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Yogurt - Eurospin - 8 x 125 g

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Yogurt - Eurospin - 8 x 125 g

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Barcode: 8017596078285 (EAN / EAN-13)

Quantity: 8 x 125 g

Brands: Eurospin

Stores: Eurospin

Countries where sold: Italy

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Health

Ingredients

  • icon

    95 ingredients

    0,0% 3 t whole chestnut sweetened yogurt, de gezuckerter vollmilchjoghurt ka ingredients: whole yogurt (whole milk, live lactic ferments), zutaten: joghurt (vollmilch, joghurtkultur chestnut preparation 13% (chestnut puree 5.9% on the finished product, sugar 5.9% on the finished product, modified tapioca starch, caramelized sugar, flavorings, acidity regulator: lactic acid), sugar 1.7%, origin of milk: italy - south tyrol, to be consumed by: see top side, store in the refrigerator at 4°c, after opening consume all the product at once, yogurt int kastanienzubereitung (5.9% kastanienpüree im e 5.9% zucker im endprodukt, modifizierte tap karamellisierter zucker, aromen, säureregulator: 1.7% zucker, herkunft der primären zutat milc südtirol, zu verbrauchen bis: siehe oberseite, im bei 4°c lagern, nach dem öffnen alsbald verzehre whole sweetened yogurt with pear, ingredients: whole yogurt (whole milk, live lactic ferments), pear preparation 12% (sugar 6.6% on the finished product, williams pear puree product 3% on the finished, modified tapioca starch, flavourings, acidity regulator: citric acid), sugar 1.7%, origin of milk: italy - south tyrol, to be consumed by: see top side, store in a refrigerator at 4°c, after opening consume all the product at once, de gezuckerter vollmilchjoghurt birne, zutaten: joghurt (vollmilch, joghurtkulturen), 12% birnenzubereitung (6.6% zucker im endprodukt, 3% williams-birnenpuree im endprodukt, modifizierte tapiokastärke, aromen, säureregulator: zitronensäure), 1.7% zucker, herkunft der primären zutat milch: italien - südtirol, zu vebrauchen bis: siehe oberseite, im kühlschrank bei 4°c lagern, nach dem öffnen alsbald verzehren, it whole yogurt sweetened with ingredients: whole yogurt (whole milk, live), blueberry preparation 14% (zuc finished product, blueberries 4.2% on glucose-fructose product, blackberry juice from with modified, flavorings), sugar 1.7%, origin alto adige, to be consumed by: ved store in the refrigerator at 4°c d consume all the product at once, de gezuckerter vollmilchjoghurt zutaten: joghurt (vollmilch, joghur schwarzbeerzubereitung (4.7% zucker im e schwarzbeeren im endprodukt, gluco brombeerensaft aus konzentrat, moc aromen), 1.7% zucker, herkunft der prim italien - südtirol, zu vebrauchen bis: sie kühlschrank bei 4°c lagern, nach dem verzehren
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Ingredient: Flavouring

