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Olives vertes grecques farcies au poivron - Baresa - 150 g

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Olives vertes grecques farcies au poivron - Baresa - 150 g

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Streckkod: 20326623

Kvantitet: 150 g

Förpackning: Plast, en:Pot, en:Protective gas

Varumärken: Baresa

Kategorier: Växtbaserad mat och dryck, Växtbaserad mat, Inlagd mat, en:Olive tree products, Inlagda grönsaker, Oliver, en:Green olives, en:Stuffed olives, en:Green stuffed olives, en:Green olives stuffed of peppers

Etiketter, certifieringar, utmärkelser: en:Green Dot

Länder där såld: Frankrike

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Hälsa

Ingredienser

  • icon

    8 ingredients

    Franska: olives vertes dénoyautées (86%), poivron (11%), huile végétale, conservateur : sorbate de potassium, vinaigre, acidifiant : acide lactique.

Food processing

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    Halvfabrikat

    Elements that indicate the product is in the en:3 - Processed foods group:

    • Tillsats: E202 - Kaliumsorbat
    • Ingrediens: Konserveringsmedel
    • Ingrediens: Vegetabilisk olja

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E202 - Kaliumsorbat

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Källa: Wikipedia (Engelska)

  • E270 - Mjölksyra

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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

    olives vertes dénoyautées 86%, poivron 11%, huile végétale, conservateur (sorbate de potassium), vinaigre, acidifiant (acide lactique)
    1. olives vertes dénoyautées -> bg:обезкостени-зелени-маслини - vegan: yes - vegetarian: yes - percent_min: 86 - percent: 86 - percent_max: 86
    2. poivron -> en:bell-pepper - vegan: yes - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
    3. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.75 - percent_max: 3
    4. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.5
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    5. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    6. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.75
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75

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