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Bombones cubiertos con chocolate con leche y avellanas rellenos – Ferrero Rocher – 100 g

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Bombones cubiertos con chocolate con leche y avellanas rellenos – Ferrero Rocher – 100 g

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Codi de barres:
7861002900117(EAN / EAN-13)

Quantitat: 100 g

Marques: Ferrero Rocher

Categories: Snacks, Aperitius dolços, Cacau i derivats, Llaminadures, Caramels de xocolata, Bombons

Botigues: 7-11

Països on es va vendre: Mèxic, Espanya, Tailàndia

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 51
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

    icon

    Punts negatius: 28/55

    • icon

      Energia

      7/10 points (2440kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sucres

      11/15 points (40g)

      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.

    • icon

      Sal

      0/20 points (0.08g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 51

      Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

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

      Puntuació nutricional: 28 (28 - 0)

      Nutri-Score: E

  • icon

    Informació nutricional

    Informació nutricional As sold
    per 100 g/100 ml     		Comparat amb: Bombons
    Energia 2443 kJ
    (584 kcal)     		2.137,471 kj (512 kcal) (+14%)
    Greix 40 g 28,372 g (+41%)
    Àcid gras saturat 16 g 14,988 g (+7%)
    Hidrats de carboni 48 g 54,911 g (-13%)
    Sucre 40 g 48,269 g (-17%)
    Added sugars 0 g 37,568 g (-100%)
    Midó 0 g 0,757 g (-100%)
    Fiber 0 g 2,44 g (-100%)
    Proteïna 8 g 6,063 g (+32%)
    Sal comuna 0.08 g 0,173 g (-54%)
    Sodi 0.032 g 0,069 g (-54%)
    Vitamina A 0 g 14,296 µg (-100%)
    Calci 0.104 g 98,762 mg (+5%)
    Ferro 0.00288 g 0,826 mg (+249%)
    Fruits‚ vegetables‚ legumes ? 0,236 %

    • Informació nutricional (Detailed data)

      Informació nutricional As sold
      per 100 g/100 ml       		As sold per serving (12.5 g) (packaging)
      Energia 2443 kJ
      (584 kcal)       		? kcal
      (73 kcal)
      Greix 40 g 5 g
      Àcid gras saturat 16 g 2 g
      Hidrats de carboni 48 g 6 g
      Sucre 40 g 5 g
      Added sugars 0 g 0 g
      Midó 0 g 0 g
      Fiber 0 g 0 g
      Proteïna 8 g 1 g
      Sal comuna 0.08 g 0.01 g
      Sodi 0.032 g 0.004 g
      Vitamina A 0 g 0 g
      Calci 0.104 g 0.013 g
      Ferro 0.00288 g 0.00036 g
      Fruits‚ vegetables‚ legumes ? ?
Mida de la porció: 12.5 g

Ingredients

  • icon

    45 ingredients

    Castellà: EXTERNO: AVELLANAS, AZÚCAR, MANTECA DE CACAO, PASTA DE CACAO, LECHE DESCREMADA EN POLVO, GRASA BUTIRICA ANHIDRA, EMULSIONANTE: LECITINA, SABORIZANTE IDENTICO AL NATURAL: VAINILLINA. INTERNO: AZÚCAR, AVELLANAS, ACEITE VEGETAL, HARINA DE TRIGO(GLUTEN), SOLIDOS DE LA LECHE (SUERO DE LECHE EN POLVO), CACAO MAGRO ÉN POLVO, EMULSIONANTE: LECITINA, GASIFICANTE: BICARBONATO DE SODIO, SAL, SABORIZANTE IDENTICO AL NATURAL: VAINILLINA. INFORMACIÓN ALERGÉNICA: CONTIENE AVELLANAS, LECHE, GLUTEN, SOYA. FABRICADO Y EXPORTADO POR: FERRERO Canada LTD., 1 Ferrero Boulevard, Brantford N3V 1G3, Ontario, Canadá. HECHO EN CANADA. IMPORTADO POR: FERRERO DE MÉXICO SA, DE C.V., AV. MARIANO OTERO 2510-4, COL. JARDINES DEL BOSQUE O PNS20, GUADALAJARA, JAL, MÉXICO, R.F.C. FME 920608 SM3.
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Soybeans

    • Ingredient information

      • externo: 51.4% (estimate)

      • — Avellana: 51.4% (estimate)

      • Sucre: 20.0% (estimate)

      • Mantega de cacau: 14.3% (estimate)

      • Pasta de cacau: 7.1% (estimate)

      • Llet desnatada en pols: 3.6% (estimate)

      • grasa-butirica-anhidra: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E322i: < 2% (estimate)

      • saborizante-identico-al-natural: < 2% (estimate)

      • — Vanillina: < 2% (estimate)

      • — interno: < 2% (estimate)

      • Sucre: < 2% (estimate)

      • Avellana: < 2% (estimate)

      • Oli vegetal: < 2% (estimate)

      • Farina de ble: < 2% (estimate)

      • Llet: < 2% (estimate)

