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Alfajor semilla - Havanna - 55 g

Alfajor semilla - Havanna - 55 g

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Codi de barres: 7791875101208 (EAN / EAN-13)

Quantitat: 55 g

Marques: Havanna

Categories: Snacks, Aperitius dolços, Llaminadures, Aliments festius, en:Specific products, Aliments i begudes de Nadal, en:Products for specific diets, Dolços de Nadal, en:Products without gluten, en:Alfajores

Etiquetes, certificacions, premis: Lliure de gluten, es:Sin TACC

Origen dels ingredients: Argentina

Llocs de fabricació o processament: Argentina

Codi de traçabilitat: RNE 00031356, RNE 02-035082

Països on es va vendre: Argentina, Espanya

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Ingredients

47 ingredients

: Dulce de leche (leche descremada, azúcar, glucosa, bicarbonato de sodio, sorbato de potasio, vainillina), chocolate amargo [emulsionante: (lecitina de girasol), estabilizante (INS 476), aroma (vainillina)], harina de arroz, azúcar mascabado, margarina, semilla de Chía, semilla de Sésamo blanco, semilla de Girasol, fécula de papa, almidón de maíz, suero de leche, semilla de Amapola, fibra de celulosa, huevo entero en polvo, semilla de Lino, Quinoa inflada, jarabe de maíz, fécula de mandioca, miel, yema de huevo en polvo, cacao en polvo, sal, humectante: sorbitol (INS 420), emulsionante: lecitina de girasol (INS 322), regulador de la acidez: bicarbonato de amonio (INS 503ii), bicarbonato de sodio (INS 500ii), aroma: esencia natural de limón, esencia natural de galletita

Al·lèrgens: en:Eggs, en:Milk

Rastres: en:Nuts

Processament d'aliments

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

Additiu: E322 - Lecitines

Additiu: E420 - Sorbitol

Additiu: E476 - Poliricinoleat de poligliceril

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Humectant

Ingredient: Sèrum de llet
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)

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)

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)

E476 - Poliricinoleat de poligliceril

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

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

No conté oli de palma
No s'han detectat ingredients que continguin oli de palma

Ingredients no reconeguts: es:semilla-de-sesamo-blanco, es:fibra-de-celulosa, es:esencia-natural-de-limon, es:esencia-natural-de-galletita
Alguns ingredients no s'han pogut reconèixer.
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No és vegà
Ingredients no vegans: Llet desnatada condensada ensucrada, Llet descremada, Sèrum de llet, Ou sencer, Mel, Gema d'ou en pols
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: Vanillina, Vanillina, Margarina, es:semilla-de-sesamo-blanco, es:fibra-de-celulosa, es:esencia-natural-de-limon, es:esencia-natural-de-galletita
Alguns ingredients no s'han pogut reconèixer.
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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
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: Dulce de leche (leche descremada, azúcar, glucosa, bicarbonato de sodio, sorbato de potasio, vainillina), chocolate amargo (emulsionante (), estabilizante (e476), aroma (vainillina)), harina de arroz, azúcar mascabado, margarina, semilla de Chía, semilla de Sésamo blanco, semilla de Girasol, fécula de papa, almidón de maíz, suero de leche, semilla de Amapola, fibra de celulosa, huevo entero, semilla de Lino, Quinoa, jarabe de maíz, fécula de mandioca, miel, yema de huevo en polvo, cacao en polvo, sal, humectante (sorbitol (e420)), emulsionante (lecitina de girasol (e322)), regulador de la acidez (bicarbonato de amonio (e503ii)), bicarbonato de sodio (e500ii), aroma (esencia natural de limón), esencia natural de galletita
Dulce de leche -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 100 - percent_max: 100

leche descremada -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 45 - percent_max: 100

