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Bebida de Avena Sin Azucar - Santal

Bebida de Avena Sin Azucar - Santal

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Codi de barres:
8410285999135(EAN / EAN-13)

Marques: Santal

Categories: Aliments i begudes amb base vegetal, Begudes, Aliments amb base vegetal, Cereals i patates, en:Dairy substitutes, Cereals i derivats, Substitutius de la llet, Begudes amb base vegetal, Begudes vegetals, en:Cereal-based drinks, Beguda de civada

Etiquetes, certificacions, premis: Carbon Trust
Carbon Trust

Països on es va vendre: Espanya

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Nutrició

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    Nutri-Score B

    Bona qualitat nutricional
    ⚠ ️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: 0
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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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    Punts negatius: 2/50

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      Energia

      2/10 points (142kJ)

      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

      0/10 points (0.5g)

      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 (0.16g)

      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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      Non-nutritive sweeteners

      0/ points (0 edulcorant)

      Non-nutritive sweeteners may not confer any long-term benefit in reducing body fat in adults or children. There may be potential undesirable effects from long-term use of non-nutritive sweeteners, such as an increased risk of type 2 diabetes and cardiovascular diseases in adults.

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    Punts positius: 0/18

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      Proteïnes

      0/7 points (0.6g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fibra

      0/5 points (0g)

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

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      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: 0

      Aquest producte es considera una beguda per al càlcul de la Nutri-Score.

      Points for proteins are counted because the product is considered to be a beverage.

      Puntuació nutricional: 2 (2 - 0)

      Nutri-Score: B

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: Beguda de civada
    Energia 142 kj
    (34 kcal)
    -30%
    Greix 0,6 g -49%
    Àcid gras saturat 0,1 g -47%
    Hidrats de carboni 6,6 g -18%
    Sucre 0,5 g -90%
    Fiber ?
    Proteïna 0,6 g -41%
    Sal comuna 0,16 g +89%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,04 %

Ingredients

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    26 ingredients


    Castellà: Agua, harina de avena (gluten) (8%), maltodextrina, fosfato tricálcico, estabilizantes (goma gelana, celulosa, goma de celulosa y fosfato disódico), aromas, sal, vitaminas (A, D, E, B1, B3, B6, B9 y C) y emulgentes (lecitinas). Puede contener trazas de Soja, Frutos de cáscara (Almendra), Trigo, Cebada y Centeno.
    Al·lèrgens: en:Gluten, en:Nuts
    Rastres: en:Gluten, en:Nuts, en:Soybeans

Processament d'aliments

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    Aliments ultra processats


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

    • Additiu: E322 - Lecitines
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Maltodextrina

    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)
  • E339ii


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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)

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: Agua, harina de avena, maltodextrina, fosfato tricálcico, estabilizantes (goma gelana, celulosa, goma de celulosa, fosfato disódico), aromas, sal, vitaminas, vitamina A, vitamina D, vitamina E, vitamina B1, vitamina B3, vitamina B6, vitamina B9, vitamina C, emulgentes (lecitinas, Almendra), Trigo, Cebada, Centeno
    1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5 - percent_max: 100
    2. harina de avena -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 50
    3. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. fosfato tricálcico -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. goma gelana -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. celulosa -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. goma de celulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. fosfato disódico -> en:e339ii - percent_min: 0 - percent_max: 5
    6. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.16
    8. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    9. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    10. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 0.16
    11. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 0.16
    12. vitamina B1 -> en:thiamin - percent_min: 0 - percent_max: 0.16
    13. vitamina B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.16
    14. vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    15. vitamina B9 -> en:folic-acid - percent_min: 0 - percent_max: 0.16
    16. vitamina C -> en:vitamin-c - percent_min: 0 - percent_max: 0.16
    17. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.16
      1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.16
      2. Almendra -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 0.16
    18. Trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.16
    19. Cebada -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    20. Centeno -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390 - percent_min: 0 - percent_max: 0.16

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