Liofilizowane żywe kultury bakterii do przygotowania w warunkach domowych jogurtu probiotycznego - Vivo - 1 g (2 x 0,5 g)

Barcode: 4820148053883 (EAN / EAN-13)

Product characteristics

Quantity: 1 g (2 x 0,5 g)

Packaging: PP, PAP

Brands: Vivo, Zakwaska, Acidolakt, Vivo-aktiv, Gama-tech

Categories: pl:Żywe kultury bakterii

Labels, certifications, awards: Gluten-free, No GMOs, pl:ISO22000, pl:ISO9001

Origin of ingredients: Ukraine

Manufacturing or processing places: Ukraina

Link to the product page on the official site of the producer: http://www.zakwaski.pl; www.jogurt-domow...

Stores: Allegro

Countries where sold: Poland

Ingredients

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

Ingredients list:
Maltodekstryna, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis (2 szczepy).

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Ingredients analysis:

→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade B

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

Nutrient levels for 100 g

2 g Fat in low quantity
1.4 g Saturated fat in low quantity
5.6 g Sugars in moderate quantity
0.13 g Salt in low quantity

Serving size: 0.5g


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (0.5g)
Energy (kJ) ? ?
Energy (kcal) 58 kcal 0.29 kcal
Energy 243 kj
(58 kcal)
1.22 kj
(0 kcal)
Fat 2 g 0.01 g
- Saturated fat 1.4 g 0.007 g
Carbohydrates 5.9 g 0.03 g
- Sugars 5.6 g 0.028 g
Proteins 4 g 0.02 g
Salt 0.13 g 0.001 g
Sodium 0.052 g 0 g
Nutrition score - France 0 0
Nutri-Score B B

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
PP - Polypropylene

Data sources

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

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