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Aceitunas pelotín con hueso sabor anchoa - Hacendado - 430 g

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Aceitunas pelotín con hueso sabor anchoa - Hacendado - 430 g

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Barra-kodea: 8480000332073 (EAN / EAN-13)

Izen arrunta: Aceitunas verdes enteras sabor anchoa

Kopurua: 430 g

Ontziratzea: es:Green dot

Markak: Hacendado

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Pickles, en:Olive tree products, en:Plant-based pickles, en:Olives, en:Green olives, en:Marinated olives, en:Whole olives, en:Whole green olives, en:Whole marinated green olives

Etiketak, ziurtagiriak, sariak: en:Green Dot

Dendak: Mercadona, Hacendado

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    15 ingredients

    : Aceitunas, agua, sal, potenciador del sabor (glutamato monosódico, inosinato sódico, guanilato sódico), acidulante (ácido láctico, ácido cítrico), antioxidante (ácido ascórbico), conservador (sorbato potásico), aroma.

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: E621
    • Gehigarria: E627
    • Gehigarria: E631
    • Osagaia: Flavour enhancer
    • Osagaia: Flavouring

    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)

  • E270

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

  • E621

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Ingeles)

  • E627

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia (Ingeles)

  • E631

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    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

    : Aceitunas, agua, sal, potenciador del sabor (glutamato monosódico, inosinato sódico, guanilato sódico), acidulante (ácido láctico, ácido cítrico), antioxidante (ácido ascórbico), conservador (sorbato potásico), aroma
    1. Aceitunas -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 32 - percent_max: 100
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3
    4. potenciador del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 3
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. inosinato sódico -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
      3. guanilato sódico -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    5. acidulante -> en:acid - percent_min: 0 - percent_max: 3
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    6. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 3
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    7. conservador -> en:preservative - percent_min: 0 - percent_max: 3
      1. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    8. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

Elikadura

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    Average 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: 66

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

    Positive points: 2

    • Proteinak: 1 / 5 (balioa: 1.7, rounded value: 1.7)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 2 / 5 (balioa: 66, rounded value: 66)

    Negative points: 11

    • Energia: 1 / 10 (balioa: 502, rounded value: 502)
    • Azukreak: 0 / 10 (balioa: 0, rounded value: 0)
    • Gantz saturatua: 0 / 10 (balioa: 0, rounded value: 0)
    • Sodioa: 10 / 10 (balioa: 1200, rounded value: 1200)

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

    Nutritional score: (11 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Whole green olives
    Energia 502 kj
    (122 kcal)     		-% 22
    Koipe 2 g -% 87
    Gantz-azido ase 0 g -% 100
    Carbohydrates 0 g -% 100
    Azukre 0 g -% 100
    Fiber ?
    Proteina 1,7 g +% 48
    Gatz arrunt 3 g -% 10
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 66 %

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 aleene, alia, musarana, thaialagata, yuka.EupDPcOAAcY4RvDX6JAa2jzlOrrHH919Ml4Log, yuka.JpYSDt2xHvx8IvCP04ts0xrmP7a7H8JhH2ALoQ, yuka.NZFaHt7WROUTMsrMwZwr3yjjCPbsGtF2RGUCoQ, yuka.R3BKYkRwa21pY1FWaXM4dTB4VFl4WTl5K2JTRVpsbVFNTVE4SUE9PQ, yuka.WHZraEN2a2hvdE1JaHNFejNSREtxL3hZN1lhNGRFZXhJT1FTSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhJuTOHUojPgNh7khmesnMjfNsHIX4hVsoekY6s, yuka.sY2b0xO6T85zoF3NwEKvlktIU9Tn-iqbCQHmkEeZxOuLBJXyQ9t3vdDLMas, yuka.sY2b0xO6T85zoF3NwEKvllVVXMb-riKaDAPni2iV-dS0IpLacY4qua3HHqo, yuka.sY2b0xO6T85zoF3NwEKvlm93D9vCnGLmBSL6qG6m3PqxLZWwQ9dU8tKgF6s, yuka.sY2b0xO6T85zoF3NwEKvlmNjXPPfhyLcCCbkpXOun--eEaO2XPVL_bD7Kqs, yuka.sY2b0xO6T85zoF3NwEKvlmlsUMDVoyjpGiXtl0KizI21DrvQTMF05IPANag.

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