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Almendras rellenas – SuperSol – 150 g

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Almendras rellenas – SuperSol – 150 g

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Codi de barres:
8430803034193(EAN / EAN-13)

Nom comú: Almendras rellenas

Quantitat: 150 g

Empaquetament: es:Bolsa de plástico, es:Envoltorio de plástico

Marques: SuperSol

Categories: Snacks, Aperitius dolços, Llaminadures, Aliments festius, Aliments i begudes de Nadal, Dolços de Nadal, en:Almond creme filled wafers

Etiquetes, certificacions, premis: Vegetarià, Vegà

Llocs de fabricació o processament: Orgaz, Toledo (provincia), Castilla-La Mancha, España

Codi de traçabilitat: ES 20.36711/TO C CE, FABRICANTE Y ENVASADOR:, DASA - DELAVIUDA ALIMENTACIÓN S.A., PERTENECIENTE A:, NEW AGE INVESTMENT S.L.U.

Botigues: SuperSol

Països on es va vendre: Espanya

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Nutrició

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    Nutri-Score desconeguda

    Falten dades nutricionals
    ⚠ ️S'han d'especificar les dades nutricionals del producte per calcular el Nutri-Score.

    Missing nutrition facts: Àcid gras saturat, Sodi, Sucre

    Podries afegir la informació necessària per calcular el Nutri-Score?
    • icon

      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)
    • icon

      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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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Dolços de Nadal
    Energia 1.989 kj
    (475 kcal)     		-7%
    Greix 22 g -28%
    Àcid gras saturat ?
    Hidrats de carboni 57 g +19%
    Sucre ?
    Fiber ?
    Proteïna 10 g +1%
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 39,8 %

Ingredients

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    10 ingredients

    Castellà: Relleno (azúcar, almendra (39,8%), grasa vegetal y aroma) y oblea (harina de trigo y emulgente: lecitina de soja (E-322).
    Al·lèrgens: en:Gluten, en:Nuts, en:Soybeans
    Rastres: en:Nuts

    • Ingredient information

      • Farciment: 50.0% (estimate)

      • — Sucre: 25.0% (estimate)

      • — Ametlla: 39.8%

      • — Greixos vegetals: < 2% (estimate)

      • — Aromes: < 2% (estimate)

      • Wafer: 25.0% (estimate)

      • Farina de ble: 12.5% (estimate)

      • Emulsionant: 12.5% (estimate)

      • — Lecitina de soja: 12.5% (estimate)

      • —— E322: 12.5% (estimate)

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    Conté sucres afegits (~ 25%)

    Sucres afegits: Sucre
    Quantitat estimada de sucres afegits en els ingredients: 25%
    Cerca productes de la mateixa categoria sense sucres afegits: en:Almond creme filled wafers
    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.

Processament d'aliments

Additius

  • 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)

  • 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)

Anàlisi dels ingredients

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    Vegà

    No s'han detectat ingredients no vegans

    Ingredients no reconeguts: en:Wafer
  • icon

    Vegetarià

    No s'han detectat ingredients no vegetarians

    Ingredients no reconeguts: en:Wafer
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: Relleno (azúcar, almendra 39.8%, grasa vegetal, aroma), oblea, harina de trigo, emulgente (lecitina de soja (e322))
    1. Relleno -> en:filling – vegan: maybe – vegetarian: maybe – percent_estimate: 50
      1. azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 25
      2. almendra -> en:almond – vegan: yes – vegetarian: yes – ciqual_food_code: 15041 – percent: 39.8
      3. grasa vegetal -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_estimate: 0
      4. aroma -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    2. oblea -> en:wafer – percent_estimate: 25
    3. harina de trigo -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_estimate: 12.5
    4. emulgente -> en:emulsifier – percent_estimate: 12.5
      1. lecitina de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_estimate: 12.5
        1. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_estimate: 12.5

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