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Yaourt artisanal - Pastoret - 500 g

Yaourt artisanal - Pastoret - 500 g

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Codi de barres: 8424790101143 (EAN / EAN-13)

Quantitat: 500 g

Marques: Pastoret

Categories: Productes làctics, Aliments fermentats, Postres, Productes làctics fermentats, Postres làctics, en:Fermented dairy desserts, Iogurt, Iogurs de fruita, Iogurt de llet de vaca, en:Raspberry yogurts

Països on es va vendre: Espanya

Matching with your preferences

Health

Ingredients

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    15 ingredients


    Francès: Lait de vache pasteurisé, sucre de canne, préparation à base de framboises (purée de framboises, sucre, sirop de glucose, amidon modifié, épaississant (pectine), colorants (anthocyanes et Béta-carotene) et arôme), protéine de lait et ferments lactiques
    Al·lèrgens: en:Milk

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: E160a - Carotè
    • Additiu: E163 - Antocianines
    • Additiu: E440 - Pectina
    • Ingredient: Color
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Proteina de la llet
    • Ingredient: Espessidor

    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

  • 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.
    Source: Wikipedia (Anglès)
  • E160ai


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Anglès)
  • E163 - Antocianines


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia (Anglès)
  • E440 - Pectina


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet de vaca pasteuritzada, Proteina de la llet

    Some ingredients could not be recognized.

    We need your help!

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    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    Es desconeix si és vegetarià


    Unrecognized ingredients: fr:preparation-a-base-de-framboises

    Some ingredients could not be recognized.

    We need your help!

    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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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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    Lait de vache pasteurisé, sucre de canne, préparation à base de framboises (purée de framboises, sucre, sirop de glucose, amidon modifié, épaississant (pectine), colorants (anthocyanes, Béta-carotene), arôme), protéine de lait, ferments lactiques
    1. Lait de vache pasteurisé -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - percent_min: 20 - percent_max: 100
    2. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. préparation à base de framboises -> fr:preparation-a-base-de-framboises - percent_min: 0 - percent_max: 33.3333333333333
      1. purée de framboises -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 33.3333333333333
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. épaississant -> en:thickener - percent_min: 0 - percent_max: 6.66666666666667
        1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. colorants -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
        1. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        2. Béta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778
      7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    4. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

Nutrició

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 2

    • Proteïnes: 2 / 5 (valor: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 5

    • Energia: 1 / 10 (valor: 427, rounded value: 427)
    • Sucres: 2 / 10 (valor: 12.1, rounded value: 12.1)
    • Greixos saturats: 2 / 10 (valor: 2.2, rounded value: 2.2)
    • Sodi: 0 / 10 (valor: 40, rounded value: 40)

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

    Score nutritionnel: 3 (5 - 2)

    Nutri-Score: C

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    Sucre en Quantitat moderada (12.1%)


    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 baixa quantitat (0.1%)


    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 ml
    Compared to: Iogurt de llet de vaca
    Energia 427 kj
    (102 kcal)
    +19%
    Greix 3,2 g +16%
    Àcid gras saturat 2,2 g +27%
    Carbohydrates 13,5 g +30%
    Sucre 12,1 g +23%
    Fiber 0 g -100%
    Proteïna 4,1 g +12%
    Sal comuna 0,1 g -18%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per october-food-facts.
La pàgina del producte, també editada per ecoscore-impact-estimator, inf, moon-rabbit, musarana, quechoisir, yuka.WWJrQUFJMGhyZFlicWNNNjFVL1ZvT0IxeVlXNWNWbVNLOHRKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkVpfevYvSn0HQLQxlSC-oq_DoawYvJY3rHUCKs, yuka.sY2b0xO6T85zoF3NwEKvlktkDtDvvTL8PCfVohCTy96Xco30ev8iv677Gao, yuka.sY2b0xO6T85zoF3NwEKvlnRjD__Gp2_IBgLWu0mpyOiRc6PwTIp-uIqlEao.

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