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Tarta Carrot Cake - Carrefour - 700 g

Tarta Carrot Cake - Carrefour - 700 g

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Codi de barres: 8431876260304 (EAN / EAN-13)

Quantitat: 700 g

Marques: Carrefour

Categories: Snacks, Postres, Aperitius dolços, Galetes i pastissos, Pastís, en:Carrot cakes

Botigues: Carrefour

Països on es va vendre: Espanya

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Ingredients

40 ingredients

: Bizcocho de zanahoria (contenido en zanahoria 18%): Azúcar moreno, aceite refinado de girasol, zanahoria, harina de trigo, huevo pasteurizado, nuez, gasificantes (E450i, E500ii), antiaglomerantes (E516, E170), sal, emulgentes (lecitina de soja), almidón de trigo, canela, nuez moscada. Crema de queso (contenido de queso 50% ): Leche pasteurizada de vaca, azúcar, mantequilla, nata, proteínas de leche, leche desnatada en polvo, sal, estabilizantes (E410, E412, E407). conservadores (E200, E270), acidulante (E341). fermentos lácticos, aroma de vainilla.

Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Nuts, en:Soybeans

Rastres: en:Nuts, en:Peanuts

Processament d'aliments

Aliments ultra processats
Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

Additiu: E170 - Carbonats de calci

Additiu: E322 - Lecitines

Additiu: E407 - Carragahen

Additiu: E410 - Goma de garrofí

Additiu: E412 - Goma de guar

Additiu: E450 - Difosfat

Ingredient: Emulsionant

Ingredient: Aromes

Ingredient: Proteina de la llet
Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

Aliments no processats o mínimament processats

Ingredients culinaris processats

Aliments processats

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

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.
Origen: Wikipedia (Anglès)

E200 - Àcid sòrbic

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
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)

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)

E341 - Fosfat de calci

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Origen: Wikipedia (Anglès)

E407 - Carragahen

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Origen: Wikipedia (Anglès)

E410 - Goma de garrofí

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Origen: 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.
Origen: Wikipedia (Anglès)

E450 - Difosfat

E450i

E500 - Carbonats de sodi

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Origen: Wikipedia (Anglès)

E500ii - Bicarbonat de sodi

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Origen: Wikipedia (Anglès)

E516 - Sulfat de calci

Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

No conté oli de palma
No s'han detectat ingredients que continguin oli de palma

Ingredients no reconeguts: es:bizcocho-de-zanahoria, es:contenido-en-zanahoria, es:crema-de-queso, es:contenido-de-queso
Alguns ingredients no s'han pogut reconèixer.
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No és vegà
Ingredients no vegans: Ou, Llet de vaca pasteuritzada, Mantega, Nata, Proteina de la llet, Llet desnatada en pols
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Es desconeix si és vegetarià
Ingredients no reconeguts: es:bizcocho-de-zanahoria, es:contenido-en-zanahoria, E170, es:crema-de-queso, es:contenido-de-queso
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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.

Detalls de l'anàlisi dels ingredients
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: Bizcocho de zanahoria (contenido en zanahoria 18%, Azúcar moreno), aceite refinado de girasol, zanahoria, harina de trigo, huevo, nuez, gasificantes (e450i, e500ii), antiaglomerantes (e516, e170), sal, emulgentes (lecitina de soja), almidón de trigo, canela, nuez moscada, Crema de queso (contenido de queso, Leche pasteurizada de vaca), azúcar, mantequilla, nata, proteínas de leche, leche desnatada en polvo, sal, estabilizantes (e410, e412, e407), conservadores (e200, e270), acidulante (e341), fermentos lácticos, aroma de vainilla
Bizcocho de zanahoria -> es:bizcocho-de-zanahoria - percent_min: 18 - percent_max: 36

contenido en zanahoria -> es:contenido-en-zanahoria - percent_min: 18 - percent: 18 - percent_max: 18

Azúcar moreno -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 18

aceite refinado de girasol -> en:refined-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 2.66666666666667 - percent_max: 36

zanahoria -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 1.21739130434783 - percent_max: 33.3333333333333

harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25

huevo -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20

nuez -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 16.6666666666667

gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143

e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

antiaglomerantes -> en:anti-caking-agent - percent_min: 0 - percent_max: 12.5

e516 -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

e170 -> en:e170 - percent_min: 0 - percent_max: 6.25

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.92

emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.92

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.92

almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.92

canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92

nuez moscada -> en:nutmeg-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 0.92

Crema de queso -> es:crema-de-queso - percent_min: 0 - percent_max: 0.92

contenido de queso -> es:contenido-de-queso - percent_min: 0 - percent_max: 0.46

Leche pasteurizada de vaca -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.46

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.92

mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.92

nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.92

proteínas de leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.92

leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.92

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.92

estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.92

e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92

e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.306666666666667

conservadores -> en:preservative - percent_min: 0 - percent_max: 0.92

e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46

acidulante -> en:acid - percent_min: 0 - percent_max: 0.92

e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.92

fermentos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.92

aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.92

Nutrició

Mala 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: 24
Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

Punts positius: 0

Proteïnes: 2 / 5 (valor: 3.7, valor arrodonit: 3.7)

Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)

Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 24.2210144927536, valor arrodonit: 24.2)

Punts negatius: 24

Energia: 5 / 10 (valor: 1854, valor arrodonit: 1854)

Sucres: 6 / 10 (valor: 28, valor arrodonit: 28)

Greixos saturats: 9 / 10 (valor: 10, valor arrodonit: 10)

Sodi: 4 / 10 (valor: 368, valor arrodonit: 368)

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

Puntuació nutricional: (24 - 0)

Nutri-Score:
→ Apreneu més sobre la Nutri-Score

Nivells de nutrients
- Greix en alta quantitat (33%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Àcid gras saturat en alta quantitat (10%)
  Què us cal saber
  
  Un alt consum de greixos, especialment de greixos saturats, pot augmentar el colesterol, que augmenta el risc de patir malalties del cor.
  
  Recomanació: Reduïu el consum de greixos i greixos saturats
  
  Trieu productes amb menys greixos i greixos saturats.
  
  Origen: National Health Service UK (NHS) - Fat: the facts
- Sucre en alta quantitat (28%)
  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.
  
  Origen: National Health Service UK (NHS) - Sugar: the facts
- Sal comuna en Quantitat moderada (0.92%)
  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.
  
  Origen: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Origen: National Health Service UK (NHS) - Salt: the facts

Informació nutricional

Informació nutricional	Com es ven per 100 g/100 ml	Comparat amb: Pastís
Energia	1.854 kj (443 kcal)	+9%
Greix	33 g	+63%
Àcid gras saturat	10 g	+55%
Hidrats de carboni	30 g	-39%
Sucre	28 g	+18%
Fiber	?
Proteïna	3,7 g	-36%
Sal comuna	0,92 g	+55%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	24,221 %

Entorn

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Fonts de dades

Producte afegit 22 d’agost de 2019, 11:50:07 CEST per kiliweb
Última modificació de la pàgina del producte 1 de maig de 2021, 15:30:51 CEST per teolemon.
La pàgina del producte, també editada per acuario, dotsuke, moon-rabbit, roboto-app, yuka.ZmExUkM0VWF0UG8yaGYxdi9EREw4TU1sOTY3NFVITytDZHNLSWc9PQ.

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Edita la pàgina

Tarta Carrot Cake - Carrefour - 700 g