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Ricanelas - Gamesa

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Barra-kodea: 7501000628360 (EAN / EAN-13)

Markak: Gamesa

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

  • icon

    52 ingredients

    : HARINA DE TRIGO, JARABE DE MAÍZ DE ALTA FRUCTOSA, GRASA VEGETAL (CONTIENE ANTIOXIDANTES TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), AZÚCAR, TOPPING SABOR CANELA (AZUCAR; CANELA 0,6%; GOMA XANTANA Y GOMA ALGARROBO (COMO EUIENTES: HARIMZANTES ARTIFICIALES: AMARILLO OCASO FCF, ROJO ALLURA AC, AZUL BRILLANTE FCF TARTRAZINA Y CARAMELO CLASE IV (COMO COLORANTES ARTIFICIALES); GLUTAMATO MONOSÓDICO (COMO POTENCIADOR DE SABOR); BHA (COMO ANTOKIDANTE PADO DE TRIGO SAL YODADA, EMULSIFICANTES (ÉSTERES DE PROPILENGLICOL DE ACIDOS GRASOS, MONOESTEARATO DE GLICERILO, ESTEAROIL LACTILATO DE SODIO, LECITINA DE SOYA), SABORIZANTES ÀRTIFICIALES, METABISULFITO DE SODIO CONDICAD 1142V18 OTOS ALIMENTICIOS PENÉ V CÍA SCA CALZADA SAN JUAN 34-01 ZONA 7. GUATEMALA, GUATEMALA. TEL. (502) 2420-7100 EXTENSION 51099. REG.SAN. A-62724. SALVADOR: SABRITAS Y CÍA, S. EN C. DE CV CALLE E PROGRESO FAICA SA), COLORANTES ARTIFICIALES (TARTRAZINA, INDIGOTINA), BHT (ANTIOXIDANTE). ESTE PRODUCTO CONTIENE TRIGO (GLUTEN) Y SOYA. ELABORADO EN EQUIPO QUE PROCESA PRODUCTOS CON LECHE, HUEVO, NUECES DE ÁRBOLES, CACAHUATE Y COCO
    Alergenoak: en:Eggs, en:Gluten, en:Nuts, en:Peanuts, 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: E102
    • Gehigarria: E129
    • Gehigarria: E132
    • Gehigarria: E133
    • Gehigarria: E322
    • Gehigarria: E415
    • Gehigarria: E471
    • Gehigarria: E481
    • Gehigarria: E621
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: High fructose corn syrup

    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

  • E102

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia (Ingeles)

  • E129

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia (Ingeles)

  • E132

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia (Ingeles)

  • E133

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia (Ingeles)

  • E223

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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)

  • E307

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia (Ingeles)

  • E320

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: Wikipedia (Ingeles)

  • E321

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    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)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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)

  • E481

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia (Ingeles)

  • E621

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Arrautza

    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!

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    en:Vegetarian status unknown

    Unrecognized ingredients: es:contiene-antioxidantes-tbhq, es:topping-sabor-canela, es:como-euientes, es:harimzantes-artificiales, es:azul-brillante-fcf-tartrazina-y-caramelo-clase-iv, es:como-colorantes-artificiales, es:como-potenciador-de-sabor, es:como-antokidante-pado-de-trigo-sal-yodada, es:metabisulfito-de-sodio-condicad-1142v18-otos-alimenticios-pene-v-cia-sca-calzada-san-juan-34-01-zona-7, es:guatemala, es:guatemala, es:tel, es:502, es:2420-7100-extension-51099, es:reg-san, es:a-62724, es:salvador, es:sabritas-y-cia, es:s, es:en-c, es:de-cv-calle-y-progreso-faica-sa, es:colorantes-artificiales, es:elaborado-en-equipo-que-procesa-productos-con-leche

    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!

