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Almendra chocolate negro - Hacendado - 150g

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Almendra chocolate negro - Hacendado - 150g

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Barra-kodea: 8480000120274 (EAN / EAN-13)

Izen arrunta: Almendra con chocolate negro

Kopurua: 150g

Ontziratzea: es:Green dot

Markak: Hacendado

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolate candies, en:Bonbons, en:Chocolate covered nuts, en:Chocolate covered almonds

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Not advised for specific people, en:Green Dot, en:Made in Spain, en:Not recommended for children under 3 years

Manufacturing or processing places: Spain

Dendak: Mercadona, Hacendado

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    18 ingredients

    : Chocolate negro 66% (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitinas (soja)), aroma de vainilla), almendra 22%, azúcar, agente de recubrimiento (E904), jarabe de glucosa, estabilizante (E414), acidulante (E330), conservador (E202).
    Alergenoak: en:Nuts, en:Soybeans
    Aztarnak: en:Milk, en:Nuts, en:Peanuts

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: E414
    • Gehigarria: E904
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glazing agent
    • Osagaia: Glukosa
    • Osagaia: Almibar

    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

  • 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)

  • 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)

  • 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)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Ingeles)

  • E904

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    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

    : Chocolate negro 66%, azúcar, pasta de cacao, manteca de cacao, emulgente (lecitinas), aroma de vainilla, _almendra_ 22%, azúcar, agente de recubrimiento (e904), jarabe de glucosa, estabilizante (e414), acidulante (e330), conservador (e202)
    1. Chocolate negro -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 66
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    4. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. emulgente -> en:emulsifier
      1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe
    6. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe
    7. _almendra_ -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 22
    8. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. agente de recubrimiento -> en:glazing-agent
      1. e904 -> en:e904 - vegan: no - vegetarian: no
    10. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. estabilizante -> en:stabiliser
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes
    12. acidulante -> en:acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    13. conservador -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes

Elikadura

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22

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

    Positive points: 5

    • Proteinak: 5 / 5 (balioa: 9.4, rounded value: 9.4)
    • Fiber: 5 / 5 (balioa: 7.1, rounded value: 7.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 22, rounded value: 22)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2292, rounded value: 2292)
    • Azukreak: 9 / 10 (balioa: 44, rounded value: 44)
    • Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

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

    Nutritional score: (25 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate covered almonds
    Energia 2.292 kj
    (551 kcal)     		-% 2
    Koipe 35 g -% 4
    Gantz-azido ase 16 g -
    Gantz-azido monoasegabe 16 g
    Polyunsaturated fat 3,6 g
    Carbohydrates 45 g -% 0
    Azukre 44 g +% 9
    Fiber 7,1 g +% 41
    Proteina 9,4 g +% 1
    Gatz arrunt 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22 %
    Cocoa (minimum) 52 %

Ingurumena

Carbon footprint

Ontziratzea

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Produktuaren orria -gatik editatua alia, elcoco, moon-rabbit, musarana, noeliajimenez, openfoodfacts-contributors, tacite-mass-editor, teolemon, yuka.Ri9sZU5KOHpvZVVtdE5nLzhSVDJ4dXRUMW9lWlkyK2VjTFJKSVE9PQ, yuka.ZC9nSklac2RvS1F4a3RoZzBVL1YxZTR2eklHdVUybnFOZEJNSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhMbfMbusi70HDvnv2KO99y1A5vjbtppzpfrLqs, yuka.sY2b0xO6T85zoF3NwEKvllJ_WOf7ny30Kx7kpBeJ49KRIbfaau998qjzM6g.

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