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Galleta maría ligera sin sal y sin azúcar - Gullón - 600 g (3 x 200 g)

Galleta maría ligera sin sal y sin azúcar - Gullón - 600 g (3 x 200 g)

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Codi de barres: 8410376000825 (EAN / EAN-13)

Nom comú: Galleta con cereales sin azúcares añadidos con edulcorante y sin sal

Quantitat: 600 g (3 x 200 g)

Empaquetament: Plàstic, en:Box, en:container

Marques: Gullón

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, es:Galletas maría

Etiquetes, certificacions, premis: Baix o sense sal, Sense o baix en sucre, Source of fibre, Punt verd, Alt en fibra, Sense sucre afegit, Sense sal, Comptador Nutricional, Grau A Nutriscore, Amb edulcorants, es:Con aceite de girasol alto oleico, es:Fuente de potasio
Punt verd

Llocs de fabricació o processament: España

Botigues: Alcampo, Eroski, Condis, Hipercor, El Corte Inglés, Carrefour, Dia, Caprabo, Consum, Súper Vera

Països on es va vendre: França, Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score A

    Molt bona qualitat nutricional
    • 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: 6/55

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      Energia

      5/10 points (1707kJ)

      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

      0/15 points (2.8g)

      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 (0g)

      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: 8/17

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      Proteïnes

      3/7 points (9g)

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

    • icon

      Fibra

      5/5 points (17g)

      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: 0

      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

      Points for proteins are counted because the negative points are less than 11.

      Puntuació nutricional: -2 (6 - 8)

      Nutri-Score: A

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (6.25 g)
    Comparat amb: es:Galletas maría
    Energia 1.707 kj
    (408 kcal)
    107 kj
    (25 kcal)
    -8%
    Greix 13 g 0,812 g +2%
    Àcid gras saturat 1,5 g 0,094 g -46%
    Àcid gras monoinsaturat 9,2 g 0,575 g
    Àcid gras poliinsaturat 2,3 g 0,144 g
    Hidrats de carboni 58 g 3,62 g -21%
    Sucre 2,8 g 0,175 g -85%
    Fiber 17 g 1,06 g +389%
    Proteïna 9 g 0,562 g +28%
    Sal comuna 0 g 0 g -100%
    Potassi 480 mg 30 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 6.25 g

Ingredients

  • icon

    20 ingredients


    Castellà: Harina de trigo 51,5%, fibra vegetal, aceite vegetal (girasol alto oleico) 9%, edulcorante (maltitol), semillas de sésamo 4,5%, salvado de trigo, harina de soja, gasificantes (carbonato ácido de potasio, carbonato ácido de amonio), proteína de soja, emulgente (lecitina de soja), germen de trigo 0,2%, semillas de lino 0,2%, antioxidante (metabisulfito potásico), aroma de vainilla.
    Al·lèrgens: en:Gluten, en:Sesame seeds, en:Soybeans, es:metabisulfito, es:metabisulfito
    Rastres: en:Milk

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: E965 - Maltitol
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Edulcorant

    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

  • E224 - Metabisulfit de potassi


    Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
    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)
  • E501 - Carbonats de potassi


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)
  • E501ii


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Origen: Wikipedia (Anglès)
  • E503 - Carbonatos de amonio


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)
  • E503ii - Carbonat àcid d'amoni


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    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: Harina de _trigo_ 51.5%, fibra vegetal, aceite vegetal 9% (girasol alto oleico), edulcorante (maltitol), semillas de _sésamo_ 4.5%, salvado de _trigo_, harina de _soja_, gasificantes (carbonato ácido de potasio, carbonato ácido de amonio), proteína de _soja_, emulgente (lecitina de _soja_), germen de _trigo_ 0.2%, semillas de lino 0.2%, antioxidante (_metabisulfito_ potásico), aroma de vainilla
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 51.5 - percent: 51.5 - percent_max: 51.5
    2. fibra vegetal -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 29.1
    3. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 9 - percent: 9 - percent_max: 9
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 9 - percent_max: 9
    4. edulcorante -> en:sweetener - percent_min: 4.5 - percent_max: 9
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 9
    5. semillas de _sésamo_ -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. salvado de _trigo_ -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0.2 - percent_max: 4.5
    7. harina de _soja_ -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0.2 - percent_max: 4.5
    8. gasificantes -> en:raising-agent - percent_min: 0.2 - percent_max: 4.5
      1. carbonato ácido de potasio -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. carbonato ácido de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    9. proteína de _soja_ -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0.2 - percent_max: 4.27142857142857
    10. emulgente -> en:emulsifier - percent_min: 0.2 - percent_max: 3.7125
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0.2 - percent_max: 3.7125
    11. germen de _trigo_ -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    12. semillas de lino -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    13. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.2
      1. _metabisulfito_ potásico -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    14. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

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