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Mango Nectar From Concentrate - Jumex

Mango Nectar From Concentrate - Jumex

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Barcode: 0076406061808 (EAN / EAN-13) 076406061808 (UPC / UPC-A)

Brands: Jumex, Comercializadora Eloro S.A.

Brand owner: COMERCIALIZADORA ELORO, S.A.

Categories: Plant-based foods and beverages, Beverages, Plant-based beverages, Fruit-based beverages, Juices and nectars, Fruit nectars, Mango nectars

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    10 ingredients


    Water, mango puree from concentrate, sugar and/or high fructose corn syrup, citric acid, erythorbic acid (preservative), beta carotene (color) and sucralose.

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: E160a - Carotene
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup

    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

  • 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
  • E315 - Erythorbic acid


    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E955 - Sucralose


    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

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    Maybe vegan


    Ingredients that may not be vegan: Mango puree from concentrate
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


    : Water, mango puree from concentrate, sugar, high fructose corn syrup, citric acid, erythorbic acid (preservative), beta carotene (color), sucralose
    1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 12.5 - percent_max: 100
    2. mango puree from concentrate -> en:mango-puree-from-concentrate - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.416666666667
    4. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.416666666667
    5. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.416666666667
    6. erythorbic acid -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.416666666667
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 10.416666666667
    7. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10.416666666667
      1. color -> en:colour - percent_min: 0 - percent_max: 10.416666666667
    8. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.416666666667

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 21

    This product is considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 21.875, rounded value: 21.9)

    Negative points: 13

    • Energy: 6 / 10 (value: 174, rounded value: 174)
    • Sugars: 7 / 10 (value: 10.416666666667, rounded value: 10.42)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 20.8333333333332, rounded value: 20.8)

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

    Nutritional score: (13 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 cup (240 ml))
    Compared to: Mango nectars
    Energy 174 kj
    (41 kcal)
    418 kj
    (100 kcal)
    -23%
    Fat 0 g 0 g
    Saturated fat 0 g 0 g
    Monounsaturated fat 0 g 0 g
    Polyunsaturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 0.052 g 0.125 g +232%
    Carbohydrates 10.417 g 25 g -22%
    Fiber 0 g 0 g -100%
    Sugars 10.417 g 25 g -15%
    Proteins 0 g 0 g -100%
    Vitamin A 93.6 µg 225 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 0 mg 0 mg
    Iron 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 21.875 % 21.875 %
Serving size: 1 cup (240 ml)

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors, org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlkIccd7s-T3HKTPUuEq7x9i2NJ3qUYl2zbbTK6s, yuka.sY2b0xO6T85zoF3NwEKvlmdASIXAkxf6Lzf5iBeF-dnQF4fCOOFX84f_Nqs.

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