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Tulipan, plantequilla

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Barra-kodea: 8719200253438 (EAN / EAN-13)

Markak: Tulipan

Kategoriak: en:Plant-based foods and beverages, en:Plant-based foods, en:Fats, en:Spreads, en:Plant-based spreads, en:Salted spreads, en:Spreadable fats, en:Vegetable fats, en:Margarines

Etiketak, ziurtagiriak, sariak: en:No gluten, en:No palm oil

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

26 ingredients

Gaztelania: Materia grasa para untar 79%. Ingredientes: aceites vegetales (nabina, girasol, en proporciones variables), grasa de coco, agua, preparacion de habas, emulgente (lecitina), aromas naurales, colorante (carotenos). Sin aceite de palma. Sin gluten. *Herramienta de Analisis de ciclo de vida (desarrollada por Quantis) que compara Tulipan y la mantequilla en Espana (2022). Ver www.tulipan.es/sostenibilidad Consumir preferentemente antes del: ver tapa. YAN Informacion Nutric Valor energetico Grasas de las cuales satur Hidratos de carbon de los cuales azuc Proteinas Sal Impacto climatico (kg Conservar refrigerad Upfield Espana, S.L. C/ Balmes 268,5a plan Upfield www.tulipan.es 200ge

Food processing

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

Gehigarria: E322

Osagaia: Colour

Osagaia: Emulsifier
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

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)

Ingredients analysis

en:May contain palm oil

Ingredients that may contain palm oil: Landare-olio, Karoteno

en:Vegan status unknown
Unrecognized ingredients: es:materia-grasa-para-untar, es:ingredientes, es:en-proporciones-variables, es:preparacion-de-habas, es:aromas-naurales, es:herramienta-de-analisis-de-ciclo-de-vida, es:desarrollada-por-quantis, es:que-compara-tulipan-y-la-mantequilla-en-espana, es:2022, es:ver-www-tulipan-es, es:sostenibilidad-consumir-preferentemente-antes-del, es:ver-tapa, es:yan-informacion-nutric-valor-energetico-grasas-de-las-cuales-satur-hidratos-de-carbon-de-los-cuales-azuc-proteinas-sal-impacto-climatico, es:kg-conservar-refrigerad-upfield-espana, es:s-l, es:c, es:balmes-268-5a-plan-upfield-www-tulipan-es-200ge
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en:Vegetarian status unknown
Unrecognized ingredients: es:materia-grasa-para-untar, es:ingredientes, es:en-proporciones-variables, es:preparacion-de-habas, es:aromas-naurales, es:herramienta-de-analisis-de-ciclo-de-vida, es:desarrollada-por-quantis, es:que-compara-tulipan-y-la-mantequilla-en-espana, es:2022, es:ver-www-tulipan-es, es:sostenibilidad-consumir-preferentemente-antes-del, es:ver-tapa, es:yan-informacion-nutric-valor-energetico-grasas-de-las-cuales-satur-hidratos-de-carbon-de-los-cuales-azuc-proteinas-sal-impacto-climatico, es:kg-conservar-refrigerad-upfield-espana, es:s-l, es:c, es:balmes-268-5a-plan-upfield-www-tulipan-es-200ge
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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!
es: Materia grasa para untar 79%, Ingredientes (aceites vegetales, nabina), girasol, en proporciones variables, grasa de coco, agua, preparacion de habas, emulgente (lecitina), aromas naurales, colorante (carotenos), Herramienta de Analisis de ciclo de vida (desarrollada por Quantis), que compara Tulipan y la mantequilla en Espana (2022), Ver www.tulipan.es, sostenibilidad Consumir preferentemente antes del (ver tapa, YAN Informacion Nutric Valor energetico Grasas de las cuales satur Hidratos de carbon de los cuales azuc Proteinas Sal Impacto climatico, kg Conservar refrigerad Upfield Espana), S.L, C, Balmes 268‚5a plan Upfield www.tulipan.es 200ge
Materia grasa para untar -> es:materia-grasa-para-untar - percent_min: 79 - percent: 79 - percent_max: 79

Ingredientes -> es:ingredientes - percent_min: 1.3125 - percent_max: 21

aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.65625 - percent_max: 21

nabina -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.5

girasol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.6875

en proporciones variables -> es:en-proporciones-variables - percent_min: 0 - percent_max: 9.84375

grasa de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 6.5625

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.921875

preparacion de habas -> es:preparacion-de-habas - percent_min: 0 - percent_max: 3.9375

