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Favourites - Cadbury

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Barcode: 9300617075332 (EAN / EAN-13)

Brands: Cadbury

Stores: Woolworths, Coles, Kmart, Big-W

Countries where sold: Australia

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Health

Ingredients

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    90 ingredients


    sugar, glucose syrup (from wheat and corn), milk solids, cocoa mass, cocoa butter, sweetened condensed milk, vegetable oil, peanuts, vegetable fat, coconut (contains sulphites), glacé cherries (cherries, wheat glucose syrup, colour (163), food acid (330), sulphites), invert sugar, wheat flour blend, full cream milk, biscuit (contains wheat), golden syrup, cocoa powder, thickener (1401), emulsifiers (soy lecithin, 476, 471, 442 4, humectant (422), rice crisps, gelling agents (500, 450, 509), malt extract (from barley), vegetable gum (440), salt, hydrolysed milk protein, maltodextrin, gelatine, stabilisers (452, 341), flavours, colours (163, 150a, 150c, t, 16uc), food acids (331, 330, 472), enzyme (invertase), milk chocolate contains cocoa solids 26%, milk suids mm 24%. dark chocolate contains cocoa solids 44%, white chocolate contains cocoa solids 23%, milk us s1%. allergen statement: crunchie unit contains: milk and soy, may contain wheat, peanuts and thee ry kipe unit contains: wheat glucose syrup, milk, soy and sulphites. may contain wheat, peaiuis ois. picic unit contains: wheat, milk, soy and peanuts, may contain tree nuts. boost unit contans k and soy. may contain peanuts and tree nuts, moro unit contains: milk, soy and barley re contain wmeat, peanuts and tree nuts. turkish delight unit contains: milk and soy, may contain peanuts and sree nuts. caramello unit contains: milk and soy, may contain wheat, peanuts and tree nuts. dream unit d soy, may contain wheat, peanuts and tree nuts, dairy milik unit contains: milk and sur may contan wheat, peanuts and tree nuts. old gold unit contains: milk and soy. may contain wneat, peanuts and tree nuts. flake unit contains: milk and soy. may contain peanuts and tree nuts made in australia from imported and local ingredients. milk chocolate (43%), dark chocolate (12%), white chocolate (8%).
    Allergens: Gluten, Milk, Peanuts, Soybeans, Sulphur dioxide and sulphites
    Traces: Gluten, Milk, Nuts, Peanuts, Soybeans, Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1401 - Acid-treated modified starch
    • Additive: E150a - Plain caramel
    • Additive: E150c - Ammonia caramel
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Hydrolysed proteins
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins
    • Ingredient: Thickener

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E1103 - Invertase


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia
  • E163 - Anthocyanins


    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
  • E322 - Lecithins


    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
  • E322i - Lecithin


    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
  • E330 - Citric acid


    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
  • E331 - Sodium citrates


    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
  • E341 - Calcium phosphates


    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
  • E422 - Glycerol


    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
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    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
  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia
  • E500 - Sodium carbonates


    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
  • E509 - Calcium chloride


    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk solids, Sweetened condensed milk, Whole milk, E428, Milk, Milk chocolate

    Some ingredients could not be recognized.

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    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.
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    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!

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    Non-vegetarian


    Non-vegetarian ingredients: E428

    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.
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    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!

