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Maxi Tortillas Trigo - Hacendado - 360 g (6 x 60 g)

Maxi Tortillas Trigo - Hacendado - 360 g (6 x 60 g)

Barcode: 8480000808707 (EAN / EAN-13)

Common name: Tortillas de trigo

Quantity: 360 g (6 x 60 g)

Packaging: Plastic, es:Green dot

Brands: Hacendado

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Crêpes and galettes, Breads, Flatbreads, Puffed cereal cakes, Puffed wheat cakes, White breads, Pancakes, Wheat breads, Wheat flatbreads

Labels, certifications, awards: Green Dot, No lactose, With Sunflower oil, es:Recicla-amarillo
Green Dot Recicla-amarillo

Origin of the product and/or its ingredients: España

Origin of ingredients: Spain

Manufacturing or processing places: Spain

Traceability code: ES 20.43427/V CE

Stores: Mercadona

Countries where sold: Portugal, Spain

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Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      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: 11/55

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      Calories

      3/10 points (1243kJ)

      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 (1.8g)

      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.

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      Salt

      7/20 points (1.57g)

      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: 2/10

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      Fiber

      2/5 points (4.4g)

      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: 0

      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: 9 (11 - 2)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1.0 tortilla (60.0 g))
    Compared to: Puffed wheat cakes
    Energy 1,243 kj
    (303 kcal)
    746 kj
    (182 kcal)
    -20%
    Fat 6.4 g 3.84 g +2%
    Saturated fat 1.8 g 1.08 g -17%
    Carbohydrates 51 g 30.6 g -18%
    Sugars 1.8 g 1.08 g -54%
    Fiber 4.4 g 2.64 g -42%
    Proteins 8 g 4.8 g -31%
    Salt 1.572 g 0.944 g +399%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1.0 tortilla (60.0 g)

Ingredients

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    19 ingredients


    Spanish: Harina de trigo 69 %, agua, aceite de girasol alto oleico 3 %, estabilizante (E422), emulgente (E471), sal, corrector de acidez (E296), conservadores (E202, E282), gasificante (E500ii), espesante (E415), agente de tratamiento de la harina (E920).
    Allergens: Gluten

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: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Thickener

    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

  • 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.

  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E920 - L-cysteine


    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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    Maybe vegan


    Ingredients that may not be vegan: E422, E471, E920
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: Harina de _trigo_ 69%, agua, aceite de girasol alto oleico 3%, estabilizante (e422), emulgente (e471), sal, corrector de acidez (e296), conservadores (e202, e282), gasificante (e500ii), espesante (e415), agente de tratamiento de la harina (e920)
    1. Harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 69 - percent: 69 - percent_max: 69
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 28
    3. aceite de girasol alto oleico -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 3 - percent: 3 - percent_max: 3
    4. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    5. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 3
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
    6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3
    7. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 3
      1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    8. conservadores -> en:preservative - percent_min: 0 - percent_max: 3
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    9. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 3
      1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. espesante -> en:thickener - percent_min: 0 - percent_max: 3
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3
      1. e920 -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by kiliweb
Last edit of product page on by macrofactor.
Product page also edited by aleene, alia, crisbj, duhowpi, ecoscore-impact-estimator, inf, jbarcelona, moon-rabbit, musarana, openfoodfacts-contributors, packbot, pushka, roboto-app, tacite-mass-editor, tasja, teolemon, thaialagata, yuka.R1B3bUhyOEFwL29yaDl0bi9BLzAwL2wzbXNhd1VtQzhFOGtKSWc9PQ, yuka.ZnBFNVBicGV2NllXb2NJdXhqZlUrTjRvL0xTM1EwZTRGTFV4SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkdDCIP1_iD_CBfvhUzR2fqycr65f-9c0NCmKKg, yuka.sY2b0xO6T85zoF3NwEKvlkgXf9X3hjzIPCHtpR2Q6PLQI5vhe8N2zLDFH6o, yuka.sY2b0xO6T85zoF3NwEKvlnQXSN3mvW7taEbvtFXX_vmcKoXlOdEr-Jf0Aqs.
Last check of product page on by aleene.

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