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Jaffa cakes - mels - 135g

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Codi de barres: 8436540922090 (EAN / EAN-13)

Quantitat: 135g

Marques: Mels

Categories: Snacks, Aperitius dolços, Galetes i pastissos, Pastís, en:Jaffa cakes, en:Soft cake filled with fruits, en:Botanas, en:Galletas y pasteles, en:Pasteles, en:Snacks dulces

Etiquetes, certificacions, premis: Punt verd
Punt verd

Països on es va vendre: Espanya

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Nutrició

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    Nutri-Score E

    Mala qualitat nutricional
    • 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: 21/55

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      Energia

      4/10 points (1564kJ)

      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

      13/15 points (46g)

      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.

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      Sal

      1/20 points (0.38g)

      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 (0g)

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

    • icon

      Detalls del càlcul de la Nutri-Score


      ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
      ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 1

      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: 21 (21 - 0)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Jaffa cakes
    Energia 1.564 kj
    (375 kcal)
    -2%
    Greix 6,6 g -31%
    Àcid gras saturat 4 g -25%
    Hidrats de carboni 72 g +5%
    Sucre 46 g -6%
    Fiber ?
    Proteïna 39 g +1.024%
    Sal comuna 0,38 g +76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,5 %

Ingredients

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    53 ingredients


    : 20 ES Bizcocho redondo con gelatina sabor frambuesa (52%), cubierta con chocolate negro, con azúcar y edulcorante. P Ingredientes: Gelatina de frambuesa 52% [jarabe de glucosa-fructosa, azúcar, agua, zumo concentrado de frambuesa 1,5%, agente gelificante (pectinas), zumo de manzana, reguladores de acidez (E-330, E-331), aroma, concentrado de zumo de zanahora negra], bizcocho 33% [harina de trigo, azúcar, masa de huevo pasteurizado, almidón de patata, jarabe de glucosa-fructosa, aceite de colza, glucosa, leche desnatada en polvo, extracto de malta de cebada, gasificantes (E-500, E-503), humecatantes (glicerol y sorbitol), emulgentes (E-471, E-475), aromas, sal, regulador de acidez (E-330), colorante (E-160)], chocolate negro 15% [azúcar, masa de cacao, manteca de cacao, emulgentes (lecitinas, E-476), aroma]. Puede contener trazas de soja, cacahuete, frutos de cáscara y granos de sésamo. GDD. 11.
    Al·lèrgens: en:Gluten
    Rastres: en:Nuts, en:Peanuts, en:Sesame seeds, 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: E160 - Carotenoides
    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E428 - Gelatina
    • Additiu: E440 - Pectina
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E475 - Èster poliglicèrid d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Edulcorant

    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)
  • 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)
  • E331 - Citrats de sodi


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Origen: Wikipedia (Anglès)
  • E422 - Glicerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)
  • E440 - Pectina


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Origen: Wikipedia (Anglès)
  • E476 - Poliricinoleat de poligliceril


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Origen: Wikipedia (Anglès)
  • E500 - Carbonats 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.
    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

  • icon

    No és vegà


    Ingredients no vegans: Llet desnatada en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    Es desconeix si és vegetarià


    Ingredients no reconeguts: es:20-es-bizcocho-redondo-con-gelatina-sabor-frambuesa, es:cubierta-con-chocolate-negro, es:p-ingredientes, es:gelatina-de-frambuesa, es:concentrado-de-zumo-de-zanahora-negra, en:Sponge cake, es:masa-de-huevo-pasteurizado, es:humecatantes, es:gdd, es:11

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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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.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : 20 ES Bizcocho redondo con gelatina sabor frambuesa 52%, cubierta con chocolate negro, con azúcar, edulcorante, P Ingredientes (Gelatina de frambuesa 52%, jarabe de glucosa-fructosa), azúcar, agua, de frambuesa 1.5%, agente gelificante (pectinas), zumo de manzana, reguladores de acidez (e330, e331), aroma, concentrado de zumo de zanahora negra, bizcocho 33% (harina de trigo, azúcar, masa de huevo pasteurizado, almidón de patata, jarabe de glucosa-fructosa, aceite de colza, glucosa, leche desnatada en polvo, extracto de malta de cebada, gasificantes (e500, e503), humecatantes (glicerol, sorbitol), emulgentes (e471, e475), aromas, sal, regulador de acidez (e330), colorante (e160)), chocolate negro 15% (azúcar, masa de cacao, manteca de cacao, emulgentes (lecitinas, e476), aroma), GDD, 11
    1. 20 ES Bizcocho redondo con gelatina sabor frambuesa -> es:20-es-bizcocho-redondo-con-gelatina-sabor-frambuesa - percent: 52
    2. cubierta con chocolate negro -> es:cubierta-con-chocolate-negro
    3. con azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. edulcorante -> en:sweetener
    5. P Ingredientes -> es:p-ingredientes
      1. Gelatina de frambuesa -> es:gelatina-de-frambuesa - percent: 52
      2. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    6. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    8. de frambuesa -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 1.5
    9. agente gelificante -> en:gelling-agent
      1. pectinas -> en:e440a - vegan: yes - vegetarian: yes
    10. zumo de manzana -> en:apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074
    11. reguladores de acidez -> en:acidity-regulator
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes
    12. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    13. concentrado de zumo de zanahora negra -> es:concentrado-de-zumo-de-zanahora-negra
    14. bizcocho -> en:sponge-cake - ciqual_food_code: 23594 - percent: 33
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. masa de huevo pasteurizado -> es:masa-de-huevo-pasteurizado
      4. almidón de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      6. aceite de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      7. glucosa -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      8. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
      9. extracto de malta de cebada -> en:barley-malt-extract - vegan: yes - vegetarian: yes
      10. gasificantes -> en:raising-agent
        1. e500 -> en:e500 - vegan: yes - vegetarian: yes
        2. e503 -> en:e503 - vegan: yes - vegetarian: yes
      11. humecatantes -> es:humecatantes
        1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe
        2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes
      12. emulgentes -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      13. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
      14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      15. regulador de acidez -> en:acidity-regulator
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      16. colorante -> en:colour
        1. e160 -> en:e160 - vegan: maybe - vegetarian: maybe
    15. chocolate negro -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 15
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. masa de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. emulgentes -> en:emulsifier
        1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    16. GDD -> es:gdd
    17. 11 -> es:11

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