Cáscaras - Hispalana

Osagaiak

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  50 ingredients

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  : Reaite iás Con RGENEXTRA 5% Ove o Pxtra virgi INGREDENTES, Harina de trigo agua, a eite de oliva virgen extra ($%),sésamo, levadura, sal y mejorante (harina de tdoo antiaglomerantes E-170, hanna de soemulgente E-322 agentes de tratamiento: addo ascórbic300 y enzimas PAT Contiene gluten, sésamo y soja, Poligona INGREDIENTS, Wheat fiour, water, olive oil extra virgin (5Telf: sesame seeds, yeast salt and improver (wheat flour, anu-caking E-170, soy flour, emulsifier E-322 treatment agents: ascorbic aSOD E-300 and enzymes) Contains gluten, sesame and soy, ww ZUTATEN: Weizenmehl, Wasser, Oliventextreergine (%) Sesam, Hefe, Salz und Verbesserer (Weizennel,, Antiklum E - 705lamehl, Emulgator E-322, Behandlungsmilte Ascorbinsalura 00 und Enzy me) Guten, esam und Sojamehl Patata TS: F arine de blé, eau, huile d'olive extra vierge se same, la levure, le sel et améliorateur rant E-170, la farine de soia, émulsifian es agents de traitement: l'acide ascorbique E-300 et enz Contlent du oluten, de sésame et de soia

  Alergenoak: en:Gluten, en:Sesame seeds, en:Soybeans

Food processing

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  Food processing level unknown

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  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

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  Details of the analysis of the ingredients

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  : Reaite iás Con RGENEXTRA 5% Ove o Pxtra virgi INGREDENTES, Harina de trigo agua, a eite de oliva virgen extra ($%), sésamo, levadura, sal y mejorante, harina de tdoo antiaglomerantes e170, hanna de soemulgente e322 agentes de tratamiento (addo ascórbic300 y enzimas PAT Contiene gluten), sésamo y soja, Poligona INGREDIENTS, Wheat fiour, water, olive oil extra virgin, 5Telf (sesame seeds), yeast salt and improver (wheat flour, anu-caking e170, soy flour, emulsifier e322 treatment agents (ascorbic aSOD e300 and enzymes)), sesame and soy, ww ZUTATEN (Weizenmehl), Wasser, Oliventextreergine (%), Sesam, Hefe, Salz und Verbesserer (Weizennel, Antiklum E, 705lamehl, Emulgator e322, Behandlungsmilte Ascorbinsalura 00 und Enzy me), Guten, esam und Sojamehl Patata TS (F arine de blé), eau, huile d'olive extra vierge se same, la levure, le sel et améliorateur rant e170, la farine de soia, émulsifian es agents de traitement (l'acide ascorbique e300), enz Contlent du oluten, de sésame, de soia

