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Mantequilla sin lactosa ligera - central lechera asturiana - 250 g

Mantequilla sin lactosa ligera - central lechera asturiana - 250 g

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Codi de barres: 8410297132384 (EAN / EAN-13)

Quantitat: 250 g

Marques: central lechera asturiana

Categories: Productes làctics, Greixos, Productes per untar, Greixos d'untar, Greixos animals, Greix lacti, en:Dairy spread, Mantegues

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

Països on es va vendre: França, Espanya

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Health

Ingredients

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    15 ingredients


    Castellà: Nata (leche), agua, proteinas de la leche, almidon modificado, emulgentes (E471, E476), sal (0,3%), conservador (E202), colorante (betacaroteno) y aromas, unos aditivos artificiales que garantizan una textura uniforme y facil de untar.
    Al·lèrgens: en:Milk

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E14XX - Midó modificat
    • Additiu: E160a - Carotè
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Proteina de la llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additius

  • E160a - Carotè


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Anglès)
  • E160ai


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E476 - Poliricinoleat de poligliceril


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Nata, Llet, Proteina de la llet

    Some ingredients could not be recognized.

    We need your help!

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    Es desconeix si és vegetarià


    Unrecognized ingredients: es:unos-aditivos-artificiales-que-garantizan-una-textura-uniforme-y-facil-de-untar

    Some ingredients could not be recognized.

    We need your help!

    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.
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    Nata (leche), agua, proteinas de la leche, almidon modificado, emulgentes (e471, e476), sal 0.3%, conservador (e202), colorante (betacaroteno), aromas, unos aditivos artificiales que garantizan una textura uniforme y facil de untar
    1. Nata -> en:cream - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 98.5
      1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 98.5
    2. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 49.4
    3. proteinas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.3 - percent_max: 33.0333333333333
    4. almidon modificado -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 24.85
    5. emulgentes -> en:emulsifier - percent_min: 0.3 - percent_max: 19.94
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.15 - percent_max: 19.94
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.97
    6. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    7. conservador -> en:preservative - percent_min: 0 - percent_max: 0.3
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    8. colorante -> en:colour - percent_min: 0 - percent_max: 0.3
      1. betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
    9. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    10. unos aditivos artificiales que garantizan una textura uniforme y facil de untar -> es:unos-aditivos-artificiales-que-garantizan-una-textura-uniforme-y-facil-de-untar - percent_min: 0 - percent_max: 0.3

Nutrició

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteïnes: 0 / 5 (valor: 0, rounded value: 0)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 14

    • Energia: 4 / 10 (valor: 1594, rounded value: 1594)
    • Sucres: 0 / 10 (valor: 0, rounded value: 0)
    • Saturated fat / fat ratio: 9 / 10 (valor: 60.4878048780488, rounded value: 60.5)
    • Sodi: 1 / 10 (valor: 160, rounded value: 160)

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

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sucre en baixa quantitat (0%)


    Què us cal saber
    • 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.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en Quantitat moderada (0.4%)


    Què us cal saber
    • 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.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: Mantegues
    Energia 1.594 kj
    (381 kcal)
    -47%
    Greix 41 g -48%
    Àcid gras saturat 24,8 g -51%
    Carbohydrates 3 g +298%
    Sucre 0 g -100%
    Fiber 0 g -100%
    Proteïna 0 g -100%
    Sal comuna 0,4 g -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per roboto-app.
La pàgina del producte, també editada per acuario, openfoodfacts-contributors, teolemon, thaialagata, yuka.CZJ6J86vENIePvDK3aAK-TW7ROy4EcYFSGYzog, yuka.M7tfNuKvRtcmI_H87akT2iCESbnvB_t3QnxQog, yuka.UW9NNFM0VTZwY1Vybjg4UDAwblVvOHR6eEtmM0JucWRBY2hCSVE9PQ, yuka.UzYwL1Nvb3JpY3RWeE5zYy94YlQxSXBaOXMrSEFGcVJNODgrSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlm9oYoTHgS_4aA75skyT4NuFB721cPpby6zBKKs, yukafix.

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