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Croissant con crema de cacao - Hacendado

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Croissant con crema de cacao - Hacendado

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Código de barras: 8480000820372 (EAN / EAN-13)

Marcas: Hacendado

Categorías: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, en:Sweet pastries and pies, Pastel, en:Viennoiseries, en:Croissants, en:Chocolate croissant

Tendas: Mercadona

Country: España

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Health

Ingredientes

  • icon

    55 ingredients

    : Harina de trigo, crema de cacao y avellanas (31%) [azúcar, grasa vegetal (girasol, palma), cacao desgrasado en polvo, pasta avellana, emulgente (lecitina soja), aroma, vainillina, antioxidantes (É-304i, E-306)], aceites y grasas vegetales (girasol, soja, palma), agua, azúcar, huevo líquido pasteurizado, azúcar invertido, levadura, fibra y gluten de trigo, espesantes (carboximetilcelulosa, goma xantana), emulgentes [lecitinas (girasol), sorbitol, E471, E-472e, E-472c, E-481], sal, proteínas de leche, conservador (ácido citrico, sorbato potásico, propionato cálcico), aromas, corrector de acidez: acido citrico), enzimas (alfaamilasas, xilanasas), colorante (betacaroteno), antioxidante (ácido ascorbico, E-304, E-307)
    Alérxenos: en:Gluten, en:Milk, en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

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

    • Aditivo: E160a
    • Aditivo: E322
    • Aditivo: E415
    • Aditivo: E420
    • Aditivo: E466
    • Aditivo: E471
    • Aditivo: E472c - Éster diacetil-cítrico de mono- e diglicéridos de ácidos graxos
    • Aditivo: E472e - Éster monoacetiltártrico de mono- e diglicéridos de ácidos graxos
    • Aditivo: E481
    • Ingrediente: Colour
    • Ingrediente: Emulsifier
    • Ingrediente: Flavouring
    • Ingrediente: Gluten
    • Ingrediente: Invert sugar
    • Ingrediente: Milk proteins
    • Ingrediente: Thickener

    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

  • E1100

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia (Inglés)

  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Inglés)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Inglés)

  • E202

    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 (Inglés)

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    Source: Wikipedia (Inglés)

  • E304

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia (Inglés)

  • E307

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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)

  • E330 - Ácido cítrico

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Inglés)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Inglés)

  • E420

    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 (Inglés)

  • E466

    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 (Inglés)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Inglés)

  • E481

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Inglés)

Análise dos ingredientes

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm, en:Palm
  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Liquid egg, en:Milk proteins

    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 status unknown

    Unrecognized ingredients: en:Hazelnut and cocoa spread, en:Vanillin, es:e-304i, en:Invert sugar, en:Fiber

    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!

    : Harina de trigo, crema de cacao y avellanas 31% (azúcar, grasa vegetal (girasol, palma), cacao desgrasado en polvo, pasta avellana, emulgente (lecitina soja), aroma, vainillina, antioxidantes (É-304i, e306)), aceites y grasas vegetales (girasol, soja, palma), agua, azúcar, huevo líquido, azúcar invertido, levadura, fibra, gluten de trigo, espesantes (carboximetilcelulosa, goma xantana), emulgentes (lecitinas (girasol)), sorbitol, e471, e472e, e472c, e481, sal, proteínas de leche, conservador (ácido citrico, sorbato potásico, propionato cálcico), aromas, corrector de acidez (acido citrico), enzimas (alfaamilasas, xilanasas), colorante (betacaroteno), antioxidante (ácido ascorbico, e304, e307)
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 31 - percent_max: 69
    2. crema de cacao y avellanas -> en:hazelnut-and-cocoa-spread - percent_min: 31 - percent: 31 - percent_max: 31
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.875 - percent_max: 23
      2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.14285714285714 - percent_max: 15.5
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0.571428571428571 - percent_max: 15.5
        2. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.75
      3. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 10.3333333333333
      4. pasta avellana -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 7.75
      5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 6.2
        1. lecitina soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.2
      6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.16666666666667
      7. vainillina -> en:vanillin - percent_min: 0 - percent_max: 4.42857142857143
      8. antioxidantes -> en:antioxidant - percent_min: 0 - percent_max: 3.875
        1. É-304i -> es:e-304i - percent_min: 0 - percent_max: 3.875
        2. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9375
    3. aceites y grasas vegetales -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 31
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31
      2. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.5
      3. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10.3333333333333
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 19
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.6666666666667
    6. huevo líquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 9.5
    7. azúcar invertido -> en:invert-sugar - percent_min: 0 - percent_max: 7.6
    8. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
    9. fibra -> en:fiber - percent_min: 0 - percent_max: 5.42857142857143
    10. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    11. espesantes -> en:thickener - percent_min: 0 - percent_max: 4.22222222222222
      1. carboximetilcelulosa -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.22222222222222
      2. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.11111111111111
    12. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 3.8
      1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.8
        1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.8
    13. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45454545454545
    14. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.16666666666667
    15. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.92307692307692
    16. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.71428571428571
    17. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.53333333333333
    18. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.68
    19. proteínas de leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    20. conservador -> en:preservative - percent_min: 0 - percent_max: 0.68
      1. ácido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
      2. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.34
      3. propionato cálcico -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.226666666666667
    21. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.68
    22. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.68
      1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
    23. enzimas -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.68
      1. alfaamilasas -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
      2. xilanasas -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.34
    24. colorante -> en:colour - percent_min: 0 - percent_max: 0.68
      1. betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.68
    25. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.68
      1. ácido ascorbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.68
      2. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.34
      3. e307 -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.226666666666667

Nutrición

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positive points: 2

    • Proteínas: 4 / 5 (valor: 7, rounded value: 7)
    • Fiber: 2 / 5 (valor: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2.31026785714286, rounded value: 2.3)

    Negative points: 24

    • Enerxía: 6 / 10 (valor: 2050, rounded value: 2050)
    • Azucres: 5 / 10 (valor: 23, rounded value: 23)
    • Saturated fat: 10 / 10 (valor: 12, rounded value: 12)
    • Sodio: 3 / 10 (valor: 272, rounded value: 272)

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

    Nutritional score: (24 - 2)

    Nutri-Score:

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    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate croissant
    Enerxía 2.050 kj
    (490 kcal)     		+4%
    Greix 30 g +10%
    Saturated fat 12 g -2%
    Carbohydrates 47 g -4%
    Azucre 23 g +5%
    Fiber 2,5 g -4%
    Proteína 7 g +33%
    Sal común 0,68 g +6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,31 %

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Páxina do produto tamén editada por acuario, musarana, openfoodfacts-contributors, tacite-mass-editor, teolemon.

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