volunteer_activism Feu un donatiu

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Gràcies! favorite

close
arrow_upward

Cacahuetes chocolate con leche - Hacendado - 250 g

Cacahuetes chocolate con leche - Hacendado - 250 g

Aquesta pàgina del producte no està completa. Podeu ajudar a completar-la editant-la i afegint-hi més dades a partir de les fotos ja disponibles, o fent-ne més amb l'aplicació de androide o iPhone / iPad. Gràcies! ×

Codi de barres: 8480000123473 (EAN / EAN-13)

Nom comú: Cacahuetes con chocolate con leche

Quantitat: 250 g

Empaquetament: en:Plastic, es:Green dot

Marques: Hacendado

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Llegums i derivats, Snacks, Llegums, Aperitius dolços, en:Cocoa and its products, Llaminadures, Fruits secs i derivats, Caramels de xocolata, Fruits secs, Bombons, en:Chocolate covered nuts, Cacauets, en:Chocolate covered peanuts

Etiquetes, certificacions, premis: No recomanat a persones específiques, Punt verd, No recomanat per infants menors de 3 anys

Botigues: Mercadona

Països on es va vendre: Espanya

Matching with your preferences

Health

Ingredients

  • icon

    21 ingredients


    Castellà: Chocolate con leche 50% (azúcar, manteca de cacao, leche entera en polvo, pasta de cacao, suero (leche), emulgente (lecitinas de soja), aroma de vainilla), cacahuete 38%, azúcar, agente de recubrimiento (E904), jarabe de glucosa, estabilizante (E414), acidulante (E330), conservador (E202)
    Al·lèrgens: en:Milk, en:Peanuts, en:Soybeans, es:cacahute
    Rastres: en:Nuts

Food processing

  • icon

    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E414 - Goma aràbiga
    • Additiu: E904 - Goma laca
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Agent de recobriment
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa

    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)
  • 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)
  • 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)
  • E414 - Goma aràbiga


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Anglès)
  • E904 - Goma laca


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No conté oli de palma


    No ingredients containing palm oil detected

    Unrecognized ingredients: es:suero

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

  • icon

    No és vegà


    Non-vegan ingredients: Xocolata amb llet, Llet sencera en pols, Llet, E904

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

  • icon

    No és vegetarià


    Non-vegetarian ingredients: E904

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    Chocolate con leche 50% (azúcar, manteca de cacao, _leche_ entera en polvo, pasta de cacao, suero (_leche_), emulgente (lecitinas de _soja_), aroma de vainilla), _cacahuete_ 38%, azúcar, agente de recubrimiento (e904), jarabe de glucosa, estabilizante (e414), acidulante (e330), conservador (e202)
    1. Chocolate con leche -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 50 - percent: 50 - percent_max: 50
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 50
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. _leche_ entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. suero -> es:suero - percent_min: 0 - percent_max: 10
        1. _leche_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
        1. lecitinas de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. aroma de vainilla -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    2. _cacahuete_ -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 38 - percent: 38 - percent_max: 38
    3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 12
    4. agente de recubrimiento -> en:glazing-agent - percent_min: 0 - percent_max: 6
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 6
    5. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    6. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    7. acidulante -> en:acid - percent_min: 0 - percent_max: 2.4
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    8. conservador -> en:preservative - percent_min: 0 - percent_max: 2
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrició

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 38

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

    Positive points: 4

    • Proteïnes: 5 / 5 (valor: 15, rounded value: 15)
    • Fiber: 4 / 5 (valor: 4.4, rounded value: 4.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 38, rounded value: 38)

    Negative points: 24

    • Energia: 6 / 10 (valor: 2306, rounded value: 2306)
    • Sucres: 8 / 10 (valor: 39, rounded value: 39)
    • Greixos saturats: 10 / 10 (valor: 16, rounded value: 16)
    • Sodi: 0 / 10 (valor: 36, rounded value: 36)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 20 (24 - 4)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (39%)


    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.
  • icon

    Sal comuna en baixa quantitat (0.09%)


    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.

  • icon

    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Compared to: en:Chocolate covered peanuts
    Energia 2.306 kj
    (554 kcal)
    +6%
    Greix 35 g +25%
    Àcid gras saturat 16 g +38%
    Àcid gras monoinsaturat 13 g
    Àcid gras poliinsaturat 7,2 g
    Carbohydrates 42 g -23%
    Sucre 39 g -19%
    Fiber 4,4 g +62%
    Proteïna 15 g +54%
    Sal comuna 0,09 g -40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 38 %
    Cocoa (minimum) 38 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per roboto-app.
La pàgina del producte, també editada per acuario, alia, inf, moon-rabbit, openfoodfacts-contributors, packbot, saisa, tacite-mass-editor, teolemon, yuka.HYpYP9WENfEMEMDY-NoMzieZGL2xMqEEM3MLog, yuka.ZXFzQ05ZZGVwK0lRZzhJWi93L1UrK04veE1hREFqbnNFYlJLSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk5IWNTuujvgBwPWgEGwzOWSF47tZ-h7ya2mGqo, yuka.sY2b0xO6T85zoF3NwEKvlmgfUPfmhx2YaUDjixCZl_WPD47PTttd5YroGqo, yuka.sY2b0xO6T85zoF3NwEKvlnR4SsTkg2zbMiD5iHLW_Im_K5zlZu928pTBLag.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.