100g of Bianchi contains 430 calories (kcal), 2.5g protein, 80g carbs and 11g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
SugarHigh sugar 60 g
0522.545
Saturated fatHigh saturated fat 5.5 g
01.5510
SaltHigh salt 712.5 g
00.31.53
EnergyHigh calorie density 430 kcal
0150400800
ProteinLow protein 2.5 g
012.921.543
FibreLow fibre 0 g
03612
Calculate by serving size
Quantity
Serving
430
kcal
2.5
protein
80.0
carbs
11.0
fat
Nutrition Facts per 100g
Protein 2%
Carbs 75%
Fat 23%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 430 kcal | |
| Fat | 11g | moderate |
| Saturated | 5.5g | high |
| Carbs | 80g | |
| Sugars | 60g | high |
| Fibre | 0g | |
| Protein | 2.5g | |
| Salt | 712.5g | high |
Common Questions
How many calories are in Bianchi?
Bianchi contains 430 kcal per 100g.
Is Bianchi ultra-processed?
Bianchi is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
dic mg 57 mg 18 mg 90 mg 109s una fuente significativa de Vitamina A, CARAN Vitamina Ď, Hierro y Zinc BLAgredientes: (16% Rejend E LECHE CON CENTRO E SALOR A CHOCOLA Condensada, Azúcar, Jara desa, Agua, Aceite de Palm Fraccionado, Grasa Vegetal, Leche, S leche, Maltodextrina, Almido Modificador Sab Yodada, Saborza icial a Leche Condensada y Vainilling secina de Soya (Emulsifica E322), Cocoa en Polvo, mata de Sodio (Regulador de pH) (ES Contiene Leche y sus der procesa Tartrazina, Ma CHOC Soya. Manufacturado.co.una planta ajonjolí, coco y graten. ON 2-909120 bla THE SNOO NOVIN Fabricado por GOLOSINAS TRUCUCU S.A. NIT: 900.079.7754 (Sucum Colombia) Km 13 vía al MagdalTel: +57 606 8933089: Manizale Colombia SUPER DE ALIMENTOS S.A.S. NIT: 890.805.267-4 Km. 10 Magdalena. Tel: +57,668879500 Manizales Colombia Reg Sanitario Colombia N° RSA-0021606 2022 PRODUCTO NO ETIQUETADO PARANTA INDIVIDUAL MARCA REGISTRADA USADA BAJO LICENCIA FOR GOLOSIA MANTENGASE EN LUGAR FRESCO Y SECO TRULULU SAY SUPER DE ALIMENTOS S.A.S FABRICADO EN COLOMBIA T Nerevace 013 CA CON CENT TE BLANCO
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