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Avecrem caldo de verduras - Gallina Blanca

Avecrem caldo de verduras - Gallina Blanca

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Barra-kodea: 8410300307006 (EAN / EAN-13)

Markak: Gallina Blanca

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Dried products, en:Dried plant-based foods, en:Dried products to be rehydrated, Salda, en:Dehydrated broths, en:Vegetable broths, en:Bouillon powders, en:Dehydrated vegetable bouillons, en:Vegetable bouillon powders, en:groceries

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

  • icon

    15 ingredients


    : Sal 44%, almidón de trigo, maltodextrina, potenciador del sabor (glutamato monosódico), tomate 6,5%, cebolla 3,9%, aromas (con apio), zanahoria 2%, ajo 1%, puerro 0,5%, calabacín 0,5%, aceite de oliva 0,5%, especia y apio 0,1%.
    Alergenoak: en:Celery, en:Gluten, en:Milk, en:Soybeans
    Aztarnak: en:Crustaceans, en:Eggs, en:Fish, en:Milk, 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: E621
    • Osagaia: Flavour enhancer
    • Osagaia: Flavouring
    • Osagaia: Maltodextrin

    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

  • 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

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


    : Sal 44%, almidón de trigo, maltodextrina, potenciador del sabor (glutamato monosódico), tomate 6.5%, cebolla 3.9%, aromas, zanahoria 2%, ajo 1%, puerro 0.5%, calabacín 0.5%, aceite de oliva 0.5%, especia, apio 0.1%
    1. Sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 44 - percent: 44 - percent_max: 44
    2. almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 6.5 - percent_max: 25.9
    3. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 6.5 - percent_max: 25.4666666666667
    4. potenciador del sabor -> en:flavour-enhancer - percent_min: 6.5 - percent_max: 20.725
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 6.5 - percent_max: 20.725
    5. tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 6.5 - percent: 6.5 - percent_max: 6.5
    6. cebolla -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
    7. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 3.9
    8. zanahoria -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 2 - percent: 2 - percent_max: 2
    9. ajo -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 1 - percent: 1 - percent_max: 1
    10. puerro -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    11. calabacín -> en:courgette - vegan: yes - vegetarian: yes - ciqual_food_code: 20020 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    12. aceite de oliva -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    13. especia -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 0.5
    14. apio -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1

Elikadura

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: en:Dehydrated vegetable bouillons
    Koipe ?
    Gantz-azido ase ?
    Carbohydrates ?
    Azukre ?
    Fiber ?
    Proteina ?
    Gatz arrunt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

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Datuen iturria

Product added on by veganeamos
Last edit of product page on by thaialagata.
Produktuaren orria -gatik editatua acuario, categorizador, openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.