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César american style - Florette - 200 g

César american style - Florette - 200 g

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Codi de barres: 8437004443632 (EAN / EAN-13)

Quantitat: 200 g

Empaquetament: en:Plastic

Marques: Florette

Categories: Menjar preparat, Amanides preparades, en:Caesar salads, en:salads

Botigues: Alcampo, Carrefour, Eroski

Països on es va vendre: Espanya

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Health

Ingredients

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    103 ingredients


    Castellà: Mezcla de hortalizas en proporción variable (40%): escarola rizada, radicchio, canónigo. salsa césar americana (24%): aceite de girasol, agua, NATA ácida, azúcar, vinagre, yema de HUEVO, MOSTAZA (agua, semillas de MOSTAZA, vinagre, sal, azúcar, especias), sal, QUESO fundido en polvo (QUESO, sales de fundido (e339), aroma natural, almidón modificado de patata, acidulante (e270), aroma natural de QUESO, cebolla, acidulante (e330), conservador (e202), espesante (e415), aroma natural (e150c), anchoa, ajo, especias. pollo (14%): pechuga de pollo, sal, dextrosa, aromas naturales, estabilizante (e451i), espesante (e407). QUESO cheddar (12%): LECHE pasteurizada de vaca, fermentos lácticos, cuajo, sal, colorante (e160a) y antiaglomerante (e460ii). bacon cocido ahumado frito (7%): panceta de cerdo, sal, azúcar, dextrosa de maíz, aromas, aroma de humo, estabilizantes (e407, e451), antioxidantes (e316, e331), conservador (e250), aceite de fritura (aceite de girasol). cubos de pan de TRIGO tostado con QUESO y SÉSAMO (4%): cubos de pan de TRIGO tostado (harina de TRIGO, semillas de SÉSAMO, aceite vegetal (girasol), dextrosa, gluten de TRIGO, levadura, sal, suero de LECHE, extracto de malta de CEBADA, antioxidante (ácido ascórbico)), aceite de oliva, aroma de QUESO (suero de LECHE, sal, azúcar, QUESO en polvo, potenciador del sabor (e621), cebolla en polvo, LECHE en polvo, QUESO cheddar maduro en polvo, ajo en polvo, extracto de levadura, aroma).
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Mustard, en:Sesame seeds, es:nata

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E14XX - Midó modificat
    • Additiu: E150c
    • Additiu: E160a - Carotè
    • Additiu: E407 - Carragahen
    • Additiu: E415 - Goma de xantè
    • Additiu: E451 - Trifosfat
    • Additiu: E460 - Cel·lulosa
    • Additiu: E621 - Glutamat de monosodi
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Potenciador del gust
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Gluten
    • Ingredient: Espessidor
    • Ingredient: Sèrum de llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additius

  • 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)
  • 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.
    Source: Wikipedia (Anglès)
  • E250 - Nitrit de sodi


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E316 - Eritorbat de sodi


    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E331


    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.
    Source: Wikipedia (Anglès)
  • E339 - Fosfati de sodi


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)
  • E451 - Trifosfat


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia (Anglès)
  • E451i


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia (Anglès)
  • E460 - Cel·lulosa


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Anglès)
  • E460ii


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Anglès)
  • E621 - Glutamat de monosodi


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Crema agra, Rovell d'ou, Formatge fos en pols, Formatge, Engràulid, Pollastre, Pit de pollastre, Cheddar, Llet de vaca pasteuritzada, Cansalada, en:Pork breast, Sèrum de llet, Sèrum de llet, Formatge en pols, Llet en pols

    Some ingredients could not be recognized.

