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Choco Mucho Peanut Butter - Multirich Foods - 33g

Choco Mucho Peanut Butter - Produkto - en

Choco Mucho Peanut Butter - Multirich Foods - 33g

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Barcode: 4800092660801 (EAN / EAN-13)

Kandidad: 33g

Balot: en:Aluminum Foil

Mga tatak: Multirich Foods

Mga kategorya: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Bars, en:Chocolate candies, en:bars-covered-with-chocolate

Mga tanda, mga sertipikasyon, mga parangal: Halal

Pinagmulan ng mga sangkap: Pilipinas

Mga bansa kung saan ibinebenta: Pilipinas

Matching with your preferences

Health

Mga Sangkap

48 ingredients

: Milk Chocolate Coating: Sugar, Hydrogenated Vegetable Oil, Skimmed Milk Powder, Cocoa Powder, Emulsifiers [Soya Lecithin (E322), Polyglycerol Polyricinoleate (E476)], Nature identical flavor-Vanillin Caramel: Glucose Syrup, Sugar, Vegetable Fat, Glycerine (E422) as humectant, Skimmed Milk Powder, Malt Extract, lodized Salt, Nature identical Flavors (Caramel, Peanut), Citric Acid (E330) as acidulant, Sodium Bicarbonate (E500ii) as acidity regulator. Rolled Wafer: Sugar, Wheat Flour, Vegetable Fat, Peanut Paste (contains ground peanut and hydrogenated vegetable oil as stabilizer), Whey Powder, Starch, Dextrose Powder, Soya Flour, lodized Salt, Soya Lecithin (E322) as emulsifier, Cocoa Powder Cereal Crispies: Corn, Rice, Cocoa Powder. Allergen Information: Contains wheat, milk, peanut and soy. Processed in a facility that also handles eggs and tree nuts

Mga allergen: en:Gluten, en:Milk, en:Nuts, en:Peanuts, en:Soybeans

Mga bakas: en:Milk, en:contains-wheat, en:peanut-and-soy-processed-in-a-facility-that-also-handles-eggs-and-tree-nuts

Food processing

Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

Sangkap: E322

Sangkap: E422

Sangkap: E476

Sangkap: Dextrose

Sangkap: Emulsifier

Sangkap: Flavouring

Sangkap: Glukosa

Sangkap: Glucose syrup

Sangkap: Humectant

Sangkap: Hydrogenated oil

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

Mga sangkap

E322

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 (Wikang Ingles)

E322i

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 (Wikang Ingles)

E330

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia (Wikang Ingles)

E422

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 (Wikang Ingles)

E476

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 (Wikang Ingles)

E500

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia (Wikang Ingles)

E500ii

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia (Wikang Ingles)

Pagsusuri ng sangkap

en:May contain palm oil

Ingredients that may contain palm oil: en:Hydrogenated vegetable oil, en:Vegetable fat, en:Vegetable fat

en:Non-vegan
Non-vegan ingredients: en:Milk chocolate coating, en:Skimmed milk powder, en:Skimmed milk powder, en:Whey powder
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en:Vegetarian status unknown
Unrecognized ingredients: en:nature-identical-flavor-vanillin-caramel, en:lodized-salt, en:Wafer, en:contains-ground-peanut-and-hydrogenated-vegetable-oil-as-stabilizer, en:lodized-salt, en:cocoa-powder-cereal-crispies, en:processed-in-a-facility-that-also-handles-eggs-and-tree-nuts
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Milk Chocolate Coating (Sugar), Hydrogenated Vegetable Oil, Skimmed Milk Powder, Cocoa Powder, Emulsifiers (Soya Lecithin (e322), Polyglycerol Polyricinoleate (e476)), Nature identical flavor-Vanillin Caramel (Glucose Syrup), Sugar, Vegetable Fat, Glycerine (e422), as humectant, Skimmed Milk Powder, Malt Extract, lodized Salt, Nature identical Flavors (Caramel, Peanut), Citric Acid (e330), as acidulant, Sodium Bicarbonate (e500ii), as acidity regulator, Wafer (Sugar), Wheat Flour, Vegetable Fat, Peanut Paste (contains ground peanut and hydrogenated vegetable oil as stabilizer), Whey Powder, Starch, Dextrose, Soya Flour, lodized Salt, Soya Lecithin (e322), as emulsifier, Cocoa Powder Cereal Crispies (Corn), Rice, Cocoa Powder, Processed in a facility that also handles eggs and tree nuts
Milk Chocolate Coating -> en:milk-chocolate-coating - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 3.03030303030303 - percent_max: 100

