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Nocilla - 190 g

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Barra-kodea: 8410014448170 (EAN / EAN-13)

Kopurua: 190 g

Ontziratzea: en:Glass

Markak: Nocilla

Kategoriak: en:Breakfasts, en:Spreads, en:Sweet spreads, fr:Pâtes à tartiner, en:Hazelnut spreads, en:Chocolate spreads, en:Cocoa and hazelnuts spreads

Etiketak, ziurtagiriak, sariak: en:No gluten, No added sugar, en:No palm oil

Dendak: Mercadona

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    14 ingredients

    : sweeteners (maltitol, steviol glycosides), sunflower oil high oleic acid, polydextrose, defatted cocoa powder was 8,5%, cocoa butter, skimmed milk powder 4,5%, hazelnuts 4%, milk solids, emulsifiers (soy lecithin, e-476), flavours
    Alergenoak: en:Milk, en:Nuts, en:Soybeans
    Aztarnak: en:Nuts

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
    • Gehigarria: E476
    • Gehigarria: E960
    • Gehigarria: E965
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Sweetener

    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

  • E1200

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

  • E960

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia (Ingeles)

  • E965

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: en:sunflower-oil-high-oleic-acid, en:defatted-cocoa-powder-was

    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:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, en:Milk solids

    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: en:sunflower-oil-high-oleic-acid, en:defatted-cocoa-powder-was

    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!

    : sweeteners (maltitol, steviol glycosides), sunflower oil high oleic acid, polydextrose, defatted cocoa powder was 8.5%, cocoa butter, skimmed milk powder 4.5%, hazelnuts 4%, milk solids, emulsifiers (soy lecithin, e476), flavours
    1. sweeteners -> en:sweetener - percent_min: 10 - percent_max: 61.5
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 61.5
      2. steviol glycosides -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30.75
    2. sunflower oil high oleic acid -> en:sunflower-oil-high-oleic-acid - percent_min: 8.5 - percent_max: 35
    3. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 8.5 - percent_max: 26.1666666666667
    4. defatted cocoa powder was -> en:defatted-cocoa-powder-was - percent_min: 8.5 - percent: 8.5 - percent_max: 8.5
    5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 4.5 - percent_max: 8.5
    6. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    7. hazelnuts -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 4 - percent: 4 - percent_max: 4
    8. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4
    9. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. flavours -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Elikadura

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    Average nutritional quality

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

    Positive points: 7

    • Proteinak: 2 / 5 (balioa: 4.5, rounded value: 4.5)
    • Fiber: 5 / 5 (balioa: 12, rounded value: 12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 7.69230769230769, rounded value: 7.7)

    Negative points: 10

    • Energia: 5 / 10 (balioa: 1822, rounded value: 1822)
    • Azukreak: 1 / 10 (balioa: 8, rounded value: 8)
    • Gantz saturatua: 4 / 10 (balioa: 5, rounded value: 5)
    • Sodioa: 0 / 10 (balioa: 60, rounded value: 60)

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

    Nutritional score: (10 - 7)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (15.8g)     		Compared to: en:Cocoa and hazelnuts spreads
    Energia 1.822 kj
    (451 kcal)     		288 kj
    (71 kcal)     		-% 19
    Koipe 30 g 4,74 g -% 9
    Gantz-azido ase 5 g 0,79 g -% 27
    Gantz-azido monoasegabe 21 g 3,32 g +% 14
    Polyunsaturated fat 2,6 g 0,411 g -% 41
    Carbohydrates 53 g 8,37 g -% 2
    Azukre 8 g 1,26 g -% 83
    Polyols 44 g 6,95 g
    Fiber 12 g 1,9 g +% 223
    Proteina 4,5 g 0,711 g -% 15
    Gatz arrunt 0,15 g 0,024 g +% 22
    Fruits‚ vegetables and nuts - dried 4 % 4 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 % 4 %
Serving size: 15.8g

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Carbon footprint

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