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Codi de barres: 8426218002278 (EAN / EAN-13)

Categories: Postres, Galetes i pastissos, Pastisseria, en:King cakes

Països on es va vendre: Espanya

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    90 ingredients

    Castellà: Relleno 37% (preparedo vegetal (grase y eneite vegetal hldrogenado palmlete (green grAnOk estabilian LECHE, mulslenntes (E420, E463), proteins (E4720 lecitina de SOJA, EA aolor rite(E160a) Cremaimidones (E100)) cr 0OCmldones modificados, aimidon de maiz, LECHE entere polvo, conservante (E202), stablizante (2460) colorantes (E171, E180c, E160a, E100), aciduiante (E330)), harina de TRIGO, agus, azúcar encapsulada (grasa totalmente hidrogeneda - palma-, grasa vegetal palma-, antiapelmazante (E551), antioxidantes (E306, E304)), grasa vegetal (sceite vegetal - girasol - aceite de girasol totalmente hidrogenado, emulgentes (E471)), HUEVO, fruta corfitada contlene SULFITOS - (naranja, calabazate, cereza, jarabe de glucosa y fructosa, acidulante (E333), conservaciores (E220, E211), colorantes (E133, E127)), azúcar, sacarosa, agente de recubrimiento (proteinas vegetales, dextrosa, maltodectrine), gluten de TRIGO, aimidón de TRIGO, antioxidante (E300), enzimas - TRIGO-, masa madre de TRIGO, levadura sal, (levadura, emulsionante (E491)), seca emulgentes (E471, E472e, E481), antiaglomerante azahar (E170), estabilizante (E412), agua (conservador (E270), antioxidantes (E320, E307)). SUERO en polvo.
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans, en:Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods

    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


  • E127 - Eritrosina

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Source: Wikipedia (Anglès)
  • E133 - Blau brillant FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E170 - Carbonats de calci

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia (Anglès)
  • 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)
  • E211 - Benzoat de sodi

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia (Anglès)
  • E220 - Diòxid de sofre

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    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)
  • 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".
    Source: Wikipedia (Anglès)
  • E307 - Α-tocoferol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia (Anglès)
  • E320 - Butilhidroxianisol

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E333 - Citrats de calci

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia (Anglès)
  • E412 - Goma de guar

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)
  • E463 - Hidroxipropilcel·lulosa

    Hydroxypropyl cellulose: Hydroxypropyl cellulose -HPC- is a derivative of cellulose with both water solubility and organic solubility. It is used as an excipient, and topical ophthalmic protectant and lubricant.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E491 - Monoestearat de sorbitan

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia (Anglès)
  • E551 - Diòxid de silici

