMICOS -> en:raising-agent

BICARBONATO DE AMONIO -> en:e503ii - vegan: yes - vegetarian: yes

BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes

EMULSIONANTES -> en:emulsifier

mono- y DIGLICÉRIDOS DE ÁCIDOS GRASOS -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

MEJORADOR DE LA HARINA -> en:flour-treatment-agent

METABISULFITO DE SODIO -> en:e223 - vegan: yes - vegetarian: yes

CONSERVADOR -> en:preservative

PROPIONATO DE CALCIO -> en:e282 - vegan: yes - vegetarian: yes

AROMATIZANTES ARTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe

VAINILLINA -> en:vanillin

AROMAS CHOCOLATE -> es:aromas-chocolate

LECHE CONDENSADA -> en:condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

NARANJA -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034

Nutrició

Mala qualitat nutricional
⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 1

Proteïnes: 3 / 5 (valor: 6.1, valor arrodonit: 6.1)

Fibra: 1 / 5 (valor: 1.6, valor arrodonit: 1.6)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.001617431640625, valor arrodonit: 0)

Punts negatius: 20

Energia: 4 / 10 (valor: 1646, valor arrodonit: 1646)

Sucres: 9 / 10 (valor: 41, valor arrodonit: 41)

Greixos saturats: 6 / 10 (valor: 6.4, valor arrodonit: 6.4)

Sodi: 1 / 10 (valor: 110, valor arrodonit: 110)

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

Puntuació nutricional: (20 - 1)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en Quantitat moderada (14%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (6.4%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (41%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en baixa quantitat (0.275%)
  Què us cal saber
  
  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.
  
  Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
  
  La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.
  
  Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
  
  Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
  
  Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Com es ven per porció (1 alfajor 46g)	Comparat amb: en:Alfajores
Energia	1.646 kj (392 kcal)	757 kj (180 kcal)	-4%
Greix	14 g	6,44 g	-10%
Àcid gras saturat	6,4 g	2,94 g	-18%
Àcid gras monoinsaturat	6 g	2,76 g
Àcid gras poliinsaturat	1 g	0,46 g
Àcid gras trans	0 g	0 g	-100%
Colesterol	11 mg	5,06 mg	-27%
Hidrats de carboni	61 g	28,1 g	+4%
Sucre	41 g	18,9 g	+25%
Fiber	1,6 g	0,736 g	-40%
Proteïna	6,1 g	2,81 g	-13%
Sal comuna	0,275 g	0,127 g	-28%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0,002 %	0,002 %

Mida de la porció: 1 alfajor 46g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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