Néctar de Guayaba - Boing - 340 ml

Barcode: 0019836103625 (EAN / EAN-13) 019836103625 (UPC / UPC-A)

Product characteristics


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
agua, pulpa de guayaba, azúcar, ácido cítrico, sorbitol, lecitina, colorante natural (carmín), 0.03% de benzoato de sodio y 0.005% de sorbato de potasio como conservadores calcio y hierro

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

low quantity0 g Fat in low quantity
low quantity0 g Saturated fat in low quantity
high quantity7.5 g Sugars in high quantity
low quantity0.0868 g Salt in low quantity

Serving size: 240 ml

Comparison to average values of products in the same category:

(7271 products)
(10552 products)
(19990 products)
(54930 products)
(126804 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (240 ml)
Sweetened beveragesFruit-based beveragesPlant-based beveragesBeveragesPlant-based foods and beverages
Energy (kJ) ??368 kj182 kj169 kj244 kj931 kj
Energy (kcal) 30 kcal73 kcal-63%-32%-30%-47%-88%
Energy 127 kj
(30 kcal)
305 kj
(73 kcal)
Fat 0 g0 g-100%-100%-100%-100%-100%
- Saturated fat 0 g0 g-100%-100%-100%-100%-100%
Carbohydrates 7.5 g18 g-59%-28%-10%-31%-74%
- Sugars 7.5 g18 g-56%-22%+2%-17%-11%
Fibers 0 g0 g-100%-100%-100%-100%-100%
Proteins 0 g0 g-100%-100%-100%-100%-100%
Salt 0.087 g0.208 g+107%+583%+163%+82%-79%
Sodium 0.035 g0.083 g+107%+583%+163%+82%-79%
Nutrition score - France 10 10 -9%+53%+69%+40%+176%
Nutri-Score EEEDDDC

Product added on by nobeeakon.
Last edit of product page on by nobeeakon.
Product page also edited by openfoodfacts-contributors.

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