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Pesto alla Genovese - Barilla - 190 g

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Pesto alla Genovese - Barilla - 190 g

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Some of the data for this product has been provided directly by the manufacturer BARILLA FRANCE SA.

Barcode: 8076809513746 (EAN / EAN-13)

Allgemengen Numm:: Sauce pesto avec basilic

Quantitéit: 190 g

Verpackungsart: en:Metal, en:Glass, 70 GL, en:Jar, 40 FE, de:Glas/Gläser, de:Produkt

Marken: Barilla, Cucina Nobile Hofer, Italien

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

Labelen, Zertifizéierungen, Auszeechnungen: en:No gluten, en:Made in Italy

Geschäfter: Netto

Country: Éisträich, Frankräich, Däitschland, Griicheland, Lëtzebuerg (Land), Rumänien, Schwäiz

Matching with your preferences

Health

Inhaltstoffer

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    17 ingredients

    Franséisch: Huiles végétales (olive, tournesol), basilic frais 30%, NOIX DE CAJOU, fromage Parmigiano Reggiano AOP 5% (LAIT), fibre de maïs, lactosérum en poudre (LAIT), sel, protéines de LAIT, huile d'olive vierge extra, sucre, extrait de basilic, arômes naturels (LAIT), correcteur d'acidité : acide lactique, ail. Peut contenir des traces d'autres FRUITS À COQUE.
    Allergenen: en:Milk, en:Nuts
    Traces: en:Nuts

Food processing

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    Ultra processed foods

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

    • Inhaltstoffer: Flavouring
    • Inhaltstoffer: Milk proteins
    • Inhaltstoffer: Wässeg

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Zousätz

  • E270 - Mëllechsaier

    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 (Englesch)

Analys vun den Inhaltstoffer

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    en:Non-vegan

    Non-vegan ingredients: en:Parmigiano reggiano, en:Whey powder, en:Milk proteins, Mëllech
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    fr: Huiles végétales d'olive, Huiles végétales de tournesol, basilic frais 30%, NOIX DE CAJOU, fromage Parmigiano Reggiano 5%, fibre de maïs, lactosérum en poudre, sel, protéines de LAIT, huile d'olive vierge extra, sucre, extrait de basilic, arômes naturels (LAIT), correcteur d'acidité (acide lactique), ail
    1. Huiles végétales d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 30 - percent_max: 30
    2. Huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 30 - percent_max: 30
    3. basilic frais -> en:fresh-basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 30 - percent: 30 - percent_max: 30
    4. NOIX DE CAJOU -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 5 - percent_max: 5
    5. fromage Parmigiano Reggiano -> en:parmigiano-reggiano - labels: en:pdo - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 5 - percent: 5 - percent_max: 5
    6. fibre de maïs -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    9. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    10. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 0
    11. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    12. extrait de basilic -> en:basil-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 0
    13. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0
    14. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    15. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0

Ernährung

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 35

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

    Positive points: 5

    • Protéinen/Ëiweisser: 2 / 5 (value: 4.7, rounded value: 4.7)
    • Fiber: 5 / 5 (value: 5, rounded value: 5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 35, rounded value: 35)

    Negative points: 23

    • Energie: 5 / 10 (value: 1989, rounded value: 1989)
    • Zocker: 1 / 10 (value: 5.5, rounded value: 5.5)
    • Gesättescht Fetter: 7 / 10 (value: 7.1, rounded value: 7.1)
    • Sodium: 10 / 10 (value: 1300, rounded value: 1300)

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

    Nutritional score: (23 - 5)

    Nutri-Score:

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    Ernährungangaben

    Ernährungangaben As sold
    for 100 g / 100 ml     		As sold
    per serving (47g)     		Compared to: en:Pasta sauces
    Energie 1.989 kj
    (482 kcal)     		935 kj
    (227 kcal)     		+171 %
    Fat 46 g 21,6 g +259 %
    Saturated fat 7,1 g 3,34 g +230 %
    Carbohydrates 9,8 g 4,61 g +30 %
    Sugars 5,5 g 2,58 g +8 %
    Fiber 5 g 2,35 g
    Protein 4,7 g 2,21 g +49 %
    Salt 3,25 g 1,53 g +136 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 35 % 35 %
Gréisst vun der Portioun: 47g

Environment

Carbon footprint

Verpackungsart

Transportation

Other information

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

Customer service: Service Consommateurs, www.barilla.com, rubrique « nous contacter »

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Data sources

The manufacturer BARILLA FRANCE SA uses Equadis to automatically transmit data and photos for its products.

Product added on vun openfoodfacts-contributors
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Produkt Säit och geännert vun 3vo, adinos, aleene, andreea, bugmenot, charlesnepote, date-limite-app, ecoscore-impact-estimator, feat, foodrepo, guezguez-majed, inf, itsjustruby, julbly, livlakaemper, markusloew, meckel, openfood-ch-import, org-barilla-france-sa, packbot, podi, ramplstilskin, razvi, roboto-app, sandman095, scanbot, shisma, sou-vr, tacite-mass-editor, vikalex, wauplin.

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