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    No és vegetarià


    Non-vegetarian ingredients: Engràulid, Pollastre, Pit de pollastre, Cansalada, en:Pork breast

    Some ingredients could not be recognized.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    Mezcla de hortalizas en proporción variable 40% (escarola rizada), radicchio, canónigo, salsa césar americana 24% (aceite de girasol), agua, NATA ácida, azúcar, vinagre, yema de HUEVO, MOSTAZA (agua, semillas de MOSTAZA, vinagre, sal, azúcar, especias), sal, QUESO fundido en polvo, QUESO, sales de fundido (e339), aroma natural, almidón modificado de patata, acidulante (e270), aroma natural de QUESO, cebolla, acidulante (e330), conservador (e202), espesante (e415), aroma natural (e150c), anchoa, ajo, especias, pollo 14% (pechuga de pollo), sal, dextrosa, aromas naturales, estabilizante (e451i), espesante (e407), QUESO cheddar 12% (LECHE pasteurizada de vaca), fermentos lácticos, cuajo, sal, colorante (e160a), antiaglomerante (e460ii), bacon 7% (panceta de cerdo), sal, azúcar, dextrosa de maíz, aromas, aroma de humo, estabilizantes (e407, e451), antioxidantes (e316, e331), conservador (e250), aceite de fritura (aceite de girasol), cubos de pan de TRIGO tostado con QUESO y SÉSAMO 4% (cubos de pan de TRIGO tostado, harina de TRIGO), semillas de SÉSAMO, aceite vegetal (girasol), dextrosa, gluten de TRIGO, levadura, sal, suero de LECHE, extracto de malta de CEBADA, antioxidante (ácido ascórbico), aceite de oliva, aroma de QUESO (suero de LECHE, sal, azúcar, QUESO en polvo, potenciador del sabor (e621), cebolla, LECHE en polvo, QUESO cheddar maduro en polvo, ajo en polvo, extracto de levadura, aroma)
    1. Mezcla de hortalizas en proporción variable -> es:mezcla-de-hortalizas-en-proporcion-variable - percent: 40
      1. escarola rizada -> en:curly-endive - vegan: yes - vegetarian: yes
    2. radicchio -> en:radicchio - vegan: yes - vegetarian: yes
    3. canónigo -> en:corn-salad - vegan: yes - vegetarian: yes
    4. salsa césar americana -> es:salsa-cesar-americana - percent: 24
      1. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    5. agua -> en:water - vegan: yes - vegetarian: yes
    6. NATA ácida -> en:sour-cream - vegan: no - vegetarian: yes
    7. azúcar -> en:sugar - vegan: yes - vegetarian: yes
    8. vinagre -> en:vinegar - vegan: yes - vegetarian: yes
    9. yema de HUEVO -> en:egg-yolk - vegan: no - vegetarian: yes
    10. MOSTAZA -> en:mustard - vegan: yes - vegetarian: yes
      1. agua -> en:water - vegan: yes - vegetarian: yes
      2. semillas de MOSTAZA -> en:mustard-seed - vegan: yes - vegetarian: yes
      3. vinagre -> en:vinegar - vegan: yes - vegetarian: yes
      4. sal -> en:salt - vegan: yes - vegetarian: yes
      5. azúcar -> en:sugar - vegan: yes - vegetarian: yes
      6. especias -> en:spice - vegan: yes - vegetarian: yes
    11. sal -> en:salt - vegan: yes - vegetarian: yes
    12. QUESO fundido en polvo -> en:melted-powdered-cheese - vegan: no - vegetarian: maybe
    13. QUESO -> en:cheese - vegan: no - vegetarian: maybe
    14. sales de fundido -> en:emulsifying-salts
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes
    15. aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    16. almidón modificado de patata -> en:modified-potato-starch - vegan: yes - vegetarian: yes
    17. acidulante -> en:acid
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
    18. aroma natural de QUESO -> es:aroma-natural-de-queso
    19. cebolla -> en:onion - vegan: yes - vegetarian: yes
    20. acidulante -> en:acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    21. conservador -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    22. espesante -> en:thickener
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    23. aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      1. e150c -> en:e150a - vegan: yes - vegetarian: yes
    24. anchoa -> en:anchovy - vegan: no - vegetarian: no
    25. ajo -> en:garlic - vegan: yes - vegetarian: yes
    26. especias -> en:spice - vegan: yes - vegetarian: yes
    27. pollo -> en:chicken - vegan: no - vegetarian: no - percent: 14
      1. pechuga de pollo -> en:chicken-breast - vegan: no - vegetarian: no
    28. sal -> en:salt - vegan: yes - vegetarian: yes
