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Salsa de soja - Aiko - 250 ml

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Salsa de soja - Aiko - 250 ml

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Barra-kodea: 4006824005715 (EAN / EAN-13)

Izen arrunta: Salsa de soja

Kopurua: 250 ml

Ontziratzea: en:Glass, en:Bottle

Markak: Aiko

Kategoriak: en:Condiments, en:Sauces, en:Soy sauces, en:groceries

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:No lactose

Manufacturing or processing places: Austria

Dendak: Mercadona

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    9 ingredients

    : agua, soja, trigo, sal, azúcar, acidulante (ácido láctico), espesante (goma guar).
    Alergenoak: en:Gluten, en:Soybeans

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: E412
    • Osagaia: Thickener

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E270

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Ingeles)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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

    : agua, _soja_, _trigo_, sal, azúcar, acidulante (ácido láctico), espesante (goma guar)
    1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 14.2857142857143 - percent_max: 100
    2. _soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. _trigo_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
    4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 15.45
    5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.3
    6. acidulante -> en:acid - percent_min: 0 - percent_max: 4.3
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.3
    7. espesante -> en:thickener - percent_min: 0 - percent_max: 4.3
      1. goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.3

Elikadura

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    Average nutritional quality

    ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.
    ⚠ ️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

    • Proteinak: 4 / 5 (balioa: 7.5, rounded value: 7.5)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 10

    • Energia: 0 / 10 (balioa: 310, rounded value: 310)
    • Azukreak: 0 / 10 (balioa: 4.3, rounded value: 4.3)
    • Gantz saturatua: 0 / 10 (balioa: 0.1, rounded value: 0.1)
    • Sodioa: 10 / 10 (balioa: 6180, rounded value: 6180)

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

    Nutritional score: (10 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Soy sauces
    Energia 310 kj
    (74 kcal)     		-% 4
    Koipe 0,1 g +% 73
    Gantz-azido ase 0,1 g +% 635
    Carbohydrates 8,3 g -% 12
    Azukre 4,3 g +% 1
    Fiber ?
    Proteina 7,5 g +% 6
    Gatz arrunt 15,45 g +% 33
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

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Product added on by neptuno
Last edit of product page on by packbot.
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