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NESTLE NESQUIK Delice Barres de Céréales 6x23g - 138 g

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NESTLE NESQUIK Delice Barres de Céréales 6x23g - 138 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant NESTLE FRANCE.

Codi de barres: 5900020024169 (EAN / EAN-13)

Nom comú: Barre de céréales au chocolat au lait et lait, enrichie en 5 vitamines, calcium et fer

Quantitat: 138 g

Empaquetament: Plàstic, en:Box, Cartó

Marques: Nestlé, Nesquik

Categories: Snacks, Aperitius dolços, Barretes, Barres de cereals, en:Chocolate cereal bars

Etiquetes, certificacions, premis: Sense colorants, Comptador Nutricional, Grau C Nutriscore, Triman

Botigues: Cora

Països on es va vendre: França

Matching with your preferences

Health

Ingredients

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    43 ingredients

    Francès: Farine de BLE complet 35%, sirop de glucose, chocolat au LAIT 15% (sucre, LAIT écrémé en poudre, beurre de cacao, pâte de cacao, matière grasse de LAIT anhydre, émulsifiants [lécithine de SOJA, E476], arôme naturel de vanille), sucre, LAIT concentré sucré 7,8% (LAIT, sucre), humectants (glycérol, sorbitol), carbonate de calcium, sirop de sucre inverti, farine de riz, huile de tournesol, semoule de maïs, huile de coco, LAIT écrémé en poudre 0,8%, maltodextrine, sel, arômes naturels, émulsifiant (lécithine de tournesol), beurre de cacao, fer, antioxydant (extrait riche en tocophérols), colorant (caroténoïde), vitamines B3, B5, B9, B6 et B2. Peut contenir des fruits à coque.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans, fr:matieres-grasses-laitieres
    Rastres: en:Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E160 - Carotenoides
    • Additiu: E322 - Lecitines
    • Additiu: E420 - Sorbitol
    • Additiu: E422 - Glicerol
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Humectant
    • Ingredient: Sucre invertit

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

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E322 - Lecitines

    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 (Anglès)

  • E322i - Lecitina

    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 (Anglès)

  • 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 (Anglès)

  • E422 - Glicerol

    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 (Anglès)

  • E476 - Poliricinoleat de poligliceril

    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 (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Xocolata amb llet, Llet desnatada en pols, Llet condensada ensucrada, Llet, Llet desnatada en pols
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Farine de BLE complet 35%, sirop de glucose, chocolat au LAIT 15% (sucre, LAIT écrémé en poudre, beurre de cacao, pâte de cacao, matière grasse de LAIT anhydre, émulsifiants (lécithine de SOJA, e476), arôme naturel de vanille), sucre, LAIT concentré sucré 7.8% (LAIT, sucre), humectants (glycérol, sorbitol), carbonate de calcium, sirop de sucre inverti, farine de riz, huile de tournesol, semoule de maïs, huile de coco, LAIT écrémé en poudre 0.8%, maltodextrine, sel, arômes naturels, émulsifiant (lécithine de tournesol), beurre de cacao, fer, antioxydant (extrait riche en tocophérols), colorant (caroténoïde), vitamines, vitamine B3, vitamine B5, vitamine B9, vitamine B6, vitamine B2
    1. Farine de BLE complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 35 - percent: 35 - percent_max: 35
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 15 - percent_max: 28
    3. chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 15 - percent: 15 - percent_max: 15
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.14285714285714 - percent_max: 15
      2. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
      5. matière grasse de LAIT anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 3
      6. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.5
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14285714285714
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.8 - percent_max: 15
    5. LAIT concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - percent_min: 7.8 - percent: 7.8 - percent_max: 7.8
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 3.9 - percent_max: 7.8
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    6. humectants -> en:humectant - percent_min: 0.8 - percent_max: 7.8
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.4 - percent_max: 7.8
      2. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    7. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0.8 - percent_max: 6.72
    8. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 5.46666666666667
    9. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 4.57142857142857
    10. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.8 - percent_max: 3.9
    11. semoule de maïs -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 3.37777777777778
    12. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.8 - percent_max: 2.96
    13. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
    14. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    15. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    16. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.8
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    18. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    19. fer -> en:iron - percent_min: 0 - percent_max: 0.8
    20. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.8
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    21. colorant -> en:colour - percent_min: 0 - percent_max: 0.8
      1. caroténoïde -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
    22. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    23. vitamine B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
    24. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    25. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 0.8
    26. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    27. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Nutrició

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    Average nutritional quality

    ⚠️ Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta però s'ha fet una estimació a partir de la llista d'ingredients: 0

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

    Positive points: 5

    • Proteïnes: 3 / 5 (valor: 6.2, rounded value: 6.2)
    • Fiber: 5 / 5 (valor: 6, rounded value: 6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 15

    • Energia: 4 / 10 (valor: 1622, rounded value: 1622)
    • Sucres: 6 / 10 (valor: 27.9, rounded value: 27.9)
    • Greixos saturats: 4 / 10 (valor: 4.8, rounded value: 4.8)
    • Sodi: 1 / 10 (valor: 168, rounded value: 168)

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

    Score nutritionnel: 10 (15 - 5)

    Nutri-Score: C

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    Sucre en alta quantitat (27.9%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (23 g)     		Compared to: en:Chocolate cereal bars
    Energia 1.622 kj
    (385 kcal)     		373 kj
    (88 kcal)     		-12%
    Greix 9,6 g 2,21 g -47%
    Àcid gras saturat 4,8 g 1,1 g -46%
    Carbohydrates 67,8 g 15,6 g +13%
    Sucre 27,9 g 6,42 g -6%
    Fiber 6 g 1,38 g +11%
    Proteïna 6,2 g 1,43 g -14%
    Sal comuna 0,42 g 0,097 g +10%
    Vitamina D 5 µg 1,15 µg
    Vitamin B2 (Riboflavin) 1,5 mg 0,345 mg +35%
    Vitamin B3 16 mg 3,68 mg +10%
    Vitamina B6 1,3 mg 0,299 mg +7%
    Vitamin B9 (Folic acid) 205 µg 47,1 µg +16%
    Àcid pantotènic 5,7 mg 1,31 mg +17%
    Calci 1.603 mg 369 mg +128%
    Ferro 10 mg 2,3 mg +34%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Mida de la porció: 23 g

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Preparació: Produit prêt à consommer

Condicions de conservació: A conserver dans un endroit frais et sec.

Servei al client: Cereal Partners France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Fonts de dades

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Producte afegit per tacite
Última modificació de la pàgina del producte per org-nestle-france.
La pàgina del producte, també editada per cylou77, date-limite-app, desan, nestle-france, nouky20, openfoodfacts-contributors, packbot, roboto-app, segundo, yuka.U3A4dEY3eGZnNlEwdFBJOXpCUHkyL0ZReWJtcmNrcWRGTkZQSUE9PQ.

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