      • — Xerigot en pols: < 2% (estimate)

      • Cacau desgreixat en pols: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E322i: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Sal: < 2% (estimate)

      • saborizante-identico-al-natural: < 2% (estimate)

      • — Vanillina: < 2% (estimate)

      • fabricado-y-exportado-por: < 2% (estimate)

      • — ferrero-canada-ltd: < 2% (estimate)

      • 1-ferrero-boulevard: < 2% (estimate)

      • brantford-n3v-1g3: < 2% (estimate)

      • ontario: < 2% (estimate)

      • canada: < 2% (estimate)

      • hecho-en-canada: < 2% (estimate)

      • importado-por: < 2% (estimate)

      • — ferrero-de-mexico-sa: < 2% (estimate)

      • de-c-v: < 2% (estimate)

      • av: < 2% (estimate)

      • mariano-otero-2510-4: < 2% (estimate)

      • Col: < 2% (estimate)

      • jardines-del-bosque-y-pns20: < 2% (estimate)

      • guadalajara: < 2% (estimate)

      • jal: < 2% (estimate)

      • mexico: < 2% (estimate)

      • r-f-c: < 2% (estimate)

      • fme-920608-sm3: < 2% (estimate)

  • icon

    Conté sucres afegits (~ 20%)

    Sucres afegits: Sucre
    Quantitat estimada de sucres afegits en els ingredients: 20%
    Cerca productes de la mateixa categoria sense sucres afegits: Bombons
    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.

Processament d'aliments

Additius

  • 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.
    Origen: 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.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    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.
    Origen: Wikipedia (Anglès)

  • E500ii - Bicarbonat de sodi

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

  • icon

    No és vegà

    Ingredients no vegans: Llet desnatada en pols, Llet, Xerigot en pols

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: es:grasa-butirica-anhidra, es:interno, es:ferrero-canada-ltd, es:1-ferrero-boulevard, es:brantford-n3v-1g3, es:ontario, es:canada, es:hecho-en-canada, es:ferrero-de-mexico-sa, es:de-c-v, es:av, es:mariano-otero-2510-4, es:jardines-del-bosque-y-pns20, es:guadalajara, es:jal, es:mexico, es:r-f-c, es:fme-920608-sm3

