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Bacon Burger - Brooklyn Town - 220 g

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Bacon Burger - Brooklyn Town - 220 g

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Codi de barres: 8421284024964 (EAN / EAN-13)

Quantitat: 220 g

Marques: Brooklyn Town

Categories: Menjar preparat, Sanvitxos, Hamburgueses

Etiquetes, certificacions, premis: Punt verd, es:Recicla-amarillo, es:Recicla-azul

Origen dels ingredients: Espanya

Codi de traçabilitat: ES 26.018692/M CE

Botigues: Bonpreu

Països on es va vendre: Espanya

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Ingredients

  • icon

    84 ingredients

    Castellà: BURGER MEAT (42%); [[carne de vacuno (70%), preparado Burger meat; [fibras vegetales, sal, fécula de patata, dextrosa, aromas, almidón de guisante, conservador (sulfito sódico E-221), antioxidantes (E-301 Y E-331iii)]]. PAN; harina de trigo, agua, azúcar, levadura, semillas de sésamo, aceite vegetal (girasol), sal, masa madre inactiva de trigo, vinagre de vino, emulgentes (E-471, E-481, E-472e), acidulante (E-270), conservador (E-282, E-202), agente de tratamiento de la hariana (E-300). BACON (7%); panceta de cerdo (78%), agua, fécula de patata, sal, proteína de soja, estabilizante (E-451i), dextrosa, antioxidantes (E-331, E-316), aromas, aroma de humo, colorante (E-120), conservador (E-250). QUESO CHEDDAR EN CREMA; leche desnatada, agua, aceite de girasol, almidón de maíz modificado, aromas, sal, cheddar (leche), emulgentes (E-339, E-471), corrector de acidez (E-270, E-331, E-330), espesante (E-466), extracto de levadura, colorantes (E-160a, E-160e). KÉTCHUP; tomates, vinagre de alcohol, azúcar, sal, extractos de especia y hierba aromatica (contienen apio), especia.
    Al·lèrgens: en:Celery, en:Gluten, en:Milk, en:Sesame seeds
    Rastres: en:Eggs, en:Mustard

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: E120 - Carmí
    • Additiu: E160a - Carotè
    • Additiu: E160e
    • Additiu: E451 - Trifosfat
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E472e - Èsters monoacetil i diacetil tartàrics de monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E481 - Estearoïl-2-lactilat de sodi
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Espessidor

    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

  • 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.
    Origen: Wikipedia (Anglès)

  • 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.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E221 - Sulfit de sodi

    Sodium sulfite: Sodium sulfite -sodium sulphite- is a soluble sodium salt of sulfurous acid -sulfite- with the chemical formula Na2SO3. It is a product of sulfur dioxide scrubbing, a part of the flue-gas desulfurization process. It is also used as a preservative to prevent dried fruit from discoloring, and for preserving meats, and is used in the same way as sodium thiosulfate to convert elemental halogens to their respective hydrohalic acids, in photography and for reducing chlorine levels in pools.
    Origen: Wikipedia (Anglès)

  • E250 - Nitrit de sodi

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E301 - Ascorbat de sodi

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Origen: Wikipedia (Anglès)

  • E316 - Eritorbat de sodi

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • 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)

  • E331iii - Citrat trisòdic

    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)

  • E339 - Fosfati de sodi

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Origen: Wikipedia (Anglès)

  • E451 - Trifosfat

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Origen: Wikipedia (Anglès)

  • E451i

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E481 - Estearoïl-2-lactilat de sodi

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Carn pura de vaca, Cansalada, en:Pork breast, E120, Llet descremada, Cheddar

