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Galettes mais oignon crème ciboulette - Gerblé - 123.5 g, 12 galettes

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Galettes mais oignon crème ciboulette - Gerblé - 123.5 g, 12 galettes

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Codi de barres: 3175681233904 (EAN / EAN-13)

Nom comú: Galette de maïs saveur oignon crème à la ciboulette

Quantitat: 123.5 g, 12 galettes

Empaquetament: fr:Pensez au tri!, fr:Point vert, fr:Sachet à jeter

Marques: Gerblé

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Snacks, Cereals i patates, Aperitius salats, Cereals i derivats, Creps i coques, Pastissos de cereals inflats, en:Galettes, en:Puffed corn cakes

Etiquetes, certificacions, premis: Sense conservants, Fet a Espanya, Sense colorants, fr:Aromes exclusivement naturels

Botigues: Magasins U, carrefour.fr

Països on es va vendre: França

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Health

Ingredients

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    17 ingredients

    Francès: Mais 81 %, huiles végétales (huile de tournesol oléique, huile d'olive), arôme naturel (lactosérum en poudre, crème aigre en poudre 0,8%, oignons en poudre 0,8%, lait entier en poudre, sel, sucre oignons grillés en poudre 0,3%, maltodextrine, ciboulette 0,15%, correcteur d'acidité acide citrique), émulsifiant: lécithine de soja
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Gluten

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Sèrum de llet

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines

    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 (Anglès)

  • E322i - Lecitina

    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 (Anglès)

  • E330 - Acid citric

    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 (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Xerigot en pols, Crema agra, Llet sencera en pols
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

    Mais 81%, huiles végétales (huile de tournesol oléique, huile d'olive), arôme naturel (_lactosérum_ en poudre, _crème_ aigre 0.8%, oignons 0.8%, _lait_ entier en poudre, sel, oignons 0.3%, maltodextrine, ciboulette 0.15%, correcteur d'acidité (acide citrique)), émulsifiant (lécithine de _soja_)
    1. Mais -> en:corn - vegan: yes - vegetarian: yes - percent_min: 81 - percent: 81 - percent_max: 81
    2. huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 9 - percent_max: 15.4
      1. huile de tournesol oléique -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4.5 - percent_max: 15.4
      2. huile d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7.7
    3. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 3.6 - percent_max: 5
      1. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.8 - percent_max: 2.2
      2. _crème_ aigre -> en:sour-cream - vegan: no - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
      3. oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
      4. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.3 - percent_max: 0.8
      5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 0.8
      6. oignons -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
      7. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 0.3
      8. ciboulette -> en:chives - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent: 0.15 - percent_max: 0.15
      9. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.15
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrició

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    Good nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 1

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

    Positive points: 5

    • Proteïnes: 3 / 5 (valor: 6.1, rounded value: 6.1)
    • Fiber: 2 / 5 (valor: 2.7, rounded value: 2.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 1.25, rounded value: 1.3)

    Negative points: 7

    • Energia: 5 / 10 (valor: 1939, rounded value: 1939)
    • Sucres: 0 / 10 (valor: 1, rounded value: 1)
    • Greixos saturats: 1 / 10 (valor: 1.5, rounded value: 1.5)
    • Sodi: 1 / 10 (valor: 160, rounded value: 160)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 2 (7 - 5)

    Nutri-Score: B

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    Sucre en baixa quantitat (1%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
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    Sal comuna en Quantitat moderada (0.4%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Puffed corn cakes
    Energia 1.939 kj
    (460 kcal)     		+18%
    Greix 14 g +237%
    Àcid gras saturat 1,5 g +77%
    Carbohydrates 76 g -4%
    Sucre 1 g -34%
    Fiber 2,7 g -16%
    Proteïna 6,1 g -19%
    Sal comuna 0,4 g -28%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1,25 %
Mida de la porció: 10.3 g, 1 galette

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per foodvisor.
La pàgina del producte, també editada per aleene, driveoff, ecoscore-impact-estimator, grostof, inf, magasins-u, nhugooo, openfoodfacts-contributors, parisi, roboto-app, sebleouf, sophiecool62, yuka.UVAwWVRMWS9oOVEyc2NFRjdpL0Y0ZDF1MjZHblJIcUZFOW9SSWc9PQ, yuka.UVlrc0VLRmVodms2dmNObXJ6blExOEoyeW8yZ0RHV1RNc2NjSVE9PQ, yuka.WVpJWUl2NGluZjBVb3RnYjR4L1Q1ZWwyekpxM0FqSzJBZVpBSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhxYccfFsGPeNDD6xXS23enRcbPQT_5fwKHkY6s.

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