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Danonino maxi sabor fresa - Danone - 400 g (100 g x 4)

Danonino maxi sabor fresa - Danone - 400 g (100 g x 4)

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Codi de barres: 8410500008727 (EAN / EAN-13)

Nom comú: Petits suisses aux fruits aromatisés

Quantitat: 400 g (100 g x 4)

Marques: Danone

Categories: Productes làctics, Aliments fermentats, Postres, Productes làctics fermentats, Postres làctics, en:Fermented dairy desserts, en:Petits suisses

Etiquetes, certificacions, premis: Comptador Nutricional, Grau A Nutriscore

EMB code: ES 15.00910/O CE

Països on es va vendre: França, Espanya

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Health

Ingredients

  • icon

    15 ingredients


    Castellà: Leche semidesnatada, azúcar, fructosa, almidón modificado de tapioca, estabilizador (goma guar), sales de calcio, aroma, concentrado de zanahoria, colorante (carmines), corrector de acidez (ácido láctico), fermentos lácticos y vitamina D
    Al·lèrgens: en:Milk

Food processing

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    Ultra processed foods


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

    • Additiu: E120 - Carmí
    • Additiu: E14XX - Midó modificat
    • Additiu: E412 - Goma de guar
    • Ingredient: Color
    • Ingredient: Aromes

    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

  • E120 - Carmí


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E412 - Goma de guar


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet parcialment desnatada, E120
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients


    Leche semidesnatada, azúcar, fructosa, almidón modificado de tapioca, estabilizador (goma guar), sales de calcio, aroma, de zanahoria, colorante (carmines), corrector de acidez (ácido láctico), fermentos lácticos, vitamina D
    1. Leche semidesnatada -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 100
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. fructosa -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. almidón modificado de tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. estabilizador -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. sales de calcio -> en:calcium-salts - percent_min: 0 - percent_max: 16.6666666666667
    7. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. de zanahoria -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. colorante -> en:colour - percent_min: 0 - percent_max: 11.1111111111111
      1. carmines -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 11.1111111111111
    10. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 10
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. fermentos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 8.33333333333333

Nutrició

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    Good nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ 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: 6, rounded value: 6)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 4

    • Energia: 1 / 10 (valor: 419, rounded value: 419)
    • Sucres: 2 / 10 (valor: 11.2, rounded value: 11.2)
    • Greixos saturats: 1 / 10 (valor: 1.5, rounded value: 1.5)
    • Sodi: 0 / 10 (valor: 40, rounded value: 40)

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

    Score nutritionnel: 1 (4 - 3)

    Nutri-Score: B

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    Sucre en Quantitat moderada (11.2%)


    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 (0.1%)


    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

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

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: en:Petits suisses
    Energia 419 kj
    (99 kcal)
    -8%
    Greix 2,5 g +2%
    Àcid gras saturat 1,5 g -2%
    Carbohydrates 12,8 g +7%
    Sucre 11,2 g +2%
    Fiber ?
    Proteïna 6 g +14%
    Sal comuna 0,1 g +9%
    Vitamina D 1,25 µg
    Calci 180 mg +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per jbarcelona
Última modificació de la pàgina del producte per inf.
La pàgina del producte, també editada per daisylowen, desan, jog13ovd, kiliweb, manuquinoa, musarana, openfoodfacts-contributors, roboto-app, thaialagata, yuka.Vi80Z0hZMHhwUFUxblBJMXhoYnBwczRxK3NTWmVENlFMTWNOSWc9PQ, yuka.Vi8wZkxhWWp2TnNWcDh3NG8wcmV5L05vL0xXWVUzbnVDK29USVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhBHatfGpirnGTbTyBbaxuWSdLXoW-kjxJL2aqs.

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