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Pop Corn Mantequilla - Gurma Pop - 100 g

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Pop Corn Mantequilla - Gurma Pop - 100 g

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Barra-kodea: 8437008505824 (EAN / EAN-13)

Izen arrunta: palomitas de maíz para microondas sabor mantequilla con sal.

Kopurua: 100 g

Ontziratzea: en:Plastic, en:Bag

Markak: Gurma Pop, Fritoper

Kategoriak: en:Snacks, en:Salty snacks, en:Specific products, en:Products for specific diets, en:Products without gluten, en:Popcorn, en:Salted popcorn

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

Origin of ingredients: Espainia, Europar Batasuna

Manufacturing or processing places: Valencia, España

Traceability code: 080503250006

Saltzen diren herrialdeak: Bolivia, Frantzia, Espainia

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Health

Osagaiak

  • icon

    10 ingredients

    Gaztelania: Maíz, grasa vegetal de palma, aroma de mantequilla (sal, almidón modificado de maíz, potenciador de sabor (glutamato monosódico)), sal, colorante (beta-caroteno).

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: E14XX
    • Gehigarria: E160a
    • Gehigarria: E621
    • Osagaia: Colour
    • Osagaia: Flavour enhancer
    • Osagaia: Flavouring

    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

  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Ingeles)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Ingeles)

  • E621

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    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

    es: Maíz, grasa vegetal de palma, aroma de mantequilla (sal, almidón modificado de maíz, potenciador de sabor (glutamato monosódico)), sal, colorante (beta-caroteno)
    1. Maíz -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 35 - percent_max: 100
    2. grasa vegetal de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 50
    3. aroma de mantequilla -> en:butter-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
      2. almidón modificado de maíz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.5
      3. potenciador de sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.66666666666667
        1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    5. colorante -> en:colour - percent_min: 0 - percent_max: 5
      1. beta-caroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Elikadura

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    Bad nutritional quality

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

    Positive points: 5

    • Proteinak: 5 / 5 (balioa: 8.3, rounded value: 8.3)
    • Fiber: 5 / 5 (balioa: 12, rounded value: 12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 24

    • Energia: 5 / 10 (balioa: 1746, rounded value: 1746)
    • Azukreak: 0 / 10 (balioa: 1, rounded value: 1)
    • Gantz saturatua: 9 / 10 (balioa: 9.4, rounded value: 9.4)
    • Sodioa: 10 / 10 (balioa: 3560, rounded value: 3560)

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

    Nutritional score: (24 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Salted popcorn
    Energia 1.746 kj
    (414 kcal)     		-% 5
    Koipe 20 g +% 9
    Gantz-azido ase 9,4 g +% 31
    Carbohydrates 44 g -% 15
    Azukre < 1 g -% 7
    Fiber 12 g +% 9
    Proteina 8,3 g -% 8
    Gatz arrunt 8,9 g +% 193
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua openfoodfacts-contributors, roboto-app, yuka.R2FkWktxb29nNkZUcC9RWTdobksrdHdzK29XeVowcXlFZVZBSUE9PQ.

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