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Soles – Dulcesol

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Codi de barres:
8410087045016(EAN / EAN-13)

Marques: Dulcesol

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

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 1
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 21/55

    • icon

      Energia

      5/10 points (1841kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      5/15 points (20g)

      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.

    • icon

      Sal

      3/20 points (0.65g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (desconegut)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
      ⚠ ️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: 1

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

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

      Puntuació nutricional: 21 (21 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Pastisseria
    Energia 1.841 kj
    (440 kcal)     		+9%
    Greix 24 g +26%
    Àcid gras saturat 8,2 g +4%
    Hidrats de carboni 49 g -4%
    Sucre 20 g -16%
    Fiber ?
    Proteïna 6 g +8%
    Sal comuna 0,65 g +16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,562 %

Ingredients

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    38 ingredients

    Castellà: Harina de trigo, azúcar (25%), aceites y grasas vegetales (palma, girasol, soja, coco) en proporción variable, jarabe de glucosa y fructosa, humectantes: sorbitol y glicerina, levadura, huevo, emulgentes: E-471, E-472e y E-481, dextrosa, sal, estabilizantes: E-460, E-466 y E-412, gluten de trigo, conservadores: E-202 y E-282, harina de soja, aromas, agente de tratamiento de la harina: ácido ascórbico y acidulante: E-270, Puede contener trazas de frutos de cáscara, leche, sésamo y/o productos derivados, Consérvese en lugar fresco, seco y no expuesto a la luz, KIQUID0 - 010S NET 200
    Al·lèrgens: en:Eggs, en:Gluten, en:Soybeans
    Rastres: en:Milk, en:Nuts

    • Ingredient information

      • Farina de ble: 50.0% (estimate)

      • Sucre: 25.0%

      • Oli i greix vegetal: 12.5% (estimate)

      • — Palm: 6.2% (estimate)

      • — Gira-sol: 3.1% (estimate)

      • — Soia: < 2% (estimate)

      • — Coco: < 2% (estimate)

      • en-proporcion-variable: 6.2% (estimate)

      • Xarop de glucosa-fructosa: 3.1% (estimate)

      • Humectant: < 2% (estimate)

      • — E420: < 2% (estimate)

      • — E422: < 2% (estimate)

      • Rent: < 2% (estimate)

      • Ou: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

      • E472e: < 2% (estimate)

      • E481: < 2% (estimate)

      • Dextrosa: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Estabilitzador: < 2% (estimate)

      • — E460: < 2% (estimate)

      • E466: < 2% (estimate)

      • E412: < 2% (estimate)

      • Gluten de blat: < 2% (estimate)

      • Conservant: < 2% (estimate)

      • — E202: < 2% (estimate)

      • E282: < 2% (estimate)

      • Farina de soja: < 2% (estimate)

      • Aromes: < 2% (estimate)

      • Agent de tractament de la farina: < 2% (estimate)

      • — E300: < 2% (estimate)

      • — Àcid: < 2% (estimate)

      • E270: < 2% (estimate)

      • conservese-en-lugar-fresco: < 2% (estimate)

      • seco-y-no-expuesto-a-la-luz: < 2% (estimate)

      • kiquid0: < 2% (estimate)

      • 010s-net-200: < 2% (estimate)

Processament d'aliments

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    Aliments ultraprocessats

    15 ultra-processing markers

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

    • Additiu: E412 - Goma de guar
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Humectant
    • Ingredient: Fructosa

    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 ultraprocessats

    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)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Origen: Wikipedia (Anglès)

  • E300 - Àcid ascòrbic

  • 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)

  • 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)

  • 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)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Origen: Wikipedia (Anglès)

  • E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Ou

    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:en-proporcion-variable, es:conservese-en-lugar-fresco, es:seco-y-no-expuesto-a-la-luz, es:kiquid0, es:010s-net-200

    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!

