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Nito - Bimbo - 62 g

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Barcode: 7501000112784 (EAN / EAN-13)

Common name: Pan relleno de chocolate y con cubierta de chocolate

Quantity: 62 g

Packaging: Plastic

Brands: Bimbo, Bimbo S.A. de C.V.

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Sweet snacks, Breads

Labels, certifications, awards: es:Sembrando Juntos

Manufacturing or processing places: Ciudad de México, México

Countries where sold: Mexico

Matching with your preferences

Health

Ingredients

  • icon

    37 ingredients

    Spanish: Harina de trigo (gluten), azúcar, leche reconstruida 14%, grasa y aceite vegetal, sólidos de la leche, grasa butírica, jarabe de maíz de alta fructosa, cacao, almidón, grasa vegetal parcialmente hidrogenada, gluten de trigo, sal yodada, mono y diglicéridos, lecitina de soya, estearoil lactilato de sodio, CMC sódica, enzimas, levadura, cocoa, agar, citrato de sodio, sal de graham, monoestearato de sorbitán, jarabe de maíz, glicerina, ésteres de ácido diacetil tartárico, propionato de calcio, goma de algarrobo, canela, saborizante natural y artificial, hierro y zinc aminoquelado, estevia (2 mg/100 g), amarillo 5, rojo 40
    Allergens: Gluten, Soybeans
    Traces: Eggs, Nuts, Sesame seeds

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E129 - Allura red ac
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E422 - Glycerol
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E960 - Steviol glycosides
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: High fructose corn syrup
    • Ingredient: Hydrogenated fat

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E129 - Allura red ac

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E331 - Sodium citrates

    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.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    May contain palm oil

    Ingredients that may contain palm oil: Fat, Vegetable oil, Butterfat, Partially hydrogenated vegetable fat, E481
  • icon

    Non-vegan

    Non-vegan ingredients: Milk solids, Butterfat, Partially hydrogenated vegetable fat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: es:leche-reconstruida, es:mono-y-digliceridos, es:cmc-sodica, Sodium citrate, es:sal-de-graham, es:monoestearato-de-sorbitan, es:esteres-de-acido-diacetil-tartarico, es:hierro-y-zinc-aminoquelado, es:2-mg

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • 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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Harina de trigo (gluten), azúcar, leche reconstruida 14%, grasa, aceite vegetal, sólidos de la leche, grasa butírica, jarabe de maíz de alta fructosa, cacao, almidón, grasa vegetal parcialmente hidrogenada, gluten de trigo, sal yodada, mono- y diglicéridos, lecitina de soya, estearoil lactilato de sodio, CMC sódica, enzimas, levadura, cocoa, agar, citrato de sodio, sal de graham, monoestearato de sorbitán, jarabe de maíz, glicerina, ésteres de ácido diacetil tartárico, propionato de calcio, goma de algarrobo, canela, saborizante natural y artificial, hierro y zinc aminoquelado, estevia (2 mg), amarillo 5, rojo 40
    1. Harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 72
      1. gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 72
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 43
    3. leche reconstruida -> es:leche-reconstruida - percent_min: 14 - percent: 14 - percent_max: 14
    4. grasa -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14
    5. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14
    6. sólidos de la leche -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
    7. grasa butírica -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14
    8. jarabe de maíz de alta fructosa -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    9. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.2857142857143
    10. almidón -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    11. grasa vegetal parcialmente hidrogenada -> en:partially-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8
    12. gluten de trigo -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.2
    13. sal yodada -> en:iodised-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.54545454545455
    14. mono- y diglicéridos -> es:mono-y-digliceridos - percent_min: 0 - percent_max: 6
    15. lecitina de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.53846153846154
    16. estearoil lactilato de sodio -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.14285714285714
    17. CMC sódica -> es:cmc-sodica - percent_min: 0 - percent_max: 4.8
    18. enzimas -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5
    19. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.23529411764706
    20. cocoa -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    21. agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.78947368421053
    22. citrato de sodio -> en:sodium-citrate - percent_min: 0 - percent_max: 3.6
    23. sal de graham -> es:sal-de-graham - percent_min: 0 - percent_max: 3.42857142857143
    24. monoestearato de sorbitán -> es:monoestearato-de-sorbitan - percent_min: 0 - percent_max: 3.27272727272727
    25. jarabe de maíz -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.1304347826087
    26. glicerina -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    27. ésteres de ácido diacetil tartárico -> es:esteres-de-acido-diacetil-tartarico - percent_min: 0 - percent_max: 2.88
    28. propionato de calcio -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.76923076923077
    29. goma de algarrobo -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
    30. canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
    31. saborizante natural y artificial -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.48275862068966
    32. hierro y zinc aminoquelado -> es:hierro-y-zinc-aminoquelado - percent_min: 0 - percent_max: 2.48275862068966
    33. estevia -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32258064516129
      1. 2 mg -> es:2-mg - percent_min: 0 - percent_max: 2.32258064516129
    34. amarillo 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32258064516129
    35. rojo 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.18181818181818

Nutrition

  • icon

    Poor nutritional quality

    ⚠️ 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: 1

    • Proteins: 1 / 5 (value: 3, rounded value: 3)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 3 / 10 (value: 1033, rounded value: 1033)
    • Sugars: 4 / 10 (value: 20, rounded value: 20)
    • Saturated fat: 4 / 10 (value: 4.5, rounded value: 4.5)
    • Sodium: 1 / 10 (value: 162.56, rounded value: 162.6)

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

    Score nutritionnel: 11 (12 - 1)

    Nutri-Score: D

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    Sugars in high quantity (20%)

    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.
  • icon

    Salt in moderate quantity (0.406%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (62 g)     		Compared to: Breads
    Energy 1,033 kj
    (247 kcal)     		640 kj
    (153 kcal)     		-17%
    Fat 10 g 6.2 g +97%
    Saturated fat 4.5 g 2.79 g +437%
    Monounsaturated fat 2.5 g 1.55 g +774%
    Polyunsaturated fat 3 g 1.86 g +191%
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 35 g 21.7 g -32%
    Sugars 20 g 12.4 g +419%
    Fiber 1 g 0.62 g -76%
    Proteins 3 g 1.86 g -68%
    Salt 0.406 g 0.252 g -67%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 62 g

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Transportation

Data sources

Product added on by nobeeakon
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

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