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Grattì – Io VEG – 100 g

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Grattì – Io VEG – 100 g

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Barcode:
8052745709016(EAN / EAN-13)

Quantity: 100 g

Packaging: Plastic

Brands: Io VEG

Categories: Plant-based foods and beverages, Plant-based foods, Dairy substitutes, Cheese substitutes

Labels, certifications, awards: Vegetarian, Vegan

Countries where sold: Italy

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

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

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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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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    Negative points: 26/55

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      Energy

      3/10 points (1314kJ)

      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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      Sugar

      0/15 points (0g)

      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.

    • icon

      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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    Positive points: 0/10

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      Fiber

      0/5 points (3g)

      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.

      Nutritional score: 26 (26 - 0)

      Nutri-Score: E

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    Nutrient levels

    • icon

      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.
    • icon

      Salt in high quantity (2.8%)

      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     		As sold
    per serving (100g)     		Compared to: Cheese substitutes
    Energy 1,314 kj
    (314 kcal)     		1,310 kj
    (314 kcal)     		+10%
    Fat 24 g 24 g +6%
    Saturated fat 22 g 22 g +40%
    Carbohydrates 23 g 23 g +35%
    Sugars 0 g 0 g -100%
    Fiber 3 g 3 g +104%
    Proteins 0.5 g 0.5 g -81%
    Salt 2.8 g 2.8 g +59%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.734 % 2.734 %
Serving size: 100g

Ingredients

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    16 ingredients

    Italian: acqua, amidi modificati (mais, patata, pisello, sago), olio di cocco, stabilizzanti (E341 iii, fibre vegetali), sale, aromi, colorante (beta carotene), conservante (acido sorbico)

    • Ingredient information

      • Water: 56.2% (estimate)

      • Modified starch: 21.9% (estimate)

      • — Modified corn starch: 10.9% (estimate)

      • — Modified potato starch: 5.5% (estimate)

      • — Pea: 2.7% (estimate)

      • — Sago: 2.7% (estimate)

      • Coconut oil: 10.9% (estimate)

      • Stabiliser: 5.5% (estimate)

      • — E341iii: 2.7% (estimate)

      • — Vegetable fiber: 2.7% (estimate)

      • Salt: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — Beta-carotene dye: < 2% (estimate)

      • Preservative: < 2% (estimate)

      • — E200: < 2% (estimate)

Food processing

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341iii - Tricalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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

    it: acqua, amidi modificati (mais, patata, pisello, sago), olio di cocco, stabilizzanti (e341iii, fibre vegetali), sale, aromi, colorante (beta carotene), conservante (acido sorbico)
    1. acqua -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 12.5 – percent_max: 100
    2. amidi modificati -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 50
      1. mais -> en:modified-corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_max: 50
      2. patata -> en:modified-potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 25
      3. pisello -> en:pea – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
      4. sago -> en:sago – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 12.5
    3. olio di cocco -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 33.3333333333333
    4. stabilizzanti -> en:stabiliser – percent_min: 0 – percent_max: 25
      1. e341iii -> en:e341iii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 25
      2. fibre vegetali -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 12.5
    5. sale -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 2.8
    6. aromi -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 2.8
    7. colorante -> en:colour – percent_min: 0 – percent_max: 2.8
      1. beta carotene -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 2.8
    8. conservante -> en:preservative – percent_min: 0 – percent_max: 2.8
      1. acido sorbico -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.8

Environment

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Data sources

Product added on by airon90
Last edit of product page on by foodless.
Product page also edited by ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, packbot, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlk9gU4L8mR37OwDlw1DV94yrNYLDSolS0rnHGKs, yuka.sY2b0xO6T85zoF3NwEKvlm9MA-jyujjDBw3ugX-g7NaWKr-3UNFQ-bKqAqs, yuka.sY2b0xO6T85zoF3NwEKvlnZXVoPckDbcMwbmkxW19vuRda7jTcND06HjA6s.

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