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Pesto allá genovese - Baresa - 190 g

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Pesto allá genovese - Baresa - 190 g

Tvetydig strekkode: Dette produktet har en Restricted Circulation Number-strekkode for produkter innenfor en bedrift. Dette betyr at ulike produsenter og butikker kan bruke samme strekkode for forskjellige produkter. ×
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Strekkode: 20069490

Mengde: 190 g

Emballasje: en:Metal, Glass, en:Canned, en:Fresh, en:Jar, Lokk

Merker: Baresa

Kategorier: en:Condiments, en:Sauces, en:Pasta sauces, en:Pestos, en:Green pestos, en:Groceries

Etiketter, sertifiseringer, priser: Grønt Punkt, en:Made in Italy, Triman

Produksjon- eller behandlingssteder: Włochy

Butikker: Lidl

Land hvor produktet selges: Belgia, Frankrike, Italia, Norge, Polen, Spania

Samsvarer med dine preferanser

Helse

Ingredienser

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    15 ingredienser

    Engelsk: 38% basil, sunflower oil, 11% olive oil, 5% cashews, 4,7% cheese (cow's milk, salt, lysozyme from eggs), 4% yogurt, flavouring, 2% sugar, 1,3% pecorino romano, 1% pine nuts, 1% garlic, lactic acid
    Allergener: Egg, Melk, Nøtter
    Spor: Selleri, Fisk, Nøtter, Svovedioxide en sulfieten

Matprosessering

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    Ultrabearbeidede matvarer

    Elementer som indikerer at produkter er i en:4 - Ultra processed food and drink products-gruppen:

    • Ingrediens: Aroma

    Matvarer er inndelt i 4 grupper i henhold til bearbeidingsgraden:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultrabearbeidede matvarer

    Bestemmelsen av gruppa er basert på kategorien til produktet og på ingrediensene den inneholder.

    → Lær mer om NOVA-klassifiseringen

Tilsetningsstoffer

  • E270 - Melkesyre

    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.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan

    Ikke-veganske ingredienser: Ost, Kumelk, en:Lysozyme from eggs, Yoghurt, en:Pecorino romano
Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
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    Detaljer fra analysen av ingrediensene

    en: basil 38%, sunflower oil, olive oil 11%, cashews 5%, cheese 4.7% (cow's milk, salt, lysozyme from eggs), yogurt 4%, flavouring, sugar 2%, pecorino romano 1.3%, pine nuts 1%, garlic 1%, lactic acid
    1. basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 38 - percent: 38 - percent_max: 38
    2. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 27 - percent_max: 30
    3. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 11 - percent: 11 - percent_max: 11
    4. cashews -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 5 - percent: 5 - percent_max: 5
    5. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 4.7 - percent: 4.7 - percent_max: 4.7
      1. cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 1.56666666666667 - percent_max: 4.7
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.92
      3. lysozyme from eggs -> en:lysozyme-from-eggs - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.56666666666667
    6. yogurt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 4 - percent: 4 - percent_max: 4
    7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 4
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent: 2 - percent_max: 2
    9. pecorino romano -> en:pecorino-romano - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
    10. pine nuts -> en:pine-nuts - vegan: yes - vegetarian: yes - ciqual_food_code: 15025 - percent_min: 1 - percent: 1 - percent_max: 1
    11. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 1 - percent: 1 - percent_max: 1
    12. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Ernæring

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    Svak ernæringskvalitet

    ⚠ ️Advarsel: mengden fiberer ikke spesifisert, deres mulige positive bidrag til karakteren kunne ikke tas med i betraktningen.
    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 17

    Dette produktet regnes ikke som en drikke under beregningen av Nutri-Score.

    Positive poeng: 0

    • Protein: 2 / 5 (verdi: 4.1, avrundet verdi: 4.1)
    • Fiber: 0 / 5 (verdi: 0, avrundet verdi: 0)
    • Frukt, grønnsaker, nøtter, og raps/valnøtt/olivenoljer: 0 / 5 (verdi: 17, avrundet verdi: 17)

    Negative poeng: 16

    • Energi: 4 / 10 (verdi: 1500, avrundet verdi: 1500)
    • Sukker: 0 / 10 (verdi: 2.5, avrundet verdi: 2.5)
    • Mettet fett: 4 / 10 (verdi: 4.3, avrundet verdi: 4.3)
    • Natrium: 8 / 10 (verdi: 768, avrundet verdi: 768)

    Poengene for proteiner telles ikke fordi de negative poengene er større eller lik 11.

    Ernæringsverdi: (16 - 0)

    Nutri-Score:

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    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Sammenlignet med: en:Pasta sauces
    Energi 1 500 kj
    (364 kcal)     		+327 %
    Fett 35,9 g +590 %
    Mettet fett 4,3 g +414 %
    Karbohydrat 4,8 g −27 %
    Sukkerarter 2,5 g −45 %
    Kostfiber ?
    Protein 4,1 g +83 %
    Salt 1,92 g +106 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %

Miljø

Carbon footprint

Emballasje

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Produkt lagt til av scailyna
Siste redigering av produktsiden den av roboto-app.
Produktside også redigert av aleene, arc2, bcatelin, bojackhorseman, cyberax99, date-limite-app, diana111, ecoscore-impact-estimator, foodrepo, g83vw9s6, inf, karbonado, kiliweb, off.e2d21c53-4d9c-4b3c-9285-a706458d0f6a, olofolleola4, openfoodfacts-contributors, packbot, roto, scanbot, segundo, swipe-studio, tulipe, yuka.KrF5BICZRd4GJsfejb0FghmUL_vyPu9XKnQ2og, yuka.MYxAEI-xBdw5RPTD16EewQW8NcPyBvZpOnQuog, yuka.NJlFMM_SI8l8Bvfg0Zgq2GGJDti9IM1DEy83og, yuka.PIxrY-DbM-cMDPPp1Jwz4zyGKeHaBK52BGQdoQ, yuka.U3JJR0lxVWV1TUFrdzhJczBSSDdwY3g2NjRDU2RsNnRBdHNKSVE9PQ, yuka.UTVzdUQ2VTRtNklFbThRT29ESFkvT0JKLzhLbGJHRzFLL2dzSVE9PQ, yuka.VExzaFNJZ1lvY0VyaHNjSDN3am8rNE56L2NDbkJUL25Fdm9kSVE9PQ, yuka.Vkx3UURvc1RpZklVbHRzUTNUZUkzb3dseVlLVVpIK1hKc1JQSUE9PQ, yuka.WUpKUUFJRUhuOEVWbWN3NzdqWFo0ZDVyeDQrU1RVT3BNZHNOSVE9PQ, yuka.WnFaUlNLUSttL2NybC9kbm9nK0pwdHhXeTdTTEFXeWxOZTA5SVE9PQ, yuka.ZDcwY05JMHp2K1FTdS9kbTlVbU82TUlwbXJtT1dUMlFFY3dRSWc9PQ, yuka.ZmFBbUM2VXJsOFFzc01JUS8wNzI1Tjh1N1lHekRYcXNKTW9WSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllF8a9n4iG_iajbjmVSk4uieCaa1cdRZyZj_Lqs, yuka.sY2b0xO6T85zoF3NwEKvlnJ6bv3Tphv6MUPfkBXWnPyFLMbyS9x2_9XqLKg, yukafix.

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