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Ensalada pasta integral - Carrefour

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Ensalada pasta integral - Carrefour

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour España.

Codi de barres: 8431876289367 (EAN / EAN-13)

Marques: Carrefour, Vega Mayor, Bon appetit

Categories: Menjar preparat, Plats de pasta, Amanides preparades, en:Pasta salads, en:salads

Etiquetes, certificacions, premis: Orgànic, Punt verd, Comptador Nutricional

Botigues: Carrefour

Països on es va vendre: Espanya

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Ingredients

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    57 ingredients

    : Pasta integral cocida (Pasta alimenticia simple de calidad superior (sémola de trigo duro, salvado), aceite vegetal (girasol), vinagre de alcohol.), brotes de espinaca, mezcla de queso (queso gouda (leche pasteurizada de vaca, sal, fermentos lácticos, cuajo, colorante (E160a)), queso cheddar (leche pasteurizada de vaca, sal, fermentos lácticos, cuajo, colorante (E160a/b)) y antiaglomerante (E460ii)), Maíz (Maíz dulce, agua, sal, acidulante; ácido cítrico), ACEITUNA VERDE (Aceitunas verdes Manzanilla, agua, sal, acidulantes (E270, ácido cítrico), antioxidante (E300) y conservante (ácido sórbico)), Tomate, ALIÑO DE MÓDENA (Agua, dextrosa, azúcar, acidulante (E260), sal, extracto de manzana, vinagre balsámico de Módena (vinagre de vino (sulfitos), mosto de uva), estabilizante (E415))
    Al·lèrgens: en:Gluten, en:Milk, en:Sulphur dioxide and sulphites, es:cereales-que-contengan-gluten-y-productos-derivados
    Rastres: en:Celery, en:Crustaceans, en:Eggs, en:Fish, en:Lupin, en:Molluscs, en:Nuts, en:Sesame seeds, en:Soybeans, es:cachuetes

Processament d'aliments

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    Aliments ultra processats

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

    • Additiu: E160a - Carotè
    • Additiu: E415 - Goma de xantè
    • Additiu: E460 - Cel·lulosa
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Glucosa

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. 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

  • 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.
    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)

  • E260 - Àcid acètic

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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)

  • 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)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E460 - Cel·lulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)

  • E460ii

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: en:Mixed cheese, Formatge gouda, Llet de vaca pasteuritzada, Cheddar, Llet de vaca pasteuritzada

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:pasta-integral-cocida, es:pasta-alimenticia-simple-de-calidad-superior, es:brotes-de-espinaca, es:b, es:alino-de-modena, en:Apple extract

    Alguns ingredients no s'han pogut reconèixer.

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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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

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    : Pasta integral cocida (Pasta alimenticia simple de calidad superior (sémola de trigo duro, salvado), aceite vegetal (girasol), vinagre de alcohol), brotes de espinaca, mezcla de queso, queso gouda (leche pasteurizada de vaca, sal, fermentos lácticos, cuajo, colorante (e160a)), queso cheddar (leche pasteurizada de vaca, sal, fermentos lácticos, cuajo, colorante (e160a, b)), antiaglomerante (e460ii), Maíz (Maíz dulce, agua, sal, acidulante, ácido cítrico), ACEITUNA VERDE (Aceitunas verdes Manzanilla, agua, sal, acidulantes (e270, ácido cítrico), antioxidante (e300), conservante (ácido sórbico)), Tomate, ALIÑO DE MÓDENA, Agua, dextrosa, azúcar, acidulante (e260), sal, extracto de manzana, vinagre balsámico de Módena (vinagre de vino, mosto de uva), estabilizante (e415)
    1. Pasta integral cocida -> es:pasta-integral-cocida - percent_min: 5.55555555555556 - percent_max: 100
      1. Pasta alimenticia simple de calidad superior -> es:pasta-alimenticia-simple-de-calidad-superior - percent_min: 1.85185185185185 - percent_max: 100
        1. sémola de trigo duro -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0.925925925925926 - percent_max: 100
        2. salvado -> en:bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. vinagre de alcohol -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 33.3333333333333
    2. brotes de espinaca -> es:brotes-de-espinaca - percent_min: 0 - percent_max: 50
    3. mezcla de queso -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
    4. queso gouda -> en:gouda - vegan: no - vegetarian: maybe - ciqual_food_code: 12736 - percent_min: 0 - percent_max: 25
      1. leche pasteurizada de vaca -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
      3. fermentos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      4. cuajo -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
      5. colorante -> en:colour - percent_min: 0 - percent_max: 0.7
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7
    5. queso cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20
      1. leche pasteurizada de vaca -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
      3. fermentos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      4. cuajo -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7
      5. colorante -> en:colour - percent_min: 0 - percent_max: 0.7
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7
        2. b -> es:b - percent_min: 0 - percent_max: 0.35
    6. antiaglomerante -> en:anti-caking-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. e460ii -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 14.2857142857143
      1. Maíz dulce -> en:sweetcorn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 14.2857142857143
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 7.14285714285714
      3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
      4. acidulante -> en:acid - percent_min: 0 - percent_max: 0.7
      5. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    8. ACEITUNA VERDE -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033 - percent_min: 0 - percent_max: 12.5
      1. Aceitunas verdes Manzanilla -> en:manzanilla-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033 - percent_min: 0 - percent_max: 12.5
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.25
      3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
      4. acidulantes -> en:acid - percent_min: 0 - percent_max: 0.7
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
        2. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
      5. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.7
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      6. conservante -> en:preservative - percent_min: 0 - percent_max: 0.7
        1. ácido sórbico -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
    9. Tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 11.1111111111111
    10. ALIÑO DE MÓDENA -> es:alino-de-modena - percent_min: 0 - percent_max: 10
    11. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 9.09090909090909
    12. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
    13. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6
    14. acidulante -> en:acid - percent_min: 0 - percent_max: 6
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    15. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
    16. extracto de manzana -> en:apple-extract - percent_min: 0 - percent_max: 0.7
    17. vinagre balsámico de Módena -> en:balsamic-vinegar-of-modena - vegan: yes - vegetarian: yes - ciqual_food_code: 11091 - percent_min: 0 - percent_max: 0.7
      1. vinagre de vino -> en:wine-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.7
      2. mosto de uva -> en:grape-must - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    18. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0.7
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Nutrició

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    Bona qualitat nutricional

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

    Punts positius: 4

    • Proteïnes: 2 / 5 (valor: 4.5, valor arrodonit: 4.5)
    • Fibra: 2 / 5 (valor: 2.2, valor arrodonit: 2.2)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 32, valor arrodonit: 32)

    Punts negatius: 6

    • Energia: 1 / 10 (valor: 593, valor arrodonit: 593)
    • Sucres: 1 / 10 (valor: 6, valor arrodonit: 6)
    • Greixos saturats: 1 / 10 (valor: 1.6, valor arrodonit: 1.6)
    • Sodi: 3 / 10 (valor: 280, valor arrodonit: 280)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (6 - 4)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Pasta salads
    Energia 593 kj
    (141 kcal)     		-26%
    Greix 4,3 g -44%
    Àcid gras saturat 1,6 g +44%
    Hidrats de carboni 20 g +27%
    Sucre 6 g +170%
    Fiber 2,2 g
    Proteïna 4,5 g -33%
    Sal comuna 0,7 g -21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 32 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,923 %

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