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Guindas al licor – La Estepeña – 150 g

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Guindas al licor – La Estepeña – 150 g

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Codi de barres:
8410282205345(EAN / EAN-13)

Nom comú: Guindas al licor

Quantitat: 150 g

Empaquetament: Plàstic, en:Bag, en:container

Marques: La Estepeña

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Liqueur bonbons, en:Liquor filled chocolate covered cherries

Llocs de fabricació o processament: España

Codi de traçabilitat: ES 20.04710/SE CE

Botigues: Dia

Països on es va vendre: Espanya

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Salut

Nutrició

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️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: 11
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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)
    • 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.

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    Punts negatius: 25/55

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      Energia

      4/10 points (1534kJ)

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

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      Sucres

      14/15 points (49g)

      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.

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      Sal

      0/20 points (0.1g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (0.2g)

      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 fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 11

      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: 25 (25 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Liquor filled chocolate covered cherries
    Energia 1.534 kj
    (367 kcal)     		-15%
    Greix 12,6 g -30%
    Àcid gras saturat 7,9 g -26%
    Hidrats de carboni 58,8 g +8%
    Sucre 49 g +3%
    Fiber 0,2 g
    Proteïna 2,5 g -21%
    Sal comuna 0,1 g +295%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11,111 %

Ingredients

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    19 ingredients

    Castellà: cereza confitada (jarabe de glucosa y fructosa, cereza, azúcar, acidulante (E-330), conservadores (E-202 y E-223 (sulfitos)) y colorante: E-127) (58%), cobertura de chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente: lecitina de soja y vainillina) (39%), anís.
    Al·lèrgens: en:Soybeans, en:Sulphur dioxide and sulphites
    Rastres: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Sesame seeds

    • Ingredient information

      • Cirera: 55.6% (estimate)

      • Xarop de glucosa-fructosa: 22.2% (estimate)

      • Cirera: 11.1% (estimate)

      • Sucre: 5.6% (estimate)

      • Àcid: 2.8% (estimate)

      • — E330: 2.8% (estimate)

      • Conservant: < 2% (estimate)

      • — E202: < 2% (estimate)

      • — E223: < 2% (estimate)

      • Color: < 2% (estimate)

      • — E127: < 2% (estimate)

      • Cobertura de xocolata negra: < 2% (estimate)

      • — Sucre: < 2% (estimate)

      • — Pasta de cacau: < 2% (estimate)

      • — Mantega de cacau: < 2% (estimate)

      • — Emulsionant: < 2% (estimate)

      • —— Lecitina de soja: < 2% (estimate)

      • —— Vanillina: < 2% (estimate)

      • Aniseed: < 2% (estimate)

Processament d'aliments

Additius

  • E127 - Eritrosina

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Origen: Wikipedia (Anglès)

  • 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)

  • 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.
    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)

  • 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)

Anàlisi dels ingredients

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: cereza, jarabe de glucosa y fructosa, cereza, azúcar, acidulante (e330), conservadores (e202, e223), colorante (e127), cobertura de chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de _soja_, vainillina)), anís
    1. cereza -> en:cherry – vegan: yes – vegetarian: yes – ciqual_food_code: 13008 – percent_min: 11.1111111111111 – percent_max: 100
    2. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_max: 50
    3. cereza -> en:cherry – vegan: yes – vegetarian: yes – ciqual_food_code: 13008 – percent_min: 0 – percent_max: 33.3333333333333
    4. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 25
    5. acidulante -> en:acid – percent_min: 0 – percent_max: 20
      1. e330 -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 20
    6. conservadores -> en:preservative – percent_min: 0 – percent_max: 16.6666666666667
      1. e202 -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
      2. e223 -> en:e223 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 8.33333333333333
    7. colorante -> en:colour – percent_min: 0 – percent_max: 8.28571428571429
      1. e127 -> en:e127 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 8.28571428571429
    8. cobertura de chocolate negro -> fr:chocolat-noir-de-couverture – vegan: maybe – vegetarian: maybe – ciqual_proxy_food_code: 31074 – percent_min: 0 – percent_max: 8.28571428571429
      1. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 8.28571428571429
      2. pasta de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 4.14285714285714
      3. manteca de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 2.76190476190476
      4. emulgente -> en:emulsifier – percent_min: 0 – percent_max: 2.07142857142857
        1. lecitina de _soja_ -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 2.07142857142857
        2. vainillina -> en:vanillin – percent_min: 0 – percent_max: 1.03571428571429
    9. anís -> en:aniseed – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 8.28571428571429

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