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Nesquik 30% menos azúcares - Nestlé - 350 g

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Nesquik 30% menos azúcares - Nestlé - 350 g

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Barra-kodea: 7613036519960 (EAN / EAN-13)

Izen arrunta: Preparado alimenticio de cacao de solución instantánea en leche caliente o fría

Kopurua: 350 g

Ontziratzea: en:Plastic

Markak: Nestlé

Kategoriak: en:Beverages, en:Breakfasts, en:Cocoa and its products, en:Cocoa and chocolate powders, en:Instant beverages, en:Chocolate powders

Etiketak, ziurtagiriak, sariak: en:No gluten

Saltzen diren herrialdeak: Frantzia, Portugal, Espainia

Matching with your preferences

Health

Osagaiak

  • icon

    17 ingredients

    Gaztelania: Maltodextrina, azúcar, dextrina de maíz, cacao desgrasado (17%), jarabe de glucosa, emulgente (lecitina de soja), minerales (pirofosfato férrico, sulfato de zinc), vitaminas (C, B1, D), sal, canela, aromas.
    Alergenoak: en:Soybeans

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: E1400 - Destrina
    • Gehigarria: E322
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Maltodextrin

    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

  • E1400 - Destrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia (Ingeles)

  • 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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    es: Maltodextrina, azúcar, dextrina de maíz, cacao desgrasado 17%, jarabe de glucosa, emulgente (lecitina de soja), minerales (pirofosfato férrico, sulfato de zinc), vitaminas, vitamina C, vitamina B1, vitamina D, sal, canela, aromas
    1. Maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 49
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 17 - percent_max: 25
    3. dextrina de maíz -> en:corn-dextrin - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 25
    4. cacao desgrasado -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 17 - percent: 17 - percent_max: 17
    5. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.3333333333333
    6. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 12.25
      1. lecitina de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 12.25
    7. minerales -> en:minerals - percent_min: 0 - percent_max: 9.8
      1. pirofosfato férrico -> en:ferric-diphosphate - percent_min: 0 - percent_max: 9.8
      2. sulfato de zinc -> en:zinc-sulfate - percent_min: 0 - percent_max: 4.9
    8. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.16666666666667
    9. vitamina C -> en:vitamin-c - percent_min: 0 - percent_max: 7
    10. vitamina B1 -> en:thiamin - percent_min: 0 - percent_max: 6.125
    11. vitamina D -> en:vitamin-d - percent_min: 0 - percent_max: 5.44444444444444
    12. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.39
    13. canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.39
    14. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.39

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (13.5 g)     		Compared to: en:Chocolate powders
    Energia 1.410 kj
    (337 kcal)     		190 kj
    (45 kcal)     		+% 9
    Koipe 3 g 0,405 g -% 6
    Gantz-azido ase 1,3 g 0,176 g -% 25
    Carbohydrates 60 g 8,1 g +% 4
    Azukre 25 g 3,38 g -% 47
    Fiber 26 g 3,51 g +% 303
    Proteina 4,5 g 0,607 g -% 23
    Gatz arrunt 0,39 g 0,053 g +% 119
    D bitamina 11 µg 1,48 µg -% 100
    C bitamina 105 mg 14,2 mg -% 74
    Vitamin B1 (Thiamin) 0,73 mg 0,098 mg -% 27
    Burdina 25,4 mg 3,43 mg -% 74
    Zink 9 mg 1,22 mg -% 95
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 13.5 g

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Product added on by kiliweb
Last edit of product page on by thaialagata.
Produktuaren orria -gatik editatua elcoco, jog13ovd, openfoodfacts-contributors, packbot, roboto-app, saisa, scanbot, yuka.UWJzbUQ2UU1vZk1vdU0xZzNEYlk0YzR1d2NIMlVYcWFMTTg0SUE9PQ.

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