    sugar, glucose syrup (from wheat, corn), milk solids, cocoa mass, cocoa butter, sweetened condensed milk, vegetable oil, peanuts, vegetable fat, coconut, glacé cherries (cherries, wheat glucose syrup, colour (163), food acid (330), sulphites), invert sugar, wheat flour blend, full cream milk, biscuit, golden syrup, cocoa powder, thickener (1401), emulsifiers, soy lecithin, 476, 471, 442 4, humectant (422), rice crisps, gelling agents (500, 450, 509), malt extract (from barley), vegetable gum (440), salt, hydrolysed milk protein, maltodextrin, gelatine, stabilisers (452, 341), flavours, colours (163, 150a, 150c, t, 16uc), food acids (331, 330, 472), enzyme (invertase), milk chocolate contains cocoa solids 26%, milk suids mm 24%, dark chocolate contains cocoa solids 44%, white chocolate contains cocoa solids 23%, milk us s, glucose syrup, milk, soy, sulphites, peaiuis ois, boost unit contans k and soy, re contain wmeat, peanuts, tree nuts, sree nuts, dream unit d soy, sur may contan wheat, peanuts, tree nuts, may contain wneat, peanuts, tree nuts, from imported and local ingredients, milk chocolate 43%, dark chocolate 12%, white chocolate 8%
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes
    2. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes
      1. from wheat -> en:wheat - vegan: yes - vegetarian: yes
      2. corn -> en:corn - vegan: yes - vegetarian: yes
    3. milk solids -> en:milk-solids - vegan: no - vegetarian: yes
    4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes
    5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes
    6. sweetened condensed milk -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes
    7. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    8. peanuts -> en:peanut - vegan: yes - vegetarian: yes
    9. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    10. coconut -> en:coconut - vegan: yes - vegetarian: yes
    11. glacé cherries -> en:glace-cherry - vegan: yes - vegetarian: yes
      1. cherries -> en:cherry - vegan: yes - vegetarian: yes
      2. wheat glucose syrup -> en:wheat-glucose-syrup - vegan: yes - vegetarian: yes
      3. colour -> en:colour
        1. 163 -> en:163
      4. food acid -> en:food-acid
        1. 330 -> en:330
      5. sulphites -> en:sulfite
    12. invert sugar -> en:invert-sugar
    13. wheat flour blend -> en:wheat-flour-blend
    14. full cream milk -> en:whole-milk - vegan: no - vegetarian: yes
    15. biscuit -> en:biscuit
    16. golden syrup -> en:golden-syrup - vegan: yes - vegetarian: yes
    17. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes
    18. thickener -> en:thickener
      1. 1401 -> en:1401
    19. emulsifiers -> en:emulsifier
    20. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
    21. 476 -> en:476
    22. 471 -> en:471
    23. 442 4 -> en:442-4
    24. humectant -> en:humectant
      1. 422 -> en:422
    25. rice crisps -> en:puffed-rice - vegan: yes - vegetarian: yes
    26. gelling agents -> en:gelling-agent
      1. 500 -> en:500
      2. 450 -> en:450
      3. 509 -> en:509
    27. malt extract -> en:malt-extract - vegan: yes - vegetarian: yes
      1. from barley -> en:barley - vegan: yes - vegetarian: yes
    28. vegetable gum -> en:vegetable-gum
      1. 440 -> en:440
    29. salt -> en:salt - vegan: yes - vegetarian: yes
    30. hydrolysed milk protein -> en:hydrolysed-milk-protein - vegan: maybe - vegetarian: yes
    31. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes
    32. gelatine -> en:e428 - vegan: no - vegetarian: no
    33. stabilisers -> en:stabiliser
      1. 452 -> en:452
      2. 341 -> en:341
    34. flavours -> en:flavouring - vegan: maybe - vegetarian: maybe
    35. colours -> en:colour
      1. 163 -> en:163
      2. 150a -> en:150a
      3. 150c -> en:150c
      4. t -> en:t
      5. 16uc -> en:16uc
    36. food acids -> en:food-acids
      1. 331 -> en:331
      2. 330 -> en:330
      3. 472 -> en:472
    37. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes
    38. milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 26
    39. milk suids mm -> en:milk-suids-mm - percent: 24
    40. dark chocolate contains cocoa solids -> en:dark-chocolate-contains-cocoa-solids - percent: 44
    41. white chocolate contains cocoa solids -> en:white-chocolate-contains-cocoa-solids - percent: 23
    42. milk us s -> en:milk-us-s
    43. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes
    44. milk -> en:milk - vegan: no - vegetarian: yes
    45. soy -> en:soya - vegan: yes - vegetarian: yes
    46. sulphites -> en:sulfite
    47. peaiuis ois -> en:peaiuis-ois
    48. boost unit contans k and soy -> en:boost-unit-contans-k-and-soy
    49. re contain wmeat -> en:re-contain-wmeat
    50. peanuts -> en:peanut - vegan: yes - vegetarian: yes
    51. tree nuts -> en:tree-nut - vegan: yes - vegetarian: yes
    52. sree nuts -> en:sree-nuts
    53. dream unit d soy -> en:dream-unit-d-soy
    54. sur may contan wheat -> en:sur-may-contan-wheat
    55. peanuts -> en:peanut - vegan: yes - vegetarian: yes
    56. tree nuts -> en:tree-nut - vegan: yes - vegetarian: yes
    57. may contain wneat -> en:may-contain-wneat
    58. peanuts -> en:peanut - vegan: yes - vegetarian: yes
    59. tree nuts -> en:tree-nut - vegan: yes - vegetarian: yes
    60. from imported and local ingredients -> en:from-imported-and-local-ingredients
    61. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent: 43
    62. dark chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent: 12
    63. white chocolate -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent: 8

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,055 kj
    (491 kcal)
    Fat 24 g
    Saturated fat 14.8 g
    Carbohydrates 63.2 g
    Sugars 54 g
    Fiber ?
    Proteins 4.4 g
    Salt 0.34 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by inf
Last edit of product page on by archanox.
Product page also edited by carlafelton, charlesnepote, ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, wriya, yuka.sY2b0xO6T85zoF3NwEKvlkN3c9XCrx_jOzrml2GS1uiBD7CxavR33qLeOKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.