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Sport alfajor chocolate - Fantoche - 45 g

Sport alfajor chocolate - Fantoche - 45 g

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Barcode: 7791672002104 (EAN / EAN-13)

Quantity: 45 g

Brands: Fantoche

Categories: Snacks, Sweet snacks, Confectioneries, Festive foods, Christmas foods and drinks, Christmas sweets, Alfajores

Labels, certifications, awards: No Trans Fat

Origin of ingredients: Argentina

Countries where sold: Argentina

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Health

Ingredients

56 ingredients

: RELLENO: [LECHE PARCIALMENTE DESCREMADA, ALMIDÓN MODIFICADO, Espesante (INS 1200, INS 406), Edulcorante: (INS 965, INS 952 (CICLAMATO DE SODIO 0,0274%), INS 960 (GLUCÓSIDOS DE ESTEVIOL 0.017%)), INS 950, Humectante (INS 420), Estabilizante:(INS 460i), Aroma, Conservante (INS 202)]. TAPAS: [HARINA DE TRIGO ENRIQUECIDA SEGUN LEY 25630 (Harina de trigo, sulfato ferroso, ácido fólico, vitamina b1, vitamina B2, niacina), ACEITE DE GIRASOL, AZÚCAR, AGUA, JARABE DE MAIZ DE ALTA FRUCTOSA, CACAO EN POLVO, SAL, Edulcorante: (INS 965, INS 953, INS 955 (SUCRALOSA 0,0084%), INS 960A (GLUCOSIDOS DE ESTEVIOL 0.001%), Regulador de la acidez: (IŅS 500ii, INS 503ii), Humectante (INS 420), Emulsionante (INS 477), aroma], BAÑO DE REPOSTERIA: [AZUCAR, ACEITE VEGETAL INTERESTERIFICADO, CACAO EN POLVO, AROMATIZANTE. Emulsionante (INS 322)]

Allergens: Gluten, Milk, Soybeans

Traces: Eggs

Food processing

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

Additive: E14XX - Modified Starch

Additive: E322 - Lecithins

Additive: E406 - Agar

Additive: E420 - Sorbitol

Additive: E460 - Cellulose

Additive: E477 - Propane-1‚2-diol esters of fatty acids

Additive: E950 - Acesulfame k

Additive: E952 - Cyclamic acid and its Na and Ca salts

Additive: E953 - Isomalt

Additive: E955 - Sucralose

Additive: E960 - Steviol glycosides

Additive: E965 - Maltitol

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Humectant

Ingredient: Sweetener

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E14XX - Modified Starch

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
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

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460i - Microcrystalline cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E477 - Propane-1‚2-diol esters of fatty acids

E503 - Ammonium carbonates

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

E503ii - Ammonium hydrogen carbonate

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

E950 - Acesulfame k

Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
Source: Wikipedia

E952 - Cyclamic acid and its Na and Ca salts

Cyclamic acid: Cyclamic acid is a compound with formula C6H13NO3S. It is included in E number "E952". Cyclamic acid is mainly used as catalyst in the production of paints and plastics, and furthermore as a reagent for laboratory usage.The sodium and calcium salts of cyclamic acid are used as artificial sweeteners under the name cyclamate.
Source: Wikipedia

E953 - Isomalt

Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
Source: Wikipedia

E955 - Sucralose

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia

E960 - Steviol glycosides

Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
Source: Wikipedia

E960a - Steviol glycosides from Stevia

E965 - Maltitol

Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: es:tapas, es:iņs-500ii, es:bano-de-reposteria, es:aceite-vegetal-interesterificado
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Semi-skimmed milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: es:tapas, Ferrous sulfate, Folic acid, Thiamin, es:iņs-500ii, es:bano-de-reposteria, es:aceite-vegetal-interesterificado
Some ingredients could not be recognized.
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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!

