sal parrillera marina - refisal

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. 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

Ingredients analysis

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  Details of the analysis of the ingredients

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  Some ingredients could not be recognized.

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  : Sal marina tipo grano salino lavada y molida, Fluoruro de potasio y Yoduro, Yodato de potasio, Colombia (Yodo (50-100 ppm), Flúor (180-220 ppm), INSTRUCCIONES DE USO), En la parrilla (Añadir Sal Refisal Parrillera 30 minutos antes de la parrilla y presionar los poner la carne a cristales suavemente para que penetren los tejidos, No es necesario usar ingredientes adicionales, En la mesa), Esparcir homogéneamente sobre la superficie para salar y darle crocancia a los diferentes alimentos, En la cocina (Para alimentos sólidos esparcir homogéneamente sobre la superficie para alimentos liquidos disolver y homogeneizar la mezcla, INSTRUCCIONES PARA LA CONSERVACIÓN y ALMACENAMIENTO), Manténgase en un k ad pa labe seco, sin Grasa ta Grasa polis Grasa s Grasa t Carbonic Fibra dea Azlicares Arican Proitely

  1. Sal marina tipo grano salino lavada y molida -> es:sal-marina-tipo-grano-salino-lavada-y-molida - percent_min: 11.1111111111111 - percent_max: 100
  2. Fluoruro de potasio y Yoduro -> es:fluoruro-de-potasio-y-yoduro - percent_min: 0 - percent_max: 50
  3. Yodato de potasio -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
  4. Colombia -> es:colombia - percent_min: 0 - percent_max: 25
     1. Yodo -> en:iodine - percent_min: 0 - percent_max: 25
        1. 50-100 ppm -> es:50-100-ppm - percent_min: 0 - percent_max: 25
     2. Flúor -> es:fluor - percent_min: 0 - percent_max: 12.5
        1. 180-220 ppm -> es:180-220-ppm - percent_min: 0 - percent_max: 12.5
     3. INSTRUCCIONES DE USO -> es:instrucciones-de-uso - percent_min: 0 - percent_max: 8.33333333333333
  5. En la parrilla -> es:en-la-parrilla - percent_min: 0 - percent_max: 20
     1. Añadir Sal Refisal Parrillera 30 minutos antes de la parrilla y presionar los poner la carne a cristales suavemente para que penetren los tejidos -> es:anadir-sal-refisal-parrillera-30-minutos-antes-de-la-parrilla-y-presionar-los-poner-la-carne-a-cristales-suavemente-para-que-penetren-los-tejidos - percent_min: 0 - percent_max: 20
     2. No es necesario usar ingredientes adicionales -> es:no-es-necesario-usar-ingredientes-adicionales - percent_min: 0 - percent_max: 10
     3. En la mesa -> es:en-la-mesa - percent_min: 0 - percent_max: 6.66666666666667
  6. Esparcir homogéneamente sobre la superficie para salar y darle crocancia a los diferentes alimentos -> es:esparcir-homogeneamente-sobre-la-superficie-para-salar-y-darle-crocancia-a-los-diferentes-alimentos - percent_min: 0 - percent_max: 16.6666666666667
  7. En la cocina -> es:en-la-cocina - percent_min: 0 - percent_max: 14.2857142857143
     1. Para alimentos sólidos esparcir homogéneamente sobre la superficie para alimentos liquidos disolver y homogeneizar la mezcla -> es:para-alimentos-solidos-esparcir-homogeneamente-sobre-la-superficie-para-alimentos-liquidos-disolver-y-homogeneizar-la-mezcla - percent_min: 0 - percent_max: 14.2857142857143
     2. INSTRUCCIONES PARA LA CONSERVACIÓN y ALMACENAMIENTO -> es:instrucciones-para-la-conservacion-y-almacenamiento - percent_min: 0 - percent_max: 7.14285714285714
  8. Manténgase en un k ad pa labe seco -> es:mantengase-en-un-k-ad-pa-labe-seco - percent_min: 0 - percent_max: 12.5
  9. sin Grasa ta Grasa polis Grasa s Grasa t Carbonic Fibra dea Azlicares Arican Proitely -> es:sin-grasa-ta-grasa-polis-grasa-s-grasa-t-carbonic-fibra-dea-azlicares-arican-proitely - percent_min: 0 - percent_max: 11.1111111111111

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Table salts
  Fat	?
  Saturated fat	?
  Carbohydrates	?
  Sugars	?
  Fiber	?
  Proteins	?
  Salt	?
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Carbon footprint

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  Equal to driving 0.3 km in a petrol car

  61 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salt, white, for human consumption (sea, igneous or rock), no enrichment (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	49.2 %
  Processing	0.0 %
  Packaging	29.3 %
  Transportation	18.3 %
  Distribution	3.2 %
  Consumption	0.0 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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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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