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Alfajores Mousse - Cachafaz - 50 g / 1.75 oz

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Alfajores Mousse - Cachafaz - 50 g / 1.75 oz

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Barra-kodea: 77930057

Izen arrunta: alfajor relleno con mousse de chocolate con leche con cobertura dechocolate.

Kopurua: 50 g / 1.75 oz

Ontziratzea: en:Plastic, en:Bag

Markak: Cachafaz

Kategoriak: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Festive foods, en:Christmas foods and drinks, en:Christmas sweets, en:Alfajores

Etiketak, ziurtagiriak, sariak: en:Made in Argentina

Origin of ingredients: Argentina

Manufacturing or processing places: Buenos Aires, Argentina

Traceability code: RNE 02-034.351, RNPA 02-569.638, 080503060116

Saltzen diren herrialdeak: Argentina, Bolivia, Espainia

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Health

Osagaiak

  • icon

    45 ingredients

    : Mousse de chocolate (azúcar, leche entera en polvo, aceite vegetal, pasta de cacao, cacao en polvo, EMULSIFICANTE (INS 322), AROMATIZANTE (vainilla)), tapas (harina de trigo enriquecida (hierro 0.0030%, ácido fólico 0.00022%, tiamina 0.00063%, riboflavina 0.00013%, niacina 0.0013%), aceite vegetal interesterificado, azúcar, fécula de maíz, jarabe de maíz de alta fructosa, miel, huevo en polvo, ANTIAGLUTINANTE (INS 460ii), leche entera en polvo, cacao en polvo, sal, HUMECTANTE (INS 420), EMULSIFICANTES (INS 471, INS 322), LEUDANTES QUÍMICOS (INS 500ii, INS 503ii, INS 450i, INS 341i, INS 341iii), AROMATIZANTE, CONSERVANTE (INS 282)), cobertura de chocolate con leche (EMULSIFICANTE (INS 322)).
    Alergenoak: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Aztarnak: en:Nuts, en:Peanuts, es:avena

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E322
    • Gehigarria: E420
    • Gehigarria: E450
    • Gehigarria: E460 - Zelulosa
    • Gehigarria: E471
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: High fructose corn syrup
    • Osagaia: Humectant

    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

  • E282

    Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
    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)

  • E341

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia (Ingeles)

  • E341i

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia (Ingeles)

  • E341iii

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia (Ingeles)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Ingeles)

  • E460 - Zelulosa

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Ingeles)

  • E460ii

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia (Ingeles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Ingeles)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

  • E500ii - Sodio hidrogenokarbonato

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

  • E503

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Ingeles)

  • E503ii

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Ingeles)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Whole milk powder, Ezti, en:Egg powder, en:Whole milk powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: es:mousse-de-chocolate, es:tapas, Burdina, Azido foliko, Tiamina, es:aceite-vegetal-interesterificado, es:cobertura-de-chocolate-con-leche

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Mousse de chocolate (azúcar, leche entera en polvo, aceite vegetal, pasta de cacao, cacao en polvo, EMULSIFICANTE (e322), AROMATIZANTE (vainilla)), tapas (trigo (hierro, ácido fólico, tiamina, riboflavina, niacina), aceite vegetal interesterificado, azúcar, fécula de maíz, jarabe de maíz de alta fructosa, miel, huevo en polvo, ANTIAGLUTINANTE (e460ii), leche entera en polvo, cacao en polvo, sal, HUMECTANTE (e420), EMULSIFICANTES (e471, e322), LEUDANTES QUÍMICOS (e500ii, e503ii, e450i, e341i, e341iii), AROMATIZANTE, CONSERVANTE (e282)), cobertura de chocolate con leche (EMULSIFICANTE (e322))
    1. Mousse de chocolate -> es:mousse-de-chocolate - percent_min: 99.8816 - percent_max: 100
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 14.2688 - percent_max: 100
      2. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 50
      3. aceite vegetal -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 25
      5. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 20
      6. EMULSIFICANTE -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      7. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
        1. vainilla -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    2. tapas -> es:tapas - percent_min: 0 - percent_max: 0.0592
      1. trigo -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.0037
        1. hierro -> en:iron - percent_min: 0 - percent_max: 1.11e-07
        2. ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 8.14e-09
        3. tiamina -> en:thiamin - percent_min: 0 - percent_max: 8.14e-09
        4. riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.81e-09
        5. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.81e-09
      2. aceite vegetal interesterificado -> es:aceite-vegetal-interesterificado - percent_min: 0 - percent_max: 0.0037
      3. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.0037
      4. fécula de maíz -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.0037
      5. jarabe de maíz de alta fructosa -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.0037
      6. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.0037
      7. huevo en polvo -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.0037
      8. ANTIAGLUTINANTE -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.0037
        1. e460ii -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
      9. leche entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.0037
      10. cacao en polvo -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.0037
      11. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0037
      12. HUMECTANTE -> en:humectant - percent_min: 0 - percent_max: 0.0037
        1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
      13. EMULSIFICANTES -> en:emulsifier - percent_min: 0 - percent_max: 0.0037
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.0037
        2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0037
      14. LEUDANTES QUÍMICOS -> en:raising-agent - percent_min: 0 - percent_max: 0.0037
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
        2. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
        3. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
        4. e341i -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
        5. e341iii -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
      15. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0037
      16. CONSERVANTE -> en:preservative - percent_min: 0 - percent_max: 0.0037
        1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0037
    3. cobertura de chocolate con leche -> es:cobertura-de-chocolate-con-leche - percent_min: 0 - percent_max: 0.0592
      1. EMULSIFICANTE -> en:emulsifier - percent_min: 0 - percent_max: 0.0592
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0592

Elikadura

  • icon

    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: 0

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

    Positive points: 1

    • Proteinak: 4 / 5 (balioa: 6.65, rounded value: 6.65)
    • Fiber: 1 / 5 (balioa: 1.81, rounded value: 1.81)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 25

    • Energia: 6 / 10 (balioa: 2120, rounded value: 2120)
    • Azukreak: 9 / 10 (balioa: 40.3, rounded value: 40.3)
    • Gantz saturatua: 10 / 10 (balioa: 11.7, rounded value: 11.7)
    • Sodioa: 0 / 10 (balioa: 86.7, rounded value: 86.7)

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

    Nutritional score: (25 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 unidad/unit 50 g / 1.75 oz)     		Compared to: en:Alfajores
    Energia 2.120 kj
    (506 kcal)     		1.050 kj
    (251 kcal)     		+% 24
    Koipe 28,2 g 14 g +% 81
    Gantz-azido ase 11,7 g 5,8 g +% 51
    Trans fat 0 g 0 g -% 100
    Kolesterol 4,03 mg 2 mg -% 73
    Carbohydrates 56,4 g 28 g -% 3
    Azukre 40,3 g 20 g +% 22
    Added sugars 28,2 g 14 g
    Fiber 1,81 g 0,9 g -% 32
    Proteina 6,65 g 3,3 g -% 5
    Gatz arrunt 0,217 g 0,108 g -% 43
    D bitamina 0 µg 0 µg (0 % DV)
    Potasio 4.030 mg 2.000 mg (2 % DV)
    Kaltzio 80,6 mg 40 mg (4 % DV)
    Burdina 0,726 mg 0,36 mg (2 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 unidad/unit 50 g / 1.75 oz

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Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua yuka.sY2b0xO6T85zoF3NwEKvlhJoVPHZjDefOE3uwk-pyfuzCrLJSspMvdbRMqg.

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