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Barquillos Vainilla - Gullón - 180 g
Barquillos Vainilla - Gullón - 180 g
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Codi de barres: 8410376059380 (EAN / EAN-13)
Nom comú: Barquillo Relleno de Crema Sabor Vainilla con Edulcorantes, sin Azúcares
Quantitat: 180 g
Empaquetament:
en:Green dot
Marques: Gullón
Categories: Snacks, Aperitius dolços, Llaminadures, Galetes i pastissos, Galetes, en:Wafers, en:Stuffed wafers, en:Vanilla stuffed wafers
Etiquetes, certificacions, premis:
Sense o baix en sucre, Source of fibre, El consum excessiu pot produir efectes laxants, Punt verd, Alt en fibra, Sense greixos hidrogenats, Sense sucre, Comptador Nutricional, Grau C Nutriscore, Amb edulcorants, es:Recicla-amarillo
Llocs de fabricació o processament: Spain
Enllaç a la pàgina del producte en el lloc oficial del productor: https://gullon.es/producto/diet-nature/g...
Països on es va vendre: República de Moldàvia, Portugal, Espanya
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Ingredients
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22 ingredients
Castellà: Crema sabor vainilla 71% (edulcorantes (maltitol, isomalt), grasa vegetal (palma, palmiste), polidextrosa. almidón de trigo, emulgente (lecitina de soja), aroma), harina de trigo 28%, grasa vegetal (palma), emulgente (lecitina de soja), sal, gasificantes (carbonato ácido de sodio y de amonio), colorante (β-caroteno).Al·lèrgens: en:Gluten, en:SoybeansRastres: en:Gluten, en:Milk, 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: E953 - Isomalt
- Additiu: E965 - Maltitol
- Ingredient: Color
- Ingredient: Emulsionant
- Ingredient: Aromes
- Ingredient: Edulcorant
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.
Additius
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E1200 - Polidextrosa
Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.Origen: Wikipedia (Anglès)
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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)
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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)
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E500 - Carbonats de sodi
Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.Origen: Wikipedia (Anglès)
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E500ii - Bicarbonat de sodi
Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.Origen: Wikipedia (Anglès)
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E953 - Isomalt
Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.Origen: Wikipedia (Anglès)
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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
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Oli de palma
Ingredients que contenen oli de palma: en:Palm, Palmist, en:Palm
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Es desconeix si és vegà
Ingredients no reconeguts: es:crema-sabor-vainilla, es:carbonato-acido-de-sodio-y-de-amonio, es:β-carotenoAlguns ingredients no s'han pogut reconèixer.
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:crema-sabor-vainilla, es:carbonato-acido-de-sodio-y-de-amonio, es:β-carotenoAlguns ingredients no s'han pogut reconèixer.
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Detalls de l'anàlisi dels ingredients
Necessitem la teva ajuda!
Alguns ingredients no s'han pogut reconèixer.
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es: Crema sabor vainilla 71% (edulcorantes (maltitol, isomalt), grasa vegetal (palma, palmiste), polidextrosa, almidón de _trigo_, emulgente (lecitina de _soja_), aroma), harina de _trigo_ 28%, grasa vegetal (palma), emulgente (lecitina de _soja_), sal, gasificantes (carbonato ácido de sodio y de amonio), colorante (β-caroteno)- Crema sabor vainilla -> es:crema-sabor-vainilla - percent_min: 71 - percent: 71 - percent_max: 71
- edulcorantes -> en:sweetener - percent_min: 11.8333333333333 - percent_max: 71
- maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 5.91666666666667 - percent_max: 71
- isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 35.5
- grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 35.5
- palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 35.5
- palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 17.75
- polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23.6666666666667
- almidón de _trigo_ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 17.75
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 14.2
- lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 14.2
- aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.8333333333333
- edulcorantes -> en:sweetener - percent_min: 11.8333333333333 - percent_max: 71
- harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 28 - percent: 28 - percent_max: 28
- grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.2 - percent_max: 1
- palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0.2 - percent_max: 1
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.499999999999999
- lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.499999999999999
- sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15
- gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 0.15
- carbonato ácido de sodio y de amonio -> es:carbonato-acido-de-sodio-y-de-amonio - percent_min: 0 - percent_max: 0.15
- colorante -> en:colour - percent_min: 0 - percent_max: 0.15
- β-caroteno -> es:β-caroteno - percent_min: 0 - percent_max: 0.15
Nutrició
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Qualitat nutricional mitjana
⚠ ️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: 0Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.
