Alpro Nature à l'Avoine
alpro
- Codice a barre
- 5411188124269
- Quantità
- 0.5 kg
- Porzione
- 100 g
English
55 kcal
Energia / 100 g
3,8 g
Proteine / 100 g
3 g
Carboidrati / 100 g
2 g
Grassi / 100 g
Valori nutrizionali — per 100 g
| Energia | 55 kcal / 230 kJ |
| Macronutrienti | |
|---|---|
| Proteine | 3,8 g |
| Carboidrati | 3 g |
| Grassi | 2 g |
| Zuccheri | 1,9 g |
| Fibre | 2,3 g |
| Grassi | |
| Acidi grassi saturi | 0,4 g |
| Minerali | |
| Sodio | 36 mg |
| Sale | 0,09 g |
| Calcio | 120 mg |
| Vitamine | |
| Vitamina D | 30 IU |
| Vitamina B6 | 0,21 mg |
| Altro | |
| Zuccheri aggiunti | 0,95 g |
Ingredienti
water, shelled soya beans (9,7%), oats (2,9%), fibre from chicory root, sugar, citrate, tricalcium phosphate, corrector of acidity (sodium citrate, citric acid), stabiliser (pectin), natural flavouring, sea salt, antioxidants (extract rich in tocopherols, fatty acid esters of ascorbic acid), vitamins (b12, d2), milk culture (s thermophilus, l bulgaricus),
Allergeni
Può contenere: Frutta a guscio
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-H "X-API-Key: YOUR_API_KEY"Analisi IA
Plain soy yoghurt alternative with oats, made from a soy base (9.7% soybeans) and yoghurt cultures, providing 55 kcal, 2 g of fat, 3.8 g of protein and 2.3 g of fibre per 100 g.
Good points
- Low fat (2 g per 100 g)
- Low saturated fat (0.4 g per 100 g)
- Low sugar (1.9 g per 100 g)
- Very low salt (0.09 g per 100 g)
- High fibre (2.3 g per 100 g)
- High protein (3.8 g per 100 g, 27% of energy)
- Source of calcium (120 mg per 100 g)
- Source of vitamin D (30 IU per 100 g)
Allergens
Contains: gluten, soy. May contain: nuts.
Processing: Ultra-processed (NOVA 4)
Per serving (100 g): 55 kcal · 2 g fat · 0.4 g saturated fat · 1.9 g sugars · 0.09 g salt · 3.8 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ Aggiornata: questa analisi corrisponde ai dati attuali del prodotto.
Dati del prodotto da Open Food Facts, disponibili con licenza Open Database License (ODbL). Open Food Facts · ODbL