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Queso en porciones - Bonárea - 250g

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Queso en porciones - Bonárea - 250g

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Codi de barres: 8413585015123 (EAN / EAN-13)

Quantitat: 250g

Marques: Bonárea

Categories: Productes làctics, Aliments fermentats, Productes làctics fermentats, Formatge, Formatge pasteuritzat

Etiquetes, certificacions, premis: Lliure de gluten

Llocs de fabricació o processament: Guissona, Lleida

Països on es va vendre: Espanya

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Health

Ingredients

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    14 ingredients

    Castellà: Leche desnatada reconstituida, queso , mantequilla, leche desnatada en polvo, sales de fundido (E 452, E 331), corrector de la acidez (E 330), sal, espesante (E 407), conservador (E 234)
    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: E407 - Carragahen
    • Additiu: E452 - Polifosfat
    • Ingredient: Espessidor

    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

  • E234 - Nisina

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    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)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Anglès)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Llet desnatada reconstituida, Formatge, Mantega, Llet desnatada 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

    Leche desnatada reconstituida, queso, mantequilla, leche desnatada en polvo, sales de fundido (e452, e331), corrector de la acidez (e330), sal, espesante (e407), conservador (e234)
    1. Leche desnatada reconstituida -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 11.1111111111111 - percent_max: 100
    2. queso -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. mantequilla -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sales de fundido -> en:emulsifying-salts - percent_min: 0 - percent_max: 20
      1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. corrector de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 16.6666666666667
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. espesante -> en:thickener - percent_min: 0 - percent_max: 12.5
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. conservador -> en:preservative - percent_min: 0 - percent_max: 11.1111111111111
      1. e234 -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

Nutrició

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    Poor nutritional quality

    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 5

    • Proteïnes: 5 / 5 (valor: 9, rounded value: 9)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 23

    • Energia: 2 / 10 (valor: 874, rounded value: 874)
    • Sucres: 1 / 10 (valor: 5, rounded value: 5)
    • Greixos saturats: 10 / 10 (valor: 11, rounded value: 11)
    • Sodi: 10 / 10 (valor: 1000, rounded value: 1000)

    The points for proteins are counted because the product is in the cheeses category.

    Score nutritionnel: 18 (23 - 5)

    Nutri-Score: D

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    Sucre en Quantitat moderada (5%)

    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 alta quantitat (2.5%)

    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: Formatge pasteuritzat
    Energia 874 kj
    (209 kcal)     		-32%
    Greix 17 g -33%
    Àcid gras saturat 11 g -37%
    Carbohydrates 5 g +307%
    Sucre 5 g +525%
    Fiber ?
    Proteïna 9 g -51%
    Sal comuna 2,5 g +76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per veganeamos
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