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Banderillas de anchoa y boquerón en aceite de girasol - Hacendado - 145 g

Banderillas de anchoa y boquerón en aceite de girasol - Produktua - es

Banderillas de anchoa y boquerón en aceite de girasol - Hacendado - 145 g

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Barra-kodea: 8480000804075 (EAN / EAN-13)

Izen arrunta: Banderillas de anchoa, de boquerón y de aceitunas en aceite de girasol

Kopurua: 145 g

Ontziratzea: es:Bandeja de plastico, es:Green dot

Markak: Hacendado

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Seafood, en:Fishes and their products, en:Fishes, en:Pickles, en:Plant-based pickles, en:Plant-based mixed pickles, en:Banderillas

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:With Sunflower oil

Origin of ingredients: Maroko

Dendak: Mercadona

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

57 ingredients

: Aceite de girasol 37%, cebollita en vinagre 15% (cebollita, agua, conservador-acidulante (ácido acético), sal, conservador (metabisulfito sódico)), filetes de boquerón al vinagre 12% (boquerón, vinagre, sal), aceitunas rellenas de pimiento 12% (aceitunas verdes, agua, sal, pasta de pimiento (pimiento, agua, estabilizantes (alginato sódico, cloruro cálcico), espesante (goma guar), conservador (sorbato potásico)), acidulante (ácido citrico)), aceitunas rellenas de anchoa 11% (aceitunas verdes, agua, pasta de anchoa (anchoa, estabilizante (alginato sódico), sal, potenciador del sabor (glutamato monosódico), acidulantes (ácido citrico, ácido láctico), antioxidantes (ácido ascórbico), conservador (sorbato potásico)), filetes de anchoa 7% (anchoa, sal), pimiento 6% (pimiento rojo, agua, sal, acidulante (ácido acético), conservador (metabisulfito sódico)).

Alergenoak: en:Fish, en:Sulphur dioxide and sulphites, es:anchoa, es:boqueron, es:metabisulfito-sodico

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E401

Gehigarria: E412

Gehigarria: E621

Osagaia: Flavour enhancer

Osagaia: Thickener
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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)

E223

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
Source: Wikipedia (Ingeles)

E260 - Azido azetiko

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
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)

E300

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)

E401

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)

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)

Ingredients analysis

en:Palm oil content unknown
Unrecognized ingredients: es:conservador-acidulante, es:filetes-de-boqueron-al-vinagre, es:aceitunas-rellenas-de-pimiento, es:pasta-de-pimiento, es:aceitunas-rellenas-de-anchoa
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en:Non-vegan
Non-vegan ingredients: en:European anchovy, en:Anchovy paste, en:Anchovy, en:Anchovy filets, en:Anchovy
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en:Non-vegetarian
Non-vegetarian ingredients: en:European anchovy, en:Anchovy paste, en:Anchovy, en:Anchovy filets, en:Anchovy
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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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Aceite de girasol 37%, cebollita 15% (cebollita, agua, conservador-acidulante (ácido acético), sal, conservador (_metabisulfito sódico_)), filetes de _boquerón_ al vinagre 12% (_boquerón_, vinagre, sal), aceitunas rellenas de pimiento 12%, aceitunas verdes, agua, sal, pasta de pimiento (pimiento, agua, estabilizantes (alginato sódico, cloruro cálcico), espesante (goma guar), conservador (sorbato potásico)), acidulante (ácido citrico), aceitunas rellenas de anchoa 11%, aceitunas verdes, agua, pasta de _anchoa_ (_anchoa_, estabilizante (alginato sódico), sal, potenciador del sabor (glutamato monosódico), acidulantes (ácido citrico, ácido láctico), antioxidantes (ácido ascórbico), conservador (sorbato potásico)), filetes de _anchoa_ 7% (_anchoa_, sal), pimiento 6% (pimiento rojo, agua, sal, acidulante (ácido acético), conservador (_metabisulfito sódico_))
Aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent: 37

cebollita -> en:small-white-onions - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent: 15

cebollita -> en:small-white-onions - vegan: yes - vegetarian: yes - ciqual_food_code: 20034

