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karštai rūkyta krokuvos dešra - Klaipėdos maistas - 400g

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Barcode: 4770952000125 (EAN / EAN-13)

Quantity: 400g

Brands: Klaipėdos maistas

Categories: Meats and their products, Meats

Labels, certifications, awards: Green Dot

Stores: Maxima, Barbora

Countries where sold: Lithuania

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Health

Ingredients

28 ingredients

Lithuanian: Kiauliena (53%), mechaniškai atskirta vištiena (18%), vanduo, maistinės kiaulių odelės, bulvių krakmolas (2,5%), nitritinė druska (tame tarpe druska, konservantas E250), kiaulienos baltymai (0,7%), prieskonių ekstraktai, stabilizatorius E450, aromato ir skonio stipriklis E621, antioksidantai: E315, E300, kvapiosios medžiagos, prieskoniai, dažiklis E120, rūgštingumą reguliuojančios medžiagos: E330, E270, E327. Plėvelė nevalgoma. Produkto sudėtyje gali būti GLITIMO, PIENO, SOJOS, GARSTYČIŲ , SALIERŲ ir SEZAMO sėklų pėdsakų.

Traces: Celery, Gluten, Milk, Mustard, Sesame seeds, Soybeans

Food processing

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

Additive: E120 - Cochineal

Additive: E327 - Calcium lactate

Additive: E450 - Diphosphates

Additive: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Flavour enhancer

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Additives

E120 - Cochineal

Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
Source: Wikipedia

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

E270 - Lactic acid

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

E300 - Ascorbic acid

E315 - Erythorbic acid

Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
Source: Wikipedia

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

E949 - Hydrogen

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: lt:mechaniškai-atskirta-vištiena, lt:maistinės-kiaulių-odelės, lt:nitritinė-druska, lt:tame-tarpe-druska, lt:kiaulienos-baltymai, lt:antioksidantai, lt:rūgštingumą-reguliuojančios-medžiagos, lt:plėvelė-nevalgoma, lt:sėklų-pėdsakų
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Non-vegan
Non-vegan ingredients: Pork, E120
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: Pork, E120
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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lt: Kiauliena 53%, mechaniškai atskirta vištiena 18%, vanduo, maistinės kiaulių odelės, bulvių krakmolas 2.5%, nitritinė druska (tame tarpe druska, konservantas (e250)), kiaulienos baltymai 0.7%, prieskonių ekstraktai, stabilizatorius (e450), aromato ir skonio stipriklis (e621), antioksidantai (e315), e300, kvapiosios medžiagos, prieskoniai, dažiklis (e120), rūgštingumą reguliuojančios medžiagos (e330), e270, e327, Plėvelė nevalgoma, sėklų pėdsakų
Kiauliena -> en:pork - vegan: no - vegetarian: no - percent_min: 53 - percent: 53 - percent_max: 53

mechaniškai atskirta vištiena -> lt:mechaniškai-atskirta-vištiena - percent_min: 18 - percent: 18 - percent_max: 18

vanduo -> en:e949 - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 18

maistinės kiaulių odelės -> lt:maistinės-kiaulių-odelės - percent_min: 2.5 - percent_max: 14.5

bulvių krakmolas -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5

nitritinė druska -> lt:nitritinė-druska - percent_min: 0.7 - percent_max: 2.5

tame tarpe druska -> lt:tame-tarpe-druska - percent_min: 0.35 - percent_max: 2.5

konservantas -> en:preservative - percent_min: 0 - percent_max: 1.25

e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

kiaulienos baltymai -> lt:kiaulienos-baltymai - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7

prieskonių ekstraktai -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

stabilizatorius -> en:stabiliser - percent_min: 0 - percent_max: 0.7

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

aromato ir skonio stipriklis -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.7

e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

antioksidantai -> lt:antioksidantai - percent_min: 0 - percent_max: 0.7

e315 -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

kvapiosios medžiagos -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7

prieskoniai -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

dažiklis -> en:colour - percent_min: 0 - percent_max: 0.7

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.7

rūgštingumą reguliuojančios medžiagos -> lt:rūgštingumą-reguliuojančios-medžiagos - percent_min: 0 - percent_max: 0.7

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7

Plėvelė nevalgoma -> lt:plėvelė-nevalgoma - percent_min: 0 - percent_max: 0.7

sėklų pėdsakų -> lt:sėklų-pėdsakų - percent_min: 0 - percent_max: 0.7

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 14, rounded value: 14)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 14

Energy: 2 / 10 (value: 950, rounded value: 950)

Sugars: 0 / 10 (value: 0.6, rounded value: 0.6)

Saturated fat: 3 / 10 (value: 4, rounded value: 4)

Sodium: 9 / 10 (value: 880, rounded value: 880)

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

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (18%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.6%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.2%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (100g)	Compared to: Meats
Energy	950 kj (229 kcal)	950 kj (229 kcal)	+5%
Fat	18 g	18 g	+29%
Saturated fat	4 g	4 g	-21%
Carbohydrates	2.7 g	2.7 g	+43%
Sugars	0.6 g	0.6 g	-16%
Fiber	?	?
Proteins	14 g	14 g	-26%
Salt	2.2 g	2.2 g	+16%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 100g

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on July 12, 2023, 2:28:34 PM CEST by foodless
Last edit of product page on March 13, 2024, 9:56:32 AM CET by freemanas.
Product page also edited by danis1597, foodvisor.

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karštai rūkyta krokuvos dešra - Klaipėdos maistas - 400g