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Hogareñas Sésamo - Arcor - 167 g (5.9 oz)

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Hogareñas Sésamo - Arcor - 167 g (5.9 oz)

Barra-kodea: 7790040882102 (EAN / EAN-13)

Izen arrunta: galletitas (crackers) con sésamo.

Kopurua: 167 g (5.9 oz)

Ontziratzea: en:Plastic

Markak: Arcor, Hogareñas

Kategoriak: en:Snacks, en:Salty snacks, en:Sweet snacks, en:Appetizers, en:Biscuits and cakes, Gaileta, en:Crackers, en:Salty sesame snacks, en:Wheat crackers

Etiketak, ziurtagiriak, sariak: en:No cholesterol, en:No Trans Fat

Origin of ingredients: Argentina

Manufacturing or processing places: Arroyito, Córdoba, Argentina

Traceability code: 080503190006, RE 00231, IM SRA 1409/

Saltzen diren herrialdeak: Argentina, Bolivia, Paraguai, Peru, Espainia, Uruguai, Venezuela

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Health

Osagaiak

  • icon

    18 ingredients

    : HARINA DE TRIGO ENRIQUECIDA (HIERRO 0.0030%, ÁCIDO FÓLICO 0.00022%, TIAMINA 0.00063%, RIBOFLAVINA 0.00013%, NIACINA 0.0013%), ACEITE DE GIRASOL ALTO OLEICO, HARINA INTEGRAL, SÉSAMO 5%, SAL, JARABE DE GLUCOSA, LEVADURA, LEUDANTE QUÍMICO (BICARBONATO DE SODIO), EMULSIONANTE (LECITINA DE SOJA), ANTIOXIDANTE (BHT).
    Alergenoak: en:Gluten, en:Sesame seeds, en:Soybeans
    Aztarnak: en:Eggs, en:Gluten, en:Milk, en:Peanuts, es:avena

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: Glukosa
    • Osagaia: Almibar

    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

  • 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)

  • 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

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

    : TRIGO (HIERRO 0.003%, ÁCIDO FÓLICO 0.00022%, TIAMINA 0.00063%, RIBOFLAVINA 0.00013%, NIACINA 0.0013%), ACEITE DE GIRASOL ALTO OLEICO, HARINA INTEGRAL, SÉSAMO 5%, SAL, JARABE DE GLUCOSA, LEVADURA, LEUDANTE QUÍMICO (BICARBONATO DE SODIO), EMULSIONANTE (LECITINA DE SOJA), ANTIOXIDANTE (BHT)
    1. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. HIERRO -> en:iron - percent: 0.003
      2. ÁCIDO FÓLICO -> en:folic-acid - percent: 0.00022
      3. TIAMINA -> en:thiamin - percent: 0.00063
      4. RIBOFLAVINA -> en:e101 - vegan: maybe - vegetarian: yes - percent: 0.00013
      5. NIACINA -> en:e375 - vegan: maybe - vegetarian: maybe - percent: 0.0013
    2. ACEITE DE GIRASOL ALTO OLEICO -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    3. HARINA INTEGRAL -> en:wholemeal-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. SÉSAMO -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent: 5
    5. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    6. JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. LEVADURA -> en:yeast - vegan: yes - vegetarian: yes
    8. LEUDANTE QUÍMICO -> en:raising-agent
      1. BICARBONATO DE SODIO -> en:e500ii - vegan: yes - vegetarian: yes
    9. EMULSIONANTE -> en:emulsifier
      1. LECITINA DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    10. ANTIOXIDANTE -> en:antioxidant
      1. BHT -> en:e321 - vegan: yes - vegetarian: yes

Elikadura

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    Average 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: 4

    • Proteinak: 5 / 5 (balioa: 11, rounded value: 11)
    • Fiber: 4 / 5 (balioa: 3.8, rounded value: 3.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 13

    • Energia: 5 / 10 (balioa: 1866, rounded value: 1866)
    • Azukreak: 0 / 10 (balioa: 0.6, rounded value: 0.6)
    • Gantz saturatua: 1 / 10 (balioa: 1.5, rounded value: 1.5)
    • Sodioa: 7 / 10 (balioa: 706, rounded value: 706)

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

    Nutritional score: (13 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (7 galletitas 31 g)     		Compared to: en:Wheat crackers
    Energia 1.866 kj
    (444 kcal)     		578 kj
    (138 kcal)     		+% 11
    Koipe 17 g 5,27 g +% 34
    Gantz-azido ase 1,5 g 0,465 g -% 52
    Gantz-azido monoasegabe 12 g 3,72 g
    Omega 9 fat 12.000 mg 3.720 mg
    Polyunsaturated fat 2,4 g 0,744 g
    Trans fat 0 g 0 g
    Kolesterol 0 mg 0 mg
    Carbohydrates 62 g 19,2 g +% 3
    Azukre 0,6 g 0,186 g -% 77
    Fiber 3,8 g 1,18 g -% 3
    Proteina 11 g 3,41 g +% 12
    Gatz arrunt 1,765 g 0,547 g -
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 7 galletitas 31 g

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Last edit of product page on by 5m4u9.
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