    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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: it:3-t-yogurt-intero-zuccherato-alla-castagna, it:de-gezuckerter-vollmilchjoghurt-ka-ingredienti, it:zutaten, it:joghurt, it:vollmilch, it:joghurtkultur-preparazione-alla-castagna, it:purea-di-castagne-5-9-sul-prodotto-finito, it:zucchero-5-9-sul-prodotto-finito, it:zucchero-caramellizzato, it:alto-adige, it:da-consumare-entro, it:vedi-lato-superiore, it:conservare-in-frigorifero-a-4-c, it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta, it:yogurt-int-kastanienzubereitung, it:kastanienpuree-im-e-5-9-zucker-im-endprodukt, it:modifizierte-tap-karamellisierter-zucker, it:aromen, it:saureregulator, it:zucker, it:herkunft-der-primaren-zutat-milc-sudtirol, it:zu-verbrauchen-bis, it:siehe-oberseite, it:im-bei-4-c-lagern, it:nach-dem-offnen-alsbald-verzehre-yogurt-intero-zuccherato-con-pera, it:ingredienti, it:preparazione-alla-pera, it:zucchero-6-6-sul-prodotto-finito, it:purea-di-pere-williams-3-sul-prodotto-finito, it:alto-adige, it:da-consumare-entro, it:vedi-lato-superiore, it:conservare-in-frigorifero-a-4-c, it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta, it:de-gezuckerter-vollmilchjoghurt-birne, it:zutaten, it:joghurt, it:vollmilch, it:joghurtkulturen, it:birnenzubereitung, it:zucker-im-endprodukt, it:williams-birnenpuree-im-endprodukt, it:modifizierte-tapiokastarke, it:aromen, it:saureregulator, it:zitronensaure, it:zucker, it:herkunft-der-primaren-zutat-milch, it:italien, it:sudtirol, it:zu-vebrauchen-bis, it:siehe-oberseite, it:im-kuhlschrank-bei-4-c-lagern, it:nach-dem-offnen-alsbald-verzehren, it:it-yogurt-intero-zuccherato-al-ingredienti, it:vivi, it:preparazione-al-mirtillo, it:zuc-prodotto-finito, it:mirtilli-4-2-sul-prodotto-di-glucosio-fruttosio, it:succo-di-more-da-con-modificato, it:da-consumare-entro, it:ved-conservare-in-frigorifero-a-4-c-d-consumare-tutto-il-prodotto-in-una-volta, it:de-gezuckerter-vollmilchjoghurt-zutaten, it:joghurt, it:vollmilch, it:joghur-schwarzbeerzubereitung, it:zucker-im-e-schwarzbeeren-im-endprodukt, it:gluco-brombeerensaft-aus-konzentrat, it:moc-aromen, it:zucker, it:herkunft-der-prim-italien, it:sudtirol, it:zu-vebrauchen-bis, it:sie-kuhlschrank-bei-4-c-lagern, it:nach-dem-verzehren

    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

    Non-vegan

    Non-vegan ingredients: Whole yogurt, Whole milk, Whole yogurt, Whole milk, Whole yogurt, Whole milk

    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: it:3-t-yogurt-intero-zuccherato-alla-castagna, it:de-gezuckerter-vollmilchjoghurt-ka-ingredienti, it:zutaten, it:joghurt, it:vollmilch, it:joghurtkultur-preparazione-alla-castagna, it:purea-di-castagne-5-9-sul-prodotto-finito, it:zucchero-5-9-sul-prodotto-finito, it:zucchero-caramellizzato, it:alto-adige, it:da-consumare-entro, it:vedi-lato-superiore, it:conservare-in-frigorifero-a-4-c, it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta, it:yogurt-int-kastanienzubereitung, it:kastanienpuree-im-e-5-9-zucker-im-endprodukt, it:modifizierte-tap-karamellisierter-zucker, it:aromen, it:saureregulator, it:zucker, it:herkunft-der-primaren-zutat-milc-sudtirol, it:zu-verbrauchen-bis, it:siehe-oberseite, it:im-bei-4-c-lagern, it:nach-dem-offnen-alsbald-verzehre-yogurt-intero-zuccherato-con-pera, it:ingredienti, it:preparazione-alla-pera, it:zucchero-6-6-sul-prodotto-finito, it:purea-di-pere-williams-3-sul-prodotto-finito, it:alto-adige, it:da-consumare-entro, it:vedi-lato-superiore, it:conservare-in-frigorifero-a-4-c, it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta, it:de-gezuckerter-vollmilchjoghurt-birne, it:zutaten, it:joghurt, it:vollmilch, it:joghurtkulturen, it:birnenzubereitung, it:zucker-im-endprodukt, it:williams-birnenpuree-im-endprodukt, it:modifizierte-tapiokastarke, it:aromen, it:saureregulator, it:zitronensaure, it:zucker, it:herkunft-der-primaren-zutat-milch, it:italien, it:sudtirol, it:zu-vebrauchen-bis, it:siehe-oberseite, it:im-kuhlschrank-bei-4-c-lagern, it:nach-dem-offnen-alsbald-verzehren, it:it-yogurt-intero-zuccherato-al-ingredienti, it:vivi, it:preparazione-al-mirtillo, it:zuc-prodotto-finito, it:mirtilli-4-2-sul-prodotto-di-glucosio-fruttosio, it:succo-di-more-da-con-modificato, it:da-consumare-entro, it:ved-conservare-in-frigorifero-a-4-c-d-consumare-tutto-il-prodotto-in-una-volta, it:de-gezuckerter-vollmilchjoghurt-zutaten, it:joghurt, it:vollmilch, it:joghur-schwarzbeerzubereitung, it:zucker-im-e-schwarzbeeren-im-endprodukt, it:gluco-brombeerensaft-aus-konzentrat, it:moc-aromen, it:zucker, it:herkunft-der-prim-italien, it:sudtirol, it:zu-vebrauchen-bis, it:sie-kuhlschrank-bei-4-c-lagern, it:nach-dem-verzehren

