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Margarina 100% vegetal – Hacendado – 250 g

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Margarina 100% vegetal – Hacendado – 250 g

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Codi de barres:
8480000201966(EAN / EAN-13)

Quantitat: 250 g

Empaquetament: en:Producto

Marques: Hacendado

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Greixos, Productes per untar, Productes amb base vegetal per untar, Greixos vegetals, Greixos d'untar, Margarina

Etiquetes, certificacions, premis: Vegetarià, Vegà, Punt verd, Lliure d'oli de palma, en:Ponto-verde, es:recicla-amarillo
Punt verd recicla-amarillo

Botigues: Mercadona

Països on es va vendre: Espanya

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Salut

Nutrició

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    Nutri-Score C

    Qualitat nutricional mitjana
    ⚠ ️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: 14
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      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)
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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: 8/55

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      Sucres

      0/15 points (0.5g)

      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 (0.4g)

      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 (desconegut)

      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: 14

      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

      This product is considered to be fat, oil, nuts or seeds for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 7.

      Puntuació nutricional: 8 (8 - 0)

      Nutri-Score: C

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Margarina
    Energia 2.220 kj
    (540 kcal)     		+4%
    Greix 60 g +5%
    Àcid gras saturat 16 g -3%
    Hidrats de carboni 0,5 g +18%
    Sucre 0,5 g +31%
    Fiber ?
    Proteïna 0,5 g +31%
    Sal comuna 0,4 g -27%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14 %

Ingredients

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    22 ingredients

    Anglès: vegetable oils (sunflower, extra virgin olive oil (14%), flaxseed), water, vegetable fat (shea), emulsifiers (mono and diglycerides of fatty acids), salt (0,4%), natural flavouring, preservative (potassium sorbate), acidity regulator (citric acid), vitamins (a, e, riboflavin and b12), colour (beta-carotene), may contain traces of milk
    Rastres: en:Milk

    • Ingredient information

      • Oli vegetal: 63.2% (estimate)

      • — Oli de gira-sol: 38.6% (estimate)

      • — Oli d'oliva verge extra: 14.0%

      • — Flax seed: 10.6% (estimate)

      • Aigua: 18.6% (estimate)

      • Greixos vegetals: 9.3% (estimate)

      • — Shea butter: 9.3% (estimate)

      • Emulsionant: 4.7% (estimate)

      • — E471: 4.7% (estimate)

      • Sal: 0.4%

      • Aroma natural: < 2% (estimate)

      • Conservant: < 2% (estimate)

      • — E202: < 2% (estimate)

      • Corrector de l'acidesa: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Vitamina: < 2% (estimate)

      • Vitamina A: < 2% (estimate)

      • Tocoferol: < 2% (estimate)

      • E101: < 2% (estimate)

      • Cobalamina: < 2% (estimate)

      • Color: 2.2% (estimate)

      • — Beta-carotè: 2.2% (estimate)

Processament d'aliments

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.
    Origen: Wikipedia (Anglès)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Origen: 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.
    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

    en: vegetable oils (sunflower, extra virgin olive oil 14%, flaxseed), water, vegetable fat (shea), emulsifiers (mono- and diglycerides of fatty acids), salt 0.4%, natural flavouring, preservative (potassium sorbate), acidity regulator (citric acid), vitamins, vitamin a, vitamin e, riboflavin, vitamin b12, colour (beta-carotene)
    1. vegetable oils -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 28 – percent_max: 98.4
      1. sunflower -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 14 – percent_max: 84.4
      2. extra virgin olive oil -> en:extra-virgin-olive-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17270 – percent_min: 14 – percent: 14 – percent_max: 14
      3. flaxseed -> en:flax-seed – vegan: yes – vegetarian: yes – ciqual_food_code: 15034 – percent_min: 0 – percent_max: 14
    2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0.4 – percent_max: 49.4
    3. vegetable fat -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0.4 – percent_max: 33.0666666666667
      1. shea -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110 – percent_min: 0.4 – percent_max: 33.0666666666667
    4. emulsifiers -> en:emulsifier – percent_min: 0.4 – percent_max: 24.9
      1. mono- and diglycerides of fatty acids -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0.4 – percent_max: 24.9
    5. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0.4 – percent: 0.4 – percent_max: 0.4
    6. natural flavouring -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.4
    7. preservative -> en:preservative – percent_min: 0 – percent_max: 0.4
      1. potassium sorbate -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    8. acidity regulator -> en:acidity-regulator – percent_min: 0 – percent_max: 0.4
      1. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    9. vitamins -> en:vitamins – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    10. vitamin a -> en:vitamin-a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    11. vitamin e -> en:vitamin-e – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    12. riboflavin -> en:e101 – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    13. vitamin b12 -> en:vitamin-b12 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
    14. colour -> en:colour – percent_min: 0 – percent_max: 0.4
      1. beta-carotene -> en:e160ai – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.4

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