Espirulina ecológica en Hebras - Ecospirulina - 80 g

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  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!

  : Espirulina 100% (arthrospira platensis)

  1. Espirulina -> es:espirulina - labels: en:organic - percent_min: 100 - percent: 100 - percent_max: 100
     1. arthrospira platensis -> es:arthrospira-platensis - percent_min: 100 - percent_max: 100

Elikadura

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  Average nutritional quality

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

  Positive points: 7

  • Proteinak: 5 / 5 (balioa: 64, rounded value: 64)
  • Fiber: 5 / 5 (balioa: 5.9, rounded value: 5.9)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 2 / 5 (balioa: 80, rounded value: 80)

  Negative points: 13

  • Energia: 4 / 10 (balioa: 1467, rounded value: 1467)
  • Azukreak: 0 / 10 (balioa: 1.6, rounded value: 1.6)
  • Gantz saturatua: 2 / 10 (balioa: 2.8, rounded value: 2.8)
  • Sodioa: 7 / 10 (balioa: 680, rounded value: 680)

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

  Nutritional score: (13 - 7)

  Nutri-Score:

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Koipe in moderate quantity (6.2%)

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    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

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    Gantz-azido ase in moderate quantity (2.8%)

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    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

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    Azukre in low quantity (1.6%)

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    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

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    Gatz arrunt in high quantity (1.7%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2/4 g)	Compared to: en:Spirulina
  Energia	1.467 kj (363 kcal)	58,7 kj (14 kcal)	+% 10
  Koipe	6,2 g	0,248 g	+% 32
  Gantz-azido ase	2,8 g	0,112 g	+% 79
  Carbohydrates	11 g	0,44 g	-% 19
  Azukre	1,6 g	0,064 g	+% 30
  Fiber	5,9 g	0,236 g	+% 18
  Proteina	64 g	2,56 g	+% 7
  Gatz arrunt	1,7 g	0,068 g	+% 25
  Alkohol	0 % vol	0 % vol
  A bitamina	13.400 µg	536 µg
  Vitamin E	7,3 mg	0,292 mg
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	80 %	80 %
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %
  monounsaturated fatty acids	1,6 g	0,064 g
  polyunsaturated fatty acids	1,6 g	0,064 g

Carbon footprint

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  Equal to driving 3.5 km in a petrol car

  677 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spirulina, (spirulina sp.), dried (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	67.5 %
  Processing	22.1 %
  Ontziratzea	4.3 %
  Transportation	5.7 %
  Distribution	0.3 %
  Consumption	0.1 %

Ontziratzea

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  Packaging with a medium impact

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  • Packaging parts

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    Unknown
    

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  • Bilgarriaren materialak

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    Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko

Transportation

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  Origins of ingredients

  Origins of ingredients with a low impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  Espainia	100 %	Baxua

Etiketak

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.