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Belgas - Saborosa - 198 g

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Belgas - Saborosa - 198 g

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Barra-kodea: 5600744051020 (EAN / EAN-13)

Kopurua: 198 g

Ontziratzea: en:Plastic, 22 PAP, en:Box

Markak: Saborosa

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, en:Wafers

Etiketak, ziurtagiriak, sariak: en:FSC, en:FSC Mix, en:Green Dot, pt:ecoponto-azul

Origin of ingredients: Europar Batasuna

Manufacturing or processing places: ponte de Lima

Traceability code: FSC-C150789

Saltzen diren herrialdeak: Frantzia, Portugal, Espainia

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Health

Osagaiak

  • icon

    32 ingredients

    Ingeles: wheat flour, sugar, vegetable fat and oils (palm, sunflower), fully hydrogenated vegetable fat (palm kernel, palm), low-fat cocoa powder (5,4%), whey powder, starch, emulsifier: sunflower lecithin, mono-and diglycerides of fatty acids, polyglycerol polyricileate, sorbitan tristearate, whey powder partially demineralised, salt, flavouring (contains milk ), raising agents: sodium bicarbonate, cream of tartar, antioxidants: tocopherol-rich extract, ascorbyl palmitate, ascorbic acid, acid: citric acid, preservative: sorbic acid, colour: beta carotene
    Alergenoak: en:Gluten, en:Milk
    Aztarnak: en:Eggs, en:Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E160a
    • Gehigarria: E322
    • Gehigarria: E471
    • Gehigarria: E492
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Hydrogenated fat
    • Osagaia: Esne-gazur

    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

  • 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 (Ingeles)

  • 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 (Ingeles)

  • E200

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia (Ingeles)

  • 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 (Ingeles)

  • E304i

    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 (Ingeles)

  • 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)

  • E330 - Azido zitriko

    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 (Ingeles)

  • E336

    Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
    Source: Wikipedia (Ingeles)

  • E336i

    Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
    Source: Wikipedia (Ingeles)

  • 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 (Ingeles)

  • E492

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia (Ingeles)

  • 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 (Ingeles)

  • E500ii - Sodio hidrogenokarbonato

    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 (Ingeles)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: Palmondo olio, Palmiste olio, en:Palm
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    en:Non-vegan

    Non-vegan ingredients: en:Fully hydrogenated vegetable fat, en:Whey powder

    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:polyglycerol-polyricileate, en:whey-powder-partially-demineralised

    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.
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    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!

    en: wheat flour, sugar, vegetable fat, palm oils, sunflower oils, fully hydrogenated vegetable fat (palm kernel, palm), low-fat cocoa powder 5.4%, whey powder, starch, emulsifier (sunflower lecithin), mono- and diglycerides of fatty acids, polyglycerol polyricileate, sorbitan tristearate, whey powder partially demineralised, salt, flavouring, raising agents (sodium bicarbonate), cream of tartar, antioxidants (tocopherol-rich extract), ascorbyl palmitate, ascorbic acid, acid (citric acid), preservative (sorbic acid), colour (beta carotene)
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.4 - percent_max: 67.6
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.4 - percent_max: 35
    3. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 5.4 - percent_max: 26.1333333333333
    4. palm oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 5.4 - percent_max: 20.95
    5. sunflower oils -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 5.4 - percent_max: 17.84
    6. fully hydrogenated vegetable fat -> en:fully-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 5.4 - percent_max: 15.7666666666667
      1. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2.7 - percent_max: 15.7666666666667
      2. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.88333333333333
    7. low-fat cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 5.4 - percent: 5.4 - percent_max: 5.4
    8. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.4
    9. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.4
    10. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5.4
      1. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.4
    11. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.4
    12. polyglycerol polyricileate -> en:polyglycerol-polyricileate - percent_min: 0 - percent_max: 5.4
    13. sorbitan tristearate -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.4
    14. whey powder partially demineralised -> en:whey-powder-partially-demineralised - percent_min: 0 - percent_max: 5.4
    15. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25
    16. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    17. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 0.25
      1. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    18. cream of tartar -> en:e336i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    19. antioxidants -> en:antioxidant - percent_min: 0 - percent_max: 0.25
      1. tocopherol-rich extract -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    20. ascorbyl palmitate -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.25
    21. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    22. acid -> en:acid - percent_min: 0 - percent_max: 0.25
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    23. preservative -> en:preservative - percent_min: 0 - percent_max: 0.25
      1. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    24. colour -> en:colour - percent_min: 0 - percent_max: 0.25
      1. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.25

Elikadura

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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: 0

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

    Positive points: 3

    • Proteinak: 3 / 5 (balioa: 6.3, rounded value: 6.3)
    • Fiber: 3 / 5 (balioa: 3.5, rounded value: 3.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 24

    • Energia: 6 / 10 (balioa: 2041, rounded value: 2041)
    • Azukreak: 7 / 10 (balioa: 35, rounded value: 35)
    • Gantz saturatua: 10 / 10 (balioa: 14, rounded value: 14)
    • Sodioa: 1 / 10 (balioa: 100, rounded value: 100)

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

    Nutritional score: (24 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (11 g)     		Compared to: en:Wafers
    Energia 2.041 kj
    (456 kcal)     		225 kj
    (50 kcal)     		-% 1
    Koipe 21 g 2,31 g -% 11
    Gantz-azido ase 14 g 1,54 g +% 10
    Carbohydrates 68 g 7,48 g +% 9
    Azukre 35 g 3,85 g +% 15
    Fiber 3,5 g 0,385 g +% 8
    Proteina 6,3 g 0,693 g +% 13
    Gatz arrunt 0,25 g 0,028 g -% 20
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 11 g

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