    : HARINA DE TRIGO, JARABE DE MAÍZ DE ALTA FRUCTOSA, GRASA VEGETAL (CONTIENE ANTIOXIDANTES TBHQ, PALMITATO DE ASCORBILO, TOCOFEROLES), AZÚCAR, TOPPING SABOR CANELA, AZUCAR, CANELA 0.6%, GOMA XANTANA, GOMA ALGARROBO, COMO EUIENTES (HARIMZANTES ARTIFICIALES), AMARILLO OCASO FCF, ROJO ALLURA AC, AZUL BRILLANTE FCF TARTRAZINA y CARAMELO CLASE IV (COMO COLORANTES ARTIFICIALES), GLUTAMATO MONOSÓDICO (COMO POTENCIADOR DE SABOR), BHA (COMO ANTOKIDANTE PADO DE TRIGO SAL YODADA, EMULSIFICANTES (ÉSTERES DE PROPILENGLICOL DE ACIDOS GRASOS, MONOESTEARATO DE GLICERILO, ESTEAROIL LACTILATO DE SODIO, LECITINA DE SOYA), SABORIZANTES ÀRTIFICIALES, METABISULFITO DE SODIO CONDICAD 1142V18 OTOS ALIMENTICIOS PENÉ V CÍA SCA CALZADA SAN JUAN 34-01 ZONA 7, GUATEMALA, GUATEMALA, TEL (502), 2420-7100 EXTENSION 51099, REG.SAN, A-62724, SALVADOR (SABRITAS y CÍA), S, EN C, DE CV CALLE y PROGRESO FAICA SA), COLORANTES ARTIFICIALES (TARTRAZINA, INDIGOTINA), BHT (ANTIOXIDANTE), SOYA, ELABORADO EN EQUIPO QUE PROCESA PRODUCTOS CON LECHE, HUEVO, NUECES DE ÁRBOLES, CACAHUATE, COCO
    1. HARINA DE TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.34782608695652 - percent_max: 96.4
    2. JARABE DE MAÍZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.6 - percent_max: 48.5
    3. GRASA VEGETAL -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.6 - percent_max: 32.5333333333333
      1. CONTIENE ANTIOXIDANTES TBHQ -> es:contiene-antioxidantes-tbhq - percent_min: 0.2 - percent_max: 32.5333333333333
      2. PALMITATO DE ASCORBILO -> en:e304i - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.2666666666667
      3. TOCOFEROLES -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8444444444444
    4. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.6 - percent_max: 24.55
    5. TOPPING SABOR CANELA -> es:topping-sabor-canela - percent_min: 0.6 - percent_max: 19.76
    6. AZUCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.6 - percent_max: 16.5666666666667
    7. CANELA -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    8. GOMA XANTANA -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    9. GOMA ALGARROBO -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    10. COMO EUIENTES -> es:como-euientes - percent_min: 0 - percent_max: 0.6
      1. HARIMZANTES ARTIFICIALES -> es:harimzantes-artificiales - percent_min: 0 - percent_max: 0.6
    11. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    12. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    13. AZUL BRILLANTE FCF TARTRAZINA y CARAMELO CLASE IV -> es:azul-brillante-fcf-tartrazina-y-caramelo-clase-iv - percent_min: 0 - percent_max: 0.6
      1. COMO COLORANTES ARTIFICIALES -> es:como-colorantes-artificiales - percent_min: 0 - percent_max: 0.6
    14. GLUTAMATO MONOSÓDICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      1. COMO POTENCIADOR DE SABOR -> es:como-potenciador-de-sabor - percent_min: 0 - percent_max: 0.6
    15. BHA -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      1. COMO ANTOKIDANTE PADO DE TRIGO SAL YODADA -> es:como-antokidante-pado-de-trigo-sal-yodada - percent_min: 0 - percent_max: 0.6
      2. EMULSIFICANTES -> en:emulsifier - percent_min: 0 - percent_max: 0.3
        1. ÉSTERES DE PROPILENGLICOL DE ACIDOS GRASOS -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
        2. MONOESTEARATO DE GLICERILO -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.15
        3. ESTEAROIL LACTILATO DE SODIO -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
        4. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.1
      3. SABORIZANTES ÀRTIFICIALES -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
      4. METABISULFITO DE SODIO CONDICAD 1142V18 OTOS ALIMENTICIOS PENÉ V CÍA SCA CALZADA SAN JUAN 34-01 ZONA 7 -> es:metabisulfito-de-sodio-condicad-1142v18-otos-alimenticios-pene-v-cia-sca-calzada-san-juan-34-01-zona-7 - percent_min: 0 - percent_max: 0.15
      5. GUATEMALA -> es:guatemala - percent_min: 0 - percent_max: 0.12
      6. GUATEMALA -> es:guatemala - percent_min: 0 - percent_max: 0.12
      7. TEL -> es:tel - percent_min: 0 - percent_max: 0.12
        1. 502 -> es:502 - percent_min: 0 - percent_max: 0.12
      8. 2420-7100 EXTENSION 51099 -> es:2420-7100-extension-51099 - percent_min: 0 - percent_max: 0.12
      9. REG.SAN -> es:reg-san - percent_min: 0 - percent_max: 0.12
      10. A-62724 -> es:a-62724 - percent_min: 0 - percent_max: 0.12
      11. SALVADOR -> es:salvador - percent_min: 0 - percent_max: 0.12
        1. SABRITAS y CÍA -> es:sabritas-y-cia - percent_min: 0 - percent_max: 0.12
      12. S -> es:s - percent_min: 0 - percent_max: 0.12
      13. EN C -> es:en-c - percent_min: 0 - percent_max: 0.0461538461538461
      14. DE CV CALLE y PROGRESO FAICA SA -> es:de-cv-calle-y-progreso-faica-sa - percent_min: 0 - percent_max: 0.0428571428571429
    16. COLORANTES ARTIFICIALES -> es:colorantes-artificiales - percent_min: 0 - percent_max: 0.6
      1. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      2. INDIGOTINA -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    17. BHT -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      1. ANTIOXIDANTE -> en:antioxidant - percent_min: 0 - percent_max: 0.6
    18. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    19. ELABORADO EN EQUIPO QUE PROCESA PRODUCTOS CON LECHE -> es:elaborado-en-equipo-que-procesa-productos-con-leche - percent_min: 0 - percent_max: 0.6
    20. HUEVO -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.6
    21. NUECES DE ÁRBOLES -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    22. CACAHUATE -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 0.6
    23. COCO -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 0.6

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Koipe ?
    Gantz-azido ase ?
    Carbohydrates ?
    Azukre ?
    Fiber ?
    Proteina ?
    Gatz arrunt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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