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Surtido - Gullón

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Codi de barres: 8410376060874 (EAN / EAN-13)

Nom comú: galletas

Marques: Gullón

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

Països on es va vendre: Espanya

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Health

Ingredients

  • icon

    78 ingredients


    Castellà: Harina de trigo, azúcar, chocolate con leche 18% (azúcar, manteca de cacao, pasta de cacao, leche en polvo, suero de leche en polvo, emulgente (lecitina de soja) y aromas), chocolate blanco 9% (azúcar, manteca de cacao, leche en polvo, suero de leche en polvo, emulgentes (lecitinas de soja y girasol) y aromas), aceite vegetal (girasol alto oleico), grasa vegetal (palma, palmiste), almidón de trigo, jarabe de glucosa y fructosa, cacao desgrasado en polvo (con correctores de acidez: carbonato potasico y carbonato sodico), aceite y grasa vegetal (girasol, karité), mantequilla concentrada (leche), crema [azúcar, aceite vegetal (girasol), leche entera en polvo, grasa vegetal (coco y karité), suero de leche en polvo, mantequilla concentrada (leche), emulgente (lecitina de soja), aromas], cacao desgrasado en polvo, suero de leche en polvo, leche desnatada en polvo, gasificantes (carbonato acido de sodio, carbonato acido de amonio, carbonato ácido de potasio, difosfato disódico, ácido tartárico), salvado de trigo, sal, nata en polvo, emulgente (lecitina de soja), chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de soja), aromas), oligofructosa, aroma, aromas naturales, proteínas de la leche, antioxidante (ácido cítrico), colorante (beta-caroteno). Puede contener trazas de frutos secos
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

Food processing

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    Ultra processed foods


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

    • Additiu: E160a - Carotè
    • Additiu: E322 - Lecitines
    • Additiu: E450 - Difosfat
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Proteina de la llet
    • Ingredient: Sèrum de 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)
  • 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E330 - Acid citric


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Anglès)
  • E334 - Àcid L(+)-tartàric


    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia (Anglès)
  • E500 - E500 food additive


    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.
    Source: Wikipedia (Anglès)
  • E500i - Carbonat 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.
    Source: Wikipedia (Anglès)
  • E500ii - Hidrogencarbonat 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E501i - Carbonat 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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Xocolata amb llet, Llet en pols, Xerigot en pols, Llet en pols, Xerigot en pols, en:Butterfat, Llet, Nata, Llet sencera en pols, Xerigot en pols, en:Butterfat, Llet, Xerigot en pols, Llet desnatada en pols, Nata, Proteina de la llet
  • icon

    Pot ser vegetarià


    Ingredients that may not be vegetarian: Xerigot en pols, Aromes, Xerigot en pols, Aromes, Xerigot en pols, Aromes, Xerigot en pols, Aromes, Aromes, Aroma natural, Beta-carotè
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Harina de trigo, azúcar, chocolate con leche 18% (azúcar, manteca de cacao, pasta de cacao, leche en polvo, suero de leche en polvo, emulgente (lecitina de soja), aromas), chocolate blanco 9% (azúcar, manteca de cacao, leche en polvo, suero de leche en polvo, emulgentes (lecitinas de soja y girasol), aromas), aceite vegetal (girasol alto oleico), grasa vegetal (palma, palmiste), almidón de trigo, jarabe de glucosa y fructosa, cacao desgrasado en polvo (con correctores de acidez (carbonato potasico, carbonato sodico)), aceite y grasa vegetal (girasol, karité), mantequilla concentrada (leche), crema (azúcar, aceite vegetal (girasol), leche entera en polvo, grasa vegetal (coco, karité), suero de leche en polvo, mantequilla concentrada (leche), emulgente (lecitina de soja), aromas), cacao desgrasado en polvo, suero de leche en polvo, leche desnatada en polvo, gasificantes (carbonato acido de sodio, carbonato acido de amonio, carbonato ácido de potasio, difosfato disódico, ácido tartárico), salvado de trigo, sal, nata, emulgente (lecitina de soja), chocolate negro (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de soja), aromas), oligofructosa, aroma, aromas naturales, proteínas de la leche, antioxidante (ácido cítrico), colorante (beta-caroteno)
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 18 - percent_max: 55
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 18 - percent_max: 36.5
    3. chocolate con leche -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 18 - percent: 18 - percent_max: 18
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.57142857142857 - percent_max: 18
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
      3. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      4. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      5. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.6
      6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      7. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.57142857142857
    4. chocolate blanco -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 9 - percent: 9 - percent_max: 9
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 9
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      3. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
      4. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.25
      5. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1.8
        1. lecitinas de soja y girasol -> en:soya-and-sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
      6. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    5. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 9
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 9
    6. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 9
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9
      2. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4.5
    7. almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    8. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    9. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.85714285714286
      1. con correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 7.85714285714286
        1. carbonato potasico -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.85714285714286
        2. carbonato sodico -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.92857142857143
    10. aceite y grasa vegetal -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.875
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.875
      2. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.4375
    11. mantequilla concentrada -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.11111111111111
      1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.11111111111111
    12. crema -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      2. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.75
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      3. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
      4. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.375
        1. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
        2. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.6875
      5. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.1
      6. mantequilla concentrada -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.916666666666667
        1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.916666666666667
      7. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.785714285714286
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.785714285714286
      8. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6875
    13. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.58333333333333
    15. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.23076923076923
    16. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 3.92857142857143
      1. carbonato acido de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.92857142857143
      2. carbonato acido de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96428571428571
      3. carbonato ácido de potasio -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.30952380952381
      4. difosfato disódico -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.982142857142857
      5. ácido tartárico -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.785714285714286
    17. salvado de trigo -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
    18. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4375
    19. nata -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.23529411764706
    20. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 3.05555555555556
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.05555555555556
    21. chocolate negro -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.89473684210526
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.89473684210526
      2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44736842105263
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.964912280701754
      4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.723684210526316
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.723684210526316
      5. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.578947368421053
    22. oligofructosa -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
    23. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.61904761904762
    24. aromas naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    25. proteínas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.39130434782609
    26. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 2.29166666666667
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.29166666666667
    27. colorante -> en:colour - percent_min: 0 - percent_max: 2.2
      1. beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.2

Nutrició

  • icon

    Bad 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.

    Positive points: 3

    • Proteïnes: 3 / 5 (valor: 5.8, rounded value: 5.8)
    • Fiber: 3 / 5 (valor: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 22

    • Energia: 6 / 10 (valor: 2038, rounded value: 2038)
    • Sucres: 7 / 10 (valor: 34, rounded value: 34)
    • Greixos saturats: 9 / 10 (valor: 10, rounded value: 10)
    • Sodi: 0 / 10 (valor: 0, rounded value: 0)

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

    Score nutritionnel: 19 (22 - 3)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (34%)


    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.
  • icon

    Sal comuna en baixa quantitat (0%)


    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.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: Galetes
    Energia 2.038 kj
    (487 kcal)
    +3%
    Greix 22 g +9%
    Àcid gras saturat 10 g +21%
    Carbohydrates 34 g -47%
    Sucre 34 g +36%
    Fiber 3 g -20%
    Proteïna 5,8 g -10%
    Sal comuna 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Fonts de dades

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