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Tofu dados estilo mediterráneo – Vegetalia

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Tofu dados estilo mediterráneo – Vegetalia

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Codi de barres:
8422791012222(EAN / EAN-13)

Marques: Vegetalia

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, en:Meat alternatives, Tofu

Etiquetes, certificacions, premis: Orgànic, Vegetarià, Orgànic UE, Vegà, ES-ECO-019-CT, Punt verd
Orgànic UE Punt verd

Països on es va vendre: Espanya

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Salut

Nutrició

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    Nutri-Score B

    Bona qualitat nutricional
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Punts negatius: 6/55

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      Energia

      1/10 points (649kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      0/15 points (2.2g)

      Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

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      Sal

      4/20 points (1g)

      Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.

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    Punts positius: 4/17

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      Proteïnes

      4/7 points (12g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fibra

      0/5 points (1.3g)

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

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      Detalls del càlcul de la Nutri-Score

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

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

      Puntuació nutricional: 2 (6 - 4)

      Nutri-Score: B

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Tofu
    Energia 649 kj
    (155 kcal)     		+3%
    Greix 8,6 g +4%
    Àcid gras saturat 1,2 g -12%
    Hidrats de carboni 2,2 g -16%
    Sucre 2,2 g +278%
    Fiber 1,3 g -40%
    Proteïna 12 g -14%
    Sal comuna 1 g +56%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16,124 %

Ingredients

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    25 ingredients

    Castellà: Tofu* (78,6%) [agua, soja* y gelificante: nigari (cloruro magnésico)], concentrado de tomate* (9,7%), aceite de girasol*, zumo de limón*, aceituna negra* (2%) (aceitunas, agua, sal, regulador de la acidez: ácido láctico, antioxidante: ácido cítrico), cebolla*, agua, sal marina, extracto de levadura*, orégano*, pimentón dulce*, albahaca* y cúrcuma*. (*de agricultura ecológica). Contiene soja. Puede contener trazas de gluten.
    Al·lèrgens: en:Soybeans
    Rastres: en:Gluten

    • Ingredient information

      • Tofu: 78.6%

      • — Aigua: 52.4% (estimate)

      • — Soia: 13.1% (estimate)

      • — Gelificant: 13.1% (estimate)

      • —— Nigari: 13.1% (estimate)

      • ——— E511: 13.1% (estimate)

      • Concentrat de tomàquet: 9.7%

      • Oli de gira-sol: 4.9% (estimate)

      • Suc de llimona: 3.9% (estimate)

      • Oliva negra: 2.0%

      • — Oliva: < 2% (estimate)

      • — Aigua: < 2% (estimate)

      • — Sal: < 2% (estimate)

      • — Corrector de l'acidesa: < 2% (estimate)

      • —— E270: < 2% (estimate)

      • — Antioxidant: < 2% (estimate)

      • —— E330: < 2% (estimate)

      • Ceba: < 2% (estimate)

      • Aigua: < 2% (estimate)

      • Sal marina: < 2% (estimate)

      • Extracte de llevat: < 2% (estimate)

      • Orenga: < 2% (estimate)

      • paprika-doux: < 2% (estimate)

      • Alfàbrega: < 2% (estimate)

      • Cúrcuma: < 2% (estimate)

Processament d'aliments

Additius

  • 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)

  • 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)

Anàlisi dels ingredients

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    Vegà

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

    es: Tofu 78.6% (agua, soja, gelificante (nigari (cloruro magnésico))), concentrado de tomate 9.7%, aceite de girasol, zumo de limón, aceituna negra 2% (aceitunas, agua, sal, regulador de la acidez (ácido láctico), antioxidante (ácido cítrico)), cebolla, agua, sal marina, extracto de levadura, orégano, pimentón dulce, albahaca, cúrcuma
    1. Tofu -> en:tofu – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 20904 – percent_min: 78.6 – percent: 78.6 – percent_max: 78.6
      1. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 26.2 – percent_max: 78.6
      2. soja -> en:soya – labels: en:organic – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 39.3
      3. gelificante -> en:gelling-agent – labels: en:organic – percent_min: 0 – percent_max: 26.2
        1. nigari -> en:nigari – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 26.2
          1. cloruro magnésico -> en:e511 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 26.2
    2. concentrado de tomate -> en:tomato-concentrate – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 20068 – percent_min: 9.7 – percent: 9.7 – percent_max: 9.7
    3. aceite de girasol -> en:sunflower-oil – labels: en:organic – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 2 – percent_max: 7.7
    4. zumo de limón -> en:lemon-juice – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 2028 – percent_min: 2 – percent_max: 5.85
    5. aceituna negra -> en:black-olive – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 13186 – percent_min: 2 – percent: 2 – percent_max: 2
      1. aceitunas -> en:olive – vegan: yes – vegetarian: yes – ciqual_food_code: 13184 – percent_min: 0.4 – percent_max: 2
      2. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 1
      3. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.666666666666667
      4. regulador de la acidez -> en:acidity-regulator – percent_min: 0 – percent_max: 0.5
        1. ácido láctico -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
      5. antioxidante -> en:antioxidant – percent_min: 0 – percent_max: 0.4
        1. ácido cítrico -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    6. cebolla -> en:onion – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0 – percent_max: 2
    7. agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 1.54
    8. sal marina -> en:sea-salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11082 – percent_min: 0 – percent_max: 1
    9. extracto de levadura -> en:yeast-extract – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 1
    10. orégano -> en:oregano – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11035 – percent_min: 0 – percent_max: 1
    11. pimentón dulce -> fr:paprika-doux – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 11049 – percent_min: 0 – percent_max: 0.855555555555556
    12. albahaca -> en:basil – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 11033 – percent_min: 0 – percent_max: 0.77
    13. cúrcuma -> en:turmeric – labels: en:organic, en:organic – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11089 – percent_min: 0 – percent_max: 0.7

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