Almond - Isola Bio - 1 L

Barcode: 8023678162360 (EAN / EAN-13)

Product characteristics

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
água, amêndoa* 5%, xarope de agave*, sal marinho

Substances or products causing allergies or intolerances: Nozes, en:Орехи

Traces: en:Орехи

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade B

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity2.5 g Gorduras in moderate quantity
low quantity0.2 g Gorduras saturadas in low quantity
moderate quantity2.8 g Açúcares in moderate quantity
low quantity0.09 g Sal in low quantity

Serving size: 200 ml


Comparison to average values of products in the same category:

(34 products)
(54 products)
(129 products)
(194 products)
(220 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (200 ml)
Plant-based beveragesNon-Alcoholic beveragesBeveragesPlant-based foodsPlant-based foods and beverages
Energia 163 kj
(39 kcal)
326 kj
(78 kcal)
+25%-26%-37%-88%-86%
Gorduras 2,5 g5 g+277%+373%+232%-80%-78%
- Gorduras saturadas 0,2 g0,4 g-20%+34%-46%-91%-90%
- Gorduras monoinsaturadas 1,6 g3,2 g?????
- Gorduras poli-insaturadas 0,7 g1,4 g?????
Hidratos de carbono 3 g6 g-66%-72%-77%-93%-92%
- Açúcares 2,8 g5,6 g-46%-68%-74%-68%-66%
Fibra alimentar 0,7 g1,4 g+180%-66%-52%-89%-88%
Proteínas 0,8 g1,6 g+27%-5%-51%-90%-88%
Sal 0,09 g0,18 g+135%+3%-6%-86%-84%
Sódio 0,035 g0,071 g+135%+3%-6%-86%-84%
Vitamina E 1 mg2 mg?????
Nutrition score - France 0 0 -100%-100%-100%-100%-100%
Nutri-Score BBCCCCC

Product added on by aleene.
Last edit of product page on by bleakpatch.
Product page also edited by openfoodfacts-contributors.

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