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bizcocho de chocolate sin gluten y sin lactosa - Hacendado - 300 gr.

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bizcocho de chocolate sin gluten y sin lactosa - Hacendado - 300 gr.

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Codi de barres: 81636778

Quantitat: 300 gr.

Empaquetament: Plàstic, es:papel

Marques: Hacendado

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Pound Cake

Etiquetes, certificacions, premis: Lliure de gluten, Sense lactosa

Origen dels ingredients: Espanya

Llocs de fabricació o processament: Valencia

Codi de traçabilitat: ES 20.046713/HU CE

Països on es va vendre: Espanya

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Ingredients

  • icon

    38 ingredients

    : OVO LÍQUIDO PASTEURIZADO, AÇUCAR, OLEO DE GIRASSOL, FAINHA DE ARROZ, AMIDO DE BATATA, PEDAÇOS DE CACAU EM PO 16%, EMULSIONANTE (LECITINA DE GIRASOL E322) CHOCOLATE (AÇÚCAR, GORDURA VEGETAL HIDROGENADÁ (PALMISTE) AROMATIZANTE), CACAU (CACAU EM PÓ DESENGORDURADO, DEXTROSE, SABOR, REGULADOR DE ACIDEZ (CARBONATO DE POTASSIO, HIDROXIDO DE SÓDIO), SAL, ESTABILIZADOR E415), EMULGENTE (GLICERINA), AÇÚCAR INVERTIDO, AGENTE DE AUMENTO (BICARBONATO DE SODIO, DIFOSDARO DISSÓDICO, CARBONATO DE CALCIO) SABOR, ESPESANTE (GOMA XANTANA, GOMA GUAR), REGULADOR DE ACIDEZ (ACIDO CÍTRICO). ELABORADO ESPECIFICAMENTE PARA PERSONAS INTOLERANTES AL GLUTEN Y LACTOSA. PRODUCTO DESCONGELADO
    Al·lèrgens: en:Milk

Processament d'aliments

  • icon

    Aliments ultra processats

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

    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E415 - Goma de xantè
    • Additiu: E422 - Glicerol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Espessidor

    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

  • 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)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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)

  • E524 - Hidròxid de sodi

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Es desconeix si és vegà

    Ingredients no reconeguts: es:ovo-liquido-pasteurizado, es:acucar, es:oleo-de-girassol, es:fainha-de-arroz, es:amido-de-batata, es:pedacos-de-cacau-em-po, es:lecitina-de-girasol-e322, es:acucar, es:gordura-vegetal-hidrogenada, es:cacau, es:cacau-em-po-desengordurado, es:dextrose, es:sabor, es:carbonato-de-potassio, es:acucar-invertido, es:agente-de-aumento, es:difosdaro-dissodico, es:sabor, es:elaborado-especificamente-para-personas-intolerantes-al-gluten-y-lactosa, es:producto-descongelado

    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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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:ovo-liquido-pasteurizado, es:acucar, es:oleo-de-girassol, es:fainha-de-arroz, es:amido-de-batata, es:pedacos-de-cacau-em-po, es:lecitina-de-girasol-e322, es:acucar, es:gordura-vegetal-hidrogenada, es:cacau, es:cacau-em-po-desengordurado, es:dextrose, es:sabor, es:carbonato-de-potassio, es:acucar-invertido, es:agente-de-aumento, es:difosdaro-dissodico, es:sabor, es:elaborado-especificamente-para-personas-intolerantes-al-gluten-y-lactosa, es:producto-descongelado

    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!

