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Noglut Jungla - Santiveri - 100 g

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Noglut Jungla - Santiveri - 100 g

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Código de barras: 8412170029415 (EAN / EAN-13)

Common name: galletas de la jungla, sin gluten y sin lactosa.

Cantidade: 100 g

Empaquetado: en:Plastic, en:Bag

Marcas: Santiveri, Noglut

Categorías: en:Snacks, en:Sweet snacks, en:Specific products, en:Biscuits and cakes, en:Products for specific diets, Galleta, en:Products without gluten, en:Gluten-free biscuits

Etiquetas, certificacións, premios: en:No gluten, en:Vegetarian, Crossed Grain Trademark, en:No GMOs, en:No preservatives, Source of fibre, Vegano, en:Green Dot, High fibres, en:No eggs, en:No lactose, en:No nuts, en:No palm oil, Rich in vitamin B9, FACE, en:High content of unsaturated fat, en:With Oleic acid, es:AFEPADI, es:ES-107-016, es:Nutrición sin fronteras

Lugares de fabricación ou procesamento: España

Traceability code: 020503140020

Tendas: Carrefour, Alcampo, Eroski, El Corte Inglés, Hipercor, Elite Brands, Mi Salud, Gedesa

Country: España

Matching with your preferences

Health

Ingredientes

  • icon

    24 ingredients

    Lingua castelá: Almidón de maíz, aceites vegetales 11.4% (girasol, oliva), harina de maíz, azúcar moreno de caña integral, maltodextrina de patata, gelificante (fosfato de dialmidón acetilado), dextrina de maíz, aislado de proteína de soja, inulina, fibra de cítricos, aromas, emulgente (lecitina de girasol), gasificantes (bicarbonato amónico, bicarbonato sódico), sal, antioxidante (extracto rico en tocoferoles), ácido fólico (ácido pteroilmonoglutámico).
    Alérxenos: en:Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Aditivo: E1400 - Dextrina
    • Aditivo: E1414
    • Aditivo: E322
    • Ingrediente: Emulsifier
    • Ingrediente: Flavouring
    • Ingrediente: Gelling agent
    • Ingrediente: Maltodextrin

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Aditivos

  • 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.
    Source: Wikipedia (Inglés)

  • E322

    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 (Inglés)

  • 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 (Inglés)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Inglés)

  • E500ii - Bicarbonato de sodio

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Inglés)

  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Inglés)

  • E503ii - Bicarbonato amónico

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Inglés)

Análise dos ingredientes

  • icon

    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:oliva, es:fibra-de-citricos

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegan

    No non-vegan ingredients

    Unrecognized ingredients: es:oliva, es:fibra-de-citricos, Ácido fólico, Ácido fólico

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: es:oliva, es:fibra-de-citricos, Ácido fólico, Ácido fólico

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

A análise está baseada únicamente nos ingredientes listados e non ten en conta os métodos de procesamento.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    es: Almidón de maíz, aceites vegetales 11.4% (girasol, oliva), harina de maíz, azúcar moreno de caña integral, maltodextrina de patata, gelificante (fosfato de dialmidón acetilado), dextrina de maíz, aislado de proteína de soja, inulina, fibra de cítricos, aromas, emulgente (lecitina de girasol), gasificantes (bicarbonato amónico, bicarbonato sódico), sal, antioxidante (extracto rico en tocoferoles), ácido fólico (ácido pteroilmonoglutámico)
    1. Almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 11.4 - percent_max: 88.6
    2. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 11.4 - percent: 11.4 - percent_max: 11.4
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 5.7 - percent_max: 11.4
      2. oliva -> es:oliva - percent_min: 0 - percent_max: 5.7
    3. harina de maíz -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 11.4
    4. azúcar moreno de caña integral -> en:whole-brown-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.4
    5. maltodextrina de patata -> en:potato-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    6. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 11.4
      1. fosfato de dialmidón acetilado -> en:e1414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    7. dextrina de maíz -> en:corn-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
    8. aislado de proteína de soja -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 11.4
    9. inulina -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. fibra de cítricos -> es:fibra-de-citricos - percent_min: 0 - percent_max: 9.65
    11. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. gasificantes -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. bicarbonato amónico -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9575
    15. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.9575
      1. extracto rico en tocoferoles -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9575
    16. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 0.9575
      1. ácido pteroilmonoglutámico -> en:folic-acid - percent_min: 0 - percent_max: 0.9575

Nutrición

  • icon

    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: 3

    • Proteínas: 3 / 5 (valor: 5.8, rounded value: 5.8)
    • Fiber: 3 / 5 (valor: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 12

    • Enerxía: 5 / 10 (valor: 1920, rounded value: 1920)
    • Azucres: 2 / 10 (valor: 12, rounded value: 12)
    • Saturated fat: 1 / 10 (valor: 1.2, rounded value: 1.2)
    • Sodio: 4 / 10 (valor: 383, rounded value: 383)

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

    Nutritional score: (12 - 3)

    Nutri-Score:

  • icon

    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml     		As sold
    por ración (4 g)     		Compared to: en:Gluten-free biscuits
    Enerxía 1.920 kj
    (456 kcal)     		76,8 kj
    (18 kcal)     		-1%
    Greix 13,3 g 0,532 g -27%
    Saturated fat 1,2 g 0,048 g -81%
    Monounsaturated fat 10,8 g 0,432 g +16%
    Polyunsaturated fat 1,3 g 0,052 g -44%
    Ácido oleico 10,8 g 0,432 g
    Trans fat 0 g 0 g
    Colesterol 0 mg 0 mg -100%
    Carbohydrates 76,8 g 3,07 g +17%
    Azucre 12 g 0,48 g -49%
    Lactosa 0 g 0 g
    Fiber 3 g 0,12 g -10%
    Proteína 5,8 g 0,232 g +16%
    Sal común 0,958 g 0,038 g +62%
    Vitamin B9 (Folic acid) 100 µg 4 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Tamaño da ración: 4 g

Medio ambiente

Carbon footprint

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Data sources

Product added on by neptuno
Last edit of product page on by october-food-facts.
Páxina do produto tamén editada por 5m4u9, inf, kiliweb, musarana, openfoodfacts-contributors, packbot, thaialagata, yuka.B5NiGvmQQtYROvTQ_dhq4x-1SM2xHs1FOGMoog, yuka.sY2b0xO6T85zoF3NwEKvll1nfNzQsC3CDBDWmWyHl-yWEb75f9ND5LLrAqs, yuka.sY2b0xO6T85zoF3NwEKvlnd5bsfahzn2JzHnv32NwdyiIIG4aN1wzrCrHqs.

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