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Barrita de Cereales Choco Negro 0% Azúcares Añadidos - Santiveri - 17 g

Barrita de Cereales Choco Negro 0% Azúcares Añadidos - Santiveri - 17 g

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Codi de barres: 8412170039254 (EAN / EAN-13)

Nom comú: barrita de cereales bañada con chocolate negro, sin azúcares añadidos.

Quantitat: 17 g

Marques: Santiveri

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Barretes, Caramels de xocolata, Barres de cereals, en:bars-covered-with-chocolate

Etiquetes, certificacions, premis: Source of fibre, Punt verd, Alt en fibra, Fet a Espanya, Sense sucre afegit, Lliure d'oli de palma, Amb edulcorants, es:AFEPADI, es:Nutrición sin fronteras
Punt verd

Origen dels ingredients: Espanya

Llocs de fabricació o processament: España

Codi de traçabilitat: 020503140020

Botigues: Elite Brands

Països on es va vendre: Bolívia, França, Espanya

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Salut

Nutrició

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    Nutri-Score C

    Qualitat nutricional mitjana
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      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: 15/55

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      Energia

      5/10 points (1845kJ)

      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 (0.6g)

      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 (0.2g)

      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: 5/10

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      Fibra

      5/5 points (10.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      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 not counted because the negative points greater than or equal to 11.

      Puntuació nutricional: 10 (15 - 5)

      Nutri-Score: C

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (17 g)
    Comparat amb: en:bars-covered-with-chocolate
    Energia 1.845 kj
    (444 kcal)
    314 kj
    (75 kcal)
    -11%
    Greix 27 g 4,59 g +5%
    Àcid gras saturat 16,4 g 2,79 g +16%
    Àcid gras monoinsaturat 8,8 g 1,5 g
    Àcid gras poliinsaturat 1,7 g 0,289 g
    Hidrats de carboni 47,3 g 8,04 g -14%
    Sucre 0,6 g 0,102 g -99%
    Polyols 26,4 g 4,49 g
    Fiber 10,5 g 1,78 g +191%
    Proteïna 8,2 g 1,39 g +2%
    Sal comuna 0,2 g 0,034 g -37%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 17 g

Ingredients

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    14 ingredients


    : Cobertura de chocolate 70.56% [pasta de cacao, edulcorante (maltitol), manteca de cacao, cacao en polvo, emulgente (lecitina de soja), aroma natural vainilla], salvado de trigo 10.45%, harina de maíz 8%, harina de trigo 6.2%, dextrina, sal.
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk, en:Nuts, en:Peanuts, en:Sesame seeds

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: E1400 - Dextrina
    • 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

  • E1400 - Dextrina


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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)
  • 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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    Vegà


    No s'han detectat ingredients no vegans
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients


    : Cobertura de chocolate 70.56% (pasta de cacao, edulcorante (maltitol), manteca de cacao, cacao en polvo, emulgente (lecitina de soja), aroma natural vainilla), salvado de trigo 10.45%, harina de maíz 8%, harina de trigo 6.2%, dextrina, sal
    1. Cobertura de chocolate -> en:chocolate-coating - vegan: maybe - vegetarian: maybe - percent: 70.56
      1. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. edulcorante -> en:sweetener
        1. maltitol -> en:e965 - vegan: yes - vegetarian: yes
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      5. emulgente -> en:emulsifier
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      6. aroma natural vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    2. salvado de trigo -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent: 10.45
    3. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent: 8
    4. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 6.2
    5. dextrina -> en:e1400 - vegan: yes - vegetarian: yes
    6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

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