Product visual : Belgian Dark Chocolate Cranberry No Sugar Added 54% Guylian | ||||||||||||||||||||||||||
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![]() Belgian Dark Chocolate Cranberry No Sugar Added 54% Guylian 100 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 5410976807018, it is called Dark chocolates with sweeteners, Belgian Dark Chocolate Cranberry No Sugar Added 54% of the brand Guylian, it is distributed with a quantity of 100 g. It contains various allergens and 1 additives the details of which can be found below. This product can be assigned to the following categories: Botanas, Snacks dulces, Chocolates, Chocolates con edulcorantes, Chocolates negros, Chocolates negros con edulcorantes. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
ENERGY
2,209 KJ
528 kcal
26%
FAT
36.0g
HIGH
51%
SATURED
21.0g
HIGH
105%
SUGAR
46.0g
HIGH
18%
SALT
0.0g
LOW
0%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||
Each 100g portion of the product "Belgian Dark Chocolate Cranberry No Sugar Added 54% Guylian 100 g" contains 528 kcal (2,209 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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pasta de cacao, edulcorante: maltitol, manteca de cacao, polvo de arándano, polvo de goji, polvo de acerola, emulgente: lecitina de soja, aromas, ácido cítrico anhidro. componentes de cacao: chocolate 54% mín. | ||||||
![]() Should not contain palm oil. Gluten free | ||||||
Additives : | ||||||
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Allergens : | ||||||
Substances likely to cause intolerances and allergies: | ||||||
Presence of possible traces of : | ||||||
The EAN code 5410976807018 corresponds to the product Belgian Dark Chocolate Cranberry No Sugar Added 54% described above.
Other products such as "Dark chocolates with sweeteners" :