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Tofu quinoa y zanahoria – Carrefour BIO

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Tofu quinoa y zanahoria – Carrefour BIO

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

Codi de barres:
8431876291094(EAN / EAN-13)

Marques: Carrefour BIO, Carrefour

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, en:Meat alternatives, Tofu

Etiquetes, certificacions, premis: Orgànic, Vegetarià, Orgànic UE, Font de proteïna, Vegà, ES-ECO-006-AR, Unió Vegetariana Europea, Unió Vegana Vegetariana Europea, Alt en proteïnes
Orgànic UE Unió Vegetariana Europea Unió Vegana Vegetariana Europea

Botigues: Carrefour

Països on es va vendre: Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score D

    Lower nutritional quality
    • 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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    Punts negatius: 11/55

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      Energia

      1/10 points (554kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      0/15 points (2.1g)

      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.

    • icon

      Sal

      9/20 points (1.9g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (2.8g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Detalls del càlcul de la Nutri-Score

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

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

      Puntuació nutricional: 11 (11 - 0)

      Nutri-Score: D

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    Informació nutricional

    Informació nutricional As sold
    per 100 g/100 ml     		Comparat amb: Tofu
    Energia 554 kJ
    (133 kcal)     		609,013 kj (148 kcal) (-9%)
    Greix 6.6 g 8,103 g (-19%)
    Àcid gras saturat 1.1 g 1,383 g (-20%)
    Hidrats de carboni 4.9 g 2,569 g (+91%)
    Sucre 2.1 g 0,609 g (+245%)
    Fiber 2.8 g 2,385 g (+17%)
    Proteïna 12 g 14,019 g (-14%)
    Sal comuna 1.9 g 0,607 g (+213%)
    Sodi 0.76 g 0,243 g (+213%)
    Fruits‚ vegetables‚ legumes ~ 24.598125 % 17,545 % (+40%)

    • Informació nutricional (Detailed data)

      Informació nutricional As sold
      per 100 g/100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energia 554 kJ
      (133 kcal)       		554 kJ
      (133 kcal)       		~ 598.3876 kJ
      (143 kcal)
      Greix 6.6 g 6.6 g ~ 7.178686 g
      Àcid gras saturat 1.1 g 1.1 g ~ 1.12229 g
      Hidrats de carboni 4.9 g 4.9 g ~ 7.42641 g
      Sucre 2.1 g 2.1 g ~ 1.20546 g
      Fiber 2.8 g 2.8 g ~ 0.99096 g
      Proteïna 12 g 12 g ~ 11.61186 g
      Sal comuna 1.9 g 1.9 g ~ 0.6267794 g
      Sodi 0.76 g 0.76 g ~ 0.2504872 g
      Fruits‚ vegetables‚ legumes ~ 24.598125 % ? ~ 24.598125 %

Ingredients

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    23 ingredients

    Castellà: Tofu* (78,6%) (agua, habas de soja*, estabilizante: sulfato de calcio), zanahoria* (7,6%), quinoa cocida* (7,5%) (agua, quinoa*, sal marina), cebolla*, caldo vegetal* (sal marina, harina de arroz*, extracto de levadura*, cebolla*, ajo*, aceite de girasol*), sal marina, gelificante: agar agar*, emulgente: lecitina de soja*. (*De agricultura ecológica).
    Al·lèrgens: Soia
    Rastres: Api, Ous, en:Gluten, Llet, Mostassa, Fruits de closca, Sèsam

    • Ingredient information

      • Tofu: 78.6%

      • — Aigua: 52.4% (estimate)

      • — Faves de soja: 13.1% (estimate)

      • — Estabilitzador: 13.1% (estimate)

      • —— E516: 13.1% (estimate)

      • Pastanaga: 7.6%

      • Quinoa: 7.5%

      • — Aigua: 5.0% (estimate)

      • — Quinoa: < 2% (estimate)

      • — Sal marina: < 2% (estimate)

      • Ceba: 3.8% (estimate)

      • Vegetable juice: < 2% (estimate)

      • — Sal marina: < 2% (estimate)

      • — Farina d'arròs: < 2% (estimate)

      • — Extracte de llevat: < 2% (estimate)

      • — Ceba: < 2% (estimate)

      • — All: < 2% (estimate)

      • — Oli de gira-sol: < 2% (estimate)

      • Sal marina: < 2% (estimate)

      • Gelificant: < 2% (estimate)

      • — E406: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — Lecitina de soja: < 2% (estimate)

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)

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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

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    Vegà

    No s'han detectat ingredients no vegans
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    es: Tofu 78.6% (agua, habas de soja, estabilizante (sulfato de calcio)), zanahoria 7.6%, quinoa 7.5% (agua, quinoa, sal marina), cebolla, caldo vegetal (sal marina, harina de arroz, extracto de levadura, cebolla, ajo, aceite de girasol), sal marina, gelificante (agar agar), emulgente (lecitina de soja)
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Tofuen:tofuyesyes2090478.678.678.6en:organic
    aguaen:wateryesyes1806652.426.278.6
    habas de sojaen:soya-beanyesyes2090113.10.039.3en:organic
    estabilizanteen:stabiliser13.10.026.2
    sulfato de calcioen:e516yesyes13.10.026.2
    zanahoriaen:carrotyesyes200097.67.67.6en:organic
    quinoaen:quinoayesyes93407.57.57.5en:organic
    aguaen:wateryesyes180665.02.57.5
    quinoaen:quinoayesyes93401.20.03.8en:organic
    sal marinaen:sea-saltyesyes110821.20.01.9
    cebollaen:onionyesyes200343.81.36.3en:organic
    caldo vegetalen:vegetable-juiceyesyes1.30.04.2en:organic
    sal marinaen:sea-saltyesyes110820.60.01.9
    harina de arrozen:rice-flouryesyes95200.30.01.9en:organic
    extracto de levaduraen:yeast-extractyesyes110090.20.01.4en:organic
    cebollaen:onionyesyes200340.10.01.0en:organic
    ajoen:garlicyesyes110000.00.00.8en:organic
    aceite de girasolen:sunflower-oilyesyesno174400.00.00.7en:organic
    sal marinaen:sea-saltyesyes110820.60.01.9
    gelificanteen:gelling-agent0.30.01.9
    agar agaren:e406yesyes110840.30.01.9en:organic
    emulgenteen:emulsifier0.30.01.9
    lecitina de sojaen:soya-lecithinyesyes422000.30.01.9en:organic

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per new-nutrition-bot.
La pàgina del producte, també editada per 5m4u9, ecoscore-impact-estimator, itsjustruby, moon-rabbit, org-carrefour-espana, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvllZETPDhjDzObzvVtVax4cu1L5a2etwi_I6hEKs.

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