    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!

    : 3 T YOGURT INTERO ZUCCHERATO ALLA CASTAGNA 0%, DE GEZUCKERTER VOLLMILCHJOGHURT KA Ingredienti (yogurt intero, LATTE intero), fermenti lattici vivi, Zutaten (Joghurt, VollMILCH), Joghurtkultur preparazione alla castagna 13% (purea di castagne 5.9% sul prodotto finito, zucchero 5.9% sul prodotto finito, amido modificato di tapioca, zucchero caramellizzato, aromi, correttore di acidità (acido lattico)), zucchero 1.7%, Alto Adige, Da consumare entro (vedi lato superiore), Conservare in frigorifero a 4°C, Dopo l'apertura consumare tutto il prodotto in una volta, Yogurt Int Kastanienzubereitung, Kastanienpüree im E 5.9% Zucker im Endprodukt 5.9%, modifizierte Tap karamellisierter Zucker, Aromen, Säureregulator (Zucker 1.7%), Herkunft der primären Zutat Milc Südtirol, Zu verbrauchen bis (siehe Oberseite), Im bei 4°C lagern, Nach dem Öffnen alsbald verzehre YOGURT INTERO ZUCCHERATO CON PERA, Ingredienti (yogurt intero, LATTE intero), fermenti lattici vivi, preparazione alla pera 12% (zucchero 6.6% sul prodotto finito, purea di pere Williams 3% sul prodotto finito, amido modificato di tapioca, aromi, correttore di acidità (acido citrico)), zucchero 1.7%, Alto Adige, Da consumare entro (vedi lato superiore), Conservare in frigorifero a 4°C, Dopo l'apertura consumare tutto il prodotto in una volta, DE GEZUCKERTER VOLLMILCHJOGHURT BIRNE, Zutaten (Joghurt, VollMILCH), Joghurtkulturen, Birnenzubereitung 12% (Zucker im Endprodukt 6.6%, Williams-Birnenpuree im Endprodukt 3%, modifizierte Tapiokastärke, Aromen, Säureregulator (Zitronensäure)), Zucker 1.7%, Herkunft der primären Zutat Milch (Italien), Südtirol, Zu vebrauchen bis (siehe Oberseite), Im Kühlschrank bei 4°C lagern, Nach dem Öffnen alsbald verzehren, IT YOGURT INTERO ZUCCHERATO AL Ingredienti (yogurt intero, LATTE intero), vivi, preparazione al mirtillo 14% (zuc prodotto finito, mirtilli 4.2% sul prodotto di glucosio-fruttosio, succo di more da con modificato, aromi), zucchero 1.7%, Da consumare entro (ved Conservare in frigorifero a 4°C D consumare tutto il prodotto in una volta), DE GEZUCKERTER VOLLMILCHJOGHURT Zutaten (Joghurt, VollMILCH), Joghur Schwarzbeerzubereitung (Zucker im e Schwarzbeeren im Endprodukt 4.7%, Gluco Brombeerensaft aus Konzentrat, moc Aromen), Zucker 1.7%, Herkunft der prim Italien, Südtirol, Zu vebrauchen bis (sie Kühlschrank bei 4°C lagern), Nach dem verzehren
    1. 3 T YOGURT INTERO ZUCCHERATO ALLA CASTAGNA -> it:3-t-yogurt-intero-zuccherato-alla-castagna - percent: 0
    2. DE GEZUCKERTER VOLLMILCHJOGHURT KA Ingredienti -> it:de-gezuckerter-vollmilchjoghurt-ka-ingredienti
      1. yogurt intero -> en:whole-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593
      2. LATTE intero -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023
    3. fermenti lattici vivi -> en:lactic-ferments - vegan: maybe - vegetarian: yes
    4. Zutaten -> it:zutaten
      1. Joghurt -> it:joghurt
      2. VollMILCH -> it:vollmilch
    5. Joghurtkultur preparazione alla castagna -> it:joghurtkultur-preparazione-alla-castagna - percent: 13
