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Pintarolas - Imperial - 200g
Pintarolas - Imperial - 200g
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Barra-kodea: 5601055317225 (EAN / EAN-13)
Izen arrunta: Milk chocolate in a sugar coat
Kopurua: 200g
Ontziratzea: es:Green dot
Markak: Imperial
Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Candies, en:Sugar coated chocolate confectioneries
Etiketak, ziurtagiriak, sariak:
en:No gluten, en:Green Dot, en:No artificial colors
Manufacturing or processing places: Portugal
Link to the product page on the official site of the producer: https://miguelanez.com/productos/chocola...
Dendak: Mercadona
Matching with your preferences
Health
Osagaiak
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24 ingredients
: milk chocolate (67%) (sugar, cocoa butter, cocoa mass, milk powder, whey powder, concentrated butter , almonds and hazelnuts paste, emulsifier ( soya lecithin)), sugar, corn starch, colours (e171, e162, e150c, e160a, e163, e100), glazing agents (e414, e903), flavouringAlergenoak: en:Milk, en:Nuts, en:Soybeans, es:mantequillaAztarnak: en:Nuts, en:Peanuts
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: E100
- Gehigarria: E150c
- Gehigarria: E160a
- Gehigarria: E162
- Gehigarria: E163 - Antozianina
- Gehigarria: E171
- Gehigarria: E322
- Gehigarria: E414
- Gehigarria: E903
- Osagaia: Colour
- Osagaia: Emulsifier
- Osagaia: Flavouring
- Osagaia: Glazing agent
- Osagaia: Esne-gazur
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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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)
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E162
Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.Source: Wikipedia (Ingeles)
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E163 - Antozianina
Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.Source: Wikipedia (Ingeles)
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E171
Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.Source: Wikipedia (Ingeles)
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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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E414
Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.Source: Wikipedia (Ingeles)
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E903
Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.Source: Wikipedia (Ingeles)
Ingredients analysis
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en:May contain palm oil
Ingredients that may contain palm oil: en:Butterfat, Karoteno
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en:Non-vegan
Non-vegan ingredients: Esnedun txokolate, en:Milk powder, en:Whey powder, en:Butterfat
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en:Maybe vegetarian
Ingredients that may not be vegetarian: en:Whey powder, Karoteno, en:Flavouring
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Details of the analysis of the ingredients
: milk chocolate 67% (sugar, cocoa butter, cocoa mass, milk powder, whey powder, concentrated butter, almonds, hazelnuts paste, emulsifier (soya lecithin)), sugar, corn starch, colours (e171, e162, e150c, e160a, e163, e100), glazing agents (e414, e903), flavouring- milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 67 - percent: 67 - percent_max: 67
- sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.44444444444444 - percent_max: 64
- cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.375 - percent_max: 33.5
- cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 22.3333333333333
- milk powder -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 16.75
- whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 13.4
- concentrated butter -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 11.1666666666667
- almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 9.57142857142857
- hazelnuts paste -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 8.375
- emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.44444444444444
- soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.44444444444444
- sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.6 - percent_max: 33
- corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 26.4
- colours -> en:colour - percent_min: 0 - percent_max: 13.2
- e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.2
- e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6
- e150c -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
- e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.3
- e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.64
- e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- glazing agents -> en:glazing-agent - percent_min: 0 - percent_max: 8.8
- e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
- e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
- flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 67 - percent: 67 - percent_max: 67
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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteinak: 0 / 5 (balioa: 0.5, rounded value: 0.5)
- Fiber: 1 / 5 (balioa: 1, rounded value: 1)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.724283854166664, rounded value: 0.7)
Negative points: 26
- Energia: 6 / 10 (balioa: 2106, rounded value: 2106)
- Azukreak: 10 / 10 (balioa: 64, rounded value: 64)
- Gantz saturatua: 10 / 10 (balioa: 12, rounded value: 12)
- Sodioa: 0 / 10 (balioa: 80, rounded value: 80)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (26 - 1)
Nutri-Score:
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Nutrient levels
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Koipe in high quantity (21%)
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 high quantity (12%)
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 high quantity (64%)
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 low quantity (0.2%)
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: en:Candies Energia 2.106 kj
(502 kcal)+% 46 Koipe 21 g +% 2.108 Gantz-azido ase 12 g +% 2.106 Carbohydrates 73 g -% 12 Azukre 64 g +% 13 Fiber 1 g +% 329 Proteina 0,5 g -% 76 Gatz arrunt 0,2 g +% 68 Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,724 % Cocoa (minimum) 29 %
Ingurumena
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Eco-Score D - High environmental impact
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: C (Score: 42/100)
Kategoria: Chocolate confectionery, sugar coated
Kategoria: Chocolate confectionery, sugar coated
- PEF environmental score: 0.70 (the lower the score, the lower the impact)
- including impact on climate change: 9.72 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Ontziratzea Transportation Distribution Consumption
Bonuses and maluses
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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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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 22/100)
Produktua: Pintarolas - Imperial - 200g
Life cycle analysis score: 42
Sum of bonuses and maluses: -20
Final score: 22/100
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Carbon footprint
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Equal to driving 5.0 km in a petrol car
972 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate confectionery, sugar coated (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Ontziratzea Transportation Distribution Consumption
Ontziratzea
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
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
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
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Datuen iturria
Product added on by kiliweb
Last edit of product page on by inf.
Produktuaren orria -gatik editatua alia, elcoco, openfoodfacts-contributors, roboto-app, thaialagata, yuka.IeliEsOsMv4gTPfJ0Lwb1wSwP-z6E6NrI3gsog, yuka.UjV3eUVxUXp1YUlqd3NJZDhEanAyYzF3NTZmeFZ6THBETTVMSUE9PQ, yuka.UkpnSEhJc3hwdU1Na2ZBUzl4ckh3TngvN3BMMlFYTHZDdnNhSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllIcStuCjjDIEAb4gRWlyY6FP83DZ91jsrfLGao.