Llet sencera - Bonpreu - 1 l

Osagaiak

• 

  1 ingredient

  ---

  : Llet sencera

  Alergenoak: en:Milk, ca:llet, ca:llet

Food processing

• 

  Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

  ---

  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

Ingredients analysis

• 

  Details of the analysis of the ingredients

  ---

  : _Llet_ sencera

  1. _Llet_ sencera -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 100 - percent_max: 100

Elikadura

• 

  Good nutritional quality

  ---

  ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.

  ⚠ ️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: 1

  • Proteinak: 1 / 5 (balioa: 3, rounded value: 3)
  • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

  Negative points: 3

  • Energia: 0 / 10 (balioa: 264, rounded value: 264)
  • Azukreak: 1 / 10 (balioa: 4.7, rounded value: 4.7)
  • Gantz saturatua: 2 / 10 (balioa: 2.5, rounded value: 2.5)
  • Sodioa: 0 / 10 (balioa: 52, rounded value: 52)

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

  Nutritional score: (3 - 1)

  Nutri-Score:

  → Learn more about the Nutri-Score

• 

  Nutrient levels

  ---

  • 

    Koipe in moderate quantity (3.6%)

    ---

    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 (2.5%)

    ---

    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 (4.7%)

    ---

    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 low quantity (0.13%)

    ---

    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	As sold per serving (250 ml)	Compared to: en:Whole milks
  Energia	264 kj (63 kcal)	660 kj (158 kcal)	-% 0
  Koipe	3,6 g	9 g	-
  Gantz-azido ase	2,5 g	6,25 g	+% 5
  Carbohydrates	4,7 g	11,8 g	+% 1
  Azukre	4,7 g	11,8 g	+% 1
  Fiber	?	?
  Proteina	3 g	7,5 g	-% 3
  Gatz arrunt	0,13 g	0,325 g	+% 7
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

• 

  Equal to driving 0.8 km in a petrol car

  150 g CO² per 100g of product

  ---

  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk, whole, pasteurised (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	74.7 %
  Processing	0.7 %
  Ontziratzea	9.9 %
  Transportation	13.7 %
  Distribution	1.0 %
  Consumption	0.0 %

Ontziratzea

• 

  Packaging with a medium impact

  ---

  • Packaging parts

    ---

    

    Brick (Tetra Pak)
    Unknown
    

    ---

  • Bilgarriaren materialak

    ---

    Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko

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

Etiketak

• 

  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

  ---

  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.