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Caña de chocolate - Martinez - 95 g

Caña de chocolate - Martinez - 95 g

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Codi de barres: 8410303036378 (EAN / EAN-13)

Quantitat: 95 g

Empaquetament: Plàstic

Marques: Martinez

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

Països on es va vendre: Espanya

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Salut

Ingredients

42 ingredients

: crema sabor vainilla (35%) [jarabe de glucosa y fructosa, agua, azúcar, almidón modificado de maiz, humectante (glicerol), estabilizadores (E-460, E-466), conservante (E-202), acidulante E-270, colorante E-171, sal, colorante (beta-caroteno), espesante (goma xantana) y aroma], cobertura especial con grasa vegetal (24%) [azúcar, grasas vegetales (palma, girasol) en proporción variable, cacao desgrasado en polvo (4%), emulgente (lecitina de soja) y aroma], harina de trigo, aceites y grasas vegetales en proporción variable, azúcar, sal, aromas y colorante (beta-caroteno). Puede contener trazas de frutos de cáscara (almendra, avellana) y/o huevo y/o leche y/o semillas de sésamo.

Al·lèrgens: en:Gluten, en:Nuts, en:Soybeans

Rastres: en:Eggs, en:Milk, en:Nuts, en:Sesame seeds

Processament d'aliments

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

Additiu: E14XX - Midó modificat

Additiu: E160a - Carotè

Additiu: E171 - Diòxid de titani

Additiu: E322 - Lecitines

Additiu: E415 - Goma de xantè

Additiu: E422 - Glicerol

Additiu: E460 - Cel·lulosa

Additiu: E466 - Carboximetilcellulosa sòdica

Ingredient: Color

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Glucosa

Ingredient: Humectant

Ingredient: Espessidor
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

E14XX - Midó modificat

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.
Origen: 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.
Origen: Wikipedia (Anglès)

E171 - Diòxid de titani

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
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)

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)

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)

E415 - Goma de xantè

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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)

Anàlisi dels ingredients

Oli de palma

Ingredients que contenen oli de palma: en:Palm

Es desconeix si és vegà
Ingredients no reconeguts: es:crema-sabor-vainilla, es:cobertura-especial-con-grasa-vegetal, es:en-proporcion-variable, es:aceites-y-grasas-vegetales-en-proporcion-variable, es:huevo-y-leche-y-semillas-de-sesamo
Alguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:crema-sabor-vainilla, es:cobertura-especial-con-grasa-vegetal, es:en-proporcion-variable, es:aceites-y-grasas-vegetales-en-proporcion-variable, es:huevo-y-leche-y-semillas-de-sesamo
Alguns ingredients no s'han pogut reconèixer.
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
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Alguns ingredients no s'han pogut reconèixer.
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: crema sabor vainilla 35% (jarabe de glucosa y fructosa, agua, azúcar, almidón modificado de maiz, humectante (glicerol), estabilizadores (e460, e466), conservante (e202), acidulante (e270), colorante (e171), sal, colorante (beta-caroteno), espesante (goma xantana), aroma), cobertura especial con grasa vegetal 24% (azúcar, grasas vegetales (palma, girasol), en proporción variable, cacao desgrasado en polvo 4%, emulgente (lecitina de soja), aroma), harina de trigo, aceites y grasas vegetales en proporción variable, azúcar, sal, aromas, colorante (beta-caroteno, almendra, avellana), huevo y leche y semillas de sésamo
crema sabor vainilla -> es:crema-sabor-vainilla - percent_min: 35 - percent: 35 - percent_max: 35

jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2.69230769230769 - percent_max: 35

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 17.5

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.6666666666667

almidón modificado de maiz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8.75

humectante -> en:humectant - percent_min: 0 - percent_max: 7

glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7

estabilizadores -> en:stabiliser - percent_min: 0 - percent_max: 5.83333333333333

e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.83333333333333

e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.91666666666667

conservante -> en:preservative - percent_min: 0 - percent_max: 5

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

acidulante -> en:acid - percent_min: 0 - percent_max: 4.375

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.375

colorante -> en:colour - percent_min: 0 - percent_max: 3.88888888888889

e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88888888888889

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4

colorante -> en:colour - percent_min: 0 - percent_max: 0.4

beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4

espesante -> en:thickener - percent_min: 0 - percent_max: 0.4

goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4

cobertura especial con grasa vegetal -> es:cobertura-especial-con-grasa-vegetal - percent_min: 24 - percent: 24 - percent_max: 24

