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Chocolate negro con almendras enteras - Spar - 200g

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Chocolate negro con almendras enteras - Spar - 200g

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Barra-kodea: 4464449660366 (EAN / EAN-13)

Kopurua: 200g

Markak: Spar

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates

Etiketak, ziurtagiriak, sariak: en:No gluten, en:FSC, en:FSC Mix, en:Rainforest Alliance

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    35 ingredients

    Gaztelania: Pasta de cacao*, azúcar, almendras enteras tostadas (25%), manteca de cacao*, emulgente (lecitina de soja) y aroma. Cacao 55% mínimo en el chocolate. Puede contener trazas de leche y otros frutos de cáscara. *Certificado Rainforest Alliance. Obtenga más información en www.ra.org. Temperatura óptima de conservación: 18°C. Conservar en un lugar fresco, seco y sin olores. PT Chocolate negro com amêndoas inteiras. Ingredientes: Pasta de cacau*, açúcar, amêndoas inteiras torradas (25%), man - teiga de cacau*, emulsionante (lecitina de soja) e aroma. Cacau: 55% mínimo no chocolate. Pode conter vestígios de leite e outros frutos de casca rija. *Cer - tificado Rainforest Alliance. Saiba mais em www.ra.org Temperatura ideal de conservação: 18°C. Conservar em local fresco, seco e isento de odores. EN Dark chocolate FR Chocolat noir aux DE Schwarze schokolade with whole almonds. amandes entières. mit ganzen Mandeln.
    Alergenoak: en:Nuts, en:Soybeans
    Aztarnak: en:Milk, en:Nuts, 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: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring

    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

  • 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)

  • 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)

Ingredients analysis

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    en:Palm oil content unknown

    Unrecognized ingredients: es:obtenga-mas-informacion-en-www-ra-org, es:temperatura-optima-de-conservacion, es:18-c, es:conservar-en-un-lugar-fresco, es:seco-y-sin-olores, es:pt-chocolate-negro-com-amendoas-inteiras, es:ingredientes, es:pasta-de-cacau, es:acucar, es:amendoas-inteiras-torradas, es:man, es:teiga-de-cacau, es:cacau, es:no-chocolate, es:pode-conter-vestigios-de-leite-y-outros-frutos-de-casca-rija, es:cer, es:tificado-rainforest-alliance, es:saiba-mais-em-www-ra-org-temperatura-ideal-de-conservacao, es:18-c, es:conservar-em-local-fresco, es:seco-y-isento-de-odores, es:en-dark-chocolate-fr-chocolat-noir-aux-de-schwarze-schokolade-with-whole-almonds, es:amandes-entieres, es:mit-ganzen-mandeln

    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 status unknown

    Unrecognized ingredients: es:obtenga-mas-informacion-en-www-ra-org, es:temperatura-optima-de-conservacion, es:18-c, es:conservar-en-un-lugar-fresco, es:seco-y-sin-olores, es:pt-chocolate-negro-com-amendoas-inteiras, es:ingredientes, es:pasta-de-cacau, es:acucar, es:amendoas-inteiras-torradas, es:man, es:teiga-de-cacau, es:cacau, es:no-chocolate, es:pode-conter-vestigios-de-leite-y-outros-frutos-de-casca-rija, es:cer, es:tificado-rainforest-alliance, es:saiba-mais-em-www-ra-org-temperatura-ideal-de-conservacao, es:18-c, es:conservar-em-local-fresco, es:seco-y-isento-de-odores, es:en-dark-chocolate-fr-chocolat-noir-aux-de-schwarze-schokolade-with-whole-almonds, es:amandes-entieres, es:mit-ganzen-mandeln

    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: es:obtenga-mas-informacion-en-www-ra-org, es:temperatura-optima-de-conservacion, es:18-c, es:conservar-en-un-lugar-fresco, es:seco-y-sin-olores, es:pt-chocolate-negro-com-amendoas-inteiras, es:ingredientes, es:pasta-de-cacau, es:acucar, es:amendoas-inteiras-torradas, es:man, es:teiga-de-cacau, es:cacau, es:no-chocolate, es:pode-conter-vestigios-de-leite-y-outros-frutos-de-casca-rija, es:cer, es:tificado-rainforest-alliance, es:saiba-mais-em-www-ra-org-temperatura-ideal-de-conservacao, es:18-c, es:conservar-em-local-fresco, es:seco-y-isento-de-odores, es:en-dark-chocolate-fr-chocolat-noir-aux-de-schwarze-schokolade-with-whole-almonds, es:amandes-entieres, es:mit-ganzen-mandeln

    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!

