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NESTLE FITNESS Barres de Céréales Chocolat 6x23,5g - 141 g

NESTLE FITNESS Barres de Céréales Chocolat 6x23,5g - 141 g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE.

Barcode: 3387390320008 (EAN / EAN-13)

Common name: Barre de céréales au blé complet, riz, avoine complète et au chocolat, aromatisée et enrichie en 5 vitamines, calcium et fer

Quantity: 141 g

Packaging: Container, nl:Boîte

Brands: Nestlé, Fitness

Categories: Snacks, Sweet snacks, Bars, Cereal bars, Chocolate cereal bars

Labels, certifications, awards: Nutriscore, Nutriscore Grade B, Nutriscore Grade D, fr:Triman

Origin of ingredients: France

Manufacturing or processing places: France

Stores: E.Leclerc, Colruyt

Countries where sold: Belgium, France, Guadeloupe, Italy, Portugal

Matching with your preferences

Health

Ingredients

  • icon

    45 ingredients


    cereals 44,9 % ( whole wheat or 25,3 %, rice, flour of whole wheat to 2,2 %, semolina of corn, rice flour), chocolate 17 % (sugar, cocoa paste, skimmed milk powder, whey powder, cocoa butter, emulsifier : soya lecithin , e476, flavour vanillin), glucose syrup, sugar, invert sugar syrup, malt extract of barley , humectant : glycerol, vegetable oils : palm oil, sunflower oil, syrup of brown sugar, partially invert, salt , cocoa powder, emulsifiers : sunflower lecithin, mono - and diglycerides of fatty acids, flavourings, chocolate, vanilla, cinnamon , corrector acidity : sodium phosphate , lean cocoa powder, antioxidant : extract rich in tocopherols , dextrose, vitamins (pp, b5, b2, b6, b9) and minerals (calcium carbonate, iron)
    Allergens: Gluten, Milk, Soybeans
    Traces: Nuts, En-en-en-en-nuts

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E1200 - Polydextrose


    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E420ii - Sorbitol syrup


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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
  • 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

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Skimmed milk powder, Whey powder, Skimmed milk powder

    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

    Vegetarian status unknown


    Unrecognized ingredients: Iron, fr:b56, fr:b9

    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!

    BLE complet 17.9%, flocons d'AVOINE complète 13.9%, sirop de glucose, riz 13.1%, chocolat 13% (sucre, pâte de cacao, beurre de cacao, LAIT écrémé en poudre, LACTOSERUM en poudre, émulsifiants (lécithine de SOJA), polyricinoléate de polyglycérol, arôme naturel de vanille), farine de BLE complet 6.3%, humectants (glycérol), sirop de sorbitol, sirop de sucre inverti, huile de tournesol, sucre, LAIT écrémé en poudre, carbonate de calcium, épaississant (polydextrose), cacao en poudre, extrait de malt d'ORGE, semoule de maïs, sel, farine de riz 0.3%, cacao maigre en poudre, café, émulsifiants (lécithine de tournesol), mono- et diglycérides d'acides gras, mélasse, arôme naturel, antioxydant (extrait riche en tocophérols), fer, vitamines B3, B56, B6, B9, B2
    1. BLE complet -> en:whole-wheat - vegan: yes - vegetarian: yes - percent_min: 17.9 - percent: 17.9 - percent_max: 17.9
    2. flocons d'AVOINE complète -> en:whole-grain-oat-flakes - vegan: yes - vegetarian: yes - percent_min: 13.9 - percent: 13.9 - percent_max: 13.9
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 13.1 - percent_max: 13.9
    4. riz -> en:rice - vegan: yes - vegetarian: yes - percent_min: 13.1 - percent: 13.1 - percent_max: 13.1
    5. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.625 - percent_max: 13
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.33333333333333
      4. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.25
      5. LACTOSERUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.6
      6. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.16666666666667
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
      7. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85714285714286
      8. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625
    6. farine de BLE complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.3 - percent: 6.3 - percent_max: 6.3
    7. humectants -> en:humectant - percent_min: 0.842307692307693 - percent_max: 6.3
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.842307692307693 - percent_max: 6.3
    8. sirop de sorbitol -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0.624 - percent_max: 5.82628205128205
    9. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.407238247863248 - percent_max: 4.90481318681319
    10. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.3 - percent_max: 4.24080675747863
    11. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 3.74608472760466
    12. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.3 - percent_max: 3.37147625484419
    13. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0.3 - percent_max: 3.06497841349472
    14. épaississant -> en:thickener - percent_min: 0.3 - percent_max: 2.80956354570349
      1. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 2.80956354570349
    15. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 2.59344327295707
    16. extrait de malt d'ORGE -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 2.29474671855922
    17. semoule de maïs -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 2.12176360398861
    18. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1.97040337873932
    19. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    20. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    21. café -> en:coffee - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    22. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.3
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    23. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
    24. mélasse -> en:molasses - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    25. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    26. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.3
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    27. fer -> en:iron - percent_min: 0 - percent_max: 0.3
    28. vitamines B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    29. B56 -> fr:b56 - percent_min: 0 - percent_max: 0.3
    30. B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    31. B9 -> fr:b9 - percent_min: 0 - percent_max: 0.3
    32. B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

  • icon

    Good nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 9

    • Proteins: 4 / 5 (value: 7.6, rounded value: 7.6)
    • Fiber: 5 / 5 (value: 7.3, rounded value: 7.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 10

    • Energy: 4 / 10 (value: 1619, rounded value: 1619)
    • Sugars: 3 / 10 (value: 17.8, rounded value: 17.8)
    • Saturated fat: 2 / 10 (value: 3, rounded value: 3)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 1 (10 - 9)

    Nutri-Score: B

  • icon

    Sugars in high quantity (17.8%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (0.45%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (23.5 g (1 barre (23,5 g)))
    Compared to: Chocolate cereal bars
    Energy 1,619 kj
    (385 kcal)
    380 kj
    (90 kcal)
    -12%
    Fat 9.6 g 2.26 g -48%
    Saturated fat 3 g 0.705 g -67%
    Carbohydrates 60.1 g 14.1 g +1%
    Sugars 17.8 g 4.18 g -41%
    Fiber 7.3 g 1.72 g +38%
    Proteins 7.6 g 1.79 g +5%
    Salt 0.45 g 0.106 g +19%
    Vitamin B2 (Riboflavin) 1.6 mg 0.376 mg +24%
    Vitamin B3 (Niacin) 16 mg 3.76 mg +12%
    Vitamin B6 (Pyridoxin) 1.4 mg 0.329 mg +11%
    Vitamin B9 (Folic acid) 187 µg 43.9 µg +5%
    Pantothenic acid 6 mg 1.41 mg +17%
    Calcium 990 mg 233 mg +18%
    Iron 13 mg 3.06 mg +54%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 23.5 g (1 barre (23,5 g))

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Produit prêt à consommer

Conservation conditions: A conserver dans un endroit frais et sec.

Customer service: Cereal Partners France, 34-40 rue de Guynemer 92130 Issy-les-Moulineaux