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 12

grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 4 - percent_max: 8

palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 2 - percent_max: 8

girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

en proporción variable -> es:en-proporcion-variable - percent_min: 4 - percent_max: 6.66666666666667

cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 4 - percent: 4 - percent_max: 4

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 4

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.17777777777778 - percent_max: 24

aceites y grasas vegetales en proporción variable -> es:aceites-y-grasas-vegetales-en-proporcion-variable - percent_min: 2.83333333333333 - percent_max: 20.5

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.7222222222222

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4

aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4

colorante -> en:colour - percent_min: 0 - percent_max: 0.4

beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4

almendra -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 0.2

avellana -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 0.133333333333333

huevo y leche y semillas de sésamo -> es:huevo-y-leche-y-semillas-de-sesamo - percent_min: 0 - percent_max: 0.4

Nutrició

Mala qualitat nutricional
⚠ ️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 no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 3

Proteïnes: 2 / 5 (valor: 3.6, valor arrodonit: 3.6)

Fibra: 3 / 5 (valor: 3.3, valor arrodonit: 3.3)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.1, valor arrodonit: 0.1)

Punts negatius: 22

Energia: 5 / 10 (valor: 1858, valor arrodonit: 1858)

Sucres: 6 / 10 (valor: 27.4, valor arrodonit: 27.4)

Greixos saturats: 10 / 10 (valor: 15.4, valor arrodonit: 15.4)

Sodi: 1 / 10 (valor: 160, valor arrodonit: 160)

Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

Puntuació nutricional: (22 - 3)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en alta quantitat (22.9%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (15.4%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (27.4%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- 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.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Com es ven per porció (95g)	Comparat amb: Pastisseria
Energia	1.858 kj (444 kcal)	1.770 kj (422 kcal)	+11%
Greix	22,9 g	21,8 g	+24%
Àcid gras saturat	15,4 g	14,6 g	+104%
Hidrats de carboni	54,1 g	51,4 g	+6%
Sucre	27,4 g	26 g	+16%
Fiber	3,3 g	3,14 g	+56%
Proteïna	3,6 g	3,42 g	-35%
Sal comuna	0,4 g	0,38 g	-26%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0,1 %	0,1 %

Mida de la porció: 95g

Entorn

Puntuació ecològica no calculada - Impacte ambiental desconegut

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Empaquetament

Embalatge d'impacte mitjà

Peces d'embalatge

(Plàstic)

Materials d'embalatge

Material	%	Pes de l'embalatge	Pes de l'embalatge per 100 g de producte
Plàstic

Transport

Orígens dels ingredients
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Espècies amenaçades

Conté oli de palma
Fomenta la desforestació i amenaça espècies com l'orangutan

Els boscos tropicals d'Àsia, Àfrica i Amèrica Llatina es destrueixen per crear i ampliar les plantacions de palmera d'oli. La desforestació contribueix al canvi climàtic, i posa en perill espècies com l'orangutan, l'elefant pigmeu i el rinoceront de Sumatra.

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Fonts de dades

Producte afegit 17 de juliol de 2019, 14:51:55 CEST per openfoodfacts-contributors
Última modificació de la pàgina del producte 10 de febrer de 2022, 19:30:38 CET per packbot.
La pàgina del producte, també editada per acuario, cerdax, elcoco, kiliweb, musarana, yuka.KLMYJoa3D-g4PPHz1YUw0QWFCfbKLtQGJSMJog, yuka.U3FJWkdxWXZxY2dhdWM4LzEwUHA0T2tsd29lckIxcm1FdG94SVE9PQ, yuka.U6BzAYCgOpYcLsTQ0qs2-TKDKcPbX6VYHlcuog, yuka.YUtzOEFhUTRwS2tFeE1RZncwcmF4LzEyN2FPTmMxdVRHcm8xSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnx5VfXXpRTcBQPhx0agwvTULLflTttuxrbAN6g.

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Caña de chocolate - Martinez - 95 g