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Galleta maría ligera sin sal y sin azúcar - Gullón - 600 g (3 x 200 g)

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Galleta maría ligera sin sal y sin azúcar - Gullón - 600 g (3 x 200 g)

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Barra-kodea: 8410376000825 (EAN / EAN-13)

Izen arrunta: Galleta con cereales sin azúcares añadidos con edulcorante y sin sal

Kopurua: 600 g (3 x 200 g)

Ontziratzea: en:Plastic, en:Box, en:container

Markak: Gullón

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Gaileta, es:Galletas maría

Etiketak, ziurtagiriak, sariak: en:Low or no salt, en:Low or no sugar, Source of fibre, en:Green Dot, High fibres, No added sugar, No salt, Nutriscore, Nutriscore A, en:With sweeteners, es:Con aceite de girasol alto oleico, es:Fuente de potasio

Manufacturing or processing places: España

Dendak: Alcampo, Eroski, Condis, Hipercor, El Corte Inglés, Carrefour, Dia, Caprabo, Consum, Súper Vera

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    20 ingredients

    Gaztelania: Harina de trigo 51,5%, fibra vegetal, aceite vegetal (girasol alto oleico) 9%, edulcorante (maltitol), semillas de sésamo 4,5%, salvado de trigo, harina de soja, gasificantes (carbonato ácido de potasio, carbonato ácido de amonio), proteína de soja, emulgente (lecitina de soja), germen de trigo 0,2%, semillas de lino 0,2%, antioxidante (metabisulfito potásico), aroma de vainilla.
    Alergenoak: en:Gluten, en:Sesame seeds, en:Soybeans, es:metabisulfito, es:metabisulfito
    Aztarnak: en:Milk

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: 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

  • E224

    Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
    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)

  • E501

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia (Ingeles)

  • E501ii

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia (Ingeles)

  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Ingeles)

  • E503ii

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    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

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

    es: Harina de _trigo_ 51.5%, fibra vegetal, aceite vegetal 9% (girasol alto oleico), edulcorante (maltitol), semillas de _sésamo_ 4.5%, salvado de _trigo_, harina de _soja_, gasificantes (carbonato ácido de potasio, carbonato ácido de amonio), proteína de _soja_, emulgente (lecitina de _soja_), germen de _trigo_ 0.2%, semillas de lino 0.2%, antioxidante (_metabisulfito_ potásico), aroma de vainilla
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 51.5 - percent: 51.5 - percent_max: 51.5
    2. fibra vegetal -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 29.1
    3. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 9 - percent: 9 - percent_max: 9
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 9 - percent_max: 9
    4. edulcorante -> en:sweetener - percent_min: 4.5 - percent_max: 9
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 9
    5. semillas de _sésamo_ -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    6. salvado de _trigo_ -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0.2 - percent_max: 4.5
    7. harina de _soja_ -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0.2 - percent_max: 4.5
    8. gasificantes -> en:raising-agent - percent_min: 0.2 - percent_max: 4.5
      1. carbonato ácido de potasio -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      2. carbonato ácido de amonio -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    9. proteína de _soja_ -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0.2 - percent_max: 4.27142857142857
    10. emulgente -> en:emulsifier - percent_min: 0.2 - percent_max: 3.7125
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0.2 - percent_max: 3.7125
    11. germen de _trigo_ -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    12. semillas de lino -> en:flax-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    13. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.2
      1. _metabisulfito_ potásico -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    14. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2

Elikadura

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    Nutrizio-kalitate oso ona

    ⚠ ️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: 10

    • Proteinak: 5 / 5 (balioa: 9, rounded value: 9)
    • Fiber: 5 / 5 (balioa: 17, rounded value: 17)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 6

    • Energia: 5 / 10 (balioa: 1707, rounded value: 1707)
    • Azukreak: 0 / 10 (balioa: 2.8, rounded value: 2.8)
    • Gantz saturatua: 1 / 10 (balioa: 1.5, rounded value: 1.5)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

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

    Nutritional score: (6 - 10)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (6.25 g)     		Compared to: es:Galletas maría
    Energia 1.707 kj
    (408 kcal)     		107 kj
    (25 kcal)     		-% 8
    Koipe 13 g 0,812 g +% 2
    Gantz-azido ase 1,5 g 0,094 g -% 46
    Gantz-azido monoasegabe 9,2 g 0,575 g
    Polyunsaturated fat 2,3 g 0,144 g
    Carbohydrates 58 g 3,62 g -% 21
    Azukre 2,8 g 0,175 g -% 85
    Fiber 17 g 1,06 g +% 389
    Proteina 9 g 0,562 g +% 28
    Gatz arrunt 0 g 0 g -% 100
    Potasio 480 mg 30 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 6.25 g

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Product added on by openfoodfacts-contributors
Last edit of product page on by ankedanay.
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