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Bio seitan y tofu tradicional - Ahimsa - 280 g

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Bio seitan y tofu tradicional - Ahimsa - 280 g

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Codi de barres: 8436033362297 (EAN / EAN-13)

Nom comú: Preparado vegetal con seitán y tofu

Quantitat: 280 g

Empaquetament: Plàstic, en:container, en:Refrigerated

Marques: Ahimsa

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, Cereals i patates, Cereals i derivats, en:Meat alternatives, Substitutius de carn, Tofu, en:Seitan

Etiquetes, certificacions, premis: Orgànic, Vegetarià, Orgànic UE, Agricultura No-UE, Font de proteïna, Vegà, ES-ECO-006-AR, Agricultura UE, Procedent d'agricultura UE/no UE, Punt verd, Alt en proteïnes, es:Comité Aragonés de Agricultura Ecologica

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Ingredients

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    28 ingredients

    Castellà: Gluten de trigo* (seitán) (24,3%), aceite de girasol*, tofu* (12,1%) (habas de soja*, agua, nigari), tomate frito* (tomate*, aceite de oliva*, cebolla, puerro*, azúcar de caña*, sal, ajo*, acidulante [ácido cítrico]), cebolla*, levadura de cerveza*, especias* (contiene apio*), vinagre de manzana*, almidón de maíz*, sal marina, salsa de soja* (contiene trigo), espesantes (goma xantana, carragenato), emulgente (lecitina de soja). *de cultivo ecológico.
    Al·lèrgens: en:Celery, en:Gluten, en:Soybeans
    Rastres: en:Eggs, en:Milk, en:Mustard, en:Nuts, en:Peanuts, en:Sesame seeds

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
    • Additiu: E407 - Carragahen
    • Additiu: E415 - Goma de xantè
    • Ingredient: Emulsionant
    • Ingredient: Gluten
    • Ingredient: Espessidor

    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

  • 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)

  • 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)

  • 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)

  • 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)

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.
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    Detalls de l'anàlisi dels ingredients

    es: Gluten de _trigo_ (seitán), aceite de girasol, tofu 12.1% (habas de _soja_, agua, nigari), tomate (tomate, aceite de oliva, cebolla, puerro, azúcar de caña, sal, ajo, acidulante ()), cebolla, levadura de cerveza, especias (), vinagre de manzana, almidón de maíz, sal marina, salsa de _soja_, espesantes (goma xantana, carragenato), emulgente (lecitina de _soja_)
    1. Gluten de _trigo_ -> en:wheat-gluten - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 12.1 - percent_max: 75.8
      1. seitán -> en:seitan - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 12.1 - percent_max: 75.8
    2. aceite de girasol -> en:sunflower-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 12.1 - percent_max: 43.95
    3. tofu -> en:tofu - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 12.1 - percent: 12.1 - percent_max: 12.1
      1. habas de _soja_ -> en:soya-bean - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 4.03333333333333 - percent_max: 12.1
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.05
      3. nigari -> en:nigari - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.03333333333333
    4. tomate -> en:tomato - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 12.1
      1. tomate -> en:tomato - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 12.1
      2. aceite de oliva -> en:olive-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 6.05
      3. cebolla -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 4.03333333333333
      4. puerro -> en:leek - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0 - percent_max: 3.025
      5. azúcar de caña -> en:cane-sugar - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.42
      6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7999999523163
      7. ajo -> en:garlic - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.7999999523163
      8. acidulante -> en:acid - percent_min: 0 - percent_max: 0
    5. cebolla -> en:onion - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 12.1
    6. levadura de cerveza -> en:brewer-s-yeast - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.1
    7. especias -> en:spice - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    8. vinagre de manzana -> en:apple-vinegar - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0
    9. almidón de maíz -> en:corn-starch - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0
    10. sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0
    11. salsa de _soja_ -> en:soy-sauce - labels: en:organic - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 0
    12. espesantes -> en:thickener - percent_min: 0 - percent_max: 0
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. carragenato -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.

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

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 23, valor arrodonit: 23)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 0, valor arrodonit: 0)

    Punts negatius: 10

    • Energia: 3 / 10 (valor: 1084, valor arrodonit: 1084)
    • Sucres: 0 / 10 (valor: 3, valor arrodonit: 3)
    • Greixos saturats: 0 / 10 (valor: 1, valor arrodonit: 1)
    • Sodi: 7 / 10 (valor: 719.99998092652, valor arrodonit: 720)

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

    Puntuació nutricional: (10 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Seitan
    Energia 1.084 kj
    (259 kcal)     		+46%
    Greix 15 g +134%
    Àcid gras saturat 1 g +4%
    Hidrats de carboni 6,8 g -11%
    Sucre 3 g +264%
    Fiber ?
    Proteïna 23 g +13%
    Sal comuna 1,8 g +57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19,054 %

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