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Gelleta maria - Carrefour

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

Codi de barres: 8431876293913 (EAN / EAN-13)

Marques: Carrefour, Carrefour classic

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, es:Galletas maría, es:Galletas desayuno

Etiquetes, certificacions, premis: Orgànic, Comptador Nutricional, Grau C Nutriscore, Grau D NutriScore

Botigues: Carrefour

Països on es va vendre: Espanya

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Salut

Ingredients

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    17 ingredients

    : Harina de trigo (83%), azúcar, grasa de palma (antioxidantes: extracto rico en tocoferoles, ésteres ácidos grasos de ácido ascórbico), jarabe de glucosa y fructosa, gasificantes (carbonatos de amonio y sodio), sal, emulgente (lecitina de girasol), aroma, suero lácteo en polvo, agente de tratamiento de la harina (metabisulfito sódico).
    Al·lèrgens: en:Gluten, en:Milk, en:Sulphur dioxide and sulphites
    Rastres: en:Eggs, en:Soybeans

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: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Sèrum de llet

    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

  • E223 - Metabisulfit de sodi

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    : Harina de trigo 83%, azúcar, grasa de palma (antioxidantes (extracto rico en tocoferoles), ésteres ácidos grasos de ácido ascórbico), jarabe de glucosa y fructosa, gasificantes (carbonatos de amonio, sodio), sal, emulgente (lecitina de girasol), aroma, suero lácteo en polvo, agente de tratamiento de la harina (metabisulfito sódico)
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 83 - percent: 83 - percent_max: 83
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.88888888888889 - percent_max: 17
    3. grasa de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 15.1111111111111
      1. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 15.1111111111111
        1. extracto rico en tocoferoles -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.1111111111111
      2. ésteres ácidos grasos de ácido ascórbico -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.55555555555556
    4. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 7.55555555555556
    5. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 5.03703703703704
      1. carbonatos de amonio -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.03703703703704
      2. sodio -> en:sodium - percent_min: 0 - percent_max: 2.51851851851852
    6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9
    7. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.9
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    8. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    9. suero lácteo en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    10. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.9
      1. metabisulfito sódico -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9

Nutrició

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    Poca qualitat nutricional

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

    Punts positius: 2

    • Proteïnes: 4 / 5 (valor: 7.5, valor arrodonit: 7.5)
    • Fibra: 2 / 5 (valor: 2.5, valor arrodonit: 2.5)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 15

    • Energia: 5 / 10 (valor: 1818, valor arrodonit: 1818)
    • Sucres: 4 / 10 (valor: 20, valor arrodonit: 20)
    • Greixos saturats: 3 / 10 (valor: 3.9, valor arrodonit: 3.9)
    • Sodi: 3 / 10 (valor: 360, valor arrodonit: 360)

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

    Puntuació nutricional: (15 - 2)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: es:Galletas maría
    Energia 1.818 kj
    (431 kcal)     		-2%
    Greix 9,3 g -27%
    Àcid gras saturat 3,9 g +41%
    Hidrats de carboni 78 g +6%
    Sucre 20 g +7%
    Fiber 2,5 g -28%
    Proteïna 7,5 g +7%
    Sal comuna 0,9 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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