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Bony - Bimbo - 165 g e (3 * 55 g)

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Bony - Bimbo - 165 g e (3 * 55 g)

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Codi de barres: 8412600027530 (EAN / EAN-13)

Quantitat: 165 g e (3 * 55 g)

Empaquetament: Plàstic, en:Bag, en:pp-polypropylene, fr:05

Marques: Bimbo

Categories: Snacks, Aperitius dolços

Etiquetes, certificacions, premis: Punt verd, Fet a Espanya

Llocs de fabricació o processament: Espagne

Botigues: Hacendado

Països on es va vendre: França, Espanya

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Health

Ingredients

  • icon

    75 ingredients

    Francès: Couverture avec matière grasse végétale (28 %) {sucre, graisses végétales (palme, palmiste) en proportions variables, cacao dégraissé en poudre (4,6 %), émulsifiant (lécithine de soja), arôme}, farine de blé, crème saveur chantilly (12 %) {eau, sucre, sirop de glucose-fructose, amidon modifié de maïs), graisse végétale (palme), stabilisants (E460, E466), colorant (E171), conservateur (E202), acidifiant (E270), sel, protéines de lait, arômes (lait)}, préparation (11 %) à base de fruit avec saveur fraise {sucre, purée et concentré de fruits (3 %) dont (fraise 1,1 %), pomme (0,6 %), pêche (0,6 %), orange (0,6 %), sirop de glucose-fructose, eau, amidon modifié de maïs, stabilisants (E410, E407), acidifiant (E300), extraits de fruits et légumes (radis, groseille, pomme), colorants (E150a, E171), conservateur (E202), arôme}, sucre, œuf, humectants (sorbitol, glycérine, sirop de glucose-fructose, émulsifiant (E471), levures (carbonate de sodium, diphosphates), graisse végétale (tournesol), dextrose, sel, conservateur (E202), acidifiant (E270).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts, en:Sesame seeds

Food processing

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    Ultra processed foods

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

    • Additiu: E14XX - Midó modificat
    • Additiu: E150a - Colorant de caramel
    • Additiu: E171 - Diòxid de titani
    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E410 - Goma de garrofí
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E450 - Difosfat
    • Additiu: E460 - Cel·lulosa
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Humectant
    • Ingredient: Proteina de la 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

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia (Anglès)

  • E202 - Sorbat de potassi

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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)

  • 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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Anglès)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Anglès)

  • E466 - Carboximetilcellulosa sòdica

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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)

Anàlisi dels ingredients

  • icon

    Oli de palma

    Ingredients that contain palm oil: Greix de palma, en:Palm kernel fat, Greix de palma
  • icon

    No és vegà

    Non-vegan ingredients: Proteina de la llet, Llet, Ou

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià

    Unrecognized ingredients: fr:couverture-avec-matiere-grasse-vegetale, fr:creme-saveur-chantilly, fr:preparation, fr:a-base-de-fruit-avec-saveur-fraise, fr:dont, en:Fruit extract

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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

