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Candia baby croissance 3

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Codi de barres: 3533630900435 (EAN / EAN-13)

Marques: Candia

Categories: Aliments congelats

Etiquetes, certificacions, premis: Orgànic, Orgànic UE, AB Agriculture Biologique

Països on es va vendre: França

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Health

Ingredients

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    39 ingredients

    Francès: Eau, lait entier, lactose, maltodextrines, huiles végétales (colza, tournesol), huile de poisson, L-tryptophane, vitamine A, D3, B1, B2, PP, B5, B8, B9, B12, C, K1 et E, mineraux: citrate de sodium, lactate et phosphate de calcium, phosphate de potassium , chlorure de sodium, sulfate de fer, de magnésium, de zinc, de cuivre et de magnésium, chlorure et hydroxyde de potassium, sélenite de sodium, émulsifiant: lecithine de tournesol, anti oxydant: extrait riche en tocopherol
    Al·lèrgens: en:Milk

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: Lactosa

    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

  • E270 - Àcid làctic

    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 (Anglès)

  • 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)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Llet sencera, Lactosa, en:Fish oil
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

    Eau, lait entier, lactose, maltodextrines, huiles végétales de colza, huiles végétales de tournesol, huile de poisson, L-tryptophane, vitamines, vitamine A, vitamine D3, vitamine B1, vitamine B2, vitamine PP, vitamine B5, vitamine B8, vitamine B9, vitamine B12, vitamine C, vitamine K1, vitamine E, mineraux (citrate de sodium), lactate, phosphate de calcium, phosphate de potassium, chlorure de sodium, sulfate de fer, sulfate de magnésium, sulfate de zinc, sulfate de cuivre, sulfate de magnésium, chlorure de potassium, hydroxyde de potassium, sélenite de sodium, émulsifiant (lecithine de tournesol), anti oxydant (extrait riche en tocopherol)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.77777777777778 - percent_max: 100
    2. lait entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. maltodextrines -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
    7. huile de poisson -> en:fish-oil - vegan: no - vegetarian: no - from_palm_oil: no - percent_min: 0 - percent_max: 14.2857142857143
    8. L-tryptophane -> en:l-tryptophan - percent_min: 0 - percent_max: 12.5
    9. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. vitamine A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. vitamine D3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. vitamine B1 -> en:thiamin - percent_min: 0 - percent_max: 8.33333333333333
    13. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. vitamine PP -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. vitamine B8 -> en:vitamin-b8 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 5.88235294117647
    18. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 5.55555555555556
    19. vitamine C -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. vitamine K1 -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 4.76190476190476
    22. mineraux -> en:minerals - percent_min: 0 - percent_max: 4.54545454545455
      1. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 4.54545454545455
    23. lactate -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. phosphate de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. phosphate de potassium -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. chlorure de sodium -> en:sodium-chloride - percent_min: 0 - percent_max: 3.84615384615385
    27. sulfate de fer -> en:ferrous-sulfate - percent_min: 0 - percent_max: 3.7037037037037
    28. sulfate de magnésium -> en:e518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. sulfate de zinc -> en:zinc-sulfate - percent_min: 0 - percent_max: 3.44827586206897
    30. sulfate de cuivre -> en:e519 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. sulfate de magnésium -> en:e518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. chlorure de potassium -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. hydroxyde de potassium -> en:e525 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. sélenite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 2.94117647058824
    35. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.94117647058824
      1. lecithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    36. anti oxydant -> en:antioxidant - percent_min: 0 - percent_max: 2.77777777777778
      1. extrait riche en tocopherol -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

Nutrició

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    Sucre en baixa quantitat (4.6%)

    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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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Aliments congelats
    Energia 259 kj
    (62 kcal)     		-65%
    Greix 3,2 g -57%
    Àcid gras saturat 1,1 g -69%
    Carbohydrates 7 g -65%
    Sucre 4,6 g -55%
    Fiber ?
    Proteïna 1,4 g -75%
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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