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Polvito Uruguayo - Reina - 150 g
Polvito Uruguayo - Reina - 150 g
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Codi de barres: 8420756005142 (EAN / EAN-13)
Nom comú: postre
Quantitat: 150 g
Marques: Reina
Categories: Postres
Països on es va vendre: Espanya
Matching with your preferences
Salut
Ingredients
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71 ingredients
: Crema de nata (67%)[Nata (31%), leche desnatada, grasa vegetal totalmente hidrogenada (palmiste y palma), azúcar, glucosa, humectante (sorbitol), leche desnatada en polvo, proteínas de leche, emulgente (ésteres lácticos de los mono y diglicéridos de ácidos grasos, polisorbato 60 y ésteres poliglicéridos de ácidos grasos), estabilizantes (citrato sódico, goma garrofín y carragenanos), gelatina, aroma y conservador (sorbato potásico)].Sirope de dulce de leche (13,3%)[jarabe de glucosa, agua, azúcar, almidón modificado, leche entera en polvo, mantequilla, grasa vegetal (coco), leche desnatada en polvo, emulgente (ésteres cítricos de los mono y diglicéridos de ácidos grasos), colorante (caramelo natural), sal, estabilizante (goma xantana), acidulante (ácido cítrico) y aroma] Galleta digestive (13%)[Harina de trigo, aceite de girasol alto oleico, antioxidantes(ésteres de ácidos grasos del ácido ascórbico y tocoferol), azúcar, jarabe de glucosa y fructosa, salvado de trigo, gasificantes (bicarbonatos sódico y amónico y tartrato de potasio), sal y emulgente (lecitina de girasol)].Galleta María (6,7%)[Harina de trigo, azúcar, aceite de girasol alto oleico, antioxidantes (ésteres de ácidos grasos del ácido ascórbico y extracto rico en tocoferoles), jarabe de glucosa y fructosa, suero de leche en polvo, sal, gasificante (bicarbonato sódico y amónico), emulgente (lecitina de girasol) y aroma].Al·lèrgens: en:Gluten, en:Milk
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: E14XX - Midó modificat
- Additiu: E150 - Caramel
- Additiu: E322 - Lecitines
- Additiu: E407 - Carragahen
- Additiu: E410 - Goma de garrofí
- Additiu: E415 - Goma de xantè
- Additiu: E420 - Sorbitol
- Additiu: E428 - Gelatina
- Additiu: E435 - Monoestearat de sorbitan polioxietilenat
- Ingredient: Color
- Ingredient: Emulsionant
- Ingredient: Aromes
- Ingredient: Glucosa
- Ingredient: Xarop de glucosa
- Ingredient: Humectant
- Ingredient: Hydrogenated fat
- Ingredient: Proteina de la llet
- Ingredient: Sèrum de llet
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:
- Aliments no processats o mínimament processats
- Ingredients culinaris processats
- Aliments processats
- Aliments ultra processats
La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.
Additius
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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.Origen: Wikipedia (Anglès)
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E304 - Èster d'àcids grassos d'àcid ascòrbic
Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".Origen: Wikipedia (Anglès)
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E322 - Lecitines
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Origen: Wikipedia (Anglès)
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E322i - Lecitina
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Origen: Wikipedia (Anglès)
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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.Origen: Wikipedia (Anglès)
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E331 - Citrats de sodi
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Origen: Wikipedia (Anglès)
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E331i - Citrat monosòdic
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Origen: Wikipedia (Anglès)
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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.Origen: Wikipedia (Anglès)
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E410 - Goma de garrofí
Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.Origen: Wikipedia (Anglès)
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E415 - Goma de xantè
Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.Origen: Wikipedia (Anglès)
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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.Origen: Wikipedia (Anglès)
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E500 - Carbonats de sodi
Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.Origen: Wikipedia (Anglès)
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E500ii - Bicarbonat de sodi
Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.Origen: Wikipedia (Anglès)
Anàlisi dels ingredients
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Oli de palma
Ingredients que contenen oli de palma: Palmist, en:Palm
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No és vegà
Ingredients no vegans: Nata, Llet descremada, en:Fully hydrogenated vegetable fat, Llet desnatada en pols, Proteina de la llet, E428, Llet desnatada condensada ensucrada, Llet sencera en pols, Mantega, Llet desnatada en pols, Xerigot en polsAlguns ingredients no s'han pogut reconèixer.