  1. Reaite iás Con RGENEXTRA 5% Ove o Pxtra virgi INGREDENTES -> fr:reaite-ias-con-rgenextra-5-ove-o-pxtra-virgi-ingredentes - percent_min: 3.03030303030303 - percent_max: 100
  2. Harina de trigo agua -> fr:harina-de-trigo-agua - percent_min: 0 - percent_max: 50
  3. a eite de oliva virgen extra -> fr:a-eite-de-oliva-virgen-extra - percent_min: 0 - percent_max: 33.3333333333333
     1. $% -> fr: - percent_min: 0 - percent_max: 33.3333333333333
  4. sésamo -> fr:sesamo - percent_min: 0 - percent_max: 25
  5. levadura -> fr:levadura - percent_min: 0 - percent_max: 20
  6. sal y mejorante -> fr:sal-y-mejorante - percent_min: 0 - percent_max: 16.6666666666667
  7. harina de tdoo antiaglomerantes e170 -> fr:harina-de-tdoo-antiaglomerantes-e170 - percent_min: 0 - percent_max: 14.2857142857143
  8. hanna de soemulgente e322 agentes de tratamiento -> fr:hanna-de-soemulgente-e322-agentes-de-tratamiento - percent_min: 0 - percent_max: 12.5
     1. addo ascórbic300 y enzimas PAT Contiene gluten -> fr:addo-ascorbic300-y-enzimas-pat-contiene-gluten - percent_min: 0 - percent_max: 12.5
  9. sésamo y soja -> fr:sesamo-y-soja - percent_min: 0 - percent_max: 11.1111111111111
  10. Poligona INGREDIENTS -> fr:poligona-ingredients - percent_min: 0 - percent_max: 10
  11. Wheat fiour -> fr:wheat-fiour - percent_min: 0 - percent_max: 9.09090909090909
  12. water -> fr:water - percent_min: 0 - percent_max: 8.33333333333333
  13. olive oil extra virgin -> fr:olive-oil-extra-virgin - percent_min: 0 - percent_max: 7.69230769230769
  14. 5Telf -> fr:5telf - percent_min: 0 - percent_max: 7.14285714285714
      1. sesame seeds -> fr:sesame-seeds - percent_min: 0 - percent_max: 7.14285714285714
  15. yeast salt and improver -> fr:yeast-salt-and-improver - percent_min: 0 - percent_max: 6.66666666666667
      1. wheat flour -> fr:wheat-flour - percent_min: 0 - percent_max: 6.66666666666667
      2. anu-caking e170 -> fr:anu-caking-e170 - percent_min: 0 - percent_max: 3.33333333333333
      3. soy flour -> fr:soy-flour - percent_min: 0 - percent_max: 2.22222222222222
      4. emulsifier e322 treatment agents -> fr:emulsifier-e322-treatment-agents - percent_min: 0 - percent_max: 1.66666666666667
         1. ascorbic aSOD e300 and enzymes -> fr:ascorbic-asod-e300-and-enzymes - percent_min: 0 - percent_max: 1.66666666666667
  16. sesame and soy -> fr:sesame-and-soy - percent_min: 0 - percent_max: 6.25
  17. ww ZUTATEN -> fr:ww-zutaten - percent_min: 0 - percent_max: 5.88235294117647
      1. Weizenmehl -> fr:weizenmehl - percent_min: 0 - percent_max: 5.88235294117647
  18. Wasser -> fr:wasser - percent_min: 0 - percent_max: 5.55555555555556
  19. Oliventextreergine -> fr:oliventextreergine - percent_min: 0 - percent_max: 5.26315789473684
      1. % -> fr: - percent_min: 0 - percent_max: 5.26315789473684
  20. Sesam -> fr:sesam - percent_min: 0 - percent_max: 5
  21. Hefe -> fr:hefe - percent_min: 0 - percent_max: 4.76190476190476
  22. Salz und Verbesserer -> fr:salz-und-verbesserer - percent_min: 0 - percent_max: 4.54545454545455
      1. Weizennel -> fr:weizennel - percent_min: 0 - percent_max: 4.54545454545455
      2. Antiklum E -> fr:antiklum-e - percent_min: 0 - percent_max: 2.27272727272727
      3. 705lamehl -> fr:705lamehl - percent_min: 0 - percent_max: 1.51515151515152
      4. Emulgator e322 -> fr:emulgator-e322 - percent_min: 0 - percent_max: 1.13636363636364
      5. Behandlungsmilte Ascorbinsalura 00 und Enzy me -> fr:behandlungsmilte-ascorbinsalura-00-und-enzy-me - percent_min: 0 - percent_max: 0.909090909090909
  23. Guten -> fr:guten - percent_min: 0 - percent_max: 4.34782608695652
  24. esam und Sojamehl Patata TS -> fr:esam-und-sojamehl-patata-ts - percent_min: 0 - percent_max: 4.16666666666667
      1. F arine de blé -> fr:f-arine-de-ble - percent_min: 0 - percent_max: 4.16666666666667
  25. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4
  26. huile d'olive extra vierge se same -> fr:huile-d-olive-extra-vierge-se-same - percent_min: 0 - percent_max: 3.84615384615385
  27. la levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
  28. le sel et améliorateur rant e170 -> fr:le-sel-et-ameliorateur-rant-e170 - percent_min: 0 - percent_max: 3.57142857142857
  29. la farine de soia -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 3.44827586206897
  30. émulsifian es agents de traitement -> fr:emulsifian-es-agents-de-traitement - percent_min: 0 - percent_max: 3.33333333333333
      1. l'acide ascorbique e300 -> fr:l-acide-ascorbique-e300 - percent_min: 0 - percent_max: 3.33333333333333
  31. enz Contlent du oluten -> fr:enz-contlent-du-oluten - percent_min: 0 - percent_max: 3.2258064516129
  32. de sésame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 3.125
  33. de soia -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

Elikadura

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  Missing data to compute the Nutri-Score

  Missing category

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml
  Energia	1.724 kj (412 kcal)
  Koipe	6,7 g
  Gantz-azido ase	1,1 g
  Carbohydrates	75 g
  Azukre	3,3 g
  Fiber	?
  Proteina	11,5 g
  Gatz arrunt	1,5 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ontziratzea

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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