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Arroz integral con quinoa – Brillante – 125

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Arroz integral con quinoa – Brillante – 125

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Codi de barres:
8410184023931(EAN / EAN-13)

Nom comú: Arroz integral con quinoa + 4 cereales

Quantitat: 125

Empaquetament: Plàstic, en:container, es:Envase en cartón, es:Microondable, es:Vasito

Marques: Brillante

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Llavors i grans, Cereals i derivats, Menjar preparat, Grans de cereal, Plats d'arròs, fr:Céréales préparées, Aliments a base de vegetals, en:Prepared rices

Etiquetes, certificacions, premis: Sense conservants, Font de fibra, FSC, Punt verd, Alt en fibra, Sense colorants
FSC Punt verd

Botigues: Carrefour, Alcampo, Eroski, El Corte Inglés, Hipercor, Condis, Caprabo, Bonpreu

Països on es va vendre: Espanya

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Nutrició

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    Nutri-Score desconeguda

    Falten dades nutricionals
    ⚠ ️S'han d'especificar les dades nutricionals del producte per calcular el Nutri-Score.

    Missing nutrition facts: Sucre

    Podries afegir la informació necessària per calcular el Nutri-Score?
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      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)
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      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.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (125g)     		Comparat amb: en:Prepared rices
    Energia 874 kj
    (209 kcal)     		1.090 kj
    (261 kcal)     		+32%
    Greix 5,4 g 6,75 g +97%
    Àcid gras saturat 0,7 g 0,875 g +56%
    Hidrats de carboni 34 g 42,5 g +25%
    Sucre ? ?
    Fiber 2,9 g 3,62 g +64%
    Proteïna 4,9 g 6,12 g +17%
    Sal comuna 0,168 g 0,209 g -75%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 125g

Ingredients

  • icon

    16 ingredients

    Castellà: Cereales troceados cocidos (50%) (cereales troceados (trigo 10%, centeno 7%, avena 4%, cebada 4%), agua), arroz integral cocido 37% (arroz integral, agua), quinoa cocida 8% (quinoa, agua), aceite de girasol, sal, lecitina de girasol.
    Al·lèrgens: en:Gluten, es:avena
    Rastres: en:Gluten

    • Ingredient information

      • Cereal: 50.0%

      • — Cereal: 25.0% (estimate)

      • —— Blat: 10.0%

      • —— Sègol: 7.0%

      • —— Civada: 4.0%

      • —— Ordi: 4.0%

      • — Aigua: 25.0% (estimate)

      • Arròs integral: 37.0%

      • — Arròs integral: 27.8% (estimate)

      • — Aigua: 9.2% (estimate)

      • Quinoa: 8.0%

      • — Quinoa: 6.0% (estimate)

      • — Aigua: 2.0% (estimate)

      • Oli de gira-sol: 4.8% (estimate)

      • Sal: < 2% (estimate)

      • Lecitina de gira-sol: < 2% (estimate)

Processament d'aliments

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)

Anàlisi dels ingredients

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    Vegà

    No s'han detectat ingredients no vegans
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    es: Cereales 50% (cereales (trigo 10%, centeno 7%, avena 4%, cebada 4%), agua), arroz integral 37% (arroz integral, agua), quinoa 8% (quinoa, agua), aceite de girasol, sal, lecitina de girasol
    1. Cereales -> en:cereal – vegan: yes – vegetarian: yes – percent_min: 50 – percent: 50 – percent_max: 50
      1. cereales -> en:cereal – vegan: yes – vegetarian: yes – percent_min: 25 – percent_max: 25
        1. trigo -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 10 – percent: 10 – percent_max: 10
        2. centeno -> en:rye – vegan: yes – vegetarian: yes – ciqual_food_code: 9390 – percent_min: 7 – percent: 7 – percent_max: 7
        3. avena -> en:oat – vegan: yes – vegetarian: yes – ciqual_food_code: 9310 – percent_min: 4 – percent: 4 – percent_max: 4
        4. cebada -> en:barley – vegan: yes – vegetarian: yes – percent_min: 4 – percent: 4 – percent_max: 4
      2. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 25 – percent_max: 25
    2. arroz integral -> en:brown-rice – vegan: yes – vegetarian: yes – ciqual_food_code: 9102 – percent_min: 37 – percent: 37 – percent_max: 37
      1. arroz integral -> en:brown-rice – vegan: yes – vegetarian: yes – ciqual_food_code: 9102 – percent_min: 18.5 – percent_max: 37
      2. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 18.5
    3. quinoa -> en:quinoa – vegan: yes – vegetarian: yes – ciqual_food_code: 9340 – percent_min: 8 – percent: 8 – percent_max: 8
      1. quinoa -> en:quinoa – vegan: yes – vegetarian: yes – ciqual_food_code: 9340 – percent_min: 4 – percent_max: 8
      2. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 4
    4. aceite de girasol -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 4.665 – percent_max: 5
    5. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.1675
    6. lecitina de girasol -> en:sunflower-lecithin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.1675

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