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No és vegetarià
Ingredients no vegetarians: E428Alguns ingredients no s'han pogut reconèixer.
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Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:
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Detalls de l'anàlisi dels ingredients
Necessitem la teva ajuda!
Alguns ingredients no s'han pogut reconèixer.
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Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:
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: Crema de nata 67% (Nata 31%, leche desnatada, grasa vegetal totalmente hidrogenada (palmiste, palma), azúcar, glucosa, humectante (sorbitol), leche desnatada en polvo, proteínas de leche, emulgente (ésteres lácticos de los mono- y diglicéridos de ácidos grasos, polisorbato 60 y ésteres poliglicéridos de ácidos grasos), estabilizantes (citrato sódico, goma garrofín, carragenanos), gelatina, aroma, conservador (sorbato potásico)), de dulce de leche 13.3% (jarabe de glucosa, agua, azúcar, almidón modificado, leche entera en polvo, mantequilla, grasa vegetal (coco), leche desnatada en polvo, emulgente (ésteres cítricos de los mono- y diglicéridos de ácidos grasos), colorante (caramelo natural), sal, estabilizante (goma xantana), acidulante (ácido cítrico), aroma), Galleta digestive 13% (Harina de trigo, aceite de girasol alto oleico, antioxidantes (ésteres de ácidos grasos del ácido ascórbico, tocoferol), azúcar, jarabe de glucosa y fructosa, salvado de trigo, gasificantes (bicarbonatos sódico y amónico y tartrato de potasio), sal y emulgente (lecitina de girasol)), Galleta María 6.7% (Harina de trigo, azúcar, aceite de girasol alto oleico, antioxidantes (ésteres de ácidos grasos del ácido ascórbico, extracto rico en tocoferoles), jarabe de glucosa y fructosa, suero de leche en polvo, sal, gasificante (bicarbonato sódico y amónico), emulgente (lecitina de girasol), aroma)- Crema de nata -> es:crema-de-nata - percent_min: 67 - percent: 67 - percent_max: 67
- Nata -> en:cream - vegan: no - vegetarian: yes - percent_min: 31 - percent: 31 - percent_max: 31
- leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 3 - percent_max: 31
- grasa vegetal totalmente hidrogenada -> en:fully-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.454545454545455 - percent_max: 22.3333333333333
- palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.227272727272727 - percent_max: 22.3333333333333
- palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 11.1666666666667
- azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.5
- glucosa -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
- humectante -> en:humectant - percent_min: 0 - percent_max: 8.25
- sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.25
- leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.6
- proteínas de leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 4.71428571428571
- ésteres lácticos de los mono- y diglicéridos de ácidos grasos -> es:esteres-lacticos-de-los-mono-y-digliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 4.71428571428571
- polisorbato 60 y ésteres poliglicéridos de ácidos grasos -> es:polisorbato-60-y-esteres-poligliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 2.35714285714286
- estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 4.125
- citrato sódico -> en:e331i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.125
- goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.0625
- carragenanos -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
- gelatina -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.66666666666667
- aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3
- conservador -> en:preservative - percent_min: 0 - percent_max: 3
- sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
- de dulce de leche -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 13.3 - percent: 13.3 - percent_max: 13.3
- jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0.95 - percent_max: 13.3
- agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.65
- azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.43333333333333
- almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.325
- leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.66
- mantequilla -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.21666666666667
- grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9
- coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
- leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6625
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 1.47777777777778
- ésteres cítricos de los mono- y diglicéridos de ácidos grasos -> es:esteres-citricos-de-los-mono-y-digliceridos-de-acidos-grasos - percent_min: 0 - percent_max: 1.47777777777778
- colorante -> en:colour - percent_min: 0 - percent_max: 1.33
- caramelo natural -> en:natural-caramel-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.33
- sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42
- estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0.42
- goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42
- acidulante -> en:acid - percent_min: 0 - percent_max: 0.42
- ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42
- aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.42
- Galleta digestive -> es:galleta-digestive - percent_min: 13 - percent: 13 - percent_max: 13
- Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.625 - percent_max: 13
- aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6.5
- antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 4.33333333333333
- ésteres de ácidos grasos del ácido ascórbico -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.33333333333333
- tocoferol -> en:vitamin-e - percent_min: 0 - percent_max: 2.16666666666667
- azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
- jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6
- salvado de trigo -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
- gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 1.85714285714286
- bicarbonatos sódico y amónico y tartrato de potasio -> es:bicarbonatos-sodico-y-amonico-y-tartrato-de-potasio - percent_min: 0 - percent_max: 1.85714285714286
- sal y emulgente -> en:emulsifying-salts - percent_min: 0 - percent_max: 1.625
- lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625
- Galleta María -> es:galleta-maria - percent_min: 6.7 - percent: 6.7 - percent_max: 6.7
- Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.67 - percent_max: 6.7
- azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.35
- aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.23333333333333
- antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 1.675
- ésteres de ácidos grasos del ácido ascórbico -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.675
- extracto rico en tocoferoles -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8375
- jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34
- suero de leche en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.11666666666667
- sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42
- gasificante -> en:raising-agent - percent_min: 0 - percent_max: 0.42
- bicarbonato sódico y amónico -> es:bicarbonato-sodico-y-amonico - percent_min: 0 - percent_max: 0.42
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.42
- lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42
- aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.42
Nutrició
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Mala qualitat nutricional
⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 0Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.
