Nutri-Score E

Ferrero Rocher classic

Ferrero,Ferrero Rocher

NOVA 4 Eco-Score B Eiscreme und Sorbets Eiscreme Bonbons

Barcode: 8000500363539
Quantity: 200 g
Serving: 50 g (70 ml)

Deutsch

Original (en) 🇧🇬 Български 🇩🇪 Deutsch Ελληνικά 🇬🇧 English 🇪🇸 Español 🇫🇷 Français Magyar 🇮🇹 Italiano 🇳🇱 Nederlands 🇵🇹 Português

390 kcal

Energy / 100 g

5 g

Protein / 100 g

28.9 g

Carbs / 100 g

27.8 g

Fat / 100 g

Nutrition — per 100 g

Macronutrients
Energy	390 kcal / 1621 kJ
Protein	5 g
Carbohydrates	28.9 g
Fat	27.8 g
Sugars	26.2 g
Fiber	0 g
Alcohol	0 g
Starch	0.86 g
Polyols	0 g
Fats
Saturated fat	14 g
Cholesterol	8.55 mg
Minerals
Sodium	70.8 mg
Salt	0.18 g
Calcium	142 mg
Iron	1.63 mg
Potassium	339 mg
Magnesium	42.71 mg
Zinc	0.81 mg
Phosphorus	158 mg
Manganese	0.47 mg
Copper	0.29 mg
Selenium	5.57 µg
Iodine	23.36 µg
Vitamins
Vitamin A	47.52 IU
Vitamin C	1.14 mg
Vitamin D	22.29 IU
Vitamin E	2.28 mg
Vitamin B1 (thiamin)	0.08 mg
Vitamin B2 (riboflavin)	0.18 mg
Vitamin B6	0.06 mg
Vitamin B9 (folate)	15.46 µg
Vitamin B12	0.4 µg
Niacin (B3)	0.18 mg
Pantothenic acid (B5)	0.76 mg
Other
Added sugars	22.2 g

Ingredients

Rekonstituierte _MAGERMILCH_, _VOLLMILCHSCHOKOLADE_ 32,8 % (Zucker, Kakaobutter, Kakaomasse, _MAGERMILCHPULVER_, _BUTTERREINFETT_, Emulgator Lecithine (_SOJA_), Aromen), _HASELNÜSSE_ (10,4 %), Zucker, Glukosesirup, Kokosnussöl, Sonnenblumenöl, _MAGERMILCHPULVER_, fettarmer Kakao (0,7 %), _SÜSSMOLKENPULVER_, Emulgatoren: Mono - und Diglyceride von Speisefettsäuren, Lecithine (_SOJA_); Stabilisatoren: Johannisbrotkernmehl, Guarkernmehl, Carrageen; Aromen. Kann _EIER_, _MANDELN_, _WALNÜSSE_, _PECANNÜSSE_, _PISTAZIEN_ und _MACADAMIANÜSSE_ enthalten.f

Allergens

milch schalenfrüchte soja

May contain: Eggs, Tree nuts

FOR DEVELOPERS

Get this product via the API

curl "https://foodbase.dev/v1/foods/cdb425c2-04e8-871a-384f-a0dc8eb5acc5" \
  -H "X-API-Key: YOUR_API_KEY"

Get a free API key Open the docs ↗

AI analysis

A plain-language summary with good points and watch-outs from the nutrition data, allergens, diet compatibility with its source, and processing level.