Nutella - Ferrero - 200 g
Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.
Common name: NUTELLA : Pâte à tartiner aux noisettes
Quantity: 200 g
Manufacturing or processing places: United Kingdom
→ Ingredients are listed in order of importance (quantity).
7,4%, emulsifiers: lecithins [ soy ] vanillin
Palm oil Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.
Details of the analysis of the ingredients » We need your help!
4 - Ultra processed food and drink products
⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 13%
Serving size: 15 g
|Nutrition facts||As sold
for 100 g / 100 ml
per serving (15 g)
|Energy (kJ)||2,252 kj||338 kj|
|Energy (kcal)||539 kcal||80.8 kcal|
|Fat||30.9 g||4.63 g|
|Saturated fat||10.6 g||1.59 g|
|Carbohydrates||57.5 g||8.62 g|
|Sugars||56.3 g||8.44 g|
|Proteins||6.3 g||0.945 g|
|Salt||0.107 g||0.016 g|
|Sodium||0.043 g||0.006 g|
|Fruits, vegetables, nuts and rapeseed, walnut and olive oils (estimate from ingredients list analysis)||13 %||?|
|Nutrition score - France||26||26|
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.
→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
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|Lid||LDPE - Low-density polyethylene|
Conservation conditions: A conserver au sec et à l'abri de la chaleur. Ne pas mettre au réfrigérateur.
Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex
Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
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