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Alfajor Tofi Negro - 46 g

Codi de barres: 7790040116610 (EAN / EAN-13)

Quantitat: 46 g

Empaquetament: en:Plastic, en:Bag

Marques: Tofi

Categories: Snacks, Aperitius dolços, Llaminadures, en:Festive foods, Aliments i begudes de Nadal, Dolços de Nadal, en:Alfajores

Origen dels ingredients: Argentina

Llocs de fabricació o processament: Argentina

Botigues: La anonima

Països on es va vendre: Argentina, Espanya

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Health

Ingredients

  • icon

    61 ingredients


    Castellà: DULCE DE LECHE 47% (LECHE ENTERA; AZUCAR; JARABE DE GLUCOSA; HUMECTANTE: SORBITOL; ESTABILIZANTES: ALGINATO DE SODIO, CARRAGENINA, AGAR; CONSERVADOR: SORBATO DE POTASIÓ; AROMATIZANTE): HARINA DE TRIGO ENRIQUECIDA (HIERRO: 30 mg/kg: ACIDO FOLICO: 2,2 mg/kg; TIAMINA: 6.3 mg/kg; RIBOFLAVINA: 1,3 mg/kg; NIACINA: 13 mg/kg); BAÑO DE REPOSTERIA (EMULSIONANTES: LECITINA DE SOJA/SOYA, POLIGLICEROL POLIRRICINOLEATO); AZÚCAR; ACEITE DE GIRASOL ALTO OLEICO; JARABE DE GLUCOSA; ALMIDÓN; CACAO EN POLVO; YEMA DE HUEVO; SAL; LEUDANTES QUIMICOS: BICARBONATO DE AMONIO, BICARBONATO DE SODIO; EMULSIONANTES: MONO Y DIGLICERIDOS DE ACIDOS GRASOS, LECITINA DE SOJA/SOYA; MEJORADOR DE LA HARINA: METABISULFITO DE SODIO; CONSERVADOR: PROPIONATO DE CALCIO; AROMATIZANTES ARTİFICIALES: VAINILLINA, AROMAS CHOCOLATE, LECHE CONDENSADA Y NARANJA. CONTIENE LECHE, DERIVADOS DE TRIGO, HUEVO Y SOJA/SOYA.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Gluten, es:avena, es:mani

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • 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

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E500 - E500 food additive


    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.
    Source: Wikipedia (Anglès)
  • E500ii - Hidrogencarbonat 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà


    Non-vegan ingredients: Llet desnatada condensada ensucrada, Llet sencera, Rovell d'ou, Llet condensada, Ou

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià


    Unrecognized ingredients: Ferro, es:30-mg, es:kg, Àcid fòlic, es:2-2-mg, es:kg, Tiamina, es:6-3-mg, es:kg, es:1-3-mg, es:kg, es:13-mg, es:kg, es:bano-de-reposteria, es:aromatizantes-arti̇ficiales, Vanillina, es:aromas-chocolate, es:derivados-de-trigo