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

Details of the analysis of the ingredients
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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!
: RELLENO (LECHE PARCIALMENTE DESCREMADA), ALMIDÓN MODIFICADO, Espesante (e1200, e406), Edulcorante (e965), e952 (CICLAMATO DE SODIO 0.0274%), e960 (GLUCÓSIDOS DE ESTEVIOL 0.017%), e950, Humectante (e420), Estabilizante (), Aroma, Conservante (e202), TAPAS (HARINA DE TRIGO ENRIQUECIDA SEGUN LEY 25630, _Harina de trigo_), sulfato ferroso, ácido fólico, vitamina b1, vitaminas, vitamina B2, niacina, ACEITE DE GIRASOL, AZÚCAR, AGUA, JARABE DE MAIZ DE ALTA FRUCTOSA, CACAO EN POLVO, SAL, Edulcorante (e965), e953, e955 (SUCRALOSA 0%), e960A (GLUCOSIDOS DE ESTEVIOL 0%), Regulador de la acidez (IŅS 500ii), e503ii, Humectante (e420), Emulsionante (e477), aroma, BAÑO DE REPOSTERIA (AZUCAR), ACEITE VEGETAL INTERESTERIFICADO, CACAO EN POLVO, AROMATIZANTE, Emulsionante (e322)
RELLENO -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 2.63157894736842 - percent_max: 100

LECHE PARCIALMENTE DESCREMADA -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 2.63157894736842 - percent_max: 100

ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50

Espesante -> en:thickener - percent_min: 0 - percent_max: 33.3333333333333

e1200 -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

e406 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 16.6666666666667

Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 25

e965 -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

e952 -> en:e952 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0274

CICLAMATO DE SODIO -> en:e952 - vegan: yes - vegetarian: yes - percent_min: 0.0274 - percent: 0.0274 - percent_max: 0.0274

e960 -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.017

GLUCÓSIDOS DE ESTEVIOL -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0.017 - percent: 0.017 - percent_max: 0.017

e950 -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.017

Humectante -> en:humectant - percent_min: 0 - percent_max: 0.017

e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.017

Estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0

Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

Conservante -> en:preservative - percent_min: 0 - percent_max: 0

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

TAPAS -> es:tapas - percent_min: 0 - percent_max: 0

HARINA DE TRIGO ENRIQUECIDA SEGUN LEY 25630 -> es:harina-de-trigo-enriquecida-segun-ley-25630 - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0

_Harina de trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0

sulfato ferroso -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0

ácido fólico -> en:folic-acid - percent_min: 0 - percent_max: 0

vitamina b1 -> en:thiamin - percent_min: 0 - percent_max: 0

vitaminas -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

vitamina B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0

niacina -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

ACEITE DE GIRASOL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0

AZÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

AGUA -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0

JARABE DE MAIZ DE ALTA FRUCTOSA -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0

CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0

SAL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0

Edulcorante -> en:sweetener - percent_min: 0 - percent_max: 0

e965 -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e953 -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

e955 -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

SUCRALOSA -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent: 0 - percent_max: 0

e960A -> en:e960a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

GLUCOSIDOS DE ESTEVIOL -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent: 0 - percent_max: 0

Regulador de la acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0

IŅS 500ii -> es:iņs-500ii - percent_min: 0 - percent_max: 0

e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Humectante -> en:humectant - percent_min: 0 - percent_max: 0

e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0

e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

BAÑO DE REPOSTERIA -> es:bano-de-reposteria - percent_min: 0 - percent_max: 0

AZUCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

ACEITE VEGETAL INTERESTERIFICADO -> es:aceite-vegetal-interesterificado - percent_min: 0 - percent_max: 0

CACAO EN POLVO -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0

AROMATIZANTE -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

Emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 0

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

Nutrition

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: 7

Proteins: 2 / 5 (value: 3.56, rounded value: 3.56)

Fiber: 5 / 5 (value: 5.56, rounded value: 5.56)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 9

Energy: 2 / 10 (value: 996, rounded value: 996)

Sugars: 4 / 10 (value: 19.8, rounded value: 19.8)

Saturated fat: 2 / 10 (value: 2.89, rounded value: 2.9)

Sodium: 1 / 10 (value: 131, rounded value: 131)

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

Nutritional score: (9 - 7)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (8.89%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (2.89%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (19.8%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.328%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (45 g)	Compared to: Alfajores
Energy	996 kj (238 kcal)	448 kj (107 kcal)	-39%
Fat	8.89 g	4 g	-40%
Saturated fat	2.89 g	1.3 g	-63%
Trans fat	0 g	0 g	-100%
Carbohydrates	28.9 g	13 g	-49%
Sugars	19.8 g	8.9 g	-37%
Fiber	5.56 g	2.5 g	+187%
Proteins	3.56 g	1.6 g	-42%
Salt	0.328 g	0.148 g	-10%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 45 g

Environment

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Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Argentina	100 %	High

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Product added on August 23, 2021, 3:44:37 AM CEST by flipwared
Last edit of product page on August 23, 2021, 3:57:17 AM CEST by flipwared.

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Sport alfajor chocolate - Fantoche - 45 g