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Almond no sugars roasted - Alpro

Almond no sugars roasted - Alpro

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Barcode: 5411195112709 (EAN / EAN-13)

Marken: Alpro

Kategorien: en:Beverages and beverages preparations, en:Plant-based foods and beverages, en:Beverages, en:Dairy substitutes, en:Milk substitutes, en:Plant-based beverages, en:Plant-based milk alternatives

Labelen, Zertifizéierungen, Auszeechnungen: en:Vegetarian, en:Vegan, en:No lactose, Nutriscore, The Vegan Society

Country: Lëtzebuerg (Land)

Matching with your preferences

Health

Inhaltstoffer

19 ingredients

Englesch: Water, Almond (2.3%), Calcium (Calcium car - bonate), Sea salt, Stabilisers (Guar gum, Gellan gum), Natural flavouring, Emulsifier [Lecithins), Vitamins B12, D2, E, Potassium iodide. For allergens, see ingredients in bold. May contain traces of nuts (no peanuts). Free from dairy and gluten. Naturally lactose free.

Allergenen: en:Nuts

Traces: en:Gluten, en:Nuts

Food processing

Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

Zousätz: E322

Zousätz: E412

Zousätz: E418

Inhaltstoffer: Emulsifier

Inhaltstoffer: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Zousätz

E322

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 (Englesch)

E412

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Source: Wikipedia (Englesch)

E418

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
Source: Wikipedia (Englesch)

Potassium iodide

Analys vun den Inhaltstoffer

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: en:calcium-car, en:bonate, en:free-from-dairy-and-gluten, en:naturally-lactose-free
Some ingredients could not be recognized.
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en:Vegan
No non-vegan ingredients

Unrecognized ingredients: Kalzium, en:calcium-car, en:bonate, Cobalamin, en:Vitamin E, en:free-from-dairy-and-gluten, en:naturally-lactose-free
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en:Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Kalzium, en:calcium-car, en:bonate, Cobalamin, en:Vitamin E, en:free-from-dairy-and-gluten, en:naturally-lactose-free
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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en: Water, Almond 2.3%, Calcium (Calcium car, bonate), Sea salt, Stabilisers (Guar gum, Gellan gum), Natural flavouring, Emulsifier (Lecithins), vitamins, vitamin B12, vitamin D2, vitamin E, Potassium iodide, Free from dairy and gluten, Naturally lactose free
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 93.75 - percent_max: 97.7

Almond -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3

Calcium -> en:calcium - percent_min: 0 - percent_max: 2.3

Calcium car -> en:calcium-car - percent_min: 0 - percent_max: 2.3

bonate -> en:bonate - percent_min: 0 - percent_max: 1.15

Sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.15

Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 0.15

Guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15

Gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15

Natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.15

Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15

vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15

vitamin B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.15

vitamin D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15

vitamin E -> en:vitamin-e - percent_min: 0 - percent_max: 0.15

Potassium iodide -> en:potassium-iodide - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15

Free from dairy and gluten -> en:free-from-dairy-and-gluten - percent_min: 0 - percent_max: 0.15

Naturally lactose free -> en:naturally-lactose-free - percent_min: 0 - percent_max: 0.15

Ernährung

Missing data to compute the Nutri-Score
Missing nutrition facts

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Nutrient levels
- Fat in low quantity (1.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Salt in moderate quantity (0.15%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Ernährungangaben

Ernährungangaben	As sold for 100 g / 100 ml	As sold per serving (100ml)	Compared to: en:Beverages and beverages preparations
Energie	61 kj (15 kcal)	61 kj (15 kcal)	-29 %
Fat	1,1 g	1,1 g	+351 %
Saturated fat	0,1 g	0,1 g	+50 %
Carbohydrates	?	?
Sugars	?	?
Fiber	0,3 g	0,3 g
Protein	0,5 g	0,5 g	+282 %
Salt	0,15 g	0,15 g	+283 %
Vitamin D	0,75 µg	0,75 µg
Vitamin E	1,8 mg	1,8 mg
Vitamin B12 (cobalamin)	0,38 µg	0,38 µg
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2,3 %	2,3 %

Gréisst vun der Portioun: 100ml

Environment

Eco-Score not computed - Unknown environmental impact

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Product added on 29. Juni 2022 11:52:04 CEST vun foodvisor
Last edit of product page on 18. Mäerz 2024 16:14:46 CET vun oatsbanana.
Produkt Säit och geännert vun roboto-app, tofu.

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Almond no sugars roasted - Alpro