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.03030303030303 - percent_max: 100

Hydrogenated Vegetable Oil -> en:hydrogenated-vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50

Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 33.3333333333333

Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 25

Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 20

Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 20

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20

Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Nature identical flavor-Vanillin Caramel -> en:nature-identical-flavor-vanillin-caramel - percent_min: 0 - percent_max: 16.6666666666667

Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143

Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

Glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

as humectant -> en:humectant - percent_min: 0 - percent_max: 10

Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 9.09090909090909

Malt Extract -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

lodized Salt -> en:lodized-salt - percent_min: 0 - percent_max: 7.69230769230769

Nature identical Flavors -> en:nature-identical-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Peanut -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 2.5

Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

as acidulant -> en:acid - percent_min: 0 - percent_max: 5

Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

as acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5

Wafer -> en:wafer - percent_min: 0 - percent_max: 5

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5

Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476

Peanut Paste -> en:peanut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 4.54545454545455

contains ground peanut and hydrogenated vegetable oil as stabilizer -> en:contains-ground-peanut-and-hydrogenated-vegetable-oil-as-stabilizer - percent_min: 0 - percent_max: 4.54545454545455

Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652

Starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4

Soya Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 3.84615384615385

lodized Salt -> en:lodized-salt - percent_min: 0 - percent_max: 3.7037037037037

Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.57142857142857

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857

as emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.44827586206897

Cocoa Powder Cereal Crispies -> en:cocoa-powder-cereal-crispies - percent_min: 0 - percent_max: 3.33333333333333

Corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 3.33333333333333

Rice -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 3.2258064516129

Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 3.125

Processed in a facility that also handles eggs and tree nuts -> en:processed-in-a-facility-that-also-handles-eggs-and-tree-nuts - percent_min: 0 - percent_max: 3.125

Nutrisyon

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Mga Protina: 3 / 5 (halaga: 6.06, rounded value: 6.06)

Fiber: 0 / 5 (halaga: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (halaga: 0.00298239968039837, rounded value: 0)

Negative points: 29

Inirhiya: 6 / 10 (halaga: 2030, rounded value: 2030)

Mga asukal: 10 / 10 (halaga: 48.5, rounded value: 48.5)

Saturated na taba: 10 / 10 (halaga: 18.2, rounded value: 18.2)

Sodium: 3 / 10 (halaga: 354, rounded value: 354)

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

Nutritional score: (29 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Mga antas ng sustansya
- Fat sa malaking kandidad (21.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat sa malaking kandidad (18.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Asukal sa malaking kandidad (48.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Asin sa katamtaman ang dami (0.885%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Mga katotohanan ng Nutrisyon

Mga katotohanan ng Nutrisyon	As sold para sa 100 g / 100 ml	As sold bawat serving (33g)	Compared to: en:Cocoa and its products
Enerhiya	2,030 kj (485 kcal)	669 kj (160 kcal)	+2%
Fat	21.2 g	7 g	+10%
Saturated fat	18.2 g	6 g	+46%
Carbohydrates	72.7 g	24 g	+12%
Asukal	48.5 g	16 g	+19%
Fiber	0 g	0 g	-100%
Protina	6.06 g	2 g	-19%
Asin	0.885 g	0.292 g	+189%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.003 %	0.003 %

Sukat ng serving: 33g

Kapaligiran

Eco-Score not computed - Unknown environmental impact

We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?

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Balot

Packaging with a low impact

Packaging parts

Film

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Pilipinas	100 %	Mataas

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Produkto idinagdag sa June 2, 2022, 4:29:54 PM CEST sa pamamagitan ng antoniojr
Huling pag-edit ng pahina ng produkto March 3, 2024, 1:50:04 PM CET sa pamamagitan ng bank-pc.
Pahina ng produkto ay na-edit din ni moon-rabbit, openfoodfacts-contributors.

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Choco Mucho Peanut Butter - Multirich Foods - 33g