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 3.28125

lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.28125

aromas naurales -> es:aromas-naurales - percent_min: 0 - percent_max: 2.8125

colorante -> en:colour - percent_min: 0 - percent_max: 2.4609375

carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.4609375

Herramienta de Analisis de ciclo de vida -> es:herramienta-de-analisis-de-ciclo-de-vida - percent_min: 0 - percent_max: 2.1875

desarrollada por Quantis -> es:desarrollada-por-quantis - percent_min: 0 - percent_max: 2.1875

que compara Tulipan y la mantequilla en Espana -> es:que-compara-tulipan-y-la-mantequilla-en-espana - percent_min: 0 - percent_max: 1.96875

2022 -> es:2022 - percent_min: 0 - percent_max: 1.96875

Ver www.tulipan.es -> es:ver-www-tulipan-es - percent_min: 0 - percent_max: 1.78977272727273

sostenibilidad Consumir preferentemente antes del -> es:sostenibilidad-consumir-preferentemente-antes-del - percent_min: 0 - percent_max: 1.640625

ver tapa -> es:ver-tapa - percent_min: 0 - percent_max: 1.640625

YAN Informacion Nutric Valor energetico Grasas de las cuales satur Hidratos de carbon de los cuales azuc Proteinas Sal Impacto climatico -> es:yan-informacion-nutric-valor-energetico-grasas-de-las-cuales-satur-hidratos-de-carbon-de-los-cuales-azuc-proteinas-sal-impacto-climatico - percent_min: 0 - percent_max: 0.8203125

kg Conservar refrigerad Upfield Espana -> es:kg-conservar-refrigerad-upfield-espana - percent_min: 0 - percent_max: 0.546875

S.L -> es:s-l - percent_min: 0 - percent_max: 1.51442307692308

C -> es:c - percent_min: 0 - percent_max: 1.40625

Balmes 268‚5a plan Upfield www.tulipan.es 200ge -> es:balmes-268-5a-plan-upfield-www-tulipan-es-200ge - percent_min: 0 - percent_max: 1.40625

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: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

Positive points: 0

Proteinak: 0 / 5 (balioa: 0.5, rounded value: 0.5)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 5.25, rounded value: 5.3)

Negative points: 13

Energia: 8 / 10 (balioa: 2983, rounded value: 2983)

Azukreak: 0 / 10 (balioa: 0.5, rounded value: 0.5)

Saturated fat / fat ratio: 5 / 10 (balioa: 39.2405063291139, rounded value: 39.2)

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: (13 - 0)

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

Nutrient levels
- Koipe in high quantity (79%)
  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 high quantity (31%)
  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 (0.5%)
  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 low quantity (0%)
  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:Margarines
Energia	2.983 kj (713 kcal)	+% 38
Koipe	79 g	+% 38
Gantz-azido ase	31 g	+% 90
Carbohydrates	0,5 g	+% 10
Azukre	0,5 g	+% 26
Fiber	?
Proteina	0,5 g	+% 23
Gatz arrunt	0 g	-% 100
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5,25 %

Ingurumena

Eco-Score C - Moderate environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 75/100)

Kategoria: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3

PEF environmental score: 0.31 (the lower the score, the lower the impact)
including impact on climate change: 2.11 kg CO2 eq/kg of product

Stage	Impact
Agriculture	72.7 %
Processing	9.4 %
Ontziratzea	4.9 %
Transportation	9.1 %
Distribution	3.0 %
Consumption	0.8 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 55/100)
Produktua: Tulipan, plantequilla

Life cycle analysis score: 75
Sum of bonuses and maluses: -20

Final score: 55/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.1 km in a petrol car

211 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	64.1 %
Processing	10.0 %
Ontziratzea	8.5 %
Transportation	15.3 %
Distribution	1.8 %
Consumption	0.3 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

Take a photo of the recycling information Take a photo of the recycling information

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Datuen iturria

Product added on 2023(e)ko maiatzaren 20(a) 19:59:40 (CEST) by kiliweb
Last edit of product page on 2024(e)ko otsailaren 6(a) 09:59:15 (CET) by roboto-app.
Produktuaren orria -gatik editatua openfoodfacts-contributors, veganeamos, yuka.sY2b0xO6T85zoF3NwEKvlm9fDIPMqTnrLU3uuWGL6uzUcsTMfeN74bXUCqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

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Tulipan, plantequilla