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Tofu alga wakame - My Best Veggie - 235 g
Tofu alga wakame - My Best Veggie - 235 g
Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products.
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Barra-kodea: 20074791
Izen arrunta: Preparado vegetal a base de tofu con algas
Kopurua: 235 g
Ontziratzea: en:Plastic, en:Box, en:container, en:Refrigerated
Markak: My Best Veggie
Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Legumes and their products, en:Meat alternatives, en:Meat analogues, Tofu
Etiketak, ziurtagiriak, sariak:
en:Organic, en:Vegetarian, en:EU Organic, en:Non-EU Agriculture, Source of fibre, Source of proteins, en:Vegan, ES-ECO-006-AR, en:EU Agriculture, en:EU/non-EU Agriculture, en:European Vegetarian Union, en:European Vegetarian Union Vegan, en:Green Dot, High fibres, High proteins, en:No lactose
Manufacturing or processing places: España
Dendak: Lidl
Matching with your preferences
Health
Osagaiak
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17 ingredients
: 92,8% tofu* (agua, habas de soja*, estabilizante: sulfato cálcico). 2,3% algas wakame*, salsa de soja* (agua, habas de soja*, trigo*, sal marina), cebolla*, sal marina, espesante: agar-agar; emulgente: lecitina de soja. *Procedente de agricultura ecológica.Alergenoak: en:Gluten, en:SoybeansAztarnak: en:Celery, en:Crustaceans, en:Fish, en:Molluscs, en:Mustard, en:Nuts, en:Peanuts, en:Sesame seeds
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:
- Gehigarria: E322
- Gehigarria: E406 - Agar-agar
- Osagaia: Emulsifier
- Osagaia: Thickener
Food products are classified into 4 groups according to their degree of processing:
- Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
- Sukaldaritzako osagaiak prozesatu
- Prozesatutako jakiak
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Gehigarriak
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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 (Ingeles)
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E322i - Lezitina
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 (Ingeles)
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E406 - Agar-agar
Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.Source: Wikipedia (Ingeles)
Ingredients analysis
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en:Palm oil free
No ingredients containing palm oil detected
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en:Vegan
No non-vegan ingredients
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en:Vegetarian
No non-vegetarian ingredients detected
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Details of the analysis of the ingredients
: tofu 92.8% (agua, habas de _soja_, estabilizante (sulfato cálcico)), algas wakame 2.3%, salsa de _soja_ (agua, habas de _soja_, _trigo_, sal marina), cebolla, sal marina, espesante (agar-agar), emulgente (lecitina de _soja_)- tofu -> en:tofu - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 92.8 - percent: 92.8 - percent_max: 92.8
- agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 30.9333333333333 - percent_max: 92.8
- habas de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 46.4
- estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 30.9333333333333
- sulfato cálcico -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30.9333333333333
- algas wakame -> en:wakame - vegan: yes - vegetarian: yes - ciqual_food_code: 20984 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
- salsa de _soja_ -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0.980000000000001 - percent_max: 2.3
- agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.245 - percent_max: 2.3
- habas de _soja_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.15
- _trigo_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.766666666666667
- sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.575
- cebolla -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0.650000000000002 - percent_max: 2.3
- sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0.100000000000004 - percent_max: 0.7
- espesante -> en:thickener - percent_min: 0 - percent_max: 0.7
- agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.7
- emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.7
- lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7
- tofu -> en:tofu - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 92.8 - percent: 92.8 - percent_max: 92.8
Elikadura
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Good nutritional quality
This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 7
- Proteinak: 2 / 5 (balioa: 4.6, rounded value: 4.6)
- Fiber: 5 / 5 (balioa: 13.7, rounded value: 13.7)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)
Negative points: 8
- Energia: 1 / 10 (balioa: 414, rounded value: 414)
- Azukreak: 0 / 10 (balioa: 0.2, rounded value: 0.2)
- Gantz saturatua: 4 / 10 (balioa: 4.3, rounded value: 4.3)
- Sodioa: 3 / 10 (balioa: 280, rounded value: 280)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (8 - 7)
Nutri-Score:
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Nutrient levels
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Koipe in moderate quantity (5.8%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Gantz-azido ase in moderate quantity (4.3%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Azukre in low quantity (0.2%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Gatz arrunt in moderate quantity (0.7%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Tofu Energia 414 kj
(99 kcal)-% 34 Koipe 5,8 g -% 30 Gantz-azido ase 4,3 g +% 205 Carbohydrates 0,3 g -% 88 Azukre 0,2 g -% 64 Fiber 13,7 g +% 559 Proteina 4,6 g -% 67 Gatz arrunt 0,7 g +% 11 Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19,59 %
Ingurumena
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Eco-Score B - Ingurumen-eragin txikia
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 97/100)
Kategoria: Tofu, plain
Kategoria: Tofu, plain
- PEF environmental score: 0.09 (the lower the score, the lower the impact)
- including impact on climate change: 0.67 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Ontziratzea Transportation Distribution Consumption
Bonuses and maluses
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Labels with high environmental benefits
Bonus: +15
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EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Box Plastic Altua
Eco-Score for this product
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Impact for this product: B (Score: 79/100)
Produktua: Tofu alga wakame - My Best Veggie - 235 g
Life cycle analysis score: 97
Sum of bonuses and maluses: 0
Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)
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Carbon footprint
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Equal to driving 0.3 km in a petrol car
67 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Tofu, plain (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Ontziratzea Transportation Distribution Consumption
Ontziratzea
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Packaging with a medium impact
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Packaging parts
Box (Plastic)
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Bilgarriaren materialak
Material % Bilgarriaren pisua Bilgarriaren pisua produktuaren 100g-ko Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Etiketak
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EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Datuen iturria
Product added on by neptuno
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua kiliweb, musarana, openfoodfacts-contributors, yuka.WGJ3RkRJb3UvTlZReFBKdS9BdjA1NDl1LzQyMkRFaUxKY0VESWc9PQ.