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Donuts Relleno Choco Pack 2 Uds - 136 g

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Donuts Relleno Choco Pack 2 Uds - 136 g

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Barcode: 8410022111844 (EAN / EAN-13)

Quantity: 136 g

Brands: Donuts

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Doughnuts

Countries where sold: France

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Health

Ingredients

  • icon

    51 ingredients

    : Harina de TRIGO, agua, grasas vegetales (palma, palmiste), azúcar, grasa vegetal totalmente hidrogenada de palmiste, jarabe de glucosa y fructosa, cacao desgrasado en polvo 3,8 % , HUEVO liquido pasteurizado, levadura, maltodextrina, aceite vegetal de girasol, emulgentes (E 322, E471,E 492,E 481, E476,E475, E 472e, E 472c), jarabe de VALORENERGETICO azúcar invertido, LACTOSA, pasta de cacao (0,4 %), sal, estabilizantes (E 341i, E 412), dextrosa, gluten de TRIGO, GRASAS harina de SOJA, conservadores (E 270, E 202, E 200), LECHE de las cuales: desnatada en polvo, almidón, LECHE entera en polvo, aromas, suero de LECHE en polvo, colorante (E171), agente HIDRATOS DE CARBONO de recubrimiento (E 904), espesantes (E414, E 440) y agente de tratamiento de la harina (E 300), Puede contener AVELLANA.
    Allergens: Eggs, Gluten, Milk, Nuts, Soybeans
    Traces: Nuts

Food processing

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    Ultra processed foods

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

    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E492 - Sorbitan tristearate
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • 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

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • 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.

  • 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

  • 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.

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm, Palm kernel oil
  • icon

    Non-vegan

    Non-vegan ingredients: Liquid egg, Lactose, Whole milk powder, Whey powder, E904

    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-vegetarian

    Non-vegetarian ingredients: E904

    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!

    : Harina de TRIGO, agua, grasas vegetales (palma, palmiste), azúcar, grasa vegetal totalmente hidrogenada de palmiste, jarabe de glucosa y fructosa, cacao desgrasado en polvo 3.8%, HUEVO liquido, levadura, maltodextrina, aceite vegetal de girasol, emulgentes (e322, e471, e492, e481, e476, e475, e472e, e472c), jarabe de VALORENERGETICO azúcar invertido, LACTOSA, pasta de cacao 0.4%, sal, estabilizantes (e341i, e412), dextrosa, gluten de TRIGO, GRASAS harina de SOJA, conservadores (e270, e202, e200), LECHE de las cuales (desnatada en polvo), almidón, LECHE entera en polvo, aromas, suero de LECHE en polvo, colorante (e171), agente HIDRATOS DE CARBONO de recubrimiento (e904), espesantes (e414, e440), agente de tratamiento de la harina (e300)
    1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.8 - percent_max: 74
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.8 - percent_max: 38.9
    3. grasas vegetales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 3.8 - percent_max: 27.2
      1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1.9 - percent_max: 27.2
      2. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 13.6
    4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.8 - percent_max: 17
    5. grasa vegetal totalmente hidrogenada de palmiste -> es:grasa-vegetal-totalmente-hidrogenada-de-palmiste - percent_min: 3.8 - percent_max: 17
    6. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3.8 - percent_max: 15.5
    7. cacao desgrasado en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 3.8 - percent: 3.8 - percent_max: 3.8
    8. HUEVO liquido -> en:liquid-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0.4 - percent_max: 3.8
    9. levadura -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 3.8
    10. maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 3.8
    11. aceite vegetal de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.4 - percent_max: 3.8
    12. emulgentes -> en:emulsifier - percent_min: 0.4 - percent_max: 3.8
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.8
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9
      3. e492 -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.26666666666667
      4. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.95
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76
      6. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.633333333333333
      7. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.542857142857143
      8. e472c -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.475
    13. jarabe de VALORENERGETICO azúcar invertido -> es:jarabe-de-valorenergetico-azucar-invertido - percent_min: 0.4 - percent_max: 3.8
    14. LACTOSA -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 3.8
    15. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    16. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
    17. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 0.4
      1. e341i -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    18. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
    19. gluten de TRIGO -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    20. GRASAS harina de SOJA -> es:grasas-harina-de-soja - percent_min: 0 - percent_max: 0.4
    21. conservadores -> en:preservative - percent_min: 0 - percent_max: 0.4
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
    22. LECHE de las cuales -> es:leche-de-las-cuales - percent_min: 0 - percent_max: 0.4
      1. desnatada en polvo -> es:desnatada-en-polvo - percent_min: 0 - percent_max: 0.4
    23. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.4
    24. LECHE entera en polvo -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.4
    25. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    26. suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    27. colorante -> en:colour - percent_min: 0 - percent_max: 0.4
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    28. agente HIDRATOS DE CARBONO de recubrimiento -> es:agente-hidratos-de-carbono-de-recubrimiento - percent_min: 0 - percent_max: 0.4
      1. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.4
    29. espesantes -> en:thickener - percent_min: 0 - percent_max: 0.4
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    30. agente de tratamiento de la harina -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.4
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4

Nutrition

  • icon

    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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: 0

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 5 / 10 (value: 1883, rounded value: 1883)
    • Sugars: 3 / 10 (value: 17, rounded value: 17)
    • Saturated fat: 10 / 10 (value: 16, rounded value: 16)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (19 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Doughnuts
    Energy 1,883 kj
    (450 kcal)     		+9%
    Fat 28 g +23%
    Saturated fat 16 g +52%
    Carbohydrates 44 g -3%
    Sugars 17 g -6%
    Fiber ?
    Proteins 5.6 g -5%
    Salt 0.45 g -49%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by chevalstar.
Product page also edited by openfoodfacts-contributors, roboto-app, stivolonski, yuka.RzdJaEdhTTZtT2tNbmZBbjFCYlMzK3hNd2NLdVFtU3hMY1FJSVE9PQ.

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