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Virginias TURRÓN DE Trufa CHOCOLATE - 200g

Virginias TURRÓN DE Trufa CHOCOLATE - Produktua - es

Virginias TURRÓN DE Trufa CHOCOLATE - 200g

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Barra-kodea: 8436588941206 (EAN / EAN-13)

Kopurua: 200g

Markak: Virginias

Kategoriak: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Festive foods, en:Christmas foods and drinks, en:Christmas sweets, en:Turrón

Etiketak, ziurtagiriak, sariak: No added sugar

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

30 ingredients

Gaztelania: Cobertura de chocolate negro sin azúcares añadidos (pasta de cacao, edulcorante (fibra soluble (polidextrosa), fibra soluble de origen vegetal, edulcorantes (isomalt, eritritol y sucralosa)), cacao en polvo desgrasado, manteca de cacao, emulgente: lecitina de soja, aroma natural de vainilla), margarina, edulcorante (fibra soluble (polidextrosa), fibra soluble de origen vegetal, edulcorantes (isomalt, eritritol y sucralosa)), almendra tostada, nata en polvo, leche desnatada en polvo, lecitina de soja y aromas. Puede contener trazas de huevo y otros frutos secos de cáscara. Contiene azúcares naturalmente presentes.

Alergenoak: en:Soybeans

Aztarnak: en:Eggs, en:Nuts

Food processing

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

Gehigarria: E322

Gehigarria: E953

Gehigarria: E955

Gehigarria: E968

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Sweetener
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

E1200

Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
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)

E953

Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
Source: Wikipedia (Ingeles)

E955

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia (Ingeles)

E968

Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: es:cobertura-de-chocolate-negro-sin-azucares-anadidos, es:fibra-soluble-de-origen-vegetal, es:fibra-soluble-de-origen-vegetal, es:contiene-azucares-naturalmente-presentes
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en:Non-vegan
Non-vegan ingredients: Esne-gaina, en:Skimmed milk powder
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en:Vegetarian status unknown
Unrecognized ingredients: es:cobertura-de-chocolate-negro-sin-azucares-anadidos, en:Soluble fibre, es:fibra-soluble-de-origen-vegetal, Margarina, en:Soluble fibre, es:fibra-soluble-de-origen-vegetal, es:contiene-azucares-naturalmente-presentes
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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es: Cobertura de chocolate negro sin azúcares añadidos, pasta de cacao, edulcorante (fibra soluble (polidextrosa), fibra soluble de origen vegetal, edulcorantes (isomalt, eritritol, sucralosa)), cacao en polvo desgrasado, manteca de cacao, emulgente (lecitina de soja), aroma natural de vainilla, margarina, edulcorante (fibra soluble (polidextrosa), fibra soluble de origen vegetal, edulcorantes (isomalt, eritritol, sucralosa)), almendra, nata, leche desnatada en polvo, lecitina de soja, aromas, Contiene azúcares naturalmente presentes
Cobertura de chocolate negro sin azúcares añadidos -> es:cobertura-de-chocolate-negro-sin-azucares-anadidos - percent_min: 6.66666666666667 - percent_max: 100

pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50

edulcorante -> en:sweetener - percent_min: 0 - percent_max: 33.3333333333333

fibra soluble -> en:soluble-fibre - percent_min: 0 - percent_max: 33.3333333333333

polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

fibra soluble de origen vegetal -> es:fibra-soluble-de-origen-vegetal - percent_min: 0 - percent_max: 16.6666666666667

edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 11.1111111111111

isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

eritritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

cacao en polvo desgrasado -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 25

manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667

aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

margarina -> en:margarine - percent_min: 0 - percent_max: 5

edulcorante -> en:sweetener - percent_min: 0 - percent_max: 5

fibra soluble -> en:soluble-fibre - percent_min: 0 - percent_max: 5

polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

fibra soluble de origen vegetal -> es:fibra-soluble-de-origen-vegetal - percent_min: 0 - percent_max: 2.5

edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 1.66666666666667

isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667

eritritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333

sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.555555555555556

almendra -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 5

nata -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 5

leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 5

lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5

aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Contiene azúcares naturalmente presentes -> es:contiene-azucares-naturalmente-presentes - percent_min: 0 - percent_max: 5

Elikadura

Poor nutritional quality
⚠ ️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: 5

Proteinak: 4 / 5 (balioa: 7.3, rounded value: 7.3)

Fiber: 5 / 5 (balioa: 26.9, rounded value: 26.9)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.0911458333333286, rounded value: 0.1)

Negative points: 16

Energia: 6 / 10 (balioa: 2025, rounded value: 2025)

Azukreak: 0 / 10 (balioa: 1.3, rounded value: 1.3)

Gantz saturatua: 10 / 10 (balioa: 20.5, rounded value: 20.5)

Sodioa: 0 / 10 (balioa: 72, rounded value: 72)

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

Nutritional score: (16 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in high quantity (40%)
  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 high quantity (20.5%)
  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 (1.3%)
  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 (0.18%)
  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	Compared to: en:Turrón
Energia	2.025 kj (484 kcal)	-% 8
Koipe	40 g	+% 23
Gantz-azido ase	20,5 g	+% 119
Carbohydrates	15 g	-% 67
Azukre	1,3 g	-% 97
Fiber	26,9 g	+% 517
Proteina	7,3 g	-% 31
Gatz arrunt	0,18 g	+% 45
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0,091 %

Ingurumena

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 58/100)

Kategoria: Nougat

PEF environmental score: 0.45 (the lower the score, the lower the impact)
including impact on climate change: 2.01 kg CO2 eq/kg of product

Stage	Impact
Agriculture	80.9 %
Processing	8.4 %
Ontziratzea	5.1 %
Transportation	4.6 %
Distribution	1.0 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 38/100)
Produktua: Virginias TURRÓN DE Trufa CHOCOLATE - 200g

Life cycle analysis score: 58
Sum of bonuses and maluses: -20

Final score: 38/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.0 km in a petrol car

201 g CO² per 100g of product

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

Stage	Impact
Agriculture	61.8 %
Processing	12.9 %
Ontziratzea	13.5 %
Transportation	10.9 %
Distribution	0.9 %
Consumption	0.0 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Datuen iturria

Product added on 2021(e)ko abenduaren 14(a) 18:48:59 (CET) by kiliweb
Last edit of product page on 2023(e)ko azaroaren 14(a) 11:13:50 (CET) by foodless.
Produktuaren orria -gatik editatua ecoscore-impact-estimator, moon-rabbit, yuka.sY2b0xO6T85zoF3NwEKvllZtQsvn-DXWKRjitxPU3d6pda35YfVc3LfXEqo, yuka.sY2b0xO6T85zoF3NwEKvlmgXcvnPsjvVPiDkg0qL2OmrEpH4XsEivdL4bao.

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Virginias TURRÓN DE Trufa CHOCOLATE - 200g