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NESQUIK ALL NATURAL 168g - Nestlé - 168 g

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NESQUIK ALL NATURAL 168g - Nestlé - 168 g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE. - Customer service: Contact form 0 809 400 412 (service gratuit + prix de l'appel)

Barra-kodea: 7613036825658 (EAN / EAN-13)

Izen arrunta: Préparation en poudre instantanée pour boisson cacaotée

Kopurua: 168 g

Ontziratzea: en:Bag, en:Box, fr:Sachet en papier recyclé

Markak: Nestlé, Nesquik

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

Etiketak, ziurtagiriak, sariak: en:No gluten, en:No artificial flavors, en:Green Dot, en:No colorings, en:No flavors, Triman

Origin of the product and/or its ingredients: Origine du produit fini : Hongrie # Origine "Fèves de cacao" : Afrique de l'ouest

Origin of ingredients: fr:Cacao d'Afrique de l'Ouest

Dendak: Carrefour market, Carrefour

Saltzen diren herrialdeak: Belgika, Frantzia, Alemania, Italia, Espainia

Matching with your preferences

Health

Osagaiak

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    6 ingredients

    : SUCRE DE CANNE (62%), CACAO MAIGRE (36%), ÉMULSIFIANT : LÉCITHINE DE SOJA, AROME NATUREL, CANNELLE.
    Alergenoak: en:Soybeans
    Aztarnak: en:Milk

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: Emulsifier
    • Osagaia: Flavouring

    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

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

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    Some ingredients could not be recognized.

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    : SUCRE DE CANNE 62%, CACAO MAIGRE 36%, ÉMULSIFIANT (LÉCITHINE DE SOJA), AROME NATUREL, CANNELLE
    1. SUCRE DE CANNE -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 62 - percent: 62 - percent_max: 62
    2. CACAO MAIGRE -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 36 - percent: 36 - percent_max: 36
    3. ÉMULSIFIANT -> en:emulsifier - percent_min: 0.666666666666667 - percent_max: 2
      1. LÉCITHINE DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0.666666666666667 - percent_max: 2
    4. AROME NATUREL -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.999999999999998
    5. CANNELLE -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666665
    • Hongrie # Origine "Fèves de cacao" : Afrique de l'ouest
      Hongrie # Origine "Fèves de cacao" -> fr:hongrie-origine-feves-de-cacao

Elikadura

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

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

    Positive points: 2

    • Proteinak: 2 / 5 (balioa: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (balioa: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 2

    • Energia: 0 / 10 (balioa: 264, rounded value: 264)
    • Azukreak: 1 / 10 (balioa: 7.5, rounded value: 7.5)
    • Gantz saturatua: 1 / 10 (balioa: 1.1, rounded value: 1.1)
    • Sodioa: 0 / 10 (balioa: 48, rounded value: 48)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (2 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Prepared
    per serving (214.4 g (2 cuillères à café de Nesquik + 200 ml de lait 1/2 écrémé pour 214.4 g))     		Compared to: en:Chocolate powders
    Energia 1.586 kj
    (376 kcal)     		264 kj
    (62 kcal)     		566 kj
    (133 kcal)     		+% 23
    Koipe 5,2 g 1,8 g 3,86 g +% 63
    Gantz-azido ase 2,5 g 1,1 g 2,36 g +% 44
    Carbohydrates 67,4 g 7,5 g 16,1 g +% 17
    Azukre 62,5 g 7,5 g 16,1 g +% 34
    Fiber 11,9 g 0,5 g 1,07 g +% 84
    Proteina 7,9 g 3,7 g 7,93 g +% 35
    Gatz arrunt 0,03 g 0,12 g 0,257 g -% 83
    Kaltzio ? 125,1 mg 268 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Serving size: 214.4 g (2 cuillères à café de Nesquik + 200 ml de lait 1/2 écrémé pour 214.4 g)

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Preparation: Versez 2 cuillères à café de Nesquik dans 200 ml de lait chaud ou froid. Remuez et c'est prêt !

Conservation conditions: A conserver dans un endroit frais et sec.

Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

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