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Turrón de nata y nuez cubierto de chocolate - DIA - 200 g

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Turrón de nata y nuez cubierto de chocolate - DIA - 200 g

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Codi de barres: 8480017193247 (EAN / EAN-13)

Nom comú: Turrón de nata y nuez cubierto de chocolate

Quantitat: 200 g

Empaquetament: en:Box

Marques: DIA

Categories: Snacks, Aperitius dolços, Llaminadures, en:Festive foods, Aliments i begudes de Nadal, Dolços de Nadal, Torró

Botigues: DIA

Països on es va vendre: Espanya

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Health

Ingredients

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    26 ingredients

    Castellà: azúcar, almendras, nueces 8,9%, jarabe de glucosa, manteca de cacao, agua, E420, grasas vegetales (palmiste, coco, palma, karité), leche desnatada en polvo, pasta de cacao, nata líquida 1,6% (nata, E407), lactosuero en polvo, E476, lecitinas (soja), mantequilla anhidra, aromas, leche entera en polvo, E200, E202
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans, es:lactosuero, es:mantequilla, es:nata-liquida, es:lactosuero, es:mantequilla, es:nata-liquida
    Rastres: en:Eggs, en:Gluten, en:Nuts, en:Peanuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E420 - Sorbitol
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Sèrum de llet

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additius

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: 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.
    Source: Wikipedia (Anglès)

  • 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.
    Source: Wikipedia (Anglès)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Llet desnatada en pols, en:Whipping cream, Nata, Xerigot en pols, en:Butterfat, Llet sencera en pols
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    azúcar, _almendras_, _nueces_ 8.9%, jarabe de glucosa, manteca de cacao, agua, e420, grasas vegetales (palmiste, coco, palma, karité), _leche_ desnatada en polvo, pasta de cacao, _nata líquida_ 1.6% (nata, e407), _lactosuero_ en polvo, e476, lecitinas (_soja_), _mantequilla_ anhidra, aromas, _leche_ entera en polvo, e200, e202
    1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.9 - percent_max: 69.4
    2. _almendras_ -> en:almond - vegan: yes - vegetarian: yes - percent_min: 8.9 - percent_max: 39.15
    3. _nueces_ -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 8.9 - percent: 8.9 - percent_max: 8.9
    4. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    5. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    6. agua -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    7. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    8. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.6 - percent_max: 8.9
      1. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.4 - percent_max: 8.9
      2. coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.45
      3. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.96666666666667
      4. karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.225
    9. _leche_ desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    10. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8.9
    11. _nata líquida_ -> en:whipping-cream - vegan: no - vegetarian: yes - percent_min: 1.6 - percent: 1.6 - percent_max: 1.6
      1. nata -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.8 - percent_max: 1.6
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    12. _lactosuero_ en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    13. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    14. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
      1. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    15. _mantequilla_ anhidra -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6
    16. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    17. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    18. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    19. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

Nutrició

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    Bad nutritional quality

    ⚠️ 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 però s'ha fet una estimació a partir de la llista d'ingredients: 17

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteïnes: 5 / 5 (valor: 9, rounded value: 9)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 17.8, rounded value: 17.8)

    Negative points: 23

    • Energia: 6 / 10 (valor: 2146, rounded value: 2146)
    • Sucres: 9 / 10 (valor: 44, rounded value: 44)
    • Greixos saturats: 8 / 10 (valor: 9, rounded value: 9)
    • Sodi: 0 / 10 (valor: 32, rounded value: 32)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 23 (23 - 0)

    Nutri-Score: E

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    Sucre en alta quantitat (44%)

    Què us cal saber
    • 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.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en baixa quantitat (0.08%)

    Què us cal saber
    • 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.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Torró
    Energia 2.146 kj
    (513 kcal)     		-2%
    Greix 28 g -14%
    Àcid gras saturat 9 g -5%
    Carbohydrates 55 g +20%
    Sucre 44 g +17%
    Fiber ?
    Proteïna 9 g -15%
    Sal comuna 0,08 g -37%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17,8 %

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