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Huevos dinosaurio Choc - Hacendado - 130g

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Huevos dinosaurio Choc - Hacendado - 130g

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Barra-kodea: 8480000608765 (EAN / EAN-13)

Izen arrunta: Huevos de chocolate grageados

Kopurua: 130g

Ontziratzea: en:Green dot

Markak: Hacendado

Kategoriak: en:Cocoa and its products, en:Festive foods, en:Easter food, en:Chocolate eggs, en:Easter eggs

Etiketak, ziurtagiriak, sariak: en:Green Dot

Dendak: Mercadona

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    18 ingredients

    : Azúcar, manteca de cacao, pasta de cacao, avellanas 13,8%, leche entera en polvo, estabilizantes (E412, E414, E415), almidón de arroz, emulgente (lecitina de soja), aroma natural de vainilla, colorantes (spirulina, E150a, E100, E141).
    Alergenoak: en:Milk, en:Nuts, en:Soybeans
    Aztarnak: en:Eggs, en:Gluten, 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: E100
    • Gehigarria: E141
    • Gehigarria: E150a
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E414
    • Gehigarria: E415
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • 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

  • 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)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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

    : Azúcar, manteca de cacao, pasta de cacao, _avellanas_ 13.8%, _leche_ entera en polvo, estabilizantes (e412, e414, e415), almidón de arroz, emulgente (lecitina de _soja_), aroma natural de vainilla, colorantes (spirulina, e150a, e100, e141)
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 13.8 - percent_max: 58.6
    2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 13.8 - percent_max: 36.2
    3. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 13.8 - percent_max: 28.7333333333333
    4. _avellanas_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 13.8 - percent: 13.8 - percent_max: 13.8
    5. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 13.8
    6. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 13.8
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.8
      2. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.9
      3. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
    7. almidón de arroz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.72
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 9.76666666666667
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 9.76666666666667
    9. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. colorantes -> en:colour - percent_min: 0 - percent_max: 5
      1. spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
      2. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

Elikadura

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    Bad 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: 13

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

    Positive points: 0

    • Proteinak: 2 / 5 (balioa: 4.5, rounded value: 4.5)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 13.8583333333333, rounded value: 13.9)

    Negative points: 26

    • Energia: 6 / 10 (balioa: 2200, rounded value: 2200)
    • Azukreak: 10 / 10 (balioa: 57, rounded value: 57)
    • Gantz saturatua: 10 / 10 (balioa: 13, rounded value: 13)
    • Sodioa: 0 / 10 (balioa: 24, rounded value: 24)

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

    Nutritional score: (26 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Chocolate eggs
    Energia 2.200 kj
    (526 kcal)     		-% 4
    Koipe 29 g -% 10
    Gantz-azido ase 13 g -% 30
    Carbohydrates 60 g +% 8
    Azukre 57 g +% 5
    Fiber ?
    Proteina 4,5 g -% 33
    Gatz arrunt 0,06 g -% 73
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13,858 %
    Cocoa (minimum) 33 %

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