Punts positius: 0
- Proteïnes: 2 / 5 (valor: 4.1, valor arrodonit: 4.1)
- Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
- Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0.0964843750000002, valor arrodonit: 0.1)
Punts negatius: 19
- Energia: 4 / 10 (valor: 1385, valor arrodonit: 1385)
- Sucres: 4 / 10 (valor: 19, valor arrodonit: 19)
- Greixos saturats: 10 / 10 (valor: 14, valor arrodonit: 14)
- Sodi: 1 / 10 (valor: 168, valor arrodonit: 168)
Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.
Puntuació nutricional: (19 - 0)
Nutri-Score:
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Nivells de nutrients
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Greix en alta quantitat (21%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Àcid gras saturat en alta quantitat (14%)
Què us cal saber- Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
Recomanació: Reduïu el consum de greixos i greixos saturats- Trieu productes amb menys greixos i greixos saturats.
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Sucre en alta quantitat (19%)
Què us cal saber- Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.
Recomanació: Limitau el consum de sucre i de begudes ensucrades- Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
- Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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Sal comuna en Quantitat moderada (0.42%)
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 mlComparat amb: Postres Energia 1.385 kj
(331 kcal)+155% Greix 21 g +345% Àcid gras saturat 14 g +376% Hidrats de carboni 31 g +87% Sucre 19 g +40% Fiber ? Proteïna 4,1 g +22% Sal comuna 0,42 g +213% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,096 %
Entorn
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Puntuació ecològica no calculada - Impacte ambiental desconegut
No hem pogut calcular l'Eco-Score d'aquest producte perquè li falten algunes dades, podríeu ajudar-nos a completar-lo?Podries afegir una categoria del producte més precisa perquè puguem calcular l'Eco-Score? Afegir una categoria
Empaquetament
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Falta informació sobre l'embalatge d'aquest producte
⚠️ La informació sobre l'embalatge d'aquest producte no està completada.Take a photo of the recycling information Take a photo of the recycling information
Transport
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Orígens dels ingredients
Falta informació sobre l'origen dels ingredients
⚠️ L'origen dels ingredients d'aquest producte no està indicat.
Si estan indicats a l'embalatge, podeu modificar la fitxa del producte i afegir-los.
Si sou el fabricant d'aquest producte, podeu enviar-nos la informació amb la nostra plataforma gratuïta per a productors.Add the origins of ingredients for this product Add the origins of ingredients for this product
Espècies amenaçades
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Conté oli de palma
Fomenta la desforestació i amenaça espècies com l'orangutan
Els boscos tropicals d'Àsia, Àfrica i Amèrica Llatina es destrueixen per crear i ampliar les plantacions de palmera d'oli. La desforestació contribueix al canvi climàtic, i posa en perill espècies com l'orangutan, l'elefant pigmeu i el rinoceront de Sumatra.
Fonts de dades
Producte afegit per kiliweb
Última modificació de la pàgina del producte per zuri.
La pàgina del producte, també editada per musarana, roboto-app, yuka.WG9ZZ0hmaGMvY016bE13ZCt4T000SWhjeHEzNEJWTytPN3RQSUE9PQ.