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Altramuces encurtidos - Barruz - 1200 g (neto), 500 g (escurrido)

Altramuces encurtidos - Barruz - 1200 g (neto), 500 g (escurrido)

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Codi de barres: 8436547023608 (EAN / EAN-13)

Nom comú: Altramuces encurtidos

Quantitat: 1200 g (neto), 500 g (escurrido)

Empaquetament: es:Bote de vidrio

Marques: Barruz

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, Aliments enllaunats, Llegums, Aliments enllaunats amb base vegetal, Conserves, Conserves vegetals, Llegums en conserva, en:Legume pickles, en:Pickled lupin beans

Etiquetes, certificacions, premis: Vegetarià, A l'etiqueta hi ha dades incorrectes, Etiqueta amb dades nutricionals incorrectes

Llocs de fabricació o processament: Villanueva de perales, Madrid (comunidad autónoma), España

Codi de traçabilitat: FABRICANTE Y ENVASADOR:, ES 21.027038/M CE, ACEITUNAS DE PERALES S.L.L.

Botigues: Carrefour

Països on es va vendre: Espanya

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Salut

Nutrició

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    Nutri-Score D

    Poca qualitat nutricional
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      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: 12/55

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      Energia

      0/10 points (113kJ)

      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 (0.1g)

      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.

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      Sal

      12/20 points (2.5g)

      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: 1/10

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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.

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      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: 58

      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 (12 - 1)

      Nutri-Score: D

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Legume pickles
    Energia 113 kj
    (27 kcal)
    -78%
    Greix 2 g -18%
    Àcid gras saturat 0,4 g +20%
    Hidrats de carboni 0 g -100%
    Sucre 0,1 g -66%
    Fiber ?
    Proteïna 0,8 g -93%
    Sal comuna 2,5 g -35%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 58,333 %

Ingredients

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    13 ingredients


    : Altramuces, corrector de acidez: ácido láctico (E-270), antioxidantes: acidulante: ácido cítrico (E-330) y ácido ascórbico (E-300); conservantes: sorbato de potasio (E-202).
    Al·lèrgens: en:Lupin
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    Good for agricultural biodiversity

    Contains neglected or underutilized crops: en:Lupin bean
    Did you know?

    Since 1900, 75% of plant diversity has been lost as farmers around the world have abandoned local varieties for high-yielding varieties adapted to mass industrial processing. As a result, 60 % of human energy intake in the world comes from only 3 species: wheat, rice and corn.

    Why it matters

    The lack of variety of crops makes our food supply more vulnerable to pests, diseases and climate change.

    What you can do

    Consuming diverse cereals, legumes, vegetables and fruits contributes to:

    • preserving neglected and underutilized species
    • rural development and support of local farmers and companies
    • preserving of diversified landscapes
    • food security
    • and your health!

    Open Food Facts participates in the European project DIVINFOOD (funded from European Union’s Horizon 2020 research and innovation programme). DIVINFOOD aims to develop food chains that value under-utilised agrobiodiversity in order to act against the decline of biodiversity and to meet the growing expectations of consumers for healthy, local products that contribute to sustainable food systems.

Processament d'aliments

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    Aliments processats


    Elements que indiquen que el producte està al grup 3 - Aliments processats:

    • Additiu: E202 - Sorbat de potassi
    • Ingredient: Conservant

    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

  • E202 - Sorbat de potassi


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Origen: Wikipedia (Anglès)
  • E270 - Àcid làctic


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

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


    : _Altramuces_, corrector de acidez (ácido láctico (e270)), antioxidantes (acidulante), ácido cítrico (e330), ácido ascórbico (e300), conservantes (sorbato de potasio (e202))
    1. _Altramuces_ -> en:lupin-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20534 - percent_min: 16.6666666666667 - percent_max: 100
    2. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 50
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 33.3333333333333
      1. acidulante -> en:acid - percent_min: 0 - percent_max: 33.3333333333333
    4. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. conservantes -> en:preservative - percent_min: 0 - percent_max: 16.6666666666667
      1. sorbato de potasio -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

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