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    Couverture avec matière grasse végétale 28% (sucre, graisses végétales de palme, graisses végétales de palmiste, cacao dégraissé en poudre 4.6%, émulsifiant (lécithine de _soja_), arôme), farine de _blé_, crème saveur chantilly 12% (eau, sucre, sirop de glucose-fructose, amidon modifié de maïs, graisse végétale de palme, stabilisants (e460, e466), colorant (e171), conservateur (e202), acidifiant (e270), sel, protéines de _lait_, arômes (_lait_)), préparation 11%, à base de fruit avec saveur fraise (sucre, purée 3%, concentré de fruits 3%, dont (fraise), pomme 0.6%, pêche 0.6%, orange 0.6%, sirop de glucose-fructose, eau, amidon modifié de maïs, stabilisants (e410, e407), acidifiant (e300), extraits de fruits, légumes (radis, groseille, pomme), colorants (e150a, e171), conservateur (e202), arôme), sucre, _œuf_, humectants, sorbitol, glycérine, sirop de glucose-fructose, émulsifiant (e471), levures (carbonate de sodium, diphosphates), graisse végétale de tournesol, dextrose, sel, conservateur (e202), acidifiant (e270)
    1. Couverture avec matière grasse végétale -> fr:couverture-avec-matiere-grasse-vegetale - percent: 28
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
      3. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
      4. cacao dégraissé en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent: 4.6
      5. émulsifiant -> en:emulsifier
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    2. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes
    3. crème saveur chantilly -> fr:creme-saveur-chantilly - percent: 12
      1. eau -> en:water - vegan: yes - vegetarian: yes
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
      3. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
      4. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes
      5. graisse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
      6. stabilisants -> en:stabiliser
        1. e460 -> en:e460 - vegan: yes - vegetarian: yes
        2. e466 -> en:e466 - vegan: yes - vegetarian: yes
      7. colorant -> en:colour
        1. e171 -> en:e171 - vegan: yes - vegetarian: yes
      8. conservateur -> en:preservative
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes
      9. acidifiant -> en:acid
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      10. sel -> en:salt - vegan: yes - vegetarian: yes
      11. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes
      12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
        1. _lait_ -> en:milk - vegan: no - vegetarian: yes
    4. préparation -> fr:preparation - percent: 11
    5. à base de fruit avec saveur fraise -> fr:a-base-de-fruit-avec-saveur-fraise
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. purée -> en:puree - vegan: ignore - vegetarian: ignore - percent: 3
      3. concentré de fruits -> en:fruit-concentrate - vegan: yes - vegetarian: yes - percent: 3
      4. dont -> fr:dont
        1. fraise -> en:strawberry - vegan: yes - vegetarian: yes
      5. pomme -> en:apple - vegan: yes - vegetarian: yes - percent: 0.6
      6. pêche -> en:peach - vegan: yes - vegetarian: yes - percent: 0.6
      7. orange -> en:orange - vegan: yes - vegetarian: yes - percent: 0.6
      8. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
      9. eau -> en:water - vegan: yes - vegetarian: yes
      10. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes
      11. stabilisants -> en:stabiliser
        1. e410 -> en:e410 - vegan: yes - vegetarian: yes
        2. e407 -> en:e407 - vegan: yes - vegetarian: yes
      12. acidifiant -> en:acid
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes
      13. extraits de fruits -> en:fruit-extract
      14. légumes -> en:vegetable - vegan: yes - vegetarian: yes
        1. radis -> en:radish - vegan: yes - vegetarian: yes
        2. groseille -> en:redcurrant - vegan: yes - vegetarian: yes
        3. pomme -> en:apple - vegan: yes - vegetarian: yes
      15. colorants -> en:colour
        1. e150a -> en:e150a - vegan: yes - vegetarian: yes
        2. e171 -> en:e171 - vegan: yes - vegetarian: yes
      16. conservateur -> en:preservative
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes
      17. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes
    7. _œuf_ -> en:egg - vegan: no - vegetarian: yes
    8. humectants -> en:humectant
    9. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
    10. glycérine -> en:e422 - vegan: maybe - vegetarian: maybe
    11. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    12. émulsifiant -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. levures -> en:yeast - vegan: yes - vegetarian: yes
      1. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes
      2. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
    14. graisse végétale de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    15. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    16. sel -> en:salt - vegan: yes - vegetarian: yes
    17. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    18. acidifiant -> en:acid
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes

Nutrició

  • icon

    Bad nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 4

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteïnes: 2 / 5 (valor: 4, rounded value: 4)
    • Fiber: 2 / 5 (valor: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 4.8, rounded value: 4.8)

    Negative points: 24

    • Energia: 4 / 10 (valor: 1537, rounded value: 1537)
    • Sucres: 7 / 10 (valor: 34, rounded value: 34)
    • Greixos saturats: 10 / 10 (valor: 14, rounded value: 14)
    • Sodi: 3 / 10 (valor: 320, rounded value: 320)

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

    Score nutritionnel: 22 (24 - 2)

    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 Quantitat moderada (0.8%)

    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     		Com es ven
    per porció (55 g)     		Compared to: Aperitius dolços
    Energia 1.537 kj
    (415 kcal)     		845 kj
    (228 kcal)     		-20%
    Greix 20 g 11 g -12%
    Àcid gras saturat 14 g 7,7 g +45%
    Carbohydrates 53 g 29,2 g -4%
    Sucre 34 g 18,7 g +9%
    Fiber 2,3 g 1,26 g -44%
    Proteïna 4 g 2,2 g -39%
    Sal comuna 0,8 g 0,44 g +140%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4,8 % 4,8 %
Mida de la porció: 55 g

Entorn

Empaquetament

Transportation

Threatened species

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