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    No és vegetarià

    Ingredients no vegetarians: Carn pura de vaca, Cansalada, en:Pork breast, E120

    Alguns ingredients no s'han pogut reconèixer.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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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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    es: BURGER MEAT 42% (carne de vacuno 70%, preparado Burger meat, fibras vegetales, sal, fécula de patata, dextrosa, aromas, almidón de guisante, conservador (sulfito sódico e221), antioxidantes (e301, e331iii)), PAN, harina de trigo, agua, azúcar, levadura, semillas de sésamo, aceite vegetal (girasol), sal, masa madre inactiva de trigo, vinagre de vino, emulgentes (e471, e481, e472e), acidulante (e270), conservador (e282, e202), agente de tratamiento de la hariana (e300), BACON 7%, panceta de cerdo 78%, agua, fécula de patata, sal, proteína de soja, estabilizante (e451i), dextrosa, antioxidantes (e331, e316), aromas, aroma de humo, colorante (e120), conservador (e250), QUESO CHEDDAR EN CREMA, leche desnatada, agua, aceite de girasol, almidón de maíz modificado, aromas, sal, cheddar, emulgentes (e339, e471), corrector de acidez (e270, e331, e330), espesante (e466), extracto de levadura, colorantes (e160a, e160e), KÉTCHUP, tomates, vinagre de alcohol, azúcar, sal, extractos de especia, hierba aromatica (contienen apio), especia
    1. BURGER MEAT -> es:burger-meat - percent: 42
      1. carne de vacuno -> en:beef-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101 - percent: 70
      2. preparado Burger meat -> es:preparado-burger-meat
      3. fibras vegetales -> en:fiber
      4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. fécula de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      6. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      7. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
      8. almidón de guisante -> es:almidon-de-guisante
      9. conservador -> en:preservative
        1. sulfito sódico e221 -> en:e221 - vegan: yes - vegetarian: yes
      10. antioxidantes -> en:antioxidant
        1. e301 -> en:e301 - vegan: yes - vegetarian: yes
        2. e331iii -> en:e331iii - vegan: yes - vegetarian: yes
    2. PAN -> en:bread
    3. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. levadura -> en:yeast - vegan: yes - vegetarian: yes
    7. semillas de sésamo -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
    8. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes
    9. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    10. masa madre inactiva de trigo -> es:masa-madre-inactiva-de-trigo
    11. vinagre de vino -> en:wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
    12. emulgentes -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. acidulante -> en:acid
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
    14. conservador -> en:preservative
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes
      2. e202 -> en:e202 - vegan: yes - vegetarian: yes
    15. agente de tratamiento de la hariana -> es:agente-de-tratamiento-de-la-hariana
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
    16. BACON -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent: 7
    17. panceta de cerdo -> en:pork-breast - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 78
    18. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    19. fécula de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    20. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    21. proteína de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591
    22. estabilizante -> en:stabiliser
      1. e451i -> en:e451i - vegan: yes - vegetarian: yes
    23. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    24. antioxidantes -> en:antioxidant
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes
      2. e316 -> en:e316 - vegan: yes - vegetarian: yes
    25. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    26. aroma de humo -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe
    27. colorante -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no
    28. conservador -> en:preservative
      1. e250 -> en:e250 - vegan: yes - vegetarian: yes
    29. QUESO CHEDDAR EN CREMA -> es:queso-cheddar-en-crema
    30. leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    31. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    32. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    33. almidón de maíz modificado -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    34. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    35. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    36. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726
    37. emulgentes -> en:emulsifier
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    38. corrector de acidez -> en:acidity-regulator
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes
      3. e330 -> en:e330 - vegan: yes - vegetarian: yes
    39. espesante -> en:thickener
      1. e466 -> en:e466 - vegan: yes - vegetarian: yes
    40. extracto de levadura -> en:yeast-extract - vegan: yes - vegetarian: yes
    41. colorantes -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. e160e -> en:e160e - vegan: yes - vegetarian: yes
    42. KÉTCHUP -> en:ketchup - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11008
    43. tomates -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047
    44. vinagre de alcohol -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
    45. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    46. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    47. extractos de especia -> en:spice-extract - vegan: yes - vegetarian: yes
    48. hierba aromatica -> en:herb - vegan: yes - vegetarian: yes
      1. contienen apio -> es:contienen-apio
    49. especia -> en:spice - vegan: yes - vegetarian: yes

Nutrició

  • icon

    Poca 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: 0

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 0

    • Proteïnes: 5 / 5 (valor: 12, valor arrodonit: 12)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 12

    • Energia: 2 / 10 (valor: 886, valor arrodonit: 886)
    • Sucres: 1 / 10 (valor: 5, valor arrodonit: 5)
    • Greixos saturats: 3 / 10 (valor: 3.7, valor arrodonit: 3.7)
    • Sodi: 6 / 10 (valor: 560, valor arrodonit: 560)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (12 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (220 g)     		Comparat amb: Hamburgueses
    Energia 886 kj
    (211 kcal)     		1.950 kj
    (464 kcal)     		+13%
    Greix 9,6 g 21,1 g -7%
    Àcid gras saturat 3,7 g 8,14 g +31%
    Hidrats de carboni 19 g 41,8 g +127%
    Sucre 5 g 11 g +142%
    Fiber ? ?
    Proteïna 12 g 26,4 g -13%
    Sal comuna 1,4 g 3,08 g -18%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 220 g

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