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Tostadas sin gluten – Hacendado – 100 g

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Tostadas sin gluten – Hacendado – 100 g

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Codi de barres:
8480000828392(EAN / EAN-13)

Quantitat: 100 g

Marques: Hacendado

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Snacks, Cereals i patates, Pans, en:Extruded crispbreads, en:Toasts

Etiquetes, certificacions, premis: Lliure de gluten, Punt verd
Punt verd

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: 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: 23/55

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      Energia

      4/10 points (1619kJ)

      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 (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.

    • icon

      Sal

      19/20 points (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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (1.6g)

      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 not counted because the negative points greater than or equal to 11.

      Puntuació nutricional: 23 (23 - 0)

      Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (1 slice (5 g))     		Comparat amb: en:Extruded crispbreads
    Energia 1.619 kj
    (387 kcal)     		81 kj
    (19 kcal)     		+4%
    Greix 2,3 g 0,115 g -2%
    Àcid gras saturat 0,4 g 0,02 g -15%
    Hidrats de carboni 84 g 4,2 g +10%
    Sucre 0,5 g 0,025 g -78%
    Fiber 1,6 g 0,08 g -51%
    Proteïna 6,7 g 0,335 g -25%
    Sal comuna 4 g 0,2 g +319%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 1 slice (5 g)

Ingredients

  • icon

    5 ingredients

    Castellà: Harina de arroz, harina de maíz, sal, emulgente (lecitina de soja)
    Al·lèrgens: en:Soybeans

    • Ingredient information

      • Farina d'arròs: 62.5% (estimate)

      • Farina de blat de moro: 18.8% (estimate)

      • Sal: 9.4% (estimate)

      • Emulsionant: 9.4% (estimate)

      • — Lecitina de soja: 9.4% (estimate)

Processament d'aliments

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.
    Origen: 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.
    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.
  • icon

    Detalls de l'anàlisi dels ingredients

    es: Harina de arroz, harina de maíz, sal, emulgente (lecitina de soja)
    1. Harina de arroz -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_min: 25 – percent_max: 100
    2. harina de maíz -> en:corn-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9545 – percent_min: 0 – percent_max: 50
    3. sal -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 33.3333333333333
    4. emulgente -> en:emulsifier – percent_min: 0 – percent_max: 25
      1. lecitina de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 25

Entorn

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Producte afegit per kiliweb
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La pàgina del producte, també editada per allergies-app-chakib, bot-tags-and-languages, daisylowen, elcoco, fsilva25002, grumpf, iri-iresfe, isabel626, musarana, october-food-facts, offy24, openfoodfacts-contributors, org-app-elcoco, roboto-app, scanbot, spotter, thaialagata, yuka.Rzd3NExvMEdpS1Fia3NBYzhTdlcrZDlyeXJ1V1ZHNnRLKzgwSVE9PQ, yuka.SEpKWkZhSUluL1VLd01NUTR6Zjd5LzlyKzZPVkRXSG9COWNvSVE9PQ, yuka.U0p3RElyazlvL0FRd2MxditoZmNwZUpZLzc2SWVrQ2RFZFE0SVE9PQ, yuka.UTRsUU1QUmJuUFFhcTg4Uy9oakoyWTVhd3JTRlhqdW5KZkpBSVE9PQ, yuka.VEs4bE82QU5qL2RhaDlvRjhpbjIydDFNbDZIekRIaUZCZm9TSVE9PQ, yuka.VjYwcklQc25sS2NNdVBKbXp4SHdwL1ZWL0x5dVlEbStCZFU5SUE9PQ, yuka.ZklBaFBaMWVvOEFnZy9jdTNrTFk5ZnhxellEM1ZFM3NjUHRKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhV3a8v0p27JFh7kwEO04c3RfsTJbMF15JLqM6s, yuka.sY2b0xO6T85zoF3NwEKvlkFDVePUkz7KOT3ti2unytvefpewSolJybb1Kas, yuka.sY2b0xO6T85zoF3NwEKvlkxCX9fAiyvhKATfqxyH_9ulMrbsfMFd24bwAas, yuka.sY2b0xO6T85zoF3NwEKvllAedNXOpx6ZJj7WmBfXm82FDpPwWt1wu4TDbKo, yuka.sY2b0xO6T85zoF3NwEKvlnx3Yt3iiwLYLwz6sFSB5Y2_Kr7uS85d6LbrIag.

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