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Monte Castello Pesto alla Genovese - 190 g

Monte Castello Pesto alla Genovese - 190 g

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Streckkod: 7611612140744 (EAN / EAN-13)

Kvantitet: 190 g

Förpackning: en:Metal, Glas

Varumärken: Monte Castello, EMD

Kategorier: en:Condiments, Såser, en:Pestos, en:Green pestos, en:groceries

Tillverknings eller bearbetningsplats: Italy

Butiker: Willys

Länder där såld: Sverige

Matching with your preferences

Hälsa

Näring

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    Nutri-Score E

    Bad nutritional quality
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      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negativa poäng: 22/55

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      Energi

      4/10 points (1623kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Socker

      1/15 points (5.6g)

      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.

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      Salt

      13/20 points (2.8g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positiva poäng: 0/10

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      Fiber

      0/5 points (0.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

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

      Näringsvärde: 22 (22 - 0)

      Nutri-Score: E

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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Compared to: en:Green pestos
    Energi 1 623 kj
    (388 kcal)
    −21 %
    Fett 37 g −23 %
    Mättat fett 4,7 g −27 %
    Kolhydrat 12 g +71 %
    Sockerarter 5,6 g +117 %
    Fiber 0,5 g
    Protein 2,7 g −38 %
    Salt 2,8 g +9 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,278 %

Ingredienser

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    20 ingredienser


    Basilika 33%, solrosolja, vatten, potatisflingor, laktos, ost (mjölk, salt, löpe, vassle, emulgeringsmedel (E339, E331), arom), cashewnötter, salt, arom, vitlök, surhetsreglerande medel (mjölksyra).
    Allergener: Mjölk, Nötter

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Laktos
    • Ingrediens: Vassle

    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

  • 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)
  • E331 - Natriumcitrater


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Källa: Wikipedia (Engelska)
  • E339 - Natriumfosfater


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan


    Non-vegan ingredients: Laktos, Ost, Mjölk, Vassle
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


    : Basilika 33%, solrosolja, vatten, potatisflingor, _laktos_, _ost_ (_mjölk_, salt, löpe, _vassle_, emulgeringsmedel (e339, e331), arom), _cashewnötter_, salt, arom, vitlök, surhetsreglerande medel (mjölksyra)
    1. Basilika -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 33 - percent: 33 - percent_max: 33
    2. solrosolja -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 6.7 - percent_max: 33
    3. vatten -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.77777777777778 - percent_max: 33
    4. potatisflingor -> en:potato-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0.125 - percent_max: 25
    5. _laktos_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20.0583333333333
    6. _ost_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 15.04375
      1. _mjölk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 15.04375
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.8
      3. löpe -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
      4. _vassle_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
      5. emulgeringsmedel -> en:emulsifier - percent_min: 0 - percent_max: 2.8
        1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
        2. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      6. arom -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.50729166666667
    7. _cashewnötter_ -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 12.035
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.8
    9. arom -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
    10. vitlök -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.8
    11. surhetsreglerande medel -> en:acidity-regulator - percent_min: 0 - percent_max: 2.8
      1. mjölksyra -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8

Miljö

Carbon footprint

Förpackning

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