Punts positius: 5
- Proteïnes: 1 / 5 (valor: 3, valor arrodonit: 3)
- Fibra: 5 / 5 (valor: 10, valor arrodonit: 10)
- Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)
Punts negatius: 15
- Energia: 5 / 10 (valor: 1794, valor arrodonit: 1794)
- Sucres: 0 / 10 (valor: 0.5, valor arrodonit: 0.5)
- Greixos saturats: 10 / 10 (valor: 12, valor arrodonit: 12)
- Sodi: 0 / 10 (valor: 60, valor arrodonit: 60)
Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.
Puntuació nutricional: (15 - 5)
Nutri-Score:
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Nivells de nutrients
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Greix en alta quantitat (22%)
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.
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Àcid gras saturat en alta quantitat (12%)
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.
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Sucre en baixa quantitat (0.5%)
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 baixa quantitat (0.15%)
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 mlCom es ven
per porció (7,5 g)Comparat amb: en:Vanilla stuffed wafers Energia 1.794 kj
(431 kcal)135 kj
(32 kcal)-8% Greix 22 g 1,65 g -8% Àcid gras saturat 12 g 0,9 g -12% Hidrats de carboni 63 g 4,72 g -3% Sucre 0,5 g 0,038 g -96% Fiber 10 g 0,75 g Proteïna 3 g 0,225 g -15% Sal comuna 0,15 g 0,011 g -4% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Entorn
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Eco-puntuació C - Impacte ambiental moderat
El Eco-Score és una puntuació experimental que resumeix els impactes ambientals dels productes alimentaris.→ L'Eco-Score es va desenvolupar inicialment a França i s'està ampliant per a altres països europeus. La fórmula Eco-Score està subjecta a canvis, ja que es millora periòdicament per fer-la més precisa i més adequada per a cada país.Anàlisi del cicle de vida
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Impacte mitjà dels productes de la mateixa categoria: B (Score: 70/100)
Categoria: Wafer biscuit, plain or vanilla flavoured, prepacked
Categoria: Wafer biscuit, plain or vanilla flavoured, prepacked
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.34 (com més baixa sigui la puntuació, menor serà l'impacte)
- incloent l'impacte sobre el canvi climàtic: 2.86 kg CO₂ eq/kg del producte
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Bonificacions i punts negatius
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Falta informació sobre l'origen dels ingredients
Punts negatius: -5
⚠ ️ L'origen dels ingredients d'aquest producte no està indicat.
Si estan indicats a l'embalatge, podeu modificar la fitxa del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.
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Ingredients que amenacen les espècies
Punts negatius: -10
Conté oli de palma
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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Falta informació sobre l'embalatge d'aquest producte
Punts negatius: -15
⚠ ️ La informació sobre l'embalatge d'aquest producte no està completada.⚠ ️ Per a un càlcul més precís de l'Eco-Score, podeu modificar la pàgina del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.
Eco-Score per a aquest producte
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Impacte per a aquest producte: C (Score: 40/100)
Producte: Barquillos Vainilla - Gullón - 180 g
Puntuació de l'anàlisi del cicle de vida: 70
Suma de bonificacions i punts negatius: -30
Puntuació final: 40/100
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Petjada de carboni
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Equivalent a conduir 1.5 km en un cotxe de gasolina
286 g de CO² per cada 100 g de producte
La xifra d'emissions de carboni prové de la base de dades Agribalyse d'ADEME, per a la categoria: Wafer biscuit, plain or vanilla flavoured, prepacked (Font: Base de dades ADEME Agribalyse)
Etapa Impacte Agricultura Processament Empaquetament Transport Distribució Consum
Empaquetament
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Transport
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Orígens dels ingredients
Falta informació sobre l'origen dels ingredients
⚠ ️ L'origen dels ingredients d'aquest producte no està indicat.
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Espècies amenaçades
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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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Category, labels, ingredients, allergens, nutritional information, photos etc.
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Fonts de dades
Producte afegit per kiliweb
Última modificació de la pàgina del producte per october-food-facts.
La pàgina del producte, també editada per 8mari8, alia, danis1597, ecoscore-impact-estimator, foodless, inf, openfoodfacts-contributors, planteuser, roboto-app, thaialagata, yuka.M5NAOPqsPewPHN3A0okpwjrgLtnwDtB9ClALoQ, yuka.sY2b0xO6T85zoF3NwEKvllR6VcqOpAzcFDzTwxSF6_WICLXzS-p9xrbRFqs, yuka.sY2b0xO6T85zoF3NwEKvlnMYVOaOiArkGDf4oEiL19OiDp_lX_dx44bfKas.