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Frutas de Aragón - - 250 g

Frutas de Aragón - - 250 g

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Barra-kodea: 8437015665023 (EAN / EAN-13)

Izen arrunta: Frutas de Aragón

Kopurua: 250 g

Ontziratzea: en:Plastic, en:Box

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Festive foods, en:Chocolate candies, en:Christmas foods and drinks, en:Bonbons, en:Christmas sweets, en:Fruit confectioneries, en:Chocolate covered fruits, en:Fruits of Aragon

Manufacturing or processing places: España

Link to the product page on the official site of the producer: http://www.dillepasa.es/

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

30 ingredients

: Fruta en proporción variable (naranja, calabaza, melocotón, pera, manzana y cereza, azúcar, jarabe de glucosa y fructosa, acidulante: E-330, conservantes: E-202, E-211, metabisulfito sódico y colorante: E-127) y cobertura de chocolate (azúcar, pasta de cacao, manteca de cacao, cacao desgrasado en polvo, emulgente: lecitina (girasol, soja, E-476) y aromas vainilla y vainillina. Cacao: 60% mínimo).

Alergenoak: en:Soybeans, es:metabisulfito-sodico, es:metabisulfito-sodico

Aztarnak: en:Milk, en:Nuts, en:Peanuts

Food processing

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

Gehigarria: E127

Gehigarria: E322

Gehigarria: E476

Osagaia: Colour

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Glukosa
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

E127

Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
Source: Wikipedia (Ingeles)

E202

Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Source: Wikipedia (Ingeles)

E211

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia (Ingeles)

E223

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
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)

E330 - Azido zitriko

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia (Ingeles)

E476

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: es:fruta-en-proporcion-variable
Some ingredients could not be recognized.
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en:Vegan status unknown
Unrecognized ingredients: es:fruta-en-proporcion-variable, Bainilina
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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en:Vegetarian status unknown
Unrecognized ingredients: es:fruta-en-proporcion-variable, Bainilina
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Fruta en proporción variable (naranja, calabaza, melocotón, pera, manzana, cereza, azúcar, jarabe de glucosa y fructosa, acidulante (e330), conservantes (e202), e211, _metabisulfito sódico_, colorante (e127)), cobertura de chocolate (azúcar, pasta de cacao, manteca de cacao, cacao desgrasado en polvo, emulgente (lecitina, girasol), _soja_, e476, aromas vainilla, vainillina, Cacao)
Fruta en proporción variable -> es:fruta-en-proporcion-variable - percent_min: 50 - percent_max: 100

naranja -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 3.84615384615385 - percent_max: 100

calabaza -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 50

melocotón -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

pera -> en:pear - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

manzana -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 20

cereza -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 16.6666666666667

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143

jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 12.5

acidulante -> en:acid - percent_min: 0 - percent_max: 11.1111111111111

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

conservantes -> en:preservative - percent_min: 0 - percent_max: 10

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

_metabisulfito sódico_ -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

colorante -> en:colour - percent_min: 0 - percent_max: 7.69230769230769

e127 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

cobertura de chocolate -> en:chocolate-coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50

pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - 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: 16.6666666666667

cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 12.5

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 10

lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10

girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

_soja_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

aromas vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25

vainillina -> en:vanillin - percent_min: 0 - percent_max: 5.55555555555556

Cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 5

Elikadura

Bad nutritional quality
⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 73
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteinak: 1 / 5 (balioa: 2.7, rounded value: 2.7)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 2 / 5 (balioa: 73.8882211538462, rounded value: 73.9)

Negative points: 22

Energia: 4 / 10 (balioa: 1640, rounded value: 1640)

Azukreak: 10 / 10 (balioa: 61, rounded value: 61)

Gantz saturatua: 8 / 10 (balioa: 8.4, rounded value: 8.4)

Sodioa: 0 / 10 (balioa: 8, rounded value: 8)

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

Nutritional score: (22 - 2)

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

Nutrient levels
- Koipe in moderate quantity (13.3%)
  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 (8.4%)
  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 high quantity (61%)
  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 (0.02%)
  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:Fruit confectioneries
Energia	1.640 kj (392 kcal)	-% 6
Koipe	13,3 g	-% 18
Gantz-azido ase	8,4 g	-% 17
Carbohydrates	63,4 g	+% 2
Azukre	61 g	+% 14
Fiber	?
Proteina	2,7 g	-% 22
Gatz arrunt	0,02 g	-% 89
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	73,888 %

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

Packaging with a medium impact

Packaging parts

Box (Plastic)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

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

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Datuen iturria

Product added on 2016(e)ko abenduaren 14(a) 00:17:24 (CET) by neptuno
Last edit of product page on 2022(e)ko otsailaren 10(a) 18:38:50 (CET) by packbot.
Produktuaren orria -gatik editatua musarana, thaialagata.

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Frutas de Aragón - - 250 g