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Tortillas de trigo integrales – Hacendado – 360 g

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Tortillas de trigo integrales – Hacendado – 360 g

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Codi de barres:
8480000809421(EAN / EAN-13)

Nom comú: Tortillas integrales de trigo

Quantitat: 360 g

Marques: Hacendado

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Pans, en:Flatbreads, Pans especials, en:White breads, en:Wheat breads, en:Wheat flatbreads, en:Wholemeal breads

Etiquetes, certificacions, premis: Font de fibra, Punt verd, Alt en fibra, Sense lactosa, Amb oli de gira-sol
Punt verd

Llocs de fabricació o processament: Valencia, España

Botigues: Hacendado, Mercadona

Països on es va vendre: Espanya

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Salut

Nutrició

  • icon

    Nutri-Score B

    Bona qualitat nutricional
    ⚠ ️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: 0
    • 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.

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    Punts negatius: 10/55

    • icon

      Energia

      3/10 points (1137kJ)

      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

      0/15 points (1.9g)

      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

      6/20 points (1.3g)

      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: 8/17

    • icon

      Proteïnes

      3/7 points (9.2g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fibra

      5/5 points (8.5g)

      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: 0

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

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

      Puntuació nutricional: 2 (10 - 8)

      Nutri-Score: B

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (36g)     		Comparat amb: en:Wheat flatbreads
    Energia 1.137 kj
    (272 kcal)     		409 kj
    (97 kcal)     		-12%
    Greix 6 g 2,16 g -14%
    Àcid gras saturat 1,5 g 0,54 g -9%
    Hidrats de carboni 41 g 14,8 g -19%
    Sucre 1,9 g 0,684 g -18%
    Fiber 8,5 g 3,06 g +119%
    Proteïna 9,2 g 3,31 g +8%
    Sal comuna 1,3 g 0,468 g -2%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 36g

Ingredients

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    21 ingredients

    Castellà: Harina de trigo, Agua, Aceite de girasol alto oleico (3%), Estabilizante (E422), Emulsionante (E471), Sal, Corrector de la acidez (E296, E330), Dextrosa, Conservantes (E202, E282), Gasificante (E500ii), Espesante (E415), Agente de tratamiento de la harina (E920)
    Al·lèrgens: en:Gluten

    • Ingredient information

      • Farina de ble: 63.7% (estimate)

      • Aigua: 19.6% (estimate)

      • Oli refinat de gira-sol alt oleic: 3.0%

      • Estabilitzador: < 2% (estimate)

      • — E422: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

      • Sal: < 2% (estimate)

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

      • — E296: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Dextrosa: < 2% (estimate)

      • Conservant: < 2% (estimate)

      • — E202: < 2% (estimate)

      • — E282: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Espessidor: < 2% (estimate)

      • — E415: < 2% (estimate)

      • Agent de tractament de la farina: 6.7% (estimate)

      • — E920: 6.7% (estimate)

Processament d'aliments

Additius

  • E202 - Sorbat de potassi

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E296 - Àcid màlic

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E415 - Goma de xantè

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Origen: Wikipedia (Anglès)

  • E471 - Monoglicèrids i diglicèrids d'àcids grassos

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Carbonats de sodi

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Bicarbonat de sodi

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E920 - L-cisteïna

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    es: Harina de trigo, Agua, Aceite de girasol alto oleico 3%, Estabilizante (e422), Emulsionante (e471), Sal, Corrector de la acidez (e296, e330), Dextrosa, Conservantes (e202, e282), Gasificante (e500ii), Espesante (e415), Agente de tratamiento de la harina (e920)
    1. Harina de trigo -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 33.4 – percent_max: 94
    2. Agua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 3 – percent_max: 48.5
    3. Aceite de girasol alto oleico -> en:high-oleic-sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 3 – percent: 3 – percent_max: 3
    4. Estabilizante -> en:stabiliser – percent_min: 0 – percent_max: 3
      1. e422 -> en:e422 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3
    5. Emulsionante -> en:emulsifier – percent_min: 0 – percent_max: 3
      1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 3
    6. Sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.3
    7. Corrector de la acidez -> en:acidity-regulator – percent_min: 0 – percent_max: 1.3
      1. e296 -> en:e296 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.3
      2. e330 -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.65
    8. Dextrosa -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 1.3
    9. Conservantes -> en:preservative – percent_min: 0 – percent_max: 1.3
      1. e202 -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.3
      2. e282 -> en:e282 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.65
    10. Gasificante -> en:raising-agent – percent_min: 0 – percent_max: 1.3
      1. e500ii -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.3
    11. Espesante -> en:thickener – percent_min: 0 – percent_max: 1.3
      1. e415 -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.3
    12. Agente de tratamiento de la harina -> en:flour-treatment-agent – percent_min: 0 – percent_max: 1.3
      1. e920 -> en:e920 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.3

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