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Cacahuetes Chocolate Negro - Hacendado - 250g

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Cacahuetes Chocolate Negro - Hacendado - 250g

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Barra-kodea: 8480000123480 (EAN / EAN-13)

Izen arrunta: Cacahuetes con chocolate negro

Kopurua: 250g

Ontziratzea: es:Green dot

Markak: Hacendado

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Legumes and their products, en:Snacks, en:Legumes, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Nuts and their products, en:Chocolate candies, en:Nuts, en:Bonbons, en:Chocolate covered nuts, en:Peanuts, en:Chocolate covered peanuts

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

Dendak: Mercadona

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

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    11 ingredients

    Gaztelania: Chocolate negro 50% (azúcar, pasta de cacao, manteca de cacao, emulgente (lecitinas (soja)), aroma de vainilla), cacahuete 38%, azúcar, agente de recubrimiento (E904).
    Alergenoak: en:Peanuts, en:Soybeans
    Aztarnak: en:Milk, en:Nuts

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: E904
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glazing agent

    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)

  • 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

    es: Chocolate negro 50%, azúcar, pasta de cacao, manteca de cacao, emulgente (lecitinas), aroma de vainilla, _cacahuete_ 38%, azúcar, agente de recubrimiento (e904)
    1. Chocolate negro -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 50
    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. _cacahuete_ -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent: 38
    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

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: 38

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

    Positive points: 5

    • Proteinak: 5 / 5 (balioa: 14, rounded value: 14)
    • Fiber: 5 / 5 (balioa: 7.4, rounded value: 7.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 38, rounded value: 38)

    Negative points: 24

    • Energia: 6 / 10 (balioa: 2266, rounded value: 2266)
    • Azukreak: 8 / 10 (balioa: 39, rounded value: 39)
    • Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)
    • 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: (24 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate covered peanuts
    Energia 2.266 kj
    (544 kcal)     		+% 2
    Koipe 34 g +% 5
    Gantz-azido ase 15 g +% 25
    Gantz-azido monoasegabe 12 g
    Polyunsaturated fat 7,1 g
    Carbohydrates 41 g -% 4
    Azukre 39 g +% 2
    Fiber 7,4 g +% 49
    Proteina 14 g +% 9
    Gatz arrunt 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 38 %
    Cocoa (minimum) 52 %

Ingurumena

Carbon footprint

Ontziratzea

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Product added on by phs
Last edit of product page on by freckled.
Produktuaren orria -gatik editatua alia, ecoscore-impact-estimator, elcoco, hungergames, kiliweb, musarana, openfoodfacts-contributors, tacite-mass-editor, teolemon, vishaldh, yuka.SHBFRlRia0VsdDRYcE1WbTV5SHh5UEJsMXJEemJVZVpPdVpCSUE9PQ, yuka.WEtjK0daWW1pNlFrb2NBazBFblB3ZEFsNE1Id2NtQ0hETEZKSVE9PQ, yuka.WGZBc0FMUVJtdUFQaE1BRnBCQ08xL0lsMjZhTVEzNm9GdE0rSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk5YDdWEnyvmFxz4nWqU_dPVA5bqRcBD7NajMqs, yuka.sY2b0xO6T85zoF3NwEKvlklbD8CPkxSUMxnVuRTT__SnAprqMcxCxIHxK6s, yuka.sY2b0xO6T85zoF3NwEKvllNmaoTkixuYB0XhnW6ExfaqLsbQXOpN-a_EAas, yuka.sY2b0xO6T85zoF3NwEKvlld5S8aO8zLtFDLghFbS2dCtIazyPNB7vNX6bqs.

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