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Muesli con almendras, avellanas y nueces - Eroski - 500 g

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Muesli con almendras, avellanas y nueces - Eroski - 500 g

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Codi de barres: 8480010083316 (EAN / EAN-13)

Quantitat: 500 g

Empaquetament: en:container

Marques: Eroski

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Esmorzars, Cereals i patates, Cereals i derivats, Cereals per esmorzar, Musli

Etiquetes, certificacions, premis: en:Palm oil

Països on es va vendre: França, Espanya

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Ingredients

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    25 ingredients

    : Cereales 51% (copos de avena, harina de avena integral, cereales crujientes (harina de arroz, harina de trigo, dextrosa, sal), azúcar, grasa vegetal (palma), frutos de cáscara 12% (almendras 6%, nuez de Brasil 4%, nuez de Pecán 2%), jarabe de glucosa, sal, caramelo aromático (azúcar, agua, corrector de acidez: hidróxido de sodio), aroma, emulgente: lecitina de soja.
    Al·lèrgens: en:Gluten, en:Nuts

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E322 - Lecitines
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

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)

  • E524 - Hidròxid de sodi

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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

    : Cereales 51%, copos de avena, harina de avena integral, cereales crujientes (harina de arroz, harina de trigo, dextrosa, sal), azúcar, grasa vegetal (palma), frutos de cáscara 12% (almendras 6%, nuez de Brasil 4%, nuez de Pecán 2%), jarabe de glucosa, sal, caramelo aromático (azúcar, agua, corrector de acidez (hidróxido de sodio)), aroma, emulgente (lecitina de soja)
    1. Cereales -> en:cereal - vegan: yes - vegetarian: yes - percent: 51
    2. copos de avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311
    3. harina de avena integral -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310
    4. cereales crujientes -> en:crunchy-cereals - vegan: yes - vegetarian: yes
      1. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
      2. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    7. frutos de cáscara -> en:nut - vegan: yes - vegetarian: yes - percent: 12
      1. almendras -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 6
      2. nuez de Brasil -> en:brazil-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15008 - percent: 4
      3. nuez de Pecán -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent: 2
    8. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    10. caramelo aromático -> en:aromatic-caramel - vegan: yes - vegetarian: yes
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. corrector de acidez -> en:acidity-regulator
        1. hidróxido de sodio -> en:e524 - vegan: yes - vegetarian: yes
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    12. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200

Nutrició

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    Mala qualitat nutricional

    ⚠ ️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: 12

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

    Punts positius: 0

    • Proteïnes: 5 / 5 (valor: 9.8, valor arrodonit: 9.8)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 12, valor arrodonit: 12)

    Punts negatius: 22

    • Energia: 6 / 10 (valor: 2029, valor arrodonit: 2029)
    • Sucres: 6 / 10 (valor: 28, valor arrodonit: 28)
    • Greixos saturats: 8 / 10 (valor: 8.2, valor arrodonit: 8.2)
    • Sodi: 2 / 10 (valor: 256, valor arrodonit: 256)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (22 - 0)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Musli
    Energia 2.029 kj
    (485 kcal)     		+17%
    Greix 22 g +72%
    Àcid gras saturat 8,2 g +130%
    Hidrats de carboni 59 g -3%
    Sucre 28 g +67%
    Fiber ?
    Proteïna 9,8 g +2%
    Sal comuna 0,64 g +187%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12 %

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