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Margot Tahiti s kokosem - orion - 90 g

Margot Tahiti s kokosem - orion - 90 g

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Codi de barres: 85957251

Quantitat: 90 g

Empaquetament: en:3 PP

Marques: Orion

Categories: Aliments i begudes amb base vegetal, en:Dairy substitutes, Postres, en:Non-dairy desserts, Postres de xocolata, Postres de soja, en:Vegan creamy puddings, en:Flavoured soy dessert, en:Vegan chocolate puddings, en:Chocolate soy desserts

Llocs de fabricació o processament: Czech Republic

Països on es va vendre: República Txeca, Espanya

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Nutrició

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    Nutri-Score E

    Mala qualitat nutricional
    • 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.

    icon

    Punts negatius: 29/55

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      Energia

      5/10 points (1908kJ)

      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

      15/15 points (52g)

      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

      0/20 points (0.06g)

      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 (0g)

      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 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: 2

      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: 29 (29 - 0)

      Nutri-Score: E

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Comparat amb: en:Chocolate soy desserts
    Energia 1.908 kj
    (456 kcal)
    +332%
    Greix 20 g +755%
    Àcid gras saturat 10 g +1.413%
    Hidrats de carboni 58 g +241%
    Sucre 52 g +264%
    Fiber ?
    Proteïna 7,7 g +118%
    Sal comuna 0,06 g -50%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,761 %

Ingredients

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    59 ingredients


    : Cukr, sójová mouka 17 %, rostlinné tuky (palmový, Shea, palmojádrový), glukózový sirup, 4 % kakaového prášku se sníženým obsahem tuku, strouhaný kokos 2 %, sušená syrovátka, sušené mléko, kakaová hmota, zvlhčující látka (glycerol), kakaové máslo, emulgátory (lecitiny, sorbitantristearát, polyglycerylpolyricinoleát), glukózo-fruktózový sirup, stabilizátor (invertáza), ořechy (mandle, lískové, vlašské), višně, klikvy, ovocná pyré (višeň, borůvka, arónie), šťávy z koncentrátů (banán, višeň), alkohol, jedlá sůl, rostlinné koncentráty a extrakty (černá mrkev, mrkev, jablko, třešeň, ředkev, sladké brambory, světlice barvířská, ibišek), extrakt kurkumy, koncentrát spiruliny, sirup z invertního cukru, sušené vaječné bílky, aromata, barviva (riboflavin, karoteny, karmíny, paprikový extrakt), dextrin (rozpustná kukuřičná vláknina) Může obsahovat arašídy, jiné ořechy a pšenici
    Al·lèrgens: en:Milk, en:Nuts, en:Soybeans

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: E101 - Riboflavina
    • Additiu: E1400 - Dextrina
    • Additiu: E160c - Capsantina
    • Additiu: E322 - Lecitines
    • Additiu: E422 - Glicerol
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Additiu: E492 - Triestearat de sorbitan
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sucre invertit
    • Ingredient: Sèrum de llet

    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

  • E101 - Riboflavina


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Origen: Wikipedia (Anglès)
  • E101i - Riboflavina


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Origen: Wikipedia (Anglès)
  • E1103 - Invertasa


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Origen: Wikipedia (Anglès)
  • E1400 - Dextrina


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Origen: 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.
    Origen: Wikipedia (Anglès)
  • 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)
  • 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.
    Origen: Wikipedia (Anglès)
  • E492 - Triestearat de sorbitan


    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà


    Ingredients no vegans: Xerigot en pols, Llet en pols, E120

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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  • icon

    No és vegetarià


    Ingredients no vegetarians: E120

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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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