    es: Harina de trigo, azúcar 25%, aceites y grasas vegetales (palma, girasol, soja, coco), en proporción variable, jarabe de glucosa y fructosa, humectantes (sorbitol, glicerina), levadura, huevo, emulgentes (e471), e472e, e481, dextrosa, sal, estabilizantes (e460), e466, e412, gluten de trigo, conservadores (e202), e282, harina de soja, aromas, agente de tratamiento de la harina (ácido ascórbico, acidulante), e270, Consérvese en lugar fresco, seco y no expuesto a la luz, KIQUID0, 010S NET 200
    1. Harina de trigo -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 25 – percent_estimate: 50 – percent_max: 75
    2. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 25 – percent: 25 – percent_max: 25
    3. aceites y grasas vegetales -> en:vegetable-oil-and-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 12.5 – percent_max: 25
      1. palma -> en:palm – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_estimate: 6.25 – percent_max: 25
      2. girasol -> en:sunflower – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 3.125 – percent_max: 12.5
      3. soja -> en:soya – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.5625 – percent_max: 8.33333333333333
      4. coco -> en:coconut – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 15006 – percent_min: 0 – percent_estimate: 1.5625 – percent_max: 6.25
    4. en proporción variable -> es:en-proporcion-variable – percent_min: 0 – percent_estimate: 6.25 – percent_max: 25
    5. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_estimate: 3.125 – percent_max: 16.6666666666667
    6. humectantes -> en:humectant – percent_min: 0 – percent_estimate: 1.5625 – percent_max: 12.5
      1. sorbitol -> en:e420 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.78125 – percent_max: 12.5
      2. glicerina -> en:e422 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.78125 – percent_max: 6.25
    7. levadura -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_estimate: 0.78125 – percent_max: 10
    8. huevo -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_estimate: 0.390625 – percent_max: 8.33333333333333
    9. emulgentes -> en:emulsifier – percent_min: 0 – percent_estimate: 0.1953125 – percent_max: 7.14285714285714
      1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.1953125 – percent_max: 7.14285714285714
    10. e472e -> en:e472e – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.09765625 – percent_max: 6.25
    11. e481 -> en:e481 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.048828125 – percent_max: 5.55555555555556
    12. dextrosa -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.0244140625 – percent_max: 5
    13. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.01220703125 – percent_max: 0.65
    14. estabilizantes -> en:stabiliser – percent_min: 0 – percent_estimate: 0.006103515625 – percent_max: 0.65
      1. e460 -> en:e460 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.006103515625 – percent_max: 0.65
    15. e466 -> en:e466 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0030517578125 – percent_max: 0.65
    16. e412 -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00152587890625 – percent_max: 0.65
    17. gluten de trigo -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.000762939453125 – percent_max: 0.65
    18. conservadores -> en:preservative – percent_min: 0 – percent_estimate: 0.0003814697265625 – percent_max: 0.65
      1. e202 -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0003814697265625 – percent_max: 0.65
    19. e282 -> en:e282 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00019073486328125 – percent_max: 0.65
    20. harina de soja -> en:soya-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 20900 – percent_min: 0 – percent_estimate: 9.5367431640625e-05 – percent_max: 0.65
    21. aromas -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 4.76837158203125e-05 – percent_max: 0.65
    22. agente de tratamiento de la harina -> en:flour-treatment-agent – percent_min: 0 – percent_estimate: 2.38418579101562e-05 – percent_max: 0.65
      1. ácido ascórbico -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.19209289550781e-05 – percent_max: 0.65
      2. acidulante -> en:acid – percent_min: 0 – percent_estimate: 1.19209289550781e-05 – percent_max: 0.325
    23. e270 -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.19209289550781e-05 – percent_max: 0.65
    24. Consérvese en lugar fresco -> es:conservese-en-lugar-fresco – percent_min: 0 – percent_estimate: 5.96046447753906e-06 – percent_max: 0.65
    25. seco y no expuesto a la luz -> es:seco-y-no-expuesto-a-la-luz – percent_min: 0 – percent_estimate: 2.98023223876953e-06 – percent_max: 0.65
    26. KIQUID0 -> es:kiquid0 – percent_min: 0 – percent_estimate: 1.49011611938477e-06 – percent_max: 0.65
    27. 010S NET 200 -> es:010s-net-200 – percent_min: 0 – percent_estimate: 1.49011611938477e-06 – percent_max: 0.65

Entorn

Empaquetament

Transport

Espècies amenaçades

  • icon

    Petjada forestal molt petita

    Gairebé cap risc de desforestació

    Ingredients que requereixen soja

    La petjada forestal es calcula tenint en compte els ingredients la producció dels quals requereix soja, el cultiu de la qual està lligat a la desforestació.

    Ingredient Tipus % en el producte Factor de processament
    (% dels aliments després del processament)     		Factor d'alimentació de soja
    (kg de soja per kg d'aliment)     		Quant aporta de soja
    (kg de soja per m²)     		Risc de desforestació
    (%)     		Petjada forestal
    (m² per kg d'aliment)
    Ou Oeufs Importés 0.39 % 100 % 0.035 0.3 68 % 0.00

    Petjada forestal total

    0.00 m² per kg d'aliment

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