    Some ingredients could not be recognized.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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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    DULCE DE LECHE 47% (LECHE ENTERA, AZUCAR, JARABE DE GLUCOSA, HUMECTANTE (SORBITOL), ESTABILIZANTES (ALGINATO DE SODIO), CARRAGENINA, AGAR, CONSERVADOR (SORBATO DE POTASIÓ), AROMATIZANTE, TRIGO, HIERRO), 30 mg, kg (ACIDO FOLICO), 2‚2 mg, kg, TIAMINA (6.3 mg, kg), RIBOFLAVINA (1‚3 mg, kg), NIACINA (13 mg, kg), BAÑO DE REPOSTERIA (EMULSIONANTES (LECITINA DE SOJA, SOYA), POLIGLICEROL POLIRRICINOLEATO), AZÚCAR, ACEITE DE GIRASOL ALTO OLEICO, JARABE DE GLUCOSA, ALMIDÓN, CACAO EN POLVO, YEMA DE HUEVO, SAL, LEUDANTES QUIMICOS (BICARBONATO DE AMONIO), BICARBONATO DE SODIO, EMULSIONANTES (mono- y DIGLICERIDOS DE ACIDOS GRASOS), LECITINA DE SOJA, SOYA, MEJORADOR DE LA HARINA (METABISULFITO DE SODIO), CONSERVADOR (PROPIONATO DE CALCIO), AROMATIZANTES ARTİFICIALES (VAINILLINA), AROMAS CHOCOLATE, LECHE CONDENSADA, NARANJA, DERIVADOS DE TRIGO, HUEVO, SOJA, SOYA
    1. DULCE DE LECHE -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 47 - percent: 47 - percent_max: 47
      1. LECHE ENTERA -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 4.27272727272727 - percent_max: 47
      2. AZUCAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23.5
      3. JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.6666666666667
      4. HUMECTANTE -> en:humectant - percent_min: 0 - percent_max: 11.75
        1. SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.75
      5. ESTABILIZANTES -> en:stabiliser - percent_min: 0 - percent_max: 9.4
        1. ALGINATO DE SODIO -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.4
      6. CARRAGENINA -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.83333333333333
      7. AGAR -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.71428571428571
      8. CONSERVADOR -> en:preservative - percent_min: 0 - percent_max: 5.875
        1. SORBATO DE POTASIÓ -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.875
      9. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.22222222222222
      10. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7
      11. HIERRO -> en:iron - percent_min: 0 - percent_max: 4.27272727272727
    2. 30 mg -> es:30-mg - percent_min: 1.76666666666667 - percent_max: 47
    3. kg -> es:kg - percent_min: 0.206896551724138 - percent_max: 33.3333333333333
      1. ACIDO FOLICO -> en:folic-acid - percent_min: 0.206896551724138 - percent_max: 33.3333333333333
    4. 2‚2 mg -> es:2-2-mg - percent_min: 0 - percent_max: 25
    5. kg -> es:kg - percent_min: 0 - percent_max: 17.0777777777778
    6. TIAMINA -> en:thiamin - percent_min: 0 - percent_max: 12.8083333333333
      1. 6.3 mg -> es:6-3-mg - percent_min: 0 - percent_max: 12.8083333333333
      2. kg -> es:kg - percent_min: 0 - percent_max: 6.40416666666667
    7. RIBOFLAVINA -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10.2466666666667
      1. 1‚3 mg -> es:1-3-mg - percent_min: 0 - percent_max: 10.2466666666667
      2. kg -> es:kg - percent_min: 0 - percent_max: 5.12333333333333
    8. NIACINA -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.53888888888889
      1. 13 mg -> es:13-mg - percent_min: 0 - percent_max: 8.53888888888889
      2. kg -> es:kg - percent_min: 0 - percent_max: 4.26944444444444
    9. BAÑO DE REPOSTERIA -> es:bano-de-reposteria - percent_min: 0 - percent_max: 7.31904761904762
      1. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 7.31904761904762
        1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.31904761904762
        2. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.65952380952381
      2. POLIGLICEROL POLIRRICINOLEATO -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.65952380952381
    10. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.40416666666667
    11. ACEITE DE GIRASOL ALTO OLEICO -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.69259259259259
    12. JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.12333333333333
    13. ALMIDÓN -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65757575757576
    14. CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.26944444444444
    15. YEMA DE HUEVO -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.94102564102564
    16. SAL -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.65952380952381
    17. LEUDANTES QUIMICOS -> en:raising-agent - percent_min: 0 - percent_max: 3.41555555555556
      1. BICARBONATO DE AMONIO -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.41555555555556
    18. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.20208333333333
    19. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 3.01372549019608
      1. mono- y DIGLICERIDOS DE ACIDOS GRASOS -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.01372549019608
    20. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8462962962963
    21. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.69649122807018
    22. MEJORADOR DE LA HARINA -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.56166666666667
      1. METABISULFITO DE SODIO -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56166666666667
    23. CONSERVADOR -> en:preservative - percent_min: 0 - percent_max: 2.43968253968254
      1. PROPIONATO DE CALCIO -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.43968253968254
    24. AROMATIZANTES ARTİFICIALES -> es:aromatizantes-arti̇ficiales - percent_min: 0 - percent_max: 2.32878787878788
      1. VAINILLINA -> en:vanillin - percent_min: 0 - percent_max: 2.32878787878788
    25. AROMAS CHOCOLATE -> es:aromas-chocolate - percent_min: 0 - percent_max: 2.22753623188406
    26. LECHE CONDENSADA -> en:condensed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.22753623188406
    27. NARANJA -> en:orange - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04933333333333
    28. DERIVADOS DE TRIGO -> es:derivados-de-trigo - percent_min: 0 - percent_max: 2.04933333333333
    29. HUEVO -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.89753086419753
    30. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.89753086419753
    31. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.76666666666667

Nutrició

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteïnes: 3 / 5 (valor: 6.1, rounded value: 6.1)
    • Fiber: 1 / 5 (valor: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 20

    • Energia: 4 / 10 (valor: 1646, rounded value: 1646)
    • Sucres: 9 / 10 (valor: 41, rounded value: 41)
    • Greixos saturats: 6 / 10 (valor: 6.4, rounded value: 6.4)
    • Sodi: 1 / 10 (valor: 111.76, rounded value: 111.8)

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

    Score nutritionnel: 19 (20 - 1)

    Nutri-Score: E

  • icon

    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.
  • icon

    Sal comuna en baixa quantitat (0.279%)


    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.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (46g)
    Compared to: en:Alfajores
    Energia 1.646 kj
    (392 kcal)
    757 kj
    (180 kcal)
    +8%
    Greix 14 g 6,44 g -8%
    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
    Colesterol 11.000 mg 5.060 mg
    Carbohydrates 61 g 28,1 g +22%
    Sucre 41 g 18,9 g +57%
    Fiber 1,6 g 0,736 g +13%
    Proteïna 6,1 g 2,81 g +1%
    Sal comuna 0,279 g 0,129 g -58%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 46g

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per lyrics-sputter.
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