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

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

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    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    es: EXTERNO (AVELLANAS), AZÚCAR, MANTECA DE CACAO, PASTA DE CACAO, LECHE DESCREMADA EN POLVO, GRASA BUTIRICA ANHIDRA, EMULSIONANTE (LECITINA), SABORIZANTE IDENTICO AL NATURAL (VAINILLINA, INTERNO), AZÚCAR, AVELLANAS, ACEITE VEGETAL, HARINA DE TRIGO, LECHE (SUERO DE LECHE EN POLVO), CACAO MAGRO ÉN POLVO, EMULSIONANTE (LECITINA), GASIFICANTE (BICARBONATO DE SODIO), SAL, SABORIZANTE IDENTICO AL NATURAL (VAINILLINA), FABRICADO y EXPORTADO POR (FERRERO Canada LTD), 1 Ferrero Boulevard, Brantford N3V 1G3, Ontario, Canadá, HECHO EN CANADA, IMPORTADO POR (FERRERO DE MÉXICO SA), DE C.V, AV, MARIANO OTERO 2510-4, COL, JARDINES DEL BOSQUE y PNS20, GUADALAJARA, JAL, MÉXICO, R.F.C, FME 920608 SM3
    1. EXTERNO -> es:externo – percent_min: 2.85714285714286 – percent_estimate: 51.4285714285714 – percent_max: 100
      1. AVELLANAS -> en:hazelnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15004 – percent_min: 2.85714285714286 – percent_estimate: 51.4285714285714 – percent_max: 100
    2. AZÚCAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 20 – percent_max: 40
    3. MANTECA DE CACAO -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_estimate: 14.2857142857143 – percent_max: 33.3333333333333
    4. PASTA DE CACAO -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_estimate: 7.14285714285714 – percent_max: 25
    5. LECHE DESCREMADA EN POLVO -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_estimate: 3.57142857142857 – percent_max: 20
    6. GRASA BUTIRICA ANHIDRA -> es:grasa-butirica-anhidra – percent_min: 0 – percent_estimate: 1.78571428571428 – percent_max: 16.6666666666667
    7. EMULSIONANTE -> en:emulsifier – percent_min: 0 – percent_estimate: 0.892857142857139 – percent_max: 14.2857142857143
      1. LECITINA -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.892857142857139 – percent_max: 14.2857142857143
    8. SABORIZANTE IDENTICO AL NATURAL -> es:saborizante-identico-al-natural – percent_min: 0 – percent_estimate: 0.446428571428569 – percent_max: 12.5
      1. VAINILLINA -> en:vanillin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.223214285714285 – percent_max: 12.5
      2. INTERNO -> es:interno – percent_min: 0 – percent_estimate: 0.223214285714285 – percent_max: 6.25
    9. AZÚCAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.223214285714285 – percent_max: 11.1111111111111
    10. AVELLANAS -> en:hazelnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15004 – percent_min: 0 – percent_estimate: 0.111607142857139 – percent_max: 10
    11. ACEITE VEGETAL -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.0558035714285694 – percent_max: 9.09090909090909
    12. HARINA DE TRIGO -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 0.0279017857142847 – percent_max: 8.33333333333333
    13. LECHE -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 0.0139508928571388 – percent_max: 7.69230769230769
      1. SUERO DE LECHE EN POLVO -> en:whey-powder – vegan: no – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0139508928571388 – percent_max: 7.69230769230769
    14. CACAO MAGRO ÉN POLVO -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent_min: 0 – percent_estimate: 0.0069754464285694 – percent_max: 7.14285714285714
    15. EMULSIONANTE -> en:emulsifier – percent_min: 0 – percent_estimate: 0.0034877232142847 – percent_max: 6.66666666666667
      1. LECITINA -> en:e322i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0034877232142847 – percent_max: 6.66666666666667
    16. GASIFICANTE -> en:raising-agent – percent_min: 0 – percent_estimate: 0.0017438616071388 – percent_max: 6.25
      1. BICARBONATO DE SODIO -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0017438616071388 – percent_max: 6.25
    17. SAL -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.000871930803569398 – percent_max: 0.08
    18. SABORIZANTE IDENTICO AL NATURAL -> es:saborizante-identico-al-natural – percent_min: 0 – percent_estimate: 0.000435965401784699 – percent_max: 0.08
      1. VAINILLINA -> en:vanillin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.000435965401784699 – percent_max: 0.08
    19. FABRICADO y EXPORTADO POR -> es:fabricado-y-exportado-por – percent_min: 0 – percent_estimate: 0.000217982700888797 – percent_max: 0.08
      1. FERRERO Canada LTD -> es:ferrero-canada-ltd – percent_min: 0 – percent_estimate: 0.000217982700888797 – percent_max: 0.08
    20. 1 Ferrero Boulevard -> es:1-ferrero-boulevard – percent_min: 0 – percent_estimate: 0.000108991350444398 – percent_max: 0.08
    21. Brantford N3V 1G3 -> es:brantford-n3v-1g3 – percent_min: 0 – percent_estimate: 5.44956752221992e-05 – percent_max: 0.08
    22. Ontario -> es:ontario – percent_min: 0 – percent_estimate: 2.72478376075469e-05 – percent_max: 0.08
    23. Canadá -> es:canada – percent_min: 0 – percent_estimate: 1.36239188037734e-05 – percent_max: 0.08
    24. HECHO EN CANADA -> es:hecho-en-canada – percent_min: 0 – percent_estimate: 6.81195940188672e-06 – percent_max: 0.08
    25. IMPORTADO POR -> es:importado-por – percent_min: 0 – percent_estimate: 3.40597969739065e-06 – percent_max: 0.08
      1. FERRERO DE MÉXICO SA -> es:ferrero-de-mexico-sa – percent_min: 0 – percent_estimate: 3.40597969739065e-06 – percent_max: 0.08
    26. DE C.V -> es:de-c-v – percent_min: 0 – percent_estimate: 1.70298984869532e-06 – percent_max: 0.08
    27. AV -> es:av – percent_min: 0 – percent_estimate: 8.51494924347662e-07 – percent_max: 0.08
    28. MARIANO OTERO 2510-4 -> es:mariano-otero-2510-4 – percent_min: 0 – percent_estimate: 4.25747458621117e-07 – percent_max: 0.08
    29. COL -> en:cabbage – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 2.12873729310559e-07 – percent_max: 0.08
    30. JARDINES DEL BOSQUE y PNS20 -> es:jardines-del-bosque-y-pns20 – percent_min: 0 – percent_estimate: 1.06436864655279e-07 – percent_max: 0.08
    31. GUADALAJARA -> es:guadalajara – percent_min: 0 – percent_estimate: 5.3218428774926e-08 – percent_max: 0.08
    32. JAL -> es:jal – percent_min: 0 – percent_estimate: 2.6609214387463e-08 – percent_max: 0.08
    33. MÉXICO -> es:mexico – percent_min: 0 – percent_estimate: 1.33046071937315e-08 – percent_max: 0.08
    34. R.F.C -> es:r-f-c – percent_min: 0 – percent_estimate: 6.65230004415207e-09 – percent_max: 0.08
    35. FME 920608 SM3 -> es:fme-920608-sm3 – percent_min: 0 – percent_estimate: 6.65230004415207e-09 – percent_max: 0.08

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Última modificació de la pàgina del producte per foodless.
La pàgina del producte, també editada per bank-pc, elcoco.a54f65c29ac1a29d0e3e3ad63cea1a3e, kiliweb, macrofactor, municorn-calorie-counter-app, nay481, openfoodfacts-contributors, org-app-elcoco, roboto-app, thfoodeditor, yuka.sY2b0xO6T85zoF3NwEKvlh0fWtXQ_DnICxjWkHGE99OMIZXnWclOzbXWEqs.

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