Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Dohaintza
close
arrow_upward

Biochoc crema de cacao y avellanas con aceite de oliva virgen extra - BioBética - 200 g

edit Editatu orria

Biochoc crema de cacao y avellanas con aceite de oliva virgen extra - BioBética - 200 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barra-kodea: 8437016495360 (EAN / EAN-13)

Izen arrunta: Crema de cacao para untar con aceite de oliva virgen extra ecológico y avellana

Kopurua: 200 g

Ontziratzea: en:Glass, en:Jar, en:Vacuum-packed

Markak: BioBética

Kategoriak: en:Breakfasts, en:Spreads, en:Sweet spreads, fr:Pâtes à tartiner, en:Hazelnut spreads, en:Chocolate spreads, en:Cocoa and hazelnuts spreads

Etiketak, ziurtagiriak, sariak: en:Low or no fat, en:No gluten, en:Organic, en:Vegetarian, en:EU Organic, en:Vegan, en:Without vegetable oils, en:100% natural, en:Natural product, en:Natural product without vegetable oils, en:No added fat, en:No additives, en:No eggs, en:No lactose, en:No milk

Origin of ingredients: Espainia, es:Andalucía

Manufacturing or processing places: España, Andalucía

Dendak: Amazon, bioBética, Veritas, Carrefour, Aliexpress, Herbolarios

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    7 ingredients

    : Azúcar morena de caña *, aceite oliva virgen extra* (18%), pasta de AVELLANAS* (15%), cacao en polvo semidesgrasado* (7 %), manteca de cacao*, lecitina (girasol)*.
    Alergenoak: en:Nuts
    Aztarnak: en:Nuts, en:Peanuts, en:Sesame seeds, en:Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E322

    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)

Ingredients analysis

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

    Details of the analysis of the ingredients

    : Azúcar morena de caña, aceite oliva virgen extra 18%, pasta de AVELLANAS 15%, cacao en polvo semidesgrasado 7%, manteca de cacao, lecitina (girasol)
    1. Azúcar morena de caña -> en:brown-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 46 - percent_max: 60
    2. aceite oliva virgen extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 18 - percent: 18 - percent_max: 18
    3. pasta de AVELLANAS -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 15 - percent: 15 - percent_max: 15
    4. cacao en polvo semidesgrasado -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 7 - percent: 7 - percent_max: 7
    5. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7
    6. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7
      1. girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7

Elikadura

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 15

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

    Positive points: 1

    • Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
    • Fiber: 1 / 5 (balioa: 1.4, rounded value: 1.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 15, rounded value: 15)

    Negative points: 19

    • Energia: 6 / 10 (balioa: 2203, rounded value: 2203)
    • Azukreak: 10 / 10 (balioa: 59.4, rounded value: 59.4)
    • Gantz saturatua: 3 / 10 (balioa: 3.8, rounded value: 3.8)
    • Sodioa: 0 / 10 (balioa: 4, rounded value: 4)

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

    Nutritional score: (19 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (200 g)     		Compared to: en:Cocoa and hazelnuts spreads
    Energia 2.203 kj
    (526 kcal)     		4.410 kj
    (1050 kcal)     		-% 3
    Koipe 28,3 g 56,6 g -% 14
    Gantz-azido ase 3,8 g 7,6 g -% 45
    Carbohydrates 62 g 124 g +% 15
    Azukre 59,4 g 119 g +% 24
    Fiber 1,4 g 2,8 g -% 62
    Proteina 4 g 8 g -% 25
    Gatz arrunt 0,01 g 0,02 g -% 92
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 15 % 15 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 33 % 33 %
Serving size: 200 g

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Etiketak

Report a problem

Datuen iturria

Product added on by kiliweb
Last edit of product page on by packbot.
Produktuaren orria -gatik editatua acuario, biobetica, elcoco, moon-rabbit, musarana, openfoodfacts-contributors, roboto-app, yuka.WnBFeU40OFBsK1FucXZZSDhqajEvb05NM3BhUlJFK3BJUFVXSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Editatu orria