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

    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: Pasta de cacao, azúcar, almendras enteras 25%, manteca de cacao, emulgente (lecitina de soja), aroma, Cacao 55%, Obtenga más información en www.ra.org, Temperatura óptima de conservación (18°C, Conservar en un lugar fresco), seco y sin olores, PT Chocolate negro com amêndoas inteiras, Ingredientes (Pasta de cacau), açúcar, amêndoas inteiras torradas 25%, man, teiga de cacau, emulsionante (lecitina de soja), aroma, Cacau (no chocolate 55%, Pode conter vestígios de leite y outros frutos de casca rija, Cer), tificado Rainforest Alliance, Saiba mais em www.ra.org Temperatura ideal de conservação (18°C, Conservar em local fresco), seco y isento de odores, EN Dark chocolate FR Chocolat noir aux DE Schwarze schokolade with whole almonds, amandes entières, mit ganzen Mandeln
    1. Pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. almendras enteras -> en:whole-almonds - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 25
    4. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    7. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 55
    8. Obtenga más información en www.ra.org -> es:obtenga-mas-informacion-en-www-ra-org
    9. Temperatura óptima de conservación -> es:temperatura-optima-de-conservacion
      1. 18°C -> es:18-c
      2. Conservar en un lugar fresco -> es:conservar-en-un-lugar-fresco
    10. seco y sin olores -> es:seco-y-sin-olores
    11. PT Chocolate negro com amêndoas inteiras -> es:pt-chocolate-negro-com-amendoas-inteiras
    12. Ingredientes -> es:ingredientes
      1. Pasta de cacau -> es:pasta-de-cacau
    13. açúcar -> es:acucar
    14. amêndoas inteiras torradas -> es:amendoas-inteiras-torradas - percent: 25
    15. man -> es:man
    16. teiga de cacau -> es:teiga-de-cacau
    17. emulsionante -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    18. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    19. Cacau -> es:cacau
      1. no chocolate -> es:no-chocolate - percent: 55
      2. Pode conter vestígios de leite y outros frutos de casca rija -> es:pode-conter-vestigios-de-leite-y-outros-frutos-de-casca-rija
      3. Cer -> es:cer
    20. tificado Rainforest Alliance -> es:tificado-rainforest-alliance
    21. Saiba mais em www.ra.org Temperatura ideal de conservação -> es:saiba-mais-em-www-ra-org-temperatura-ideal-de-conservacao
      1. 18°C -> es:18-c
      2. Conservar em local fresco -> es:conservar-em-local-fresco
    22. seco y isento de odores -> es:seco-y-isento-de-odores
    23. EN Dark chocolate FR Chocolat noir aux DE Schwarze schokolade with whole almonds -> es:en-dark-chocolate-fr-chocolat-noir-aux-de-schwarze-schokolade-with-whole-almonds
    24. amandes entières -> es:amandes-entieres
    25. mit ganzen Mandeln -> es:mit-ganzen-mandeln

Elikadura

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    Average nutritional quality

    ⚠ ️Abisua: Nutrizio-datuak ez daude zehaztuta. Osagaien zerrendatik kalkulatuak izan dira.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 25

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

    Positive points: 5

    • Proteinak: 3 / 5 (balioa: 5.35, rounded value: 5.35)
    • Fiber: 2 / 5 (balioa: 2.475, rounded value: 2.48)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 25, rounded value: 25)

    Negative points: 8

    • Energia: 3 / 10 (balioa: 1057.5, rounded value: 1057.5)
    • Azukreak: 5 / 10 (balioa: 26.1075, rounded value: 26.11)
    • Gantz saturatua: 0 / 10 (balioa: 0.9875, rounded value: 1)
    • Sodioa: 0 / 10 (balioa: 5.2925, rounded value: 5.3)

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

    Nutritional score: (8 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    per serving     		Compared to: en:Chocolates
    Energia 648 kj
    (156 kcal)
    Koipe 10,03 g
    Gantz-azido ase 4,5 g
    Carbohydrates ?
    Azukre 10 g
    Fiber ?
    Proteina ?
    Gatz arrunt 0,01 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 %

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Last edit of product page on by cloud019998.
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