Milka Alpine Chocolate

7622202257841 · opf
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100g of Milka Alpine Chocolate contains 540 calories (kcal), 6.5g protein, 57.6g carbs and 30.9g fat.

Negative

per 100 g
ProcessingUltra-processed
SugarHigh sugar 54 g
Saturated fatHigh saturated fat 19.1 g
EnergyHigh calorie density 540 kcal
ProteinLow protein 6.5 g

Positive

per 100 g
FibreSource of fibre 3.6 g
SaltLow salt 0.3 g

Calculate by serving size

Quantity
Serving
540
kcal
6.5
protein
57.6
carbs
30.9
fat

Nutrition Facts per 100g

Protein 5% Carbs 43% Fat 52%
NutrientAmountLevel
Energy540 kcal
Fat30.9ghigh
Saturated19.1ghigh
Carbs57.6g
Sugars54ghigh
Fibre3.6g
Protein6.5g
Salt0.3glow

Common Questions

How many calories are in Milka Alpine Chocolate?
Milka Alpine Chocolate contains 540 kcal per 100g.
Is Milka Alpine Chocolate ultra-processed?
Milka Alpine Chocolate is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.

Ingredients

lelēz, Chocolat au lait du pays alpin aux noisettes entières. Ingrédients: Sucre, NOISETTES (18%), beurre de cacao, LAIT écrémé en poudre, pâte de cacao, lactosérum en poudre (de LAIT), BEURRE concentré, émulsifiant (lécithines de SOJA), arôme. Cacao: 30% minimum dans le chocolat au lait du pays alpin. PEUT CONTENIR AUTRES FRUITS A COQUE. A conserver à l'abri de la chaleur et de l'humidité. Melkchocolade (van Alpenmelk) met hele hazelnoten. Ingredienten: Suiker, HAZELNOTEN (18%), cacaoboter, ens haltbar bis: magere MELKPOEDER, cacaomassa, weipoeder (van MELK), MELKVET, emulgator SOJALECITHINEN), aroma. Cacao: ten minste 30% in de melkchocolade (van Alpenmelk). KAN BEVATTEN: ANDERE NOTEN. Droog en uit de warmte bewaren. Alpenmilch Schokolade mit ganzen Haselnüssen. Zutaten: Zucker, HASELNUSSE 18%, Kakaobutter, 7 62 MAGERMILCHPULVER. Kakaomasse, Süssmolkenpulver (aus MILCH), BUTTERREINFETT Emulgator (SOJALECITHINE). Aroma. Kakao: 30% mindestens 2 in der Alpenmilch Schokolade. KANN ENTHALTEN: ANDERE NÜSSE Trocken lagern und vor Wärme schützen. e 45g Information nut Voedingswaard siehe unter der

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