    : OVO LÍQUIDO PASTEURIZADO, AÇUCAR, OLEO DE GIRASSOL, FAINHA DE ARROZ, AMIDO DE BATATA, PEDAÇOS DE CACAU EM PO 16%, EMULSIONANTE (LECITINA DE GIRASOL e322), CHOCOLATE (AÇÚCAR, GORDURA VEGETAL HIDROGENADÁ (PALMISTE), AROMATIZANTE), CACAU (CACAU EM PÓ DESENGORDURADO, DEXTROSE, SABOR, REGULADOR DE ACIDEZ (CARBONATO DE POTASSIO, HIDROXIDO DE SÓDIO), SAL, ESTABILIZADOR (e415)), EMULGENTE (GLICERINA), AÇÚCAR INVERTIDO, AGENTE DE AUMENTO (BICARBONATO DE SODIO, DIFOSDARO DISSÓDICO, CARBONATO DE CALCIO), SABOR, ESPESANTE (GOMA XANTANA, GOMA GUAR), REGULADOR DE ACIDEZ (ACIDO CÍTRICO), ELABORADO ESPECIFICAMENTE PARA PERSONAS INTOLERANTES AL GLUTEN y LACTOSA, PRODUCTO DESCONGELADO
    1. OVO LÍQUIDO PASTEURIZADO -> es:ovo-liquido-pasteurizado - percent_min: 16 - percent_max: 19.830303030303
    2. AÇUCAR -> es:acucar - percent_min: 16 - percent_max: 18
    3. OLEO DE GIRASSOL -> es:oleo-de-girassol - percent_min: 16 - percent_max: 17.3333333333333
    4. FAINHA DE ARROZ -> es:fainha-de-arroz - percent_min: 16 - percent_max: 17
    5. AMIDO DE BATATA -> es:amido-de-batata - percent_min: 16 - percent_max: 16.8
    6. PEDAÇOS DE CACAU EM PO -> es:pedacos-de-cacau-em-po - percent_min: 16 - percent: 16 - percent_max: 9
    7. EMULSIONANTE -> en:emulsifier - percent_min: 0.16969696969697 - percent_max: 4
      1. LECITINA DE GIRASOL e322 -> es:lecitina-de-girasol-e322 - percent_min: 0.16969696969697 - percent_max: 4
    8. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.3050505050505
      1. AÇÚCAR -> es:acucar - percent_min: 0 - percent_max: 3.3050505050505
      2. GORDURA VEGETAL HIDROGENADÁ -> es:gordura-vegetal-hidrogenada - percent_min: 0 - percent_max: 1.65252525252525
        1. PALMISTE -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.65252525252525
      3. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1016835016835
    9. CACAU -> es:cacau - percent_min: 0 - percent_max: 2.83290043290043
      1. CACAU EM PÓ DESENGORDURADO -> es:cacau-em-po-desengordurado - percent_min: 0 - percent_max: 2.83290043290043
      2. DEXTROSE -> es:dextrose - percent_min: 0 - percent_max: 1.41645021645022
      3. SABOR -> es:sabor - percent_min: 0 - percent_max: 0.944300144300144
      4. REGULADOR DE ACIDEZ -> en:acidity-regulator - percent_min: 0 - percent_max: 0.708225108225108
        1. CARBONATO DE POTASSIO -> es:carbonato-de-potassio - percent_min: 0 - percent_max: 0.708225108225108
        2. HIDROXIDO DE SÓDIO -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.354112554112554
      5. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.566580086580087
      6. ESTABILIZADOR -> en:stabiliser - percent_min: 0 - percent_max: 0.472150072150072
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.472150072150072
    10. EMULGENTE -> en:emulsifier - percent_min: 0 - percent_max: 2.47878787878788
      1. GLICERINA -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.47878787878788
    11. AÇÚCAR INVERTIDO -> es:acucar-invertido - percent_min: 0 - percent_max: 2.203367003367
    12. AGENTE DE AUMENTO -> es:agente-de-aumento - percent_min: 0 - percent_max: 1.9830303030303
      1. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9830303030303
      2. DIFOSDARO DISSÓDICO -> es:difosdaro-dissodico - percent_min: 0 - percent_max: 0.991515151515151
      3. CARBONATO DE CALCIO -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.661010101010101
    13. SABOR -> es:sabor - percent_min: 0 - percent_max: 1.80275482093664
    14. ESPESANTE -> en:thickener - percent_min: 0 - percent_max: 1.65252525252525
      1. GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.65252525252525
      2. GOMA GUAR -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.826262626262626
    15. REGULADOR DE ACIDEZ -> en:acidity-regulator - percent_min: 0 - percent_max: 1.52540792540793
      1. ACIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52540792540793
    16. ELABORADO ESPECIFICAMENTE PARA PERSONAS INTOLERANTES AL GLUTEN y LACTOSA -> es:elaborado-especificamente-para-personas-intolerantes-al-gluten-y-lactosa - percent_min: 0 - percent_max: 1.41645021645022
    17. PRODUCTO DESCONGELADO -> es:producto-descongelado - percent_min: 0 - percent_max: 1.3220202020202

Nutrició

  • icon

    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: 2 / 5 (valor: 4.5, valor arrodonit: 4.5)
    • Fibra: 1 / 5 (valor: 1.3, valor arrodonit: 1.3)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 23

    • Energia: 6 / 10 (valor: 2032, valor arrodonit: 2032)
    • Sucres: 7 / 10 (valor: 32.6, valor arrodonit: 32.6)
    • Greixos saturats: 7 / 10 (valor: 7.6, valor arrodonit: 7.6)
    • Sodi: 3 / 10 (valor: 292, valor arrodonit: 292)

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

    Puntuació nutricional: (23 - 1)

    Nutri-Score:

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (300g)     		Comparat amb: en:Pound Cake
    Energia 2.032 kj
    (481 kcal)     		6.100 kj
    (1440 kcal)     		+17%
    Greix 33,5 g 100 g +55%
    Àcid gras saturat 7,6 g 22,8 g +71%
    Hidrats de carboni 41,2 g 124 g -16%
    Sucre 32,6 g 97,8 g +33%
    Fiber 1,3 g 3,9 g -38%
    Proteïna 4,5 g 13,5 g -23%
    Sal comuna 0,73 g 2,19 g +7%
    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: 300g

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