    29. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes
    30. aromas naturales -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    31. estabilizante -> en:stabiliser
      1. e451i -> en:e451i - vegan: yes - vegetarian: yes
    32. espesante -> en:thickener
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes
    33. QUESO cheddar -> en:cheddar - vegan: no - vegetarian: maybe - percent: 12
      1. LECHE pasteurizada de vaca -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes
    34. fermentos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes
    35. cuajo -> en:rennet - vegan: maybe - vegetarian: maybe
    36. sal -> en:salt - vegan: yes - vegetarian: yes
    37. colorante -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    38. antiaglomerante -> en:anti-caking-agent
      1. e460ii -> en:e460ii - vegan: yes - vegetarian: yes
    39. bacon -> en:bacon - vegan: no - vegetarian: no - percent: 7
      1. panceta de cerdo -> en:pork-breast - vegan: no - vegetarian: no
    40. sal -> en:salt - vegan: yes - vegetarian: yes
    41. azúcar -> en:sugar - vegan: yes - vegetarian: yes
    42. dextrosa de maíz -> en:corn-dextrose - vegan: yes - vegetarian: yes
    43. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    44. aroma de humo -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe
    45. estabilizantes -> en:stabiliser
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes
      2. e451 -> en:e451 - vegan: yes - vegetarian: yes
    46. antioxidantes -> en:antioxidant
      1. e316 -> en:e316 - vegan: yes - vegetarian: yes
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes
    47. conservador -> en:preservative
      1. e250 -> en:e250 - vegan: yes - vegetarian: yes
    48. aceite de fritura -> es:aceite-de-fritura
      1. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    49. cubos de pan de TRIGO tostado con QUESO y SÉSAMO -> es:cubos-de-pan-de-trigo-tostado-con-queso-y-sesamo - percent: 4
      1. cubos de pan de TRIGO tostado -> es:cubos-de-pan-de-trigo-tostado
      2. harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes
    50. semillas de SÉSAMO -> en:sesame-seeds - vegan: yes - vegetarian: yes
    51. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes
    52. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes
    53. gluten de TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes
    54. levadura -> en:yeast - vegan: yes - vegetarian: yes
    55. sal -> en:salt - vegan: yes - vegetarian: yes
    56. suero de LECHE -> en:whey - vegan: no - vegetarian: maybe
    57. extracto de malta de CEBADA -> en:barley-malt-extract - vegan: yes - vegetarian: yes
    58. antioxidante -> en:antioxidant
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes
    59. aceite de oliva -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    60. aroma de QUESO -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe
      1. suero de LECHE -> en:whey - vegan: no - vegetarian: maybe
      2. sal -> en:salt - vegan: yes - vegetarian: yes
      3. azúcar -> en:sugar - vegan: yes - vegetarian: yes
      4. QUESO en polvo -> en:cheese-powder - vegan: no - vegetarian: maybe
      5. potenciador del sabor -> en:flavour-enhancer
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes
      6. cebolla -> en:onion - vegan: yes - vegetarian: yes
      7. LECHE en polvo -> en:milk-powder - vegan: no - vegetarian: yes
      8. QUESO cheddar maduro en polvo -> es:queso-cheddar-maduro-en-polvo
      9. ajo en polvo -> en:garlic-powder - vegan: yes - vegetarian: yes
      10. extracto de levadura -> en:yeast-extract - vegan: yes - vegetarian: yes
      11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe

Nutrició

  • icon

    Sucre en baixa quantitat (2%)


    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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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: Amanides preparades
    Energia 879 kj
    (210 kcal)
    +36%
    Greix 17 g +88%
    Àcid gras saturat 5,2 g +211%
    Carbohydrates 4,5 g -58%
    Sucre 2 g -38%
    Fiber 1,6 g -17%
    Proteïna 9 g +80%
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

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