Fussili glutenfrei - Barilla - 1pcs

Food processing

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  Food processing level unknown

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  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

Ingrediensanalys

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  Details of the analysis of the ingredients

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  LOCnlbo TEGRALE Inaredienti (farina di mais bianco 60%), farina di mais ajallo 29.5%, farina di riso integrale 10%, acqua, emulsionante (monoe digliceridi degli acidi grassi, Prodotto nello stabilimento di Gravina in (Bari)), Via Niccolo Copernico S.n, Zona PIP, Conservare in ) D GLUTENFREIE TEIGWAREN AUS MAIS, UND BRAUNEM VOLLKORN, REISMEHL, Speziell Glutenunverträglichkeit, Zutaten (weißes Maismehl 60%), gelbes Maismehl 29.5%, braunes Volkorn-Reismehl 10%, Wasser, Emulgator (Monoformuliert für Menschen mit und Diglyceride von Speisefettsäuren, Kochzeit), 11 Min, Trocken, vor Licht und Wärme geschützt lagern

  1. LOCnlbo TEGRALE Inaredienti -> en:locnlbo-tegrale-inaredienti
     1. farina di mais bianco -> en:farina-di-mais-bianco - percent: 60
  2. farina di mais ajallo -> en:farina-di-mais-ajallo - percent: 29.5
  3. farina di riso integrale -> en:farina-di-riso-integrale - percent: 10
  4. acqua -> en:acqua
  5. emulsionante -> en:emulsionante
     1. monoe digliceridi degli acidi grassi -> en:monoe-digliceridi-degli-acidi-grassi
     2. Prodotto nello stabilimento di Gravina in -> en:prodotto-nello-stabilimento-di-gravina-in - labels: en:pgi
        1. Bari -> en:bari
  6. Via Niccolo Copernico S.n -> en:via-niccolo-copernico-s-n
  7. Zona PIP -> en:zona-pip
  8. Conservare in ) D GLUTENFREIE TEIGWAREN AUS MAIS -> en:conservare-in-d-glutenfreie-teigwaren-aus-mais
  9. UND BRAUNEM VOLLKORN -> en:und-braunem-vollkorn
  10. REISMEHL -> en:reismehl
  11. Speziell Glutenunverträglichkeit -> en:speziell-glutenunvertraglichkeit
  12. Zutaten -> en:zutaten
      1. weißes Maismehl -> en:weisses-maismehl - percent: 60
  13. gelbes Maismehl -> en:gelbes-maismehl - percent: 29.5
  14. braunes Volkorn-Reismehl -> en:braunes-volkorn-reismehl - percent: 10
  15. Wasser -> en:wasser
  16. Emulgator -> en:emulgator
      1. Monoformuliert für Menschen mit und Diglyceride von Speisefettsäuren -> en:monoformuliert-fur-menschen-mit-und-diglyceride-von-speisefettsauren
      2. Kochzeit -> en:kochzeit
  17. 11 Min -> en:11-min
  18. Trocken -> en:trocken
  19. vor Licht und Wärme geschützt lagern -> en:vor-licht-und-warme-geschutzt-lagern

Näring

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  Very good nutritional quality

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

  Positiva poäng: 5

  • Proteiner: 4 / 5 (värde: 6.9, avrundat värde: 6.9)
  • Fiber: 1 / 5 (värde: 1.7, avrundat värde: 1.7)
  • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

  Negativa poäng: 4

  • Energi: 4 / 10 (värde: 1519, avrundat värde: 1519)
  • Socker: 0 / 10 (värde: 0.6, avrundat värde: 0.6)
  • Mättat fett: 0 / 10 (värde: 0.7, avrundat värde: 0.7)
  • Natrium: 0 / 10 (värde: 0, avrundat värde: 0)

  The points for proteins are counted because the negative points are less than 11.

  Näringsvärde: -1 (4 - 5)

  Nutri-Score: A

  → Läs mer om Nutri-Score

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  Fett i låg kvantitet (1.5%)

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  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.

  Källa: National Health Service UK (NHS) - Fat: the facts

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  Mättat fett i låg kvantitet (0.7%)

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  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.

  Källa: National Health Service UK (NHS) - Fat: the facts

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  Sockerarter i låg kvantitet (0.6%)

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  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.

  Källa: National Health Service UK (NHS) - Sugar: the facts

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  Salt i låg kvantitet (0%)

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  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.

  Källa: World Health Organization (WHO) - Fact sheet - Salt reduction

  Källa: National Health Service UK (NHS) - Salt: the facts

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  Näringsfakta

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  Näringsfakta	Som såld för 100 g / 100 ml	Som såld per portion (85g)	Compared to: en:Gluten-free dry pasta
  Energi	1 519 kj (363 kcal)	1 290 kj (309 kcal)	+8 %
  Fett	1,5 g	1,27 g	−7 %
  Mättat fett	0,7 g	0,595 g	+135 %
  Kolhydrat	79,6 g	67,7 g	+17 %
  Sockerarter	0,6 g	0,51 g	−30 %
  Fiber	1,7 g	1,45 g	−52 %
  Protein	6,9 g	5,87 g	−22 %
  Salt	0 g	0 g	−100 %
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0 %	0 %
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

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  Equal to driving 0.8 km in a petrol car

  156 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dried pasta, gluten-free, raw (Source: ADEME Agribalyse Database)

  Stage	Impact
  Jordbruk	41.2 %
  Bearbetar	19.5 %
  Förpackning	18.1 %
  Transportation	19.9 %
  Distribution	1.3 %
  Consumption	0.0 %

Förpackning

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  Packaging with a low impact

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  1 x Box (Kartong: 32.17 g)
  

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠️ The origins of the ingredients of this product are not indicated.
  
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