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Sandwich de avellana con avena y chips de chocolate Vitalday - Gullón - 300 g

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Sandwich de avellana con avena y chips de chocolate Vitalday - Gullón - 300 g

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Barra-kodea: 8410376046908 (EAN / EAN-13)

Izen arrunta: Galleta rellena de crema sabor avellana

Kopurua: 300 g

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

Markak: Gullón, Vitalday

Kategoriak: en:Snacks, en:Breakfasts, en:Sweet snacks, en:Biscuits and cakes, Gaileta

Etiketak, ziurtagiriak, sariak: Source of fibre, High fibres

Manufacturing or processing places: Espagne burgos

Dendak: pingo doce

Saltzen diren herrialdeak: Frantzia, Maroko, Portugal, Espainia

Matching with your preferences

Health

Osagaiak

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    42 ingredients

    : Cereales integrales 31,5% (copos de avena, copos de trigo malteado, harina integral de cebada), crema sabor avellana 28% [azúcar, grasa vegetal (palma y palmiste), almidón de trigo, cacao en polvo 11%, pasta de avellana 5,5% , aceite vegetal 5% (girasol alto oleico), emulgente (lecitina de soja)], azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico), chips de chocolate negro 5% [azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de soja), copos de maíz (maíz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (bicarbonato amónico).
    Alergenoak: en:Gluten, en:Soybeans
    Aztarnak: 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: E322
    • Gehigarria: E414
    • Osagaia: Emulsifier
    • Osagaia: Gelling agent

    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

  • 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)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: en:Palm, Palmiste olio
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    en:Vegan status unknown

    Unrecognized ingredients: es:crema-sabor-avellana

    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:Vegetarian status unknown

    Unrecognized ingredients: es:crema-sabor-avellana

    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!

    : Cereales integrales 31.5% (copos de avena, trigo, harina integral de cebada), crema sabor avellana 28% (azúcar, grasa vegetal (palma, palmiste), almidón de trigo, cacao en polvo 11%, pasta de avellana 5.5%, aceite vegetal 5% (girasol alto oleico), emulgente (lecitina de soja)), azúcar, arroz inflado (harina de arroz, harina de trigo, sal), aceite vegetal 7% (girasol alto oleico), chips de chocolate negro 5%, azúcar, pasta de cacao, manteca de cacao, emulgente (lecitina de soja), copos de maíz (maíz, sal, azúcar, jarabe de malta de cebada), fibra vegetal, gelificante (goma arábiga), sal, emulgente (lecitina de soja), gasificante (bicarbonato amónico)
    1. Cereales integrales -> en:wholemeal-cereal - vegan: yes - vegetarian: yes - percent: 31.5
      1. copos de avena -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311
      2. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. harina integral de cebada -> en:wholemeal-barley-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
    2. crema sabor avellana -> es:crema-sabor-avellana - percent: 28
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
        2. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      3. almidón de trigo -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      4. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent: 11
      5. pasta de avellana -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 5.5
      6. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 5
        1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
      7. emulgente -> en:emulsifier
        1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. arroz inflado -> en:puffed-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100
      1. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
      2. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 7
      1. girasol alto oleico -> en:high-oleic-sunflower - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    6. chips de chocolate negro -> en:dark-chocolate-chunks - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 5
    7. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    9. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    10. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    11. copos de maíz -> en:corn-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
      1. maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
      2. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. jarabe de malta de cebada -> en:barley-malt-syrup - vegan: yes - vegetarian: yes
    12. fibra vegetal -> en:vegetable-fiber - vegan: yes - vegetarian: yes
    13. gelificante -> en:gelling-agent
      1. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes
    14. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    15. emulgente -> en:emulsifier
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    16. gasificante -> en:raising-agent
      1. bicarbonato amónico -> en:e503ii - 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: 5

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

    Positive points: 5

    • Proteinak: 4 / 5 (balioa: 7.2, rounded value: 7.2)
    • Fiber: 5 / 5 (balioa: 9, rounded value: 9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 5.5, rounded value: 5.5)

    Negative points: 13

    • Energia: 5 / 10 (balioa: 1920, rounded value: 1920)
    • Azukreak: 4 / 10 (balioa: 21, rounded value: 21)
    • Gantz saturatua: 1 / 10 (balioa: 1.7, rounded value: 1.7)
    • Sodioa: 3 / 10 (balioa: 300, rounded value: 300)

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

    Nutritional score: (13 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Gaileta
    Energia 1.920 kj
    (459 kcal)     		-% 3
    Koipe 19 g -% 5
    Gantz-azido ase 1,7 g -% 79
    Gantz-azido monoasegabe 10 g -% 3
    Polyunsaturated fat 2,5 g +% 25
    Carbohydrates 59 g -% 8
    Azukre 21 g -% 15
    Fiber 9 g +% 140
    Proteina 7,2 g +% 12
    Gatz arrunt 0,75 g +% 26
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,5 %

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Product added on by kiliweb
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua dlc, maylord, openfoodfacts-contributors, scanbot, thaialagata, yuka.RnA0NVFaa3NyYWhUdHNjODFVdUo4UEFveGNDQ1htR3VOK0V6SVE9PQ, yuka.V2YwREM0QU45K3RhcWRwdThqcjczZUpYLzRDVVgzMlFET1lNSWc9PQ, yuka.WGFsYVM2WWRuZDQzb01NU3J6YlgwT0p0OThXT2IwYU1MY2d0SVE9PQ, yuka.ZTY4cU82WXNoOEpUaC9BTTlEak40L0JUM2IrclYxM3RLczAvSVE9PQ.

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