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Barra pequeña - Ricardera - 200 g (4 x 50 g)

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Barra pequeña - Ricardera - 200 g (4 x 50 g)

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Barra-kodea: 8437008245485 (EAN / EAN-13)

Kopurua: 200 g (4 x 50 g)

Markak: Ricardera

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Cereals and potatoes, en:Specific products, en:Products for specific diets, en:Breads, en:Products without gluten, en:Gluten-free breads

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Green Dot

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    19 ingredients

    : Almidón de maíz, harina de arróz, huevos, almidón de arróz, fécula de patata, gelificantes (goma xantana y goma guar), azúcar, levadura, jarabe de arróz, aceite de oliva, sal, vinagre de manzana, emulgentes (E471, e472e y lecitina de girasol) y conservante (propionato cálcico)
    Alergenoak: en:Eggs

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: E412
    • Gehigarria: E415
    • Gehigarria: E471
    • Gehigarria: E472e
    • Osagaia: Emulsifier
    • Osagaia: Gelling agent

    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

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    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)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Ingeles)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Ingeles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    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

    : Almidón de maíz, harina de arróz, huevos, almidón de arróz, fécula de patata, gelificantes (goma xantana y goma guar), azúcar, levadura, jarabe de arróz, aceite de oliva, sal, vinagre de manzana, emulgentes (e471, e472e, lecitina de girasol), conservante (propionato cálcico)
    1. Almidón de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 7.14285714285714 - percent_max: 100
    2. harina de arróz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 50
    3. huevos -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333
    4. almidón de arróz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25
    5. fécula de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
    6. gelificantes -> en:gelling-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. goma xantana y goma guar -> en:xanthan-gum-and-guar-gum - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.8
    8. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    9. jarabe de arróz -> en:rice-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    10. aceite de oliva -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 2.8
    11. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    12. vinagre de manzana -> en:apple-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1
    13. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
      3. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    14. conservante -> en:preservative - percent_min: 0 - percent_max: 1
      1. propionato cálcico -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Elikadura

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    Average 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: 1

    • Proteinak: 1 / 5 (balioa: 2.9, rounded value: 2.9)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0.0906808035714306, rounded value: 0.1)

    Negative points: 8

    • Energia: 3 / 10 (balioa: 1088, rounded value: 1088)
    • Azukreak: 0 / 10 (balioa: 2.8, rounded value: 2.8)
    • Gantz saturatua: 1 / 10 (balioa: 1.3, rounded value: 1.3)
    • Sodioa: 4 / 10 (balioa: 400, rounded value: 400)

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

    Nutritional score: (8 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Gluten-free breads
    Energia 1.088 kj
    (260 kcal)     		-% 7
    Koipe 3,7 g -% 29
    Gantz-azido ase 1,3 g +% 38
    Carbohydrates 53,8 g +% 5
    Azukre 2,8 g -% 18
    Fiber -
    Proteina 2,9 g -% 26
    Gatz arrunt 1 g -% 21
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,091 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

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Product added on by kiliweb
Last edit of product page on by chevalstar.
Produktuaren orria -gatik editatua roboto-app, yuka.sY2b0xO6T85zoF3NwEKvll4YD8rAshHhJjvtnkON1tbVF5PVOo5w4Y7lbas.

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