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NESQUIK ALL NATURAL 168g - Nestlé - 168 g

NESQUIK ALL NATURAL 168g - Nestlé - 168 g

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

Codi de barres: 7613036825658 (EAN / EAN-13)

Nom comú: Préparation en poudre instantanée pour boisson cacaotée

Quantitat: 168 g

Empaquetament: en:Bag, en:Box, fr:Sachet en papier recyclé

Marques: Nestlé, Nesquik

Categories: Begudes, Esmorzars, en:Cocoa and its products, Pols de coco i xocolata, Begudes instantànies, en:Chocolate powders

Etiquetes, certificacions, premis: Sense aromes artificials, Lliure de gluten, Punt verd, Sense aromes afegits, fr:Triman

Origen del producte i / o dels seus ingredients: Origine du produit fini : Hongrie # Origine "Fèves de cacao" : Afrique de l'ouest

Origen dels ingredients: fr:Cacao d'Afrique de l'Ouest

Botigues: Carrefour market, Carrefour

Països on es va vendre: Bèlgica, França, Alemanya, Itàlia, Espanya

Matching with your preferences

Health

Ingredients

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    6 ingredients


    Francès: SUCRE DE CANNE (62%), CACAO MAIGRE (36%), ÉMULSIFIANT : LÉCITHINE DE SOJA, AROME NATUREL, CANNELLE.
    Al·lèrgens: en:Soybeans
    Rastres: en:Milk

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Ingredient: Emulsionant
    • Ingredient: Aromes

    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)

Anàlisi dels ingredients

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

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    Some ingredients could not be recognized.

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    SUCRE DE CANNE 62%, CACAO MAIGRE 36%, ÉMULSIFIANT (LÉCITHINE DE SOJA), AROME NATUREL, CANNELLE
    1. SUCRE DE CANNE -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 62 - percent: 62 - percent_max: 62
    2. CACAO MAIGRE -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 36 - percent: 36 - percent_max: 36
    3. ÉMULSIFIANT -> en:emulsifier - percent_min: 0.666666666666667 - percent_max: 2
      1. LÉCITHINE DE SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 2
    4. AROME NATUREL -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.999999999999998
    5. CANNELLE -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666665
    • Hongrie # Origine "Fèves de cacao" : Afrique de l'ouest
      Hongrie # Origine "Fèves de cacao" -> fr:hongrie-origine-feves-de-cacao

Nutrició

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    Good nutritional quality


    ⚠️ Atenció: no s'ha especificat la quantitat de fruites, verdures i fruits secs, no es té en compte la seva possible contribució positiva en la qualificació.

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

    Positive points: 2

    • Proteïnes: 2 / 5 (valor: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (valor: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 2

    • Energia: 0 / 10 (valor: 264, rounded value: 264)
    • Sucres: 1 / 10 (valor: 7.5, rounded value: 7.5)
    • Greixos saturats: 1 / 10 (valor: 1.1, rounded value: 1.1)
    • Sodi: 0 / 10 (valor: 48, rounded value: 48)

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

    Score nutritionnel: 0 (2 - 2)

    Nutri-Score: B

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    Sucre en alta quantitat (7.5%)


    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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    Sal comuna en baixa quantitat (0.12%)


    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional


    Informació nutricional Com es ven
    per 100 g/100 ml
    Preparat
    per 100 g/100 ml
    Preparat
    per porció (214.4 g (2 cuillères à café de Nesquik + 200 ml de lait 1/2 écrémé pour 214.4 g))
    Compared to: en:Chocolate powders
    Energia 1.586 kj
    (376 kcal)
    264 kj
    (62 kcal)
    566 kj
    (133 kcal)
    +13%
    Greix 5,2 g 1,8 g 3,86 g +22%
    Àcid gras saturat 2,5 g 1,1 g 2,36 g +2%
    Carbohydrates 67,4 g 7,5 g 16,1 g +8%
    Sucre 62,5 g 7,5 g 16,1 g +15%
    Fiber 11,9 g 0,5 g 1,07 g +94%
    Proteïna 7,9 g 3,7 g 7,93 g +28%
    Sal comuna 0,03 g 0,12 g 0,257 g -86%
    Calci ? 125,1 mg 268 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Mida de la porció: 214.4 g (2 cuillères à café de Nesquik + 200 ml de lait 1/2 écrémé pour 214.4 g)

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Preparació: Versez 2 cuillères à café de Nesquik dans 200 ml de lait chaud ou froid. Remuez et c'est prêt !

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

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

Fonts de dades

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Producte afegit per kiliweb
Última modificació de la pàgina del producte per org-nestle-france.
La pàgina del producte, també editada per big-brother, corrigo, davidepio, dea, didierg, ecoscore-impact-estimator, elcoco, fiffi, giuliacrepaldi, inf, moon-rabbit, musarana, nestle-france, openfoodfacts-contributors, packbot, roboto-app, rosamary, scanbot, stephane, tacite-mass-editor, yuka.UnA4WUc1OWVnNkJUdXN3dzNCS00xK2xsNXBpYmNHMjhkZHNLSWc9PQ, yuka.VExvOFNMUWZtNmtMbnZjZDdqL2wyZnRjMklQellGaW5KL1VLSWc9PQ, yuka.Vko0UU1ZaFluYVVXbjhJenhoM0p4NHRZNXA2QVJsNndKOFFiSVE9PQ, yuka.WXBvTUg1VmVqTVVMdzh3Q3hFMzA2UE5KeTdpd1RHYVlLdk13SVE9PQ, yuka.WXZzT0lQZ2tnTWRheGNNVTVCZjgzb0pZd2JLSVdtV1JJc2hOSVE9PQ, yuka.ZmZsZlBmNHYvZHNIcHZNMzcwUHp5dlJ1bDYydVgwT2xDL0FMSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkJ5cMHf_w7bJSHtmESu4_eWcIXMY_xv4bXdNqg.

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