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Jengibre en conserva - - 340g

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Jengibre en conserva - - 340g

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Barcode: 6943408510310 (EAN / EAN-13)

Quantity: 340g

Categories: Plant-based foods and beverages, Plant-based foods, Condiments, Spices, Ginger

Countries where sold: Spain

Matching with your preferences

Health

Ingredients

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    22 ingredients

    Spanish: Jengibre 66.66%, agua 29.92%, sal 2.182%, antioxidante (E260, E330), edulcorante (E951), potenciador del sabor (E621), colorante (E163), conservante (E202), acesulfamo (E950), neotamo (E961), sucralosa (E955), sacarina sódica (E954).

Food processing

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    Ultra processed foods

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

    • Additive: E163 - Anthocyanins
    • Additive: E621 - Monosodium glutamate
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Additive: E954 - Saccharin and its salts
    • Additive: E955 - Sucralose
    • Additive: E961 - Neotame
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Sweetener

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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.

  • 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

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia

  • E951 - Aspartame

    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia

  • E954 - Saccharin and its salts

    Saccharin: Sodium saccharin -benzoic sulfimide- is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

  • E961 - Neotame

    Neotame: Neotame is an artificial sweetener made by NutraSweet that is between 7‚000 and 13‚000 times sweeter than sucrose -table sugar-. In the European Union, it is known by the E number E961. It is moderately heat-stable, extremely potent, rapidly metabolized, completely eliminated, and does not appear to accumulate in the body.The major metabolic pathway is hydrolysis of the methyl ester by esterases that are present throughout the body, which yields de-esterified neotame and methanol. Because only trace amounts of neotame are needed to sweeten foods, the amount of methanol derived from neotame is much lower than that found in common foods.The product is attractive to food manufacturers, as its use greatly lowers the cost of production compared to using sugar or high fructose corn syrup -due to the lower quantities needed to achieve the same sweetening-, while also benefitting the consumer by providing fewer "empty" sugar calories and a lower impact on blood sugar.
    Source: Wikipedia

Ingredients analysis

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

    es: Jengibre 66.66%, agua 29.92%, sal 2.182%, antioxidante (e260, e330), edulcorante (e951), potenciador del sabor (e621), colorante (e163), conservante (e202), acesulfamo (e950), neotamo (e961), sucralosa (e955), sacarina sódica (e954)
    1. Jengibre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 66.66 - percent: 66.66 - percent_max: 66.66
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 29.92 - percent: 29.92 - percent_max: 29.92
    3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2.182 - percent: 2.182 - percent_max: 2.182
    4. antioxidante -> en:antioxidant - percent_min: 0.137555555555556 - percent_max: 1.238
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.238
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.619
    5. edulcorante -> en:sweetener - percent_min: 0 - percent_max: 1.10044444444445
      1. e951 -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.10044444444445
    6. potenciador del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.820611111111112
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.820611111111112
    7. colorante -> en:colour - percent_min: 0 - percent_max: 0.65648888888889
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65648888888889
    8. conservante -> en:preservative - percent_min: 0 - percent_max: 0.547074074074075
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.547074074074075
    9. acesulfamo -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.468920634920636
      1. e950 -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.468920634920636
    10. neotamo -> en:e961 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.410305555555556
      1. e961 -> en:e961 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.410305555555556
    11. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.410305555555556
      1. e955 -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.410305555555556
    12. sacarina sódica -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 0.410305555555556
      1. e954 -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 0.410305555555556

Nutrition

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    Nutrient levels

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      Sugars in low quantity (0%)

      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 in low quantity (0%)

      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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ginger
    Energy 305.4 kj
    (73 kcal)     		-70%
    Fat 0.4 g -42%
    Saturated fat 0 g -100%
    Carbohydrates 2 g -96%
    Sugars 0 g -100%
    Fiber -
    Proteins 0.65 g -39%
    Salt 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by thaialagata.
Product page also edited by acuario, charlesnepote, g123k, kiliweb, stivolonski, yuka.sY2b0xO6T85zoF3NwEKvll51X4CCmzLjMxLltk-q2O6DALH5X9FJ_LLXHas.

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