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11

glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11

bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11

sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11

vainillina -> en:vanillin - percent_min: 0 - percent_max: 11

chocolate amargo -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 0 - percent_max: 0

emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0

estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

vainillina -> en:vanillin - percent_min: 0 - percent_max: 0

harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 0

azúcar mascabado -> en:muscovado - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

margarina -> en:margarine - percent_min: 0 - percent_max: 0

semilla de Chía -> en:chia-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

semilla de Sésamo blanco -> es:semilla-de-sesamo-blanco - percent_min: 0 - percent_max: 0

semilla de Girasol -> en:sunflower-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15011 - percent_min: 0 - percent_max: 0

fécula de papa -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0

almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0

suero de leche -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0

semilla de Amapola -> en:poppyseed - vegan: yes - vegetarian: yes - ciqual_food_code: 11061 - percent_min: 0 - percent_max: 0

fibra de celulosa -> es:fibra-de-celulosa - percent_min: 0 - percent_max: 0

huevo entero -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0

semilla de Lino -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0 - percent_max: 0

Quinoa -> en:quinoa - vegan: yes - vegetarian: yes - ciqual_food_code: 9340 - percent_min: 0 - percent_max: 0

jarabe de maíz -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0

fécula de mandioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0

miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0

yema de huevo en polvo -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 0

cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0

humectante -> en:humectant - percent_min: 0 - percent_max: 0

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0

lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

regulador de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0

bicarbonato de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

bicarbonato de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

esencia natural de limón -> es:esencia-natural-de-limon - percent_min: 0 - percent_max: 0

esencia natural de galletita -> es:esencia-natural-de-galletita - percent_min: 0 - percent_max: 0

Nutrició

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: 0
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 4

Proteïnes: 4 / 5 (valor: 7.6, valor arrodonit: 7.6)

Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)

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

Punts negatius: 10

Energia: 4 / 10 (valor: 1423, valor arrodonit: 1423)

Sucres: 2 / 10 (valor: 11, valor arrodonit: 11)

Greixos saturats: 3 / 10 (valor: 3.3, valor arrodonit: 3.3)

Sodi: 1 / 10 (valor: 96, valor arrodonit: 96)

Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

Puntuació nutricional: (10 - 4)

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

Nivells de nutrients
- Greix en Quantitat moderada (11%)
  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 Quantitat moderada (3.3%)
  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 Quantitat moderada (11%)
  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 (0.24%)
  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 (una unidad 55 g)	Comparat amb: en:Alfajores
Energia	1.423 kj (340 kcal)	783 kj (187 kcal)	-17%
Greix	11 g	6,05 g	-29%
Àcid gras saturat	3,3 g	1,82 g	-58%
Àcid gras monoinsaturat	2,6 g	1,43 g
Àcid gras poliinsaturat	2,5 g	1,38 g
Àcid gras trans	0 g	0 g	-100%
Colesterol	2,5 mg	1,38 mg	-83%
Hidrats de carboni	54 g	29,7 g	-8%
Sucre	11 g	6,05 g	-67%
Fiber	0 g	0 g	-100%
Proteïna	7,6 g	4,18 g	+8%
Sal comuna	0,24 g	0,132 g	-37%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Mida de la porció: una unidad 55 g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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Empaquetament

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Transport

Orígens dels ingredients

Orígens dels ingredients amb impacte alt

Origen del producte i / o dels seus ingredients	% d'ingredients	Impacte
Argentina	100 %	Alt

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Fonts de dades

Producte afegit 8 de febrer de 2020, 23:11:36 CET per kiliweb
Última modificació de la pàgina del producte 17 d’abril de 2022, 0:10:06 CEST per flipwared.
La pàgina del producte, també editada per openfoodfacts-contributors, yuka.YW9VdkdhTUl1L2dheGZRbitSN3k5TjllelkyZ2ZHeUxPY3dwSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk0aDvnb82_GLDr4uG6s38eDB523W_9Z_LDAPKg, yuka.sY2b0xO6T85zoF3NwEKvlkh_eMfypQrVaiXfgxbSzOifIbrNSPdtu4X7Gqs.

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Edita la pàgina

Alfajor semilla - Havanna - 55 g