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Tortitas de maíz sabor olivas y cebollino - Bicentury - 123,5 g (13 x 9,5 g)

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Tortitas de maíz sabor olivas y cebollino - Bicentury - 123,5 g (13 x 9,5 g)

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Barra-kodea: 8423207207461 (EAN / EAN-13)

Izen arrunta: Tortitas de maíz sabor olivas y cebollino

Kopurua: 123,5 g (13 x 9,5 g)

Ontziratzea: es:Bolsa de plástico y aluminio

Markak: Bicentury

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Cereals and their products, en:Puffed cereal cakes, en:Puffed corn cakes

Etiketak, ziurtagiriak, sariak: en:Vegetarian, en:Vegan

Manufacturing or processing places: Quart, Gerona (provincia), Cataluña, España

Traceability code: ES 20.35342/GE C CE, FABRICANTE Y ENVASADOR:, BIOCENTURY S.L.U.

Dendak: Supermercados Gigante

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    24 ingredients

    : Maíz (78%), aceites vegetales (aceite de girasol alto oleico y aceite de oliva, aroma, maltodextrina, sal, especias, azúcar, plantas aromáticas (0,1%), corrector de la acidez: diacetato sódico (E-262 ii), acidulantes: ácido cítrico (E-330) y ácido málico (E-296), colorante: extracto de pimentón (E-160c), emulgente: lecitina de soja (E-322).
    Alergenoak: en:Soybeans
    Aztarnak: en:Gluten, 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: E160c
    • Gehigarria: E322
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • 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

  • E262

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia (Ingeles)

  • E262ii

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia (Ingeles)

  • E296 - Azido maliko

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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)

  • 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)

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

    : Maíz 78%, aceites vegetales, aceite de girasol alto oleico, aceite de oliva, aroma, maltodextrina, sal, especias, azúcar, plantas aromáticas 0.1%, corrector de la acidez (diacetato sódico (e262ii)), acidulantes (ácido cítrico (e330)), ácido málico (e296), colorante (extracto de pimentón (e160c)), emulgente (lecitina de _soja_ (e322))
    1. Maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 78 - percent: 78 - percent_max: 78
    2. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.57142857142857 - percent_max: 21.2
    3. aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.1 - percent_max: 19.7285714285714
    4. aceite de oliva -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0.1 - percent_max: 10.2142857142857
    5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.1 - percent_max: 5
    6. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 5
    7. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.1 - percent_max: 0.89
    8. especias -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 0.89
    9. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.1 - percent_max: 0.89
    10. plantas aromáticas -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    11. corrector de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.1
      1. diacetato sódico -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
        1. e262ii -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    12. acidulantes -> en:acid - percent_min: 0 - percent_max: 0.1
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    13. ácido málico -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    14. colorante -> en:colour - percent_min: 0 - percent_max: 0.1
      1. extracto de pimentón -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
        1. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    15. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.1
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.1
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1

Elikadura

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positive points: 9

    • Proteinak: 4 / 5 (balioa: 6.9, rounded value: 6.9)
    • Fiber: 5 / 5 (balioa: 9, rounded value: 9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 2.67857142857143, rounded value: 2.7)

    Negative points: 9

    • Energia: 5 / 10 (balioa: 1858, rounded value: 1858)
    • Azukreak: 0 / 10 (balioa: 1.5, rounded value: 1.5)
    • Gantz saturatua: 1 / 10 (balioa: 1.6, rounded value: 1.6)
    • Sodioa: 3 / 10 (balioa: 356, rounded value: 356)

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

    Nutritional score: (9 - 9)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Puffed corn cakes
    Energia 1.858 kj
    (444 kcal)     		+% 11
    Koipe 14 g +% 148
    Gantz-azido ase 1,6 g -% 2
    Carbohydrates 71 g -% 9
    Azukre 1,5 g -% 44
    Fiber 9 g +% 198
    Proteina 6,9 g -% 5
    Gatz arrunt 0,89 g -% 10
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,679 %

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Ontziratzea

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