Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Dohaintza
close
arrow_upward

Avellana bañada choco blanco y canela - Carrefour

edit Editatu orria

Avellana bañada choco blanco y canela - Carrefour

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Some of the data for this product has been provided directly by the manufacturer Carrefour España.

Barra-kodea: 8431876322330 (EAN / EAN-13)

Markak: Carrefour, Carrefour extra

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Legumes and their products, en:Snacks, en:Legumes, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Nuts and their products, en:Chocolate candies, en:Nuts, en:Bonbons, en:Chocolate covered nuts, en:Nut confectioneries, en:Peanuts, en:Chocolate covered hazelnuts, es:Frutos secos con chocolate

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Organic, Nutriscore, Nutriscore D

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    13 ingredients

    Gaztelania: Cobertura de chocolate blanco (50 %) (azúcar, manteca de cacao, leche en polvo (16%), emulgente (lecitina de girasol), aroma), avellana (42%), azúcar, jarabe de glucosa, canela (0,7%). Cacao: 29,7% minimo en chocolate.
    Alergenoak: en:Milk, en:Nuts
    Aztarnak: en:Nuts, en:Peanuts, en:Soybeans, en:Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar

    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)

Ingredients analysis

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

    es: de chocolate blanco 50% (azúcar, manteca de cacao, leche en polvo 16%, emulgente (lecitina de girasol), aroma), avellana 42%, azúcar, jarabe de glucosa, canela 0.7%, Cacao (en chocolate)
    1. de chocolate blanco -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 50 - percent: 50 - percent_max: 50
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16 - percent_max: 18
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 16 - percent_max: 17
      3. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 16 - percent: 16 - percent_max: 16
      4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2
        1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    2. avellana -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 42 - percent: 42 - percent_max: 42
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.0921 - percent_max: 6.6
    4. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.7 - percent_max: 4
    5. canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    6. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 0.2079
      1. en chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.2079

Elikadura

  • icon

    Bad nutritional quality

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

    Positive points: 5

    • Proteinak: 5 / 5 (balioa: 9.5, rounded value: 9.5)
    • Fiber: 4 / 5 (balioa: 4.2, rounded value: 4.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (balioa: 42, rounded value: 42)

    Negative points: 25

    • Energia: 7 / 10 (balioa: 2571, rounded value: 2571)
    • Azukreak: 8 / 10 (balioa: 38, rounded value: 38)
    • Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
    • Sodioa: 0 / 10 (balioa: 48, rounded value: 48)

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

    Nutritional score: (25 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Nut confectioneries
    Energia 2.571 kj
    (618 kcal)     		+% 34
    Koipe 44 g +% 112
    Gantz-azido ase 16 g +% 331
    Carbohydrates 44 g -% 21
    Azukre 38 g -% 15
    Fiber 4,2 g +% 38
    Proteina 9,5 g +% 24
    Gatz arrunt 0,12 g -% 27
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 42 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 42 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Report a problem

Datuen iturria

Product added on by kiliweb
Last edit of product page on by mariacastiel.
Produktuaren orria -gatik editatua moon-rabbit, org-carrefour-espana, roboto-app, segundo, yuka.sY2b0xO6T85zoF3NwEKvlmx9XfzG_QmVLxv6sHGt5u6xMsKzcIFW-4fDD6s.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Editatu orria