Tortitas de grão-de-bico com chocolate e framboesa
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This product contains beneficial ingredients like chickpea flour and freeze-dried raspberries, which provide protein, fiber, and antioxidants. However, the presence of refined sugar and soy lecithin, a processed emulsifier, detracts from its overall healthiness. The product is moderately processed, which limits its score despite the inclusion of some nutritious components.
Key ingredients 11
Cocoa butterGood
Natural traditional fat pressed from cacao.
Risks
High consumption may contribute to increased calorie intake and potential weight gain.
Benefits
Provides a smooth texture to chocolate and contains stearic acid, which may have a neutral effect on cholesterol.
Chickpea flourGood
Chickpea flour is a high-protein, gluten-free flour alternative. It is rich in fiber and essential nutrients. It supports digestive health and provides a plant-based protein source.
Benefits
Rich in protein and fiber, supporting digestive health and providing essential nutrients.
Freeze-dried raspberryGood
Freeze-dried raspberry retains most of the nutrients of fresh raspberries. It is rich in antioxidants and vitamins. Provides a natural source of flavor and color.
Benefits
Rich in antioxidants and vitamins, supporting overall health and providing natural flavor.
Cocoa massNeutral
Cocoa mass is a primary component of chocolate, providing flavor and texture. It contains antioxidants but also comes with saturated fats. The health impact depends on the overall chocolate formulation and consumption levels.
Risks
Excessive consumption may contribute to high calorie intake and potential weight gain.
Benefits
Contains antioxidants that may support heart health and reduce inflammation.
Natural vanilla flavorNeutral
Natural vanilla flavor is used to enhance the taste of chocolate. It is derived from vanilla beans and is considered a natural additive. Its impact on health is minimal and primarily flavor-based.
Benefits
Enhances flavor without adding significant calories or nutrients.
Rice flourNeutral
Rice flour is a gluten-free flour used in baking. It is a refined carbohydrate with a neutral impact on health. It provides texture and structure to baked goods.
Risks
May contribute to high glycemic index if consumed in large amounts.
Benefits
Provides a gluten-free alternative for baking, suitable for those with gluten intolerance.
Potato starchNeutral
Potato starch is used as a thickener and stabilizer in baking. It is a refined carbohydrate with minimal nutritional value. Its primary role is functional, providing texture.
Benefits
Provides texture and stability in baked goods without significant nutritional benefits.
Corn flourNeutral
Corn flour is a gluten-free flour used in various baked products. It is a source of carbohydrates and provides texture. Its nutritional impact is neutral, offering minimal protein and fiber.
Risks
May contribute to high glycemic index if consumed in large amounts.
Benefits
Provides a gluten-free option for baking, suitable for those with gluten intolerance.
SaltNeutral
Salt is used to enhance flavor in baked goods. It is a necessary mineral but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.
Risks
High sodium intake is linked to increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and is essential for various bodily functions when consumed in moderation.
SugarBad
Refined sugar is a common sweetener that can lead to health issues when consumed in excess. It provides empty calories without nutritional benefits. High intake is linked to obesity, diabetes, and heart disease.
Risks
High sugar consumption is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
Soy lecithinBad
Soy lecithin is an emulsifier used to stabilize chocolate. It is a processed ingredient derived from soybeans. While generally considered safe, it is a refined additive with minimal nutritional value.
Risks
May cause allergic reactions in individuals sensitive to soy.
Processing
Processed Foods
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