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Pesto ricotta e noci 190g eu cross - Barilla - 190 g

Pesto ricotta e noci 190g eu cross - Barilla - 190 g

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

Strekkode: 8076809517881 (EAN / EAN-13)

Vanlig navn: Sauce pesto avec fromage ricotta et noix

Mengde: 190 g

Emballasje: en:Glass, en:Jar

Merker: Barilla

Kategorier: en:Condiments, en:Sauces, en:Pasta sauces, en:Pestos, en:groceries

Etiketter, sertifiseringer, priser: Uten gluten, Grønt Punkt

Butikker: Edeka, LIDL

Land hvor produktet selges: Frankrike, Tyskland, Italia, Spania, Sveits

Matching with your preferences

Helse

Ingredienser

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    27 ingredients


    Fransk: Huiles végétales (olive, tournesol), fromage ricotta 20% (lactosérum (LAIT), LAIT), pulpe de tomates 17,3%, sirop de glucose, concentré de tomate 5,7%, NOIX 5%, basilic, fromage Grana Padano AOP (LAIT, lysozyme d'OEUF), sel, NOIX DE CAJOU, lactosérum en poudre (LAIT), sucre, amidon de riz, correcteur d'acidité: acide lactique, ail, arômes naturels (LAIT), poudre de babeurre (LAIT). Peut contenir des traces d'autres FRUITS A COQUE.
    Allergener: Egg, Melk, Nøtter
    Spor: Nøtter

Matprosessering

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    Ultra processed foods


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

    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Glukosesirup
    • Ingrediens: Myse

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

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

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.
    Source: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan


    Non-vegan ingredients: Ricotta, Myse, Melk, Melk, Grana Padano, Melk, en:Lysozyme from eggs, Mysepulver, Melk, Melk, Kjernemelk, Melk
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


    Huiles végétales d'olive, Huiles végétales de tournesol, fromage ricotta 20% (lactosérum (LAIT), LAIT), pulpe de tomates 17.3%, sirop de glucose, concentré de tomate 5.7%, NOIX 5%, basilic, fromage Grana Padano (LAIT, lysozyme d'OEUF), sel, NOIX DE CAJOU, lactosérum en poudre (LAIT), sucre, amidon de riz, correcteur d'acidité (acide lactique), ail, arômes naturels (LAIT), babeurre (LAIT)
    1. Huiles végétales d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 20 - percent_max: 26.3
    2. Huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 20 - percent_max: 23.15
    3. fromage ricotta -> en:ricotta - vegan: no - vegetarian: maybe - percent_min: 20 - percent: 20 - percent_max: 20
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 10 - percent_max: 20
        1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 20
      2. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    4. pulpe de tomates -> en:tomato-pulp - vegan: yes - vegetarian: yes - percent_min: 17.3 - percent: 17.3 - percent_max: 17.3
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 5.7 - percent_max: 12
    6. concentré de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 5.7 - percent: 5.7 - percent_max: 5.7
    7. NOIX -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    8. basilic -> en:basil - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.38333333333333
    9. fromage Grana Padano -> en:grana-padano - labels: en:pdo - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.75714285714286
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.75714285714286
      2. lysozyme d'OEUF -> en:lysozyme-from-eggs - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.87857142857143
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2875
    11. NOIX DE CAJOU -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.92222222222222
    12. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.63
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.63
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.39090909090909
    14. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.19166666666667
    15. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.02307692307692
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02307692307692
    16. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.87857142857143
    17. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.75333333333333
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.75333333333333
    18. babeurre -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.64375
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.64375

Ernæring

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 48

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

    Positive points: 2

    • Protein: 3 / 5 (verdi: 5.2, avrundet verdi: 5.2)
    • Fiber: 1 / 5 (verdi: 1.6, avrundet verdi: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (verdi: 48, avrundet verdi: 48)

    Negative points: 22

    • Energi: 5 / 10 (verdi: 1676, avrundet verdi: 1676)
    • Sukker: 1 / 10 (verdi: 6.5, avrundet verdi: 6.5)
    • Mettet fett: 6 / 10 (verdi: 6.4, avrundet verdi: 6.4)
    • Natrium: 10 / 10 (verdi: 1000, avrundet verdi: 1000)

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

    Score nutritionnel: 20 (22 - 2)

    Nutri-Score: E

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    Sukkerarter i moderat mengde (6.5%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i høy kvantitet (2.5%)


    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.

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    Ernæringsinnhold


    Ernæringsinnhold As sold
    for 100 g / 100 ml
    Compared to: en:Pasta sauces
    Energi 1 676 kj
    (405 kcal)
    +274 %
    Fett 36,5 g +480 %
    Mettet fett 6,4 g +408 %
    Karbohydrat 13,2 g +84 %
    Sukkerarter 6,5 g +38 %
    Kostfiber 1,6 g -
    Protein 5,2 g +93 %
    Salt 2,5 g +116 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 48 %

Miljø

Carbon footprint

Emballasje

Transport

Annen informasjon

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

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

Datakilder

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

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