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Heinz Sandwich Spread naturel - 300g

Heinz Sandwich Spread naturel - 300g

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Barcode: 8715700421032 (EAN / EAN-13)

Common name: sandwich spread

Quantity: 300g

Packaging: Recycle, Recycle in glass bin, nl:Glazen pot, nl:Metalen deksel, nl:NL 6083-C

Brands: Heinz

Categories: Bread coverings, nl:Smeerbare broodbeleggen

Labels, certifications, awards: nl:Zonder conserveermiddelen

Countries where sold: Germany, Netherlands

Matching with your preferences

Health

Ingredients

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    23 ingredients


    Dutch: groenten 33% (witte kool 16%, augurk 13%, rode paprika 2%, ui 1,6%), water, raapzaadolie, suiker, azijn, magere melkpoeder, zout, specerijen (bevatten mosterd), gemodificeerd zetmeel, voedingszuur (melkzuur), verdikkingsmiddelen (guargom, xanthaangom), aroma's, kleurstof (paprika-extract), kruiden - en specerijenextracten (bevatten selderij)
    Allergens: Celery, Milk, Mustard

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: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • 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

  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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


    groenten 33% (witte kool 16%, augurk 13%, rode paprika 2%, ui 1.6%), water, raapzaadolie, suiker, azijn, magere _melkpoeder_, zout, specerijen (bevatten _mosterd_), gemodificeerd zetmeel, voedingszuur (melkzuur), verdikkingsmiddelen (guargom, xanthaangom), aroma's, kleurstof (paprika-extract), kruiden
    1. groenten -> en:vegetable - vegan: yes - vegetarian: yes - percent: 33
      1. witte kool -> en:white-cabbage - vegan: yes - vegetarian: yes - percent: 16
      2. augurk -> en:gherkin - vegan: yes - vegetarian: yes - percent: 13
      3. rode paprika -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent: 2
      4. ui -> en:onion - vegan: yes - vegetarian: yes - percent: 1.6
    2. water -> en:water - vegan: yes - vegetarian: yes
    3. raapzaadolie -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    4. suiker -> en:sugar - vegan: yes - vegetarian: yes
    5. azijn -> en:vinegar - vegan: yes - vegetarian: yes
    6. magere _melkpoeder_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    7. zout -> en:salt - vegan: yes - vegetarian: yes
    8. specerijen -> en:spice - vegan: yes - vegetarian: yes
      1. bevatten _mosterd_ -> en:mustard - vegan: yes - vegetarian: yes
    9. gemodificeerd zetmeel -> en:modified-starch - vegan: yes - vegetarian: yes
    10. voedingszuur -> en:acid
      1. melkzuur -> en:e270 - vegan: yes - vegetarian: yes
    11. verdikkingsmiddelen -> en:thickener
      1. guargom -> en:e412 - vegan: yes - vegetarian: yes
      2. xanthaangom -> en:e415 - vegan: yes - vegetarian: yes
    12. aroma's -> en:flavouring - vegan: maybe - vegetarian: maybe
    13. kleurstof -> en:colour
      1. paprika-extract -> en:e160c - vegan: yes - vegetarian: yes
    14. kruiden -> en:herb - vegan: yes - vegetarian: yes

Nutrition

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    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: 33

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 1.6, rounded value: 1.6)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 33, rounded value: 33)

    Negative points: 14

    • Energy: 2 / 10 (value: 975, rounded value: 975)
    • Sugars: 3 / 10 (value: 14, rounded value: 14)
    • Saturated fat: 1 / 10 (value: 1.3, rounded value: 1.3)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

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

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sugars in high quantity (14%)


    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%)


    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 (15g)
    Compared to: Bread coverings
    Energy 975 kj
    (235 kcal)
    146 kj
    (35 kcal)
    -44%
    Fat 19 g 2.85 g +46%
    Saturated fat 1.3 g 0.195 g -81%
    Carbohydrates 15 g 2.25 g -77%
    Sugars 14 g 2.1 g -73%
    Fiber 0.8 g 0.12 g -74%
    Proteins 1.6 g 0.24 g -65%
    Salt 2 g 0.3 g +1,112%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 33 % 33 %
Serving size: 15g

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Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by prepperapp.
Product page also edited by aleene, kiliweb, markh84, tacite.
Last check of product page on by aleene.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.