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Almendra choco negro - Carrefour - 200 g

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Almendra choco negro - Carrefour - 200 g

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

Barra-kodea: 8431876322378 (EAN / EAN-13)

Kopurua: 200 g

Markak: Carrefour, Carrefour extra

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons, en:Chocolate covered nuts, en:Chocolate covered almonds, es:Frutos secos con chocolate

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

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    15 ingredients

    : Cobertura de chocolate (66%) (azúcar, pasta y manteca de cacao, emulgente (lecitina de girasol) y aroma), almendra (25%), azúcar, jarabe de glucosa y agentes de recubrimiento (goma arábiga y goma laca). Cacao: 52% mínimo en chocolate
    Alergenoak: en:Nuts
    Aztarnak: en:Milk, en:Nuts, en:Peanuts, en:Soybeans, en:Sulphur dioxide and sulphites

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: E322
    • Gehigarria: E414
    • Gehigarria: E904
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glazing agent
    • 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)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Ingeles)

  • E904

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    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

    : Cobertura de chocolate 66% (azúcar, pasta, manteca de cacao, emulgente (lecitina de girasol), aroma), almendra 25%, azúcar, jarabe de glucosa, agentes de recubrimiento (goma arábiga, goma laca), Cacao (en chocolate)
    1. Cobertura de chocolate -> en:chocolate-coating - vegan: maybe - vegetarian: maybe - percent_min: 66 - percent: 66 - percent_max: 66
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 13.2 - percent_max: 33
      2. pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 8.25 - percent_max: 33
      3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 22
      4. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 16.5
        1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.5
      5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 13.2
    2. almendra -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 25 - percent: 25 - percent_max: 25
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.25 - percent_max: 9
    4. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.5
    5. agentes de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 3
      1. goma arábiga -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. goma laca -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.5
    6. Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 1.17
      1. en chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.17

Elikadura

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    Bad nutritional quality

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

    Positive points: 4

    • Proteinak: 5 / 5 (balioa: 11, rounded value: 11)
    • Fiber: 4 / 5 (balioa: 4.2, rounded value: 4.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 25, rounded value: 25)

    Negative points: 23

    • Energia: 6 / 10 (balioa: 2296, rounded value: 2296)
    • Azukreak: 7 / 10 (balioa: 33, rounded value: 33)
    • Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
    • Sodioa: 0 / 10 (balioa: 16, rounded value: 16)

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

    Nutritional score: (23 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate covered almonds
    Energia 2.296 kj
    (552 kcal)     		-% 2
    Koipe 40 g +% 10
    Gantz-azido ase 16 g -
    Carbohydrates 35 g -% 22
    Azukre 33 g -% 18
    Fiber 4,2 g -% 17
    Proteina 11 g +% 19
    Gatz arrunt 0,04 g -% 68
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 25 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 %

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Last edit of product page on by roboto-app.
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