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Fitness Delice frutos rojos - Nestlé - 350 g

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Fitness Delice frutos rojos - Nestlé - 350 g

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Codi de barres: 7613035613843 (EAN / EAN-13)

Quantitat: 350 g

Empaquetament: Plàstic, en:Bag, en:Box, en:container

Marques: Nestlé

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Esmorzars, Cereals i patates, Cereals i derivats, Cereals per esmorzar, en:Extruded cereals, en:Filled cereals

Països on es va vendre: Espanya

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Health

Ingredients

  • icon

    52 ingredients

    Castellà: Cereales (56,4 %) (trigo integral (42 %), sémola de maiz, harina de arroz), relleno con frutos rojos (33,1 %, [jarabe de glucosa, humectante (glicerol), azûcar, dextrosa, puré de fresa (1,2 %), puré de frambuesa (0,8 %), puré de manzana concentrado (0,8%), aceite de nabina, correctores de acidez (acido citrico, citrato trisodico, acido mâlico, citrato tricalcico), emulgentes (lecitina de soja, mono y diglicéridos de los acidos grasos), gelificante ( lecitina), colorantes (antocianinas, extracto de pimenton), aroma, azücar, gasificante (fosfato dicalcico), cacao, emulgente (lecitina de girasol), corrector de acidez (fosfato trisodico), sal, aroma, colorante (carotenos), antioxidante (extracto rico en tocoferoles). vitaminas y minerales: Riboflavina, niacina, vitamina B6, acido folico, acido pantoténico, carbonato calcico, hierro.
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Milk, en:Nuts, en:Peanuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E160c - Capsantina
    • Additiu: E163 - Antocianines
    • Additiu: E322 - Lecitines
    • Additiu: E422 - Glicerol
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E163 - Antocianines

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia (Anglès)

  • E296 - Àcid màlic

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia (Anglès)

  • E322 - Lecitines

    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 (Anglès)

  • E322i - Lecitina

    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 (Anglès)

  • E330 - Acid citric

    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 (Anglès)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Anglès)

  • E331iii - Citrat trisòdic

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Anglès)

  • E333 - Citrats de calci

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia (Anglès)

  • E333iii

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia (Anglès)

  • E339 - Fosfati de sodi

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia (Anglès)

  • E339iii - Fosfat de trisodi

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia (Anglès)

  • E341 - Fosfat de calci

    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 (Anglès)

  • E341ii - Fosfat de dicalci

    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 (Anglès)

  • E422 - Glicerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    Es desconeix si és vegà

    Unrecognized ingredients: es:relleno-con-frutos-rojos, Àcid fòlic, Ferro

    Some ingredients could not be recognized.

    We need your help!