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

conservador-acidulante -> es:conservador-acidulante

ácido acético -> en:e260 - vegan: yes - vegetarian: yes

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

conservador -> en:preservative

_metabisulfito sódico_ -> en:e223 - vegan: yes - vegetarian: yes

filetes de _boquerón_ al vinagre -> es:filetes-de-boqueron-al-vinagre - percent: 12

_boquerón_ -> en:european-anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079

vinagre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

aceitunas rellenas de pimiento -> es:aceitunas-rellenas-de-pimiento - percent: 12

aceitunas verdes -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

pasta de pimiento -> es:pasta-de-pimiento

pimiento -> en:bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

estabilizantes -> en:stabiliser

alginato sódico -> en:e401 - vegan: yes - vegetarian: yes

cloruro cálcico -> en:e509 - vegan: yes - vegetarian: yes

espesante -> en:thickener

goma guar -> en:e412 - vegan: yes - vegetarian: yes

conservador -> en:preservative

sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes

acidulante -> en:acid

ácido citrico -> en:e330 - vegan: yes - vegetarian: yes

aceitunas rellenas de anchoa -> es:aceitunas-rellenas-de-anchoa - percent: 11

aceitunas verdes -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

pasta de _anchoa_ -> en:anchovy-paste - vegan: no - vegetarian: no - ciqual_food_code: 26079

_anchoa_ -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079

estabilizante -> en:stabiliser

alginato sódico -> en:e401 - vegan: yes - vegetarian: yes

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

potenciador del sabor -> en:flavour-enhancer

glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes

acidulantes -> en:acid

ácido citrico -> en:e330 - vegan: yes - vegetarian: yes

ácido láctico -> en:e270 - vegan: yes - vegetarian: yes

antioxidantes -> en:antioxidant

ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes

conservador -> en:preservative

sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes

filetes de _anchoa_ -> en:anchovy-filets - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent: 7

_anchoa_ -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

pimiento -> en:bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent: 6

pimiento rojo -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

acidulante -> en:acid

ácido acético -> en:e260 - vegan: yes - vegetarian: yes

conservador -> en:preservative

_metabisulfito sódico_ -> en:e223 - vegan: yes - vegetarian: yes

Elikadura

Poor 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: 33
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteinak: 5 / 5 (balioa: 8.8, rounded value: 8.8)

Fiber: 0 / 5 (balioa: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 33.75, rounded value: 33.8)

Negative points: 13

Energia: 2 / 10 (balioa: 684, rounded value: 684)

Azukreak: 0 / 10 (balioa: 0, rounded value: 0)

Gantz saturatua: 1 / 10 (balioa: 1.91, rounded value: 1.9)

Sodioa: 10 / 10 (balioa: 1880, rounded value: 1880)

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

Nutritional score: (13 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (12.7%)
  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
- Gantz-azido ase in moderate quantity (1.91%)
  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
- Azukre in low quantity (0%)
  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
- Gatz arrunt in high quantity (4.7%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Banderillas
Energia	684 kj (161 kcal)	+% 180
Koipe	12,7 g	+% 257
Gantz-azido ase	1,91 g	+% 158
Carbohydrates	3 g	+% 59
Azukre	0 g	-% 100
Fiber	?
Proteina	8,8 g	+% 415
Gatz arrunt	4,7 g	+% 63
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	33,75 %

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

Packaging with a medium impact

Packaging parts

(Plastic)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko
Plastic

Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Maroko	100 %	Medium

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Datuen iturria

Product added on 2015(e)ko maiatzaren 1(a) 11:35:53 (CEST) by malikele
Last edit of product page on 2022(e)ko otsailaren 10(a) 19:33:19 (CET) by packbot.
Produktuaren orria -gatik editatua acuario, alia, kiliweb, musarana, org-app-elcoco, yuka.ZjZrZ0NmZ3Z1T0FEdVBNZjR6TEp3ZlZINEoyRUFEN3BBck1MSWc9PQ.

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Banderillas de anchoa y boquerón en aceite de girasol - Hacendado - 145 g