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Aceitunas rellenas anchoa - Consum - 1450g

Aceitunas rellenas anchoa - Produktua - es

Aceitunas rellenas anchoa - Consum - 1450g

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Barra-kodea: 8414807500687 (EAN / EAN-13)

Izen arrunta: Aceitunas verdes rellenas de anchoa

Kopurua: 1450g

Markak: Consum

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Pickles, en:Olive tree products, en:Plant-based pickles, en:Olives, en:Green olives, en:Stuffed olives, en:Green stuffed olives, en:Green olives stuffed of anchovies

Etiketak, ziurtagiriak, sariak: en:Pasteurized, en:Green Dot

Origin of ingredients: Espainia

Dendak: Consum

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

14 ingredients

Gaztelania: Agua, aceituna verde aderezada, anchoa triturada 6% (anchoa, estabilizante (alginato sódico)), potenciador del sabor (glutamato monosódico), sal, acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico).

Alergenoak: en:Fish, es:anchoa

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E401

Gehigarria: E621

Osagaia: Flavour enhancer
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

E270

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia (Ingeles)

E300

E330 - Azido zitriko

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia (Ingeles)

E401

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

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: es:aceituna-verde-aderezada
Some ingredients could not be recognized.
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en:Non-vegan
Non-vegan ingredients: en:Anchovy, en:Anchovy
Some ingredients could not be recognized.
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en:Non-vegetarian
Non-vegetarian ingredients: en:Anchovy, en:Anchovy
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

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!
es: Agua, aceituna verde aderezada, _anchoa_ 6% (_anchoa_, estabilizante (alginato sódico)), potenciador del sabor (glutamato monosódico), sal, acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico)
Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 29.9 - percent_max: 88

aceituna verde aderezada -> es:aceituna-verde-aderezada - percent_min: 6 - percent_max: 47

_anchoa_ -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 6 - percent: 6 - percent_max: 6

_anchoa_ -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 3 - percent_max: 6

estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 3

alginato sódico -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

potenciador del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 6

glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.7

acidulantes -> en:acid - percent_min: 0 - percent_max: 3.7

ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7

ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85

antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 3.7

ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7

Elikadura

Poor 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: 2

Proteinak: 0 / 5 (balioa: 1.3, rounded value: 1.3)

Fiber: 2 / 5 (balioa: 2.5, rounded value: 2.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

Negative points: 13

Energia: 1 / 10 (balioa: 641, rounded value: 641)

Azukreak: 0 / 10 (balioa: 0, rounded value: 0)

Gantz saturatua: 2 / 10 (balioa: 3, rounded value: 3)

Sodioa: 10 / 10 (balioa: 1480, rounded value: 1480)

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

Nutritional score: (13 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (16.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in moderate quantity (3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in low quantity (0%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in high quantity (3.7%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Green olives stuffed of anchovies
Energia	641 kj (156 kcal)	-
Koipe	16,2 g	+% 4
Gantz-azido ase	3 g	+% 2
Carbohydrates	0 g	-% 100
Azukre	0 g	-% 100
Fiber	2,5 g	+% 3
Proteina	1,3 g	-% 4
Gatz arrunt	3,7 g	+% 17
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingurumena

Eco-Score B - Ingurumen-eragin txikia

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 95/100)

Kategoria: Olive, green, stuffed (anchovy, sweet peppers, etc…)

PEF environmental score: 0.13 (the lower the score, the lower the impact)
including impact on climate change: 0.89 kg CO2 eq/kg of product

Stage	Impact
Agriculture	32.4 %
Processing	0.2 %
Ontziratzea	40.2 %
Transportation	18.4 %
Distribution	6.9 %
Consumption	1.9 %

Bonuses and maluses

Origins of ingredients with a low impact

Bonus: +18

Environmental policy: +3
Transportation: +15

Origin of the product and/or its ingredients	% of ingredients	Impact
Espainia	100 %	Baxua

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 79/100)
Produktua: Aceitunas rellenas anchoa - Consum - 1450g

Life cycle analysis score: 95
Sum of bonuses and maluses: +3

Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.5 km in a petrol car

89 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	4.9 %
Processing	0.0 %
Ontziratzea	55.8 %
Transportation	34.4 %
Distribution	4.2 %
Consumption	0.7 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients

Origins of ingredients with a low impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Espainia	100 %	Baxua

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Datuen iturria

Product added on 2020(e)ko otsailaren 11(a) 17:29:15 (CET) by kiliweb
Last edit of product page on 2024(e)ko otsailaren 8(a) 14:35:53 (CET) by alia.
Produktuaren orria -gatik editatua teolemon, yuka.ZnFFUkdhY0RnOFU3dVBNaXBFamE4K0FrL3MrYll6bXJlc3d2SVE9PQ.

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Aceitunas rellenas anchoa - Consum - 1450g