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Relleno 37%, preparedo vegetal, grase y eneite vegetal hldrogenado palmlete, green grAnOk estabilian LECHE, mulslenntes (e420, e463), proteins (e4720 lecitina de SOJA, EA aolor rite (e160a), Cremaimidones (e100)), cr 0OCmldones modificados, aimidon de maiz, LECHE entere polvo, conservante (e202), stablizante (2460), colorantes (e171, e180c, e160a, e100), aciduiante (e330), harina de TRIGO, agus, azúcar encapsulada (grasa totalmente hidrogeneda, palma, grasa vegetal palma, antiapelmazante (e551), antioxidantes (e306, e304)), grasa vegetal (sceite vegetal, girasol, aceite de girasol totalmente hidrogenado, emulgentes (e471)), HUEVO, fruta corfitada contlene SULFITOS (naranja, calabazate, cereza, jarabe de glucosa y fructosa, acidulante (e333), conservaciores (e220, e211), colorantes (e133, e127)), azúcar, sacarosa, agente de recubrimiento (proteinas vegetales, dextrosa, maltodectrine), gluten de TRIGO, aimidón de TRIGO, antioxidante (e300), enzimas, TRIGO, masa madre de TRIGO, levadura sal (levadura, emulsionante (e491)), emulgentes (e471, e472e, e481), antiaglomerante azahar (e170), estabilizante (e412), agua (conservador (e270), antioxidantes (e320, e307)), SUERO en polvo
    1. Relleno -> en:filling - vegan: ignore - vegetarian: ignore - percent_min: 37 - percent: 37 - percent_max: 37
    2. preparedo vegetal -> es:preparedo vegetal - percent_min: 1.90909090909091 - percent_max: 37
    3. grase y eneite vegetal hldrogenado palmlete -> es:grase y eneite vegetal hldrogenado palmlete - percent_min: 0.8125 - percent_max: 33.3333333333333
    4. green grAnOk estabilian LECHE -> es:green grAnOk estabilian LECHE - percent_min: 0 - percent_max: 25
    5. mulslenntes -> es:mulslenntes - percent_min: 0 - percent_max: 20
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. e463 -> en:e463 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. proteins -> es:proteins - percent_min: 0 - percent_max: 15.2727272727273
      1. e4720 lecitina de SOJA -> es:e4720 lecitina de SOJA - percent_min: 0 - percent_max: 15.2727272727273
      2. EA aolor rite -> es:EA aolor rite - percent_min: 0 - percent_max: 7.63636363636364
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.63636363636364
      3. Cremaimidones -> es:Cremaimidones - percent_min: 0 - percent_max: 5.09090909090909
        1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.09090909090909
    7. cr 0OCmldones modificados -> es:cr 0OCmldones modificados - percent_min: 0 - percent_max: 12.2181818181818
    8. aimidon de maiz -> es:aimidon de maiz - percent_min: 0 - percent_max: 10.1818181818182
    9. LECHE entere polvo -> es:LECHE entere polvo - percent_min: 0 - percent_max: 8.72727272727273
    10. conservante -> en:preservative - percent_min: 0 - percent_max: 7.63636363636364
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.63636363636364
    11. stablizante -> es:stablizante - percent_min: 0 - percent_max: 6.78787878787879
      1. 2460 -> es:2460 - percent_min: 0 - percent_max: 6.78787878787879
    12. colorantes -> en:colour - percent_min: 0 - percent_max: 6.10909090909091
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.10909090909091
      2. e180c -> es:e180c - percent_min: 0 - percent_max: 3.05454545454545
      3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.03636363636364
      4. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52727272727273
    13. aciduiante -> es:aciduiante - percent_min: 0 - percent_max: 5.55371900826446
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55371900826446
    14. harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.09090909090909
    15. agus -> es:agus - percent_min: 0 - percent_max: 4.6993006993007
    16. azúcar encapsulada -> es:azúcar encapsulada - percent_min: 0 - percent_max: 4.36363636363636
      1. grasa totalmente hidrogeneda -> es:grasa totalmente hidrogeneda - percent_min: 0 - percent_max: 4.36363636363636
      2. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.18181818181818
      3. grasa vegetal palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.45454545454545
      4. antiapelmazante -> es:antiapelmazante - percent_min: 0 - percent_max: 1.09090909090909
        1. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09090909090909
      5. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 0.872727272727273
        1. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.872727272727273
        2. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.436363636363636
    17. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.07272727272727
      1. sceite vegetal -> es:sceite vegetal - percent_min: 0 - percent_max: 4.07272727272727
      2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.03636363636364
      3. aceite de girasol totalmente hidrogenado -> en:fully-hydrogenated-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.35757575757576
      4. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1.01818181818182
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.01818181818182
    18. HUEVO -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.81818181818182
    19. fruta corfitada contlene SULFITOS -> es:fruta corfitada contlene SULFITOS - percent_min: 0 - percent_max: 3.59358288770053
      1. naranja -> en:orange - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.59358288770053
      2. calabazate -> es:calabazate - percent_min: 0 - percent_max: 1.79679144385027
      3. cereza -> en:cherry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19786096256685
      4. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.898395721925134
      5. acidulante -> en:acid - percent_min: 0 - percent_max: 0.718716577540107
        1. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.718716577540107
      6. conservaciores -> es:conservaciores - percent_min: 0 - percent_max: 0.598930481283423
        1. e220 -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.598930481283423
        2. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.299465240641711
      7. colorantes -> en:colour - percent_min: 0 - percent_max: 0.513368983957219
        1. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.513368983957219
        2. e127 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25668449197861
    20. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.39393939393939
    21. sacarosa -> en:sucrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.21531100478469
    22. agente de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 3.05454545454545
      1. proteinas vegetales -> en:vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.05454545454545
      2. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52727272727273
      3. maltodectrine -> es:maltodectrine - percent_min: 0 - percent_max: 1.01818181818182
    23. gluten de TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.90909090909091
    24. aimidón de TRIGO -> es:aimidón de TRIGO - percent_min: 0 - percent_max: 2.77685950413223
    25. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 2.65612648221344
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.65612648221344
    26. enzimas -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.54545454545455
    27. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.44363636363636
    28. masa madre de TRIGO -> en:wheat-sourdough - percent_min: 0 - percent_max: 2.44363636363636
    29. levadura sal -> es:levadura sal - percent_min: 0 - percent_max: 2.26262626262626
      1. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.26262626262626
      2. emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 1.13131313131313
        1. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.13131313131313
    30. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 2.26262626262626
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.26262626262626
      2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.13131313131313
      3. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.754208754208754
    31. antiaglomerante azahar -> es:antiaglomerante azahar - percent_min: 0 - percent_max: 2.10658307210031
      1. e170 -> en:e170 - percent_min: 0 - percent_max: 2.10658307210031
    32. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 2.10658307210031
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.10658307210031
    33. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.97067448680352
      1. conservador -> en:preservative - percent_min: 0 - percent_max: 1.97067448680352
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.97067448680352
      2. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 0.98533724340176
        1. e320 -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.98533724340176
        2. e307 -> en:e307a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.49266862170088
    34. SUERO en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.97067448680352


  • icon

    Poor 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: 1

    • Proteïnes: 2 / 5 (valor: 4.1, rounded value: 4.1)
    • Fiber: 1 / 5 (valor: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 17

    • Energia: 3 / 10 (valor: 1184, rounded value: 1184)
    • Sucres: 5 / 10 (valor: 24, rounded value: 24)
    • Greixos saturats: 8 / 10 (valor: 8.38, rounded value: 8.4)
    • Sodi: 1 / 10 (valor: 148, rounded value: 148)

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

    Score nutritionnel: 16 (17 - 1)

    Nutri-Score: D

  • icon

    Sucre en alta quantitat (24%)

    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

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: en:King cakes
    Energia 1.184 kj
    (283 kcal)
    Greix 11 g -20%
    Àcid gras saturat 8,38 g -5%
    Carbohydrates 42 g -4%
    Sucre 24 g +26%
    Fiber 1,1 g
    Proteïna 4,1 g -28%
    Sal comuna 0,37 g -36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %


Carbon footprint



Threatened species

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per ecoscore-impact-estimator.
La pàgina del producte, també editada per chevalstar, yuka.sY2b0xO6T85zoF3NwEKvlh1ac4f-gAv4KybfgmOKxO-tKJrQff8r36H8Iag.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.