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Barquillos sabor nata - Hiper Dino
Barquillos sabor nata - Hiper Dino
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Codi de barres: 8435382810664 (EAN / EAN-13)
Marques: Hiper Dino
Categories: Snacks, Aperitius dolços, Galetes i pastissos, Galetes, en:Wafers, en:Stuffed wafers, en:Vanilla stuffed wafers, en:Botanas, en:Galletas, en:Galletas y pasteles, en:Obleas rellenas, en:Snacks dulces
Països on es va vendre: Espanya
Matching with your preferences
Health
Ingredients
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24 ingredients
Castellà: Crema sabor nata lechel (65%) (azúcar, grasa vegetal (palma y palmiste), almidón de trigo igluten), lactosa (leche), dextrosa, nata en polvo leche) (0,6%), emulgente (lecitina de soja), harina de trigo (gluten), grasa vegetal (palma), emulgente (lecitina de soja), sal, gasificanfes (carbonato ácido de sodio y carbonato ácido de amonio), colorante (beta-caroteno). Puede contener trazas de frutos secos.Al·lèrgens: en:Gluten, en:Milk, en:SoybeansRastres: en:Nuts, en:en-nuts
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:
- Additiu: E160a - Carotè
- Additiu: E322 - Lecitines
- Ingredient: Color
- Ingredient: Dextrosa
- Ingredient: Emulsionant
- Ingredient: Glucosa
- Ingredient: Gluten
- Ingredient: Lactosa
Food products are classified into 4 groups according to their degree of processing:
- Aliments no processats o mínimament processats
- Ingredients culinaris processats
- Aliments processats
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additius
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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.Source: Wikipedia (Anglès)
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E160ai
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Source: Wikipedia (Anglès)
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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.Source: Wikipedia (Anglès)
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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.Source: Wikipedia (Anglès)
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E500 - E500 food additive
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.Source: Wikipedia (Anglès)
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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.Source: Wikipedia (Anglès)
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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.Source: Wikipedia (Anglès)
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E503ii - Carbonat àcid d'amoni
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.Source: Wikipedia (Anglès)
Anàlisi dels ingredients
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Oli de palma
Ingredients that contain palm oil: en:Palm, Palmist, en:Palm
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No és vegà
Non-vegan ingredients: Lactosa, LletSome ingredients could not be recognized.
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Es desconeix si és vegetarià
Unrecognized ingredients: es:crema-sabor-nata-lechel, es:almidon-de-trigo-igluten, es:nata-en-polvo-leche, es:gasificanfesSome ingredients could not be recognized.
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Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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Crema sabor nata lechel 65% (azúcar, grasa vegetal (palma, palmiste), almidón de trigo igluten), lactosa (leche), dextrosa, nata en polvo leche 0.6%, emulgente (lecitina de soja), harina de trigo (gluten), grasa vegetal (palma), emulgente (lecitina de soja), sal, gasificanfes (carbonato ácido de sodio, carbonato ácido de amonio), colorante (beta-caroteno)- Crema sabor nata lechel -> es:crema-sabor-nata-lechel - percent_min: 65 - percent: 65 - percent_max: 65
- azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 21.6666666666667 - percent_max: 65
- grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 32.5
- palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 32.5
- palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16.25
- almidón de trigo igluten -> es:almidon-de-trigo-igluten - percent_min: 0 - percent_max: 21.6666666666667
- lactosa -> en:lactose - vegan: no - vegetarian: yes - percent_min: 3.5 - percent_max: 33.8
- leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 3.5 - percent_max: 33.8
- dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 30.9
- nata en polvo leche -> es:nata-en-polvo-leche - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.6
- lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
- palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.6
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.6
- lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- gasificanfes -> es:gasificanfes - percent_min: 0 - percent_max: 0.6
- carbonato ácido de sodio -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
- carbonato ácido de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
- colorante -> en:colour - percent_min: 0 - percent_max: 0.6
- beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
Nutrició
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Bad nutritional quality
⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteïnes: 2 / 5 (valor: 3.5, rounded value: 3.5)
- Fiber: 1 / 5 (valor: 1.2, rounded value: 1.2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)
Negative points: 23
- Energia: 6 / 10 (valor: 2105, rounded value: 2105)
- Sucres: 7 / 10 (valor: 34, rounded value: 34)
- Greixos saturats: 10 / 10 (valor: 13, rounded value: 13)
- Sodi: 0 / 10 (valor: 72, rounded value: 72)
The points for proteins are not counted because the negative points are greater or equal to 11.
Score nutritionnel: 22 (23 - 1)
Nutri-Score: E
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Greix en alta quantitat (23%)
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.
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Àcid gras saturat en alta quantitat (13%)
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.
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Sucre en alta quantitat (34%)
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.
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Sal comuna en baixa quantitat (0.18%)
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.
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Informació nutricional
Informació nutricional Com es ven
per 100 g/100 mlCompared to: en:Vanilla stuffed wafers Energia 2.105 kj
(503 kcal)+7% Greix 23 g -3% Àcid gras saturat 13 g -4% Carbohydrates 70 g +7% Sucre 34 g +156% Fiber 1,2 g Proteïna 3,5 g -0% Sal comuna 0,18 g +15% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Entorn
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Eco-Score D - Impacte ambiental alt
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 69/100)
Categoria: Wafer biscuit, plain or vanilla flavoured, prepacked
Categoria: Wafer biscuit, plain or vanilla flavoured, prepacked
- Puntuació ambiental PEF ( petjada ambiental de l'aliment ): 0.35 (the lower the score, the lower the impact)
- incloent l'impacte sobre el canvi climàtic: 2.88 kg CO2 eq/kg of product
Stage Impact Agriculture
Processing
Empaquetament
Transportation
Distribution
Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Ingredients que amenacen les espècies
Malus: -10
Contains palm oil
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
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Missing packaging information for this product
Malus: -15
⚠️ The information about the packaging of this product is not filled in.⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 39/100)
Producte: Barquillos sabor nata - Hiper Dino
Life cycle analysis score: 69
Sum of bonuses and maluses: -30
Final score: 39/100
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Carbon footprint
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Equal to driving 1.5 km in a petrol car
288 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Wafer biscuit, plain or vanilla flavoured, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture
Processing
Empaquetament
Transportation
Distribution
Consumption
Empaquetament
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Missing packaging information for this product
⚠️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Orígens dels ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Threatened species
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Contains palm oil
Drives deforestation and threatens species such as the orangutan
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
Fonts de dades
Producte afegit per kiliweb
Última modificació de la pàgina del producte per halal-app-chakib.
La pàgina del producte, també editada per moon-rabbit, yuka.UTdnYU5hSTdwTkJSeThVZHdCemIydEpJd0syNWJGT3ZGZFFPSVE9PQ.