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Pesto alla Genovese - Barilla - 190 g e

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Pesto alla Genovese - Barilla - 190 g e

Noen av dataene for dette produktet er levert direkte fra produsenten BARILLA FRANCE SA.

Strekkode:
8076809513753(EAN / EAN-13)

Vanlig navn: basil pesto

Mengde: 190 g e

Emballasje: Glass, en:Bocal

Merker: Barilla

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

Etiketter, sertifiseringer, priser: Uten gluten, en:PDO, Triman
PDO Triman

Ingrediensopprinnelse: Italia

Produksjon- eller behandlingssteder: Italy

Butikker: carrefour.fr, Coop Obs!, Denner AG, Carrefour

Land hvor produktet selges: Belgia, Frankrike, Tyskland, Marokko, Norge, Sveits

Samsvarer med dine preferanser

Helse

Ernæring

  • icon

    Nutri-Score E

    Dårlig ernæringskvalitet
    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 45
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      Hva er Nutri-Score?

      Nutri-Score er en merkeordning som angir sunnhetsgraden til ulike matvarer.

      Skåren fra A til E beregnes utfra næringsstoffer og matvarer som er anbefalt (proteiner, fiber, frukt, grønnsaker og belgfrukter ...) og næringsstoffer som bør begrenses (kalorier, mettet fett, sukker, salt). Skåren beregnes fra dataene i ernæringsfaktatabellen og sammensetningsdataene (frukt, grønnsaker og belgfrukter).

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    Negative poeng: 27/55

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      Energi

      6/10 points (2030kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sukker

      1/15 points (5g)

      Et høyt inntak av sukker kan føre til økning i vekt og tannråte. Det øker også risikoen for diabetes type 2 og hjerte- og karsjukdommer.

    • icon

      Salt

      15/20 points (3.2g)

      Et høyt inntak av salt (eller sodium) kan føre til et økt blodtrykk, som kan føre til høyere risiko for hjertesjukdom og slag.

    icon

    Positive poeng: 0/10

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      Fiber

      0/5 points (3g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detaljer om beregningen av Nutri-Score

      ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 45

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

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

      Ernæringsverdi: 27 (27 - 0)

      Nutri-Score: E

  • icon

    Ernæringsinnhold

    Ernæringsinnhold Som solgt
    for 100 g / 100 ml     		Som solgt
    per porsjon (1 serving (47.5 g))     		Sammenlignet med: en:Pasta sauces
    Energi 2 030 kj
    (492 kcal)     		964 kj
    (234 kcal)     		+375 %
    Fett 47 g 22,3 g +572 %
    Mettet fett 5,3 g 2,52 g +353 %
    Karbohydrat 11 g 5,22 g +63 %
    Sukkerarter 5 g 2,38 g +13 %
    Kostfiber 3 g 1,43 g +175 %
    Protein 4,7 g 2,23 g +100 %
    Salt 3,2 g 1,52 g +243 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 45,205 % 45,205 %
Porsjonstørrelse: 1 serving (47.5 g)

Ingredienser

  • icon

    15 ingredienser

    Solsikkeolje, fersk basilikum 30 %, kasjunøtter, parmigiano reggiano bob-ost 5 %, (melk), maisfiber, mysepulver (melk), salt, melkeprotein, extra virgin olivenolje, sukker, basilikumekstrakt, naturlige aromaer (melk), surhetsregulerende middel: melkesyre, hvitløk
    Allergener: Melk, Nøtter
    Spor: Nøtter

Matprosessering

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: Parmesan, Mysepulver, en:Milk proteins
  • icon

    en:Maybe vegetarian

    Ingredienser som kanskje ikke er vegetarianske: Parmesan, Mysepulver, Naturlig aroma
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: sunflower oil, fresh basil 30%, cashew nuts, parmigiano reggiano cheese 5%, maize fibre, whey powder, salt, milk protein, extra virgin olive oil, sugar, basil extract, natural flavourings, acidity regulator (lactic acid), garlic
    1. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 30 - percent_max: 60
    2. fresh basil -> en:fresh-basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 30 - percent: 30 - percent_max: 30
    3. cashew nuts -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 5 - percent_max: 30
    4. parmigiano reggiano cheese -> en:parmigiano-reggiano - labels: en:pdo - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 5 - percent: 5 - percent_max: 5
    5. maize fibre -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.2
    8. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.2
    9. extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 3.2
    10. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.2
    11. basil extract -> en:basil-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 3.2
    12. natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.2
    13. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3.2
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2
    14. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.91666666666667

Miljø

Karbonutslipp

Emballasje

Transport

Annen informasjon

Bevaringsforhold: Après ouverture, cette sauce se conserve 5 jours au réfrigérateur.

Kundeservice: Service Consommateurs, www.barilla.com, rubrique « contact »

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Datakilder

Produsenten BARILLA FRANCE SA bruker Equadis for å automatisk overføre data og bilder for produktene sine.

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