      1. purea di castagne 5.9% sul prodotto finito -> it:purea-di-castagne-5-9-sul-prodotto-finito
      2. zucchero 5.9% sul prodotto finito -> it:zucchero-5-9-sul-prodotto-finito
      3. amido modificato di tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      4. zucchero caramellizzato -> it:zucchero-caramellizzato
      5. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe
      6. correttore di acidità -> en:acidity-regulator
        1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes
    6. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 1.7
    7. Alto Adige -> it:alto-adige
    8. Da consumare entro -> it:da-consumare-entro
      1. vedi lato superiore -> it:vedi-lato-superiore
    9. Conservare in frigorifero a 4°C -> it:conservare-in-frigorifero-a-4-c
    10. Dopo l'apertura consumare tutto il prodotto in una volta -> it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta
    11. Yogurt Int Kastanienzubereitung -> it:yogurt-int-kastanienzubereitung
    12. Kastanienpüree im E 5.9% Zucker im Endprodukt -> it:kastanienpuree-im-e-5-9-zucker-im-endprodukt - percent: 5.9
    13. modifizierte Tap karamellisierter Zucker -> it:modifizierte-tap-karamellisierter-zucker
    14. Aromen -> it:aromen
    15. Säureregulator -> it:saureregulator
      1. Zucker -> it:zucker - percent: 1.7
    16. Herkunft der primären Zutat Milc Südtirol -> it:herkunft-der-primaren-zutat-milc-sudtirol
    17. Zu verbrauchen bis -> it:zu-verbrauchen-bis
      1. siehe Oberseite -> it:siehe-oberseite
    18. Im bei 4°C lagern -> it:im-bei-4-c-lagern
    19. Nach dem Öffnen alsbald verzehre YOGURT INTERO ZUCCHERATO CON PERA -> it:nach-dem-offnen-alsbald-verzehre-yogurt-intero-zuccherato-con-pera
    20. Ingredienti -> it:ingredienti
      1. yogurt intero -> en:whole-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593
      2. LATTE intero -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023
    21. fermenti lattici vivi -> en:lactic-ferments - vegan: maybe - vegetarian: yes
    22. preparazione alla pera -> it:preparazione-alla-pera - percent: 12
      1. zucchero 6.6% sul prodotto finito -> it:zucchero-6-6-sul-prodotto-finito
      2. purea di pere Williams 3% sul prodotto finito -> it:purea-di-pere-williams-3-sul-prodotto-finito
      3. amido modificato di tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      4. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe
      5. correttore di acidità -> en:acidity-regulator
        1. acido citrico -> en:e330 - vegan: yes - vegetarian: yes
    23. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 1.7
    24. Alto Adige -> it:alto-adige
    25. Da consumare entro -> it:da-consumare-entro
      1. vedi lato superiore -> it:vedi-lato-superiore
    26. Conservare in frigorifero a 4°C -> it:conservare-in-frigorifero-a-4-c
    27. Dopo l'apertura consumare tutto il prodotto in una volta -> it:dopo-l-apertura-consumare-tutto-il-prodotto-in-una-volta
    28. DE GEZUCKERTER VOLLMILCHJOGHURT BIRNE -> it:de-gezuckerter-vollmilchjoghurt-birne
    29. Zutaten -> it:zutaten
      1. Joghurt -> it:joghurt
