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Gildas - Hacendado - 145 g

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Codi de barres: 8480000221629 (EAN / EAN-13)

Nom comú: Banderillas de anchoa, de guindilla y de aceitunas en aceite de girasol

Quantitat: 145 g

Empaquetament: en:Green dot

Marques: Hacendado

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Conserves, Conserves vegetals, en:Plant-based mixed pickles, en:Banderillas

Etiquetes, certificacions, premis: Punt verd

Botigues: Mercadona

Països on es va vendre: Espanya

Matching with your preferences

Health

Ingredients

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    30 ingredients

    Castellà: Aceite de girasol 40%, guindilla piparra 27% (guindilla, agua, vinagre de vino, acidulante (ácido acético), sal, conservador (metabisulfito sódico)), aceitunas rellenas de anchoa 23% (aceitunas verdes, agua, pasta de anchoa (_anchoa, estabilizante (alginato sódico)), sal, potenciador del sabor (glutamato monosódico), acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico), conservador (sorbato potásico), filetes de anchoa 10% (anchoa, sal).
    Al·lèrgens: en:Fish, en:Sulphur dioxide and sulphites, es:anchoa, es:metabisulfito

Food processing

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    Ultra processed foods

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

    • Additiu: E401 - Alginat de sodi
    • Additiu: E621 - Glutamat de monosodi
    • Ingredient: Potenciador del gust

    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)

  • E223 - Metabisulfit de sodi

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia (Anglès)

  • E260 - Àcid acètic

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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)

  • E621 - Glutamat de monosodi

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No conté oli de palma

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:guindilla-piparra, es:aceitunas-rellenas-de-anchoa

    Some ingredients could not be recognized.

    We need your help!

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    • 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.
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    No és vegà

    Non-vegan ingredients: Pasta d'anxova, Engràulid, en:Anchovy filets, Engràulid

    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:

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    No és vegetarià

    Non-vegetarian ingredients: Pasta d'anxova, Engràulid, en:Anchovy filets, Engràulid

    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.

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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.
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    Aceite de girasol 40%, guindilla piparra 27% (guindilla, agua, vinagre de vino, acidulante (ácido acético), sal, conservador (_metabisulfito_ sódico)), aceitunas rellenas de _anchoa_ 23%, aceitunas verdes, agua, pasta de _anchoa_ (_anchoa, estabilizante (alginato sódico)), sal, potenciador del sabor (glutamato monosódico), acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico), conservador (sorbato potásico), filetes de _anchoa_ 10% (_anchoa_, sal)
    1. Aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent: 40
    2. guindilla piparra -> es:guindilla-piparra - percent: 27
      1. guindilla -> en:chili-pepper - vegan: yes - vegetarian: yes
      2. agua -> en:water - vegan: yes - vegetarian: yes
      3. vinagre de vino -> en:wine-vinegar - vegan: yes - vegetarian: yes
      4. acidulante -> en:acid
        1. ácido acético -> en:e260 - vegan: yes - vegetarian: yes
      5. sal -> en:salt - vegan: yes - vegetarian: yes
      6. conservador -> en:preservative
        1. _metabisulfito_ sódico -> en:e223 - vegan: yes - vegetarian: yes
    3. aceitunas rellenas de _anchoa_ -> es:aceitunas-rellenas-de-anchoa - percent: 23
    4. aceitunas verdes -> en:green-olive - vegan: yes - vegetarian: yes
    5. agua -> en:water - vegan: yes - vegetarian: yes
    6. pasta de _anchoa_ -> en:anchovy-paste - vegan: no - vegetarian: no
      1. _anchoa -> en:anchovy - vegan: no - vegetarian: no
      2. estabilizante -> en:stabiliser
        1. alginato sódico -> en:e401 - vegan: yes - vegetarian: yes
    7. sal -> en:salt - vegan: yes - vegetarian: yes
    8. potenciador del sabor -> en:flavour-enhancer
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes
    9. acidulantes -> en:acid
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes
      2. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes
    10. antioxidante -> en:antioxidant
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes
    11. conservador -> en:preservative
      1. sorbato potásico -> en:e202 - vegan: yes - vegetarian: yes
    12. filetes de _anchoa_ -> en:anchovy-filets - vegan: no - vegetarian: no - percent: 10
      1. _anchoa_ -> en:anchovy - vegan: no - vegetarian: no
      2. sal -> en:salt - vegan: yes - vegetarian: yes

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: 0

    • Proteïnes: 3 / 5 (valor: 5.6, rounded value: 5.6)
    • 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: 14

    • Energia: 2 / 10 (valor: 754, rounded value: 754)
    • Sucres: 0 / 10 (valor: 0, rounded value: 0)
    • Greixos saturats: 2 / 10 (valor: 2.41, rounded value: 2.4)
    • Sodi: 10 / 10 (valor: 2052, rounded value: 2052)

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

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sucre en baixa quantitat (0%)

    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 (5.13%)

    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:Banderillas
    Energia 754 kj
    (183 kcal)     		+212%
    Greix 16,7 g +391%
    Àcid gras saturat 2,41 g +218%
    Carbohydrates 4 g +105%
    Sucre 0 g -100%
    Fiber ?
    Proteïna 5,6 g +199%
    Sal comuna 5,13 g +75%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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