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Alfajor de Dulce de Leche - Guaymallen - 38 g

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Alfajor de Dulce de Leche - Guaymallen - 38 g

Barra-kodea: 77980229

Izen arrunta: alfajor de dulce de lechecon baño de repostería con aromatizante vainillina.

Kopurua: 38 g

Ontziratzea: en:Plastic

Markak: Guaymallen

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Festive foods, en:Christmas foods and drinks, en:Chocolates, en:Christmas sweets, en:Milk chocolates, en:Alfajores, en:Flavoured chocolates, en:Flavoured milk chocolates

Origin of ingredients: Argentina

Manufacturing or processing places: Buenos Aires, Argentina

Traceability code: RNE 010124206, RNPA 01048437

Saltzen diren herrialdeak: Argentina, Bolivia, Espainia

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Health

Osagaiak

  • icon

    54 ingredients

    Gaztelania: TAPA [HARINA DE TRIGO ENRIQUECIDA (Hierro 0.0030%, Ácido Fólico 0.00022%, Tiamina 0.00063% (Vitamina B1), Riboflavina 0.00013% (Vitamina B2), Niacina 0.0013%), AZÚCAR, GRASA VACUNA REFINADA, AGUA, JARABE DE MAÍZ DE ALTA FRUCTOSA, JARABE DE GLUCOSA, CACAO EN POLVO, SAL, EMULSIONANTES (INS 471, INS 472e), LEUDANTES QUÍMICOS (INS 450iii, INS 500ii, INS 503ii), AROMATIZANTE, CONSERVANTE (INS282, INS281, INS202), ESPESANTE (INS 412), COLORANTES (INS 160b, INS 100i), REGULADOR DE LA ACIDEZ (INS 330)], BAÑO DE REPOSTERÍA CON AROMATIZANTE VAINILLINA [AZÚCAR, ACEITE VEGETAL INTERESTERIFICADO [ANTIOXIDANTES (INS 321, INS 319, INS 330)], CACAO EN POLVO, EMULSIONANTES (INS 492, INS 322 INS 442), AROMATIZANTE], DULCE DE LECHE [ESTABILIZANTE (INS 500ii), CONSERVANTE (INS 202), AROMATIZANTE].
    Alergenoak: en:Gluten, en:Milk, en:Soybeans, en:Sulphur dioxide and sulphites
    Aztarnak: en:Eggs

Food processing

  • icon

    Ultra processed foods

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

    • Gehigarria: E160b
    • Gehigarria: E322
    • Gehigarria: E412
    • Gehigarria: E442
    • Gehigarria: E450
    • Gehigarria: E471
    • Gehigarria: E472e
    • Gehigarria: E492
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: High fructose corn syrup
    • Osagaia: Thickener

    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

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Ingeles)

  • E281

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    Source: Wikipedia (Ingeles)

  • 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)

  • E319

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia (Ingeles)

  • E321

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    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)

  • E330 - Azido zitriko

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Ingeles)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Ingeles)

  • E442

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    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)

  • E492

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    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:Sweetened condensed semi-skimmed milk

    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:tapa, Burdina, Azido foliko, Tiamina, Tiamina, es:grasa-vacuna-refinada, es:e100i, es:bano-de-reposteria-con-aromatizante-vainillina, es:aceite-vegetal-interesterificado

    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!