      2. VollMILCH -> it:vollmilch
    30. Joghurtkulturen -> it:joghurtkulturen
    31. Birnenzubereitung -> it:birnenzubereitung - percent: 12
      1. Zucker im Endprodukt -> it:zucker-im-endprodukt - percent: 6.6
      2. Williams-Birnenpuree im Endprodukt -> it:williams-birnenpuree-im-endprodukt - percent: 3
      3. modifizierte Tapiokastärke -> it:modifizierte-tapiokastarke
      4. Aromen -> it:aromen
      5. Säureregulator -> it:saureregulator
        1. Zitronensäure -> it:zitronensaure
    32. Zucker -> it:zucker - percent: 1.7
    33. Herkunft der primären Zutat Milch -> it:herkunft-der-primaren-zutat-milch
      1. Italien -> it:italien
    34. Südtirol -> it:sudtirol
    35. Zu vebrauchen bis -> it:zu-vebrauchen-bis
      1. siehe Oberseite -> it:siehe-oberseite
    36. Im Kühlschrank bei 4°C lagern -> it:im-kuhlschrank-bei-4-c-lagern
    37. Nach dem Öffnen alsbald verzehren -> it:nach-dem-offnen-alsbald-verzehren
    38. IT YOGURT INTERO ZUCCHERATO AL Ingredienti -> it:it-yogurt-intero-zuccherato-al-ingredienti
      1. yogurt intero -> en:whole-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593
      2. LATTE intero -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023
    39. vivi -> it:vivi
    40. preparazione al mirtillo -> it:preparazione-al-mirtillo - percent: 14
      1. zuc prodotto finito -> it:zuc-prodotto-finito
      2. mirtilli 4.2% sul prodotto di glucosio-fruttosio -> it:mirtilli-4-2-sul-prodotto-di-glucosio-fruttosio
      3. succo di more da con modificato -> it:succo-di-more-da-con-modificato
      4. aromi -> en:flavouring - vegan: maybe - vegetarian: maybe
    41. zucchero -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 1.7
    42. Da consumare entro -> it:da-consumare-entro
      1. ved Conservare in frigorifero a 4°C D consumare tutto il prodotto in una volta -> it:ved-conservare-in-frigorifero-a-4-c-d-consumare-tutto-il-prodotto-in-una-volta
    43. DE GEZUCKERTER VOLLMILCHJOGHURT Zutaten -> it:de-gezuckerter-vollmilchjoghurt-zutaten
      1. Joghurt -> it:joghurt
      2. VollMILCH -> it:vollmilch
    44. Joghur Schwarzbeerzubereitung -> it:joghur-schwarzbeerzubereitung
      1. Zucker im e Schwarzbeeren im Endprodukt -> it:zucker-im-e-schwarzbeeren-im-endprodukt - percent: 4.7
      2. Gluco Brombeerensaft aus Konzentrat -> it:gluco-brombeerensaft-aus-konzentrat
      3. moc Aromen -> it:moc-aromen
    45. Zucker -> it:zucker - percent: 1.7
    46. Herkunft der prim Italien -> it:herkunft-der-prim-italien
    47. Südtirol -> it:sudtirol
    48. Zu vebrauchen bis -> it:zu-vebrauchen-bis
      1. sie Kühlschrank bei 4°C lagern -> it:sie-kuhlschrank-bei-4-c-lagern
    49. Nach dem verzehren -> it:nach-dem-verzehren

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 423 kj
    (101 kcal)
    Fat 3.5 g
    Saturated fat 2.6 g
    Carbohydrates 14 g
    Sugars 12 g
    Fiber ?
    Proteins 3.3 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by roboto-app, telperion87, yuka.sY2b0xO6T85zoF3NwEKvlnIbbP3Pgy_haAXtv3GEltSId66wPYBc4YP8I6s.

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