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  • icon

    Es desconeix si és vegetarià

    Unrecognized ingredients: es:relleno-con-frutos-rojos, Àcid fòlic, Ferro

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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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!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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    Cereales 56.4% (_trigo_ integral 42%, sémola de maiz, harina de arroz), relleno con frutos rojos 33.1%, jarabe de glucosa, humectante (glicerol), azûcar, dextrosa, puré de fresa 1.2%, puré de frambuesa 0.8%, manzana 0.8%, aceite de nabina, correctores de acidez (acido citrico, citrato trisodico, acido mâlico, citrato tricalcico), emulgentes (lecitina de _soja_, mono- y diglicéridos de los acidos grasos), gelificante (lecitina), colorantes (antocianinas, extracto de pimenton), aroma, azücar, gasificante (fosfato dicalcico), cacao, emulgente (lecitina de girasol), corrector de acidez (fosfato trisodico), sal, aroma, colorante (carotenos), antioxidante (extracto rico en tocoferoles), vitaminas, minerales (Riboflavina), niacina, vitaminas, vitamina B6, acido folico, acido pantoténico, carbonato calcico, hierro
    1. Cereales -> en:cereal - vegan: yes - vegetarian: yes - percent_min: 56.4 - percent: 56.4 - percent_max: 56.4
      1. _trigo_ integral -> en:whole-wheat - vegan: yes - vegetarian: yes - percent_min: 42 - percent: 42 - percent_max: 42
      2. sémola de maiz -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 7.2 - percent_max: 14.4
      3. harina de arroz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.2
    2. relleno con frutos rojos -> es:relleno-con-frutos-rojos - percent_min: 33.1 - percent: 33.1 - percent_max: 33.1
    3. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 4.1
    4. humectante -> en:humectant - percent_min: 1.2 - percent_max: 4.1
      1. glicerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1.2 - percent_max: 4.1
    5. azûcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 3.1
    6. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 2.025
    7. puré de fresa -> en:strawberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
    8. puré de frambuesa -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
    9. manzana -> en:apple - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.699999999999998
    10. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.512499999999999
    11. correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.455555555555555
      1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.455555555555555
      2. citrato trisodico -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.227777777777777
      3. acido mâlico -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.151851851851852
      4. citrato tricalcico -> en:e333iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.151851851851852
    12. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 0.409999999999999
      1. lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.409999999999999
      2. mono- y diglicéridos de los acidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.205
    13. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 0.372727272727272
      1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.372727272727272
    14. colorantes -> en:colour - percent_min: 0 - percent_max: 0.341666666666666
      1. antocianinas -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.341666666666666
      2. extracto de pimenton -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.170833333333333
    15. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.315384615384615
    16. azücar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.292857142857142
    17. gasificante -> en:raising-agent - percent_min: 0 - percent_max: 0.273333333333333
      1. fosfato dicalcico -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.273333333333333
    18. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.273333333333333
    19. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 0.273333333333333
      1. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.273333333333333
    20. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0.273333333333333
      1. fosfato trisodico -> en:e339iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.273333333333333
    21. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.273333333333333
    22. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.273333333333333
    23. colorante -> en:colour - percent_min: 0 - percent_max: 0.265
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.265
    24. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 0.252380952380952
      1. extracto rico en tocoferoles -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.252380952380952
    25. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.240909090909091
    26. minerales -> en:minerals - percent_min: 0 - percent_max: 0.230434782608695
      1. Riboflavina -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.230434782608695
    27. niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.220833333333333
    28. vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.212
    29. vitamina B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.203846153846154
    30. acido folico -> en:folic-acid - percent_min: 0 - percent_max: 0.196296296296296
    31. acido pantoténico -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.189285714285714
    32. carbonato calcico -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.182758620689655
    33. hierro -> en:iron - percent_min: 0 - percent_max: 0.132258064516129

Nutrició

  • icon

    Average nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 2

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

    Positive points: 5

    • Proteïnes: 3 / 5 (valor: 6, rounded value: 6)
    • Fiber: 5 / 5 (valor: 5.2, rounded value: 5.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 2.8, rounded value: 2.8)

    Negative points: 11

    • Energia: 4 / 10 (valor: 1381, rounded value: 1381)
    • Sucres: 5 / 10 (valor: 24, rounded value: 24)
    • Greixos saturats: 0 / 10 (valor: 0.3, rounded value: 0.3)
    • Sodi: 2 / 10 (valor: 240, rounded value: 240)

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

    Score nutritionnel: 6 (11 - 5)

    Nutri-Score: C

  • icon

    Sucre en alta quantitat (24%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en Quantitat moderada (0.6%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Filled cereals
    Energia 1.381 kj
    (330 kcal)     		-25%
    Greix 2,2 g -85%
    Àcid gras saturat 0,3 g -92%
    Carbohydrates 24 g -65%
    Sucre 24 g -16%
    Fiber 5,2 g +17%
    Proteïna 6 g -13%
    Sal comuna 0,6 g -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2,8 %

Entorn

Carbon footprint

Empaquetament

Transportation

Fonts de dades

Producte afegit per openfoodfacts-contributors
Última modificació de la pàgina del producte per packbot.
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