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Leche Energía y Crecimiento a partir de 3 años - Hacendado

Leche Energía y Crecimiento a partir de 3 años - Hacendado

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Codi de barres: 8480000107589 (EAN / EAN-13)

Marques: Hacendado

Categories: Productes làctics

Etiquetes, certificacions, premis: Lliure de gluten

Botigues: Mercadona, Hacendado

Països on es va vendre: Espanya

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Health

Ingredients

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    35 ingredients


    Castellà: LECHE semidesnatada, azúcar, aceites vegetales (girasol alto oleico y girasol), miel, suero de LECHE rico en calcio, aceite de PESCADO azul, vitaminas: acetato de retinilo (vitamina A), mononitrato de tiamina (vitamina B1), riboflavina (vitamina B2), nicotinamida (niacina), D-pantotenato calcico (ácido pantoténico), clorhidrato de piridoxina (vitamina B6), D-biotina (biotina), ácido Pteroilmonoglutámico (ácido fólico), L-ascorbato de sodio (vitamina C), colecalciferol (vitamina D), acetato de DL-alfa tocoferilo (vitamina E), emulgente (lecitina de SOJA) y estabilizante (E-451).
    Al·lèrgens: en:Fish, en:Milk, en:Soybeans

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E451 - Trifosfat
    • Ingredient: Emulsionant
    • 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

  • 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)
  • 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)
  • 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)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet parcialment desnatada, Mel, Sèrum de llet, en:Fish oil
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


    LECHE semidesnatada, azúcar, aceites vegetales (girasol alto oleico, girasol), miel, suero de LECHE rico en calcio, aceite de PESCADO azul, vitaminas, acetato de retinilo, vitamina A, mononitrato de tiamina (vitamina B1), riboflavina (vitamina B2), nicotinamida (niacina), D-pantotenato calcico (ácido pantoténico), clorhidrato de piridoxina (vitamina B6), D-biotina (biotina), ácido Pteroilmonoglutámico (ácido fólico), L-ascorbato de sodio (vitamina C), colecalciferol (vitamina D), acetato de DL-alfa tocoferilo (vitamina E), emulgente (lecitina de SOJA), estabilizante (e451)
    1. LECHE semidesnatada -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 100
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
      2. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. suero de LECHE rico en calcio -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. aceite de PESCADO azul -> en:fish-oil - vegan: no - vegetarian: no - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
    7. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. acetato de retinilo -> en:retinyl-acetate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. vitamina A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. mononitrato de tiamina -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10
      1. vitamina B1 -> en:thiamin - percent_min: 0 - percent_max: 10
    11. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      1. vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. nicotinamida -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      1. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. D-pantotenato calcico -> en:d-pantothenate-calcium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      1. ácido pantoténico -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. clorhidrato de piridoxina -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      1. vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. D-biotina -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      1. biotina -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. ácido Pteroilmonoglutámico -> en:folic-acid - percent_min: 0 - percent_max: 6.25
      1. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 6.25
    17. L-ascorbato de sodio -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      1. vitamina C -> en:vitamin-c - percent_min: 0 - percent_max: 5.88235294117647
    18. colecalciferol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      1. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 5.55555555555556
    19. acetato de DL-alfa tocoferilo -> en:dl-alpha-tocopheryl-acetate - percent_min: 0 - percent_max: 5.26315789473684
      1. vitamina E -> en:vitamin-e - percent_min: 0 - percent_max: 5.26315789473684
    20. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 4.76190476190476
      1. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

Nutrició

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    Good nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteïnes: 1 / 5 (valor: 2.9, rounded value: 2.9)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 2

    • Energia: 0 / 10 (valor: 280, rounded value: 280)
    • Sucres: 1 / 10 (valor: 7, rounded value: 7)
    • Greixos saturats: 1 / 10 (valor: 1.4, rounded value: 1.4)
    • Sodi: 0 / 10 (valor: 56, rounded value: 56)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 1 (2 - 1)

    Nutri-Score: B

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    Sucre en Quantitat moderada (7%)


    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 (0.14%)


    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 ml
    Compared to: Productes làctics
    Energia 280 kj
    (67 kcal)
    -71%
    Greix 3 g -82%
    Àcid gras saturat 1,4 g -87%
    Carbohydrates 7 g +43%
    Sucre 7 g +77%
    Fiber ?
    Proteïna 2,9 g -77%
    Sal comuna 0,14 g -83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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