    es: TAPA (TRIGO (Hierro 0.003%, Ácido Fólico 0.00022%, Tiamina 0.00063% (Vitamina B1), Riboflavina 0.00013% (Vitamina B2), Niacina 0.0013%), AZÚCAR, GRASA VACUNA REFINADA, AGUA, JARABE DE MAÍZ DE ALTA FRUCTOSA, JARABE DE GLUCOSA, CACAO EN POLVO, SAL, EMULSIONANTES (e471, e472e), LEUDANTES QUÍMICOS (e450iii, e500ii, e503ii), AROMATIZANTE, CONSERVANTE (e282, e281, e202), ESPESANTE (e412), COLORANTES (e160b, e100i), REGULADOR DE LA ACIDEZ (e330)), BAÑO DE REPOSTERÍA CON AROMATIZANTE VAINILLINA (AZÚCAR, ACEITE VEGETAL INTERESTERIFICADO, ANTIOXIDANTES (e321, e319, e330)), CACAO EN POLVO, EMULSIONANTES (e492, e322, e442), AROMATIZANTE, DULCE DE LECHE (ESTABILIZANTE (e500ii), CONSERVANTE (e202), AROMATIZANTE)
    1. TAPA -> es:tapa - percent_min: 16.6666666666667 - percent_max: 0.0792
      1. TRIGO -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 16.5927466666667 - percent_max: 0.00528
        1. Hierro -> en:iron - percent_min: 0.003 - percent: 0.003 - percent_max: 0.003
        2. Ácido Fólico -> en:folic-acid - percent_min: 0.00022 - percent: 0.00022 - percent_max: 0.00022
        3. Tiamina -> en:thiamin - percent_min: 0.00063 - percent: 0.00063 - percent_max: 0.00063
          1. Vitamina B1 -> en:thiamin
        4. Riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0.00013 - percent: 0.00013 - percent_max: 0.00013
          1. Vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes
        5. Niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0.0013 - percent: 0.0013 - percent_max: 0.0013
      2. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.00528
      3. GRASA VACUNA REFINADA -> es:grasa-vacuna-refinada - percent_min: 0 - percent_max: 0.00528
      4. AGUA -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.00528
      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: 0.00528
      6. JARABE DE GLUCOSA -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.00528
      7. CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.00528
      8. SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.00528
      9. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 0.00528
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.00528
        2. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.00528
      10. LEUDANTES QUÍMICOS -> en:raising-agent - percent_min: 0 - percent_max: 0.00528
        1. e450iii -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
        2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
        3. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
      11. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.00528
      12. CONSERVANTE -> en:preservative - percent_min: 0 - percent_max: 0.00528
        1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
        2. e281 -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
        3. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
      13. ESPESANTE -> en:thickener - percent_min: 0 - percent_max: 0.00528
        1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
      14. COLORANTES -> en:colour - percent_min: 0 - percent_max: 0.00528
        1. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
        2. e100i -> es:e100i - percent_min: 0 - percent_max: 0.00528
      15. REGULADOR DE LA ACIDEZ -> en:acidity-regulator - percent_min: 0 - percent_max: 0.00528
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.00528
    2. BAÑO DE REPOSTERÍA CON AROMATIZANTE VAINILLINA -> es:bano-de-reposteria-con-aromatizante-vainillina - percent_min: 0 - percent_max: 50
      1. AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
      2. ACEITE VEGETAL INTERESTERIFICADO -> es:aceite-vegetal-interesterificado - percent_min: 0 - percent_max: 25
      3. ANTIOXIDANTES -> en:antioxidant - percent_min: 0 - percent_max: 16.6666666666667
        1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        2. e319 -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    3. CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 33.3333333333333
    4. EMULSIONANTES -> en:emulsifier - percent_min: 0 - percent_max: 25
      1. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      3. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    5. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. DULCE DE LECHE -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
      1. ESTABILIZANTE -> en:stabiliser - percent_min: 0 - percent_max: 5
        1. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. CONSERVANTE -> en:preservative - percent_min: 0 - percent_max: 2.5
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667

Elikadura

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 unidad 38 g)     		Compared to: en:Flavoured milk chocolates
    Energia 1.670 kj
    (400 kcal)     		636 kj
    (152 kcal)     		-% 24
    Koipe 13,7 g 5,2 g -% 55
    Gantz-azido ase 7,37 g 2,8 g -% 53
    Trans fat 0,526 g 0,2 g +% 587
    Carbohydrates 63,2 g 24 g +% 17
    Azukre - -
    Fiber 2,37 g 0,9 g +% 2
    Proteina 5,79 g 2,2 g -% 29
    Gatz arrunt 0,487 g 0,185 g +% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 unidad 38 g

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Product added on by kiliweb
Last edit of product page on by 5m4u9.
Produktuaren orria -gatik editatua af2905, ecoscore-impact-estimator, ezequielvillanueva, fix-salt-bot, foodless, openfoodfacts-contributors, packbot, yuka.Uy9zY0thTUFxdU5WdU1FQzhVbnQwZDVvNWErRVJ6S3VldGNQSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkxGD_aGv2nLByfkyXyv4Mq_FLjiPvNOvrnwEas.

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