Mikado biscuit sticks praline - Glico - 51 g
Barcode: 7622210143006 (EAN / EAN-13)
Common name: Biscuits nappés d'un enrobage au chocolat et saveur noisette, entourés d'une spirale de chocolat au lait
Quantity: 51 g
→ Ingredients are listed in order of importance (quantity).
Palm oil Non-vegan Maybe vegetarian
→ 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 fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0%
Serving size: 25,5 g â‰ˆ 6 [image of a Mikado King Choco stick] (100 g)
Comparison to average values of products in the same category:(105 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
per serving (25,5 g â‰ˆ 6 [image of a Mikado King Choco stick] (100 g))
|Compared to: Chocolate biscuits||Compared to: Biscuits||Compared to: Biscuits and cakes||Compared to: Sweet snacks||Compared to: Snacks|
|Fat||26 g||6.63 g||+23%||+34%||+55%||+73%||+32%|
|Saturated fat||16 g||4.08 g||+61%||+95%||+150%||+85%||+144%|
|Salt||0.4 g||0.102 g||-42%||-48%||-55%||+8%||-39%|
|Carbohydrates||59 g||15 g||-7%||-10%||-5%||-15%||+1%|
|Fiber||5.2 g||1.33 g||+58%||+120%||+143%||+142%||+29%|
|Sugars||40 g||10.2 g||+22%||+27%||+40%||-14%||+33%|
|Proteins||5.8 g||1.48 g||-2%||+10%||+10%||+47%||-22%|
|Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)||0 %||?|
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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