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Milk chocolate with soft nougat and caramel centre with fresh roasted peanuts - Snickers - 50 g

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Milk chocolate with soft nougat and caramel centre with fresh roasted peanuts - Snickers - 50 g

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Barra-kodea: 5000159461122 (EAN / EAN-13)

Izen arrunta: Milk chocolate with soft nougat and caramel centre with fresh roasted peanuts

Kopurua: 50 g

Ontziratzea: en:Plastic, en:Wrapper

Markak: Snickers

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:Candy chocolate bars, en:Caramel chocolate bars, en:Chocolate confectionery with dairy filling

Etiketak, ziurtagiriak, sariak: en:Green Dot, Tidy man

Dendak: Amazon, Coop

Saltzen diren herrialdeak: Aljeria, Belgika, Bulgaria, Zipre, Danimarka, Frantzia, Alemania, Hungaria, Luxenburgo, Mexiko, Maroko, Herbehereak, Polonia, Portugal, Errumania, Saudi Arabia, Serbia, Singapur, Espainia, Suedia, Suitza, Erresuma Batua, Ameriketako Estatu Batuak

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Health

Osagaiak

  • icon

    17 ingredients

    Ingeles: Milk Chocolate (sugar, cocoa butter, chocolate, skim milk, lactose, milkfat, soy lecithin), peanuts, corn syrup, sugar, palm oil, skim milk, lactose, salt, egg whites, artificial flavor.
    Alergenoak: en:Eggs, en:Milk, en:Peanuts, en:Soybeans
    Aztarnak: en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Osagaia: Flavouring
    • Osagaia: Laktosa

    Food products are classified into 4 groups according to their degree of processing:

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E322i - Lezitina

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Esnedun txokolate, en:Skimmed milk, Laktosa, en:Milkfat, en:Skimmed milk, Laktosa, Zuringo
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

    en: Milk Chocolate (sugar, cocoa butter, chocolate, skim milk, lactose, milkfat, soy lecithin), peanuts, corn syrup, sugar, palm oil, skim milk, lactose, salt, egg whites, artificial flavor
    1. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 10 - percent_max: 100
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.42857142857143 - percent_max: 100
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 50
      3. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
      7. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 14.2857142857143
    2. peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 50
    3. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 33.3333333333333
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20
    6. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
    7. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.62875
    9. egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.62875
    10. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.62875

Elikadura

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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: 22

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

    Positive points: 4

    • Proteinak: 5 / 5 (balioa: 8.6, rounded value: 8.6)
    • Fiber: 4 / 5 (balioa: 4.3, rounded value: 4.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 22.5, rounded value: 22.5)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2018, rounded value: 2018)
    • Azukreak: 10 / 10 (balioa: 51.8, rounded value: 51.8)
    • Gantz saturatua: 7 / 10 (balioa: 7.9, rounded value: 7.9)
    • Sodioa: 2 / 10 (balioa: 251.5, rounded value: 251.5)

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

    Nutritional score: (25 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (50 g)     		Compared to: en:Chocolate confectionery with dairy filling
    Energia 2.018 kj
    (481 kcal)     		1.010 kj
    (240 kcal)     		-% 10
    Koipe 22,5 g 11,2 g -% 29
    Gantz-azido ase 7,9 g 3,95 g -% 58
    Kolesterol 6,7 mg 3,35 mg
    Carbohydrates 60,5 g 30,2 g +% 14
    Azukre 51,8 g 25,9 g +% 7
    Fiber 4,3 g 2,15 g
    Proteina 8,6 g 4,3 g +% 13
    Gatz arrunt 0,629 g 0,314 g +% 95
    A bitamina 0 µg 0 µg
    D bitamina 0 µg 0 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22,5 % 22,5 %
Serving size: 50 g

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Product added on by teolemon
Last edit of product page on by october-food-facts.
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