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PicaDeli Vitlök - 50 g

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Codi de barres: 7340138800138 (EAN / EAN-13)

Nom comú: Dressing

Quantitat: 50 g

Empaquetament: en:Plastic

Marques: PicaDeli

Categories: Condiments, Salses, Amaniments, en:groceries

Llocs de fabricació o processament: Sweden

Països on es va vendre: Suècia

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Health

Ingredients

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    23 ingredients

    Suec: Rapsolja, lök, vatten, äggula, vitlök 3,3%, ättika, vinäger, senapsfrö, yoghurt, salt, grädde, socker, kryddor, citronkoncentrat, stabiliseringsmedel (E415), surhetsreglerande medel (E330, E270), konserveringsmedel (E202, E211), arom.
    Al·lèrgens: en:Eggs, en:Milk, en:Mustard

Food processing

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    Ultra processed foods

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

    • Additiu: E415 - Goma de xantè
    • Ingredient: Aromes

    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

  • E202 - Sorbat de potassi

    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 (Anglès)

  • E211 - Benzoat de sodi

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia (Anglès)

  • 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)

  • 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)

  • E415 - Goma de xantè

    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 (Anglès)

Anàlisi dels ingredients

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

    Rapsolja, lök, vatten, _äggula_, vitlök 3.3%, ättika, vinäger, _senapsfrö_, _yoghurt_, salt, _grädde_, socker, kryddor, citronkoncentrat, stabiliseringsmedel (e415), surhetsreglerande medel (e330, e270), konserveringsmedel (e202, e211), arom
    1. Rapsolja -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.55555555555556 - percent_max: 86.8
    2. lök -> en:onion - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent_max: 45.05
    3. vatten -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent_max: 31.1333333333333
    4. _äggula_ -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 3.3 - percent_max: 24.175
    5. vitlök -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 3.3 - percent: 3.3 - percent_max: 3.3
    6. ättika -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    7. vinäger -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    8. _senapsfrö_ -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    9. _yoghurt_ -> en:yogurt - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    10. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    11. _grädde_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    12. socker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    13. kryddor -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    14. citronkoncentrat -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    15. stabiliseringsmedel -> en:stabiliser - percent_min: 0 - percent_max: 3.3
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
    16. surhetsreglerande medel -> en:acidity-regulator - percent_min: 0 - percent_max: 3.3
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
      2. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.65
    17. konserveringsmedel -> en:preservative - percent_min: 0 - percent_max: 3.3
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3
      2. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.65
    18. arom -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3

Nutrició

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    Sal comuna en Quantitat moderada (1.1%)

    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.

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

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