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    : Cukr, sójová mouka 17%, rostlinné tuky (palmový, Shea, palmojádrový), glukózový sirup, kakaového prášku se sníženým obsahem tuku 4%, strouhaný kokos 2%, sušená syrovátka, sušené mléko, kakaová hmota, zvlhčující látka (glycerol), kakaové máslo, emulgátory (lecitiny, sorbitantristearát, polyglycerylpolyricinoleát), glukózo-fruktózový sirup, stabilizátor (invertáza), ořechy (mandle, lískové, vlašské), višně, klikvy, ovocná pyré (višeň, borůvka, arónie), šťávy z koncentrátů (banán, višeň), alkohol, jedlá sůl, rostlinné koncentráty a extrakty (černá mrkev, mrkev, jablko, třešeň, ředkev, sladké brambory, světlice barvířská, ibišek), extrakt kurkumy, koncentrát spiruliny, sirup z invertního cukru, sušené vaječné bílky, aromata, barviva (riboflavin, karoteny, karmíny, paprikový extrakt), dextrin (rozpustná kukuřičná vláknina), jiné ořechy a pšenici
    1. Cukr -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 17 - percent_max: 69
    2. sójová mouka -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 17 - percent: 17 - percent_max: 17
    3. rostlinné tuky -> cs:rostlinné-tuky - percent_min: 4 - percent_max: 17
      1. palmový -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1.33333333333333 - percent_max: 17
      2. Shea -> cs:shea - percent_min: 0 - percent_max: 8.5
      3. palmojádrový -> cs:palmojádrový - percent_min: 0 - percent_max: 5.66666666666667
    4. glukózový sirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 17
    5. kakaového prášku se sníženým obsahem tuku -> cs:kakaového-prášku-se-sníženým-obsahem-tuku - percent_min: 4 - percent: 4 - percent_max: 4
    6. strouhaný kokos -> cs:strouhaný-kokos - percent_min: 2 - percent: 2 - percent_max: 2
    7. sušená syrovátka -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
    8. sušené mléko -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 2
    9. kakaová hmota -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2
    10. zvlhčující látka -> en:humectant - percent_min: 0 - percent_max: 2
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    11. kakaové máslo -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2
    12. emulgátory -> cs:emulgátory - percent_min: 0 - percent_max: 2
      1. lecitiny -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      2. sorbitantristearát -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      3. polyglycerylpolyricinoleát -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    13. glukózo-fruktózový sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 2
    14. stabilizátor -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. invertáza -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. ořechy -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. mandle -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 2
      2. lískové -> cs:lískové - percent_min: 0 - percent_max: 1
      3. vlašské -> cs:vlašské - percent_min: 0 - percent_max: 0.666666666666667
    16. višně -> cs:višně - percent_min: 0 - percent_max: 2
    17. klikvy -> en:cranberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13113 - percent_min: 0 - percent_max: 2
    18. ovocná pyré -> cs:ovocná-pyré - percent_min: 0 - percent_max: 2
      1. višeň -> cs:višeň - percent_min: 0 - percent_max: 2
      2. borůvka -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 1
      3. arónie -> en:chokeberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    19. šťávy z koncentrátů -> cs:šťávy-z-koncentrátů - percent_min: 0 - percent_max: 2
      1. banán -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005 - percent_min: 0 - percent_max: 2
      2. višeň -> cs:višeň - percent_min: 0 - percent_max: 1
    20. alkohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 2
    21. jedlá sůl -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.06
    22. rostlinné koncentráty a extrakty -> cs:rostlinné-koncentráty-a-extrakty - percent_min: 0 - percent_max: 0.06
      1. černá mrkev -> cs:černá-mrkev - percent_min: 0 - percent_max: 0.06
      2. mrkev -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.06
      3. jablko -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.06
      4. třešeň -> cs:třešeň - percent_min: 0 - percent_max: 0.06
      5. ředkev -> cs:ředkev - percent_min: 0 - percent_max: 0.06
      6. sladké brambory -> cs:sladké-brambory - percent_min: 0 - percent_max: 0.06
      7. světlice barvířská -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      8. ibišek -> cs:ibišek - percent_min: 0 - percent_max: 0.06
    23. extrakt kurkumy -> cs:extrakt-kurkumy - percent_min: 0 - percent_max: 0.06
    24. koncentrát spiruliny -> cs:koncentrát-spiruliny - percent_min: 0 - percent_max: 0.06
    25. sirup z invertního cukru -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
    26. sušené vaječné bílky -> cs:sušené-vaječné-bílky - percent_min: 0 - percent_max: 0.06
    27. aromata -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.06
    28. barviva -> cs:barviva - percent_min: 0 - percent_max: 0.06
      1. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      2. karoteny -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.06
      3. karmíny -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.06
      4. paprikový extrakt -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
    29. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      1. rozpustná kukuřičná vláknina -> cs:rozpustná-kukuřičná-vláknina - percent_min: 0 - percent_max: 0.06
    30. jiné ořechy a pšenici -> cs:jiné-ořechy-a-pšenici - percent_min: 0 - percent_max: 0.06

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