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Noodles de arroz - Acecook - 200 g

Noodles de arroz - Acecook - 200 g

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Codi de barres: 8934563207403 (EAN / EAN-13)

Nom comú: Noodles de arroz sin freír

Quantitat: 200 g

Empaquetament: en:Plastic

Marques: Acecook

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Cereals i patates, Cereals i derivats, Pasta, Fideus, en:Rice pasta

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

Llocs de fabricació o processament: Vietnam

Botigues: Mercadona

Països on es va vendre: França, Espanya

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Health

Ingredients

  • icon

    9 ingredients


    Castellà: Arroz 91,4%, espesante (E1404), sal, emulgente (lecitina de soja (E322), carboximetilcelulosa (E466))
    Al·lèrgens: en:Soybeans

Food processing

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    Ultra processed foods


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

    • Additiu: E1404 - Midó oxidat
    • Additiu: E322 - Lecitines
    • Additiu: E466 - Carboximetilcellulosa sòdica
    • Ingredient: Emulsionant
    • Ingredient: Espessidor

    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

  • 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)
  • 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.
    Source: Wikipedia (Anglès)
  • E466 - Carboximetilcellulosa sòdica


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients


    Arroz 91.4%, espesante (e1404), sal, emulgente (lecitina de _soja_ (e322), carboximetilcelulosa (e466))
    1. Arroz -> en:rice - vegan: yes - vegetarian: yes - percent_min: 91.4 - percent: 91.4 - percent_max: 91.4
    2. espesante -> en:thickener - percent_min: 2.86666666666666 - percent_max: 8.59999999999999
      1. e1404 -> en:e1404 - vegan: yes - vegetarian: yes - percent_min: 2.86666666666666 - percent_max: 8.59999999999999
    3. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.73333333333333
    4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2.86666666666667
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.86666666666667
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.86666666666667
      2. carboximetilcelulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43333333333333
        1. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.43333333333333

Nutrició

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 4

    • Proteïnes: 3 / 5 (valor: 6.4, rounded value: 6.4)
    • Fiber: 1 / 5 (valor: 1.8, rounded value: 1.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 8

    • Energia: 4 / 10 (valor: 1454, rounded value: 1454)
    • Sucres: 0 / 10 (valor: 2, rounded value: 2)
    • Greixos saturats: 0 / 10 (valor: 0.2, rounded value: 0.2)
    • Sodi: 4 / 10 (valor: 400, rounded value: 400)

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

    Score nutritionnel: 4 (8 - 4)

    Nutri-Score: C

  • icon

    Sucre en baixa quantitat (2%)


    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.
  • icon

    Sal comuna en Quantitat moderada (1%)


    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.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Com es ven
    per porció (50g)
    Compared to: en:Rice pasta
    Energia 1.454 kj
    (343 kcal)
    727 kj
    (172 kcal)
    +8%
    Greix 0,6 g 0,3 g -60%
    Àcid gras saturat 0,2 g 0,1 g -52%
    Carbohydrates 77 g 38,5 g +6%
    Sucre 2 g 1 g +100%
    Fiber 1,8 g 0,9 g
    Proteïna 6,4 g 3,2 g -10%
    Sal comuna 1 g 0,5 g +614%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 50g

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