Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2025 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team

  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

Choco iris – Hacendado – 180g

edit Edita la pàgina

Choco iris – Hacendado – 180g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres:
8480000120205(EAN / EAN-13)

Nom comú: Cacahuetes recubiertos de chocolate y azúcar

Quantitat: 180g

Empaquetament: es:Green dot

Marques: Hacendado

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons, en:Chocolate covered nuts, en:chocolate-covered-peanuts, es:M&m

Etiquetes, certificacions, premis: Lliure de gluten, No recomanat a persones específiques, Punt verd, No recomanat per infants menors de 3 anys
Punt verd

Origen dels ingredients: Espanya

Botigues: Mercadona

Països on es va vendre: Espanya

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️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: 19
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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.

    icon

    Punts negatius: 29/55

    • icon

      Energia

      6/10 points (2227kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      13/15 points (47g)

      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.

    • icon

      Sal

      0/20 points (0.1g)

      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.

    icon

    Punts positius: 1/10

    • icon

      Fibra

      1/5 points (3.1g)

      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 fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 19

      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: 28 (29 - 1)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:chocolate-covered-peanuts
    Energia 2.227 kj
    (533 kcal)     		-0%
    Greix 30 g -9%
    Àcid gras saturat 13 g +9%
    Àcid gras monoinsaturat 15,4 g
    Àcid gras poliinsaturat 1,5 g
    Hidrats de carboni 56 g +39%
    Sucre 47 g +33%
    Fiber 3,1 g -34%
    Proteïna 8,9 g -33%
    Sal comuna 0,1 g +64%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19 %
    Cocoa (minimum) 38 %

Ingredients

  • icon

    21 ingredients

    Castellà: Azúcar, cacahuete 19%, manteca de cacao, leche entera en polvo, pasta de cacao, suero, estabilizante (goma arábiga), emulgente (lecitinas (soja)), jarabe de glucosa, colorantes (E171, E120, E100, E133), aroma de vainilla, agentes de recubrimiento (E904, cera microcristalina, cera carnauba)
    Al·lèrgens: en:Milk, en:Peanuts, en:Soybeans, es:cacahute
    Rastres: en:Nuts

    • Ingredient information

      • Sucre: 50.0% (estimate)

      • Cacauet: 19.0%

      • Mantega de cacau: 9.5% (estimate)

      • Llet sencera en pols: 9.5% (estimate)

      • Pasta de cacau: 6.0% (estimate)

      • suero: 3.0% (estimate)

      • Estabilitzador: < 2% (estimate)

      • — E414: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E322: < 2% (estimate)

      • Xarop de glucosa: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Color: < 2% (estimate)

      • — E171: < 2% (estimate)

      • — E120: < 2% (estimate)

      • — E100: < 2% (estimate)

      • — E133: < 2% (estimate)

      • Aroma de vainilla: < 2% (estimate)

      • Agent de recobriment: < 2% (estimate)

      • — E904: < 2% (estimate)

      • — E905ci: < 2% (estimate)

      • — E903: < 2% (estimate)

Processament d'aliments

Additius

  • E100 - Curcumina

  • E120 - Carmí

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Origen: Wikipedia (Anglès)

  • E133 - Blau brillant FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Origen: Wikipedia (Anglès)

  • E171 - Diòxid de titani

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E414 - Goma aràbiga

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Origen: Wikipedia (Anglès)

  • E903 - Cera de carnauba

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Origen: Wikipedia (Anglès)

  • E904 - Goma laca

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Origen: Wikipedia (Anglès)

  • E905

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Origen: Wikipedia (Anglès)

  • E905c - Cera de petroli

    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Origen: Wikipedia (Anglès)

  • E905ci - Cera microcristallina

Anàlisi dels ingredients

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: es:suero

    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!

  • icon

    No és vegà

    Ingredients no vegans: Llet sencera en pols, E120, E904

    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!

  • icon

    No és vegetarià

    Ingredients no vegetarians: E120, E904

    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!

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!

    es: Azúcar, _cacahuete_ 19%, manteca de cacao, _leche_ entera en polvo, pasta de cacao, suero, estabilizante (goma arábiga), emulgente (lecitinas), jarabe de glucosa, colorantes (e171, e120, e100, e133), aroma de vainilla, agentes de recubrimiento (e904, cera microcristalina, cera carnauba)
    1. Azúcar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 19 – percent_max: 81
    2. _cacahuete_ -> en:peanut – vegan: yes – vegetarian: yes – ciqual_food_code: 15001 – percent_min: 19 – percent: 19 – percent_max: 19
    3. manteca de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 19
    4. _leche_ entera en polvo -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 19
    5. pasta de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 19
    6. suero -> es:suero – percent_min: 0 – percent_max: 15.5
    7. estabilizante -> en:stabiliser – percent_min: 0 – percent_max: 12.4
      1. goma arábiga -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 12.4
    8. emulgente -> en:emulsifier – percent_min: 0 – percent_max: 10.3333333333333
      1. lecitinas -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 10.3333333333333
    9. jarabe de glucosa -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 8.85714285714286
    10. colorantes -> en:colour – percent_min: 0 – percent_max: 7.75
      1. e171 -> en:e171 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 7.75
      2. e120 -> en:e120 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 3.875
      3. e100 -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.58333333333333
      4. e133 -> en:e133 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.9375
    11. aroma de vainilla -> en:vanilla-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    12. agentes de recubrimiento -> en:glazing-agent – percent_min: 0 – percent_max: 5
      1. e904 -> en:e904 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 5
      2. cera microcristalina -> en:e905ci – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      3. cera carnauba -> en:e903 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.66666666666667

Entorn

Petjada de carboni

Empaquetament

Transport

Informa d'un problema

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per fsilva25002.
La pàgina del producte, també editada per aarongarcia, alejandro-93, alia, ecoscore-impact-estimator, halal-app-chakib, inf, nuricita, openfoodfacts-contributors, ramonmg, tacite-mass-editor, teolemon, thaialagata, yuka.BLNsOdCoQ88kDffw9bAm2meYFMTELv55EXsgog, yuka.WGF3TUdxOWRpcVVCcHNZeW9FK093UFZLNU1XclhqS3NDN3NCSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmxCDMPR_hLEGTDtoGOn2P2MJYfkRche5onHKas.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.
Edita la pàgina