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Yogourt au lait de brebis framboise BIO - migros - 120 gr
Barcode: 7617027140744 (EAN / EAN-13)
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→ Ingredients are listed in order of importance (quantity).
Ingredients list:
lait de brebis (Suisse) 82%, sucre de canne, framboise (Suisse) 9%
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Substances or products causing allergies or intolerances: Milk
Ingredients analysis:
Palm oil free
Non-vegan
Vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.
→ 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
Nutrition facts
As sold for 100 g / 100 ml
Compared to: Sheep milk yogurts
Compared to: Fruit yogurts
Compared to: Yogurts
Compared to: Fermented milk products
Compared to: Fermented foods
Compared to: Dairies
Energy
500 kj (120 kcal)
+14%439 kj (105 kcal)
+21%413 kj (99 kcal)
+31%383 kj (92 kcal)
-54%1,080 kj (263 kcal)
-54%1,080 kj (261 kcal)
-50%1,010 kj (246 kcal)
Fat
5.2 g
+1%5.13 g
+65%3.15 g
+58%3.29 g
-74%20 g
-74%19.8 g
-71%18 g
Saturated fat
3.1 g
-8%3.36 g
+55%2 g
+50%2.07 g
-77%13.3 g
-76%13.1 g
-74%11.9 g
Carbohydrates
13 g
+38%9.44 g
-2%13.3 g
+18%11 g
+253%3.68 g
+249%3.73 g
+165%4.9 g
Sugars
13 g
+62%8.03 g
+6%12.3 g
+29%10.1 g
+338%2.97 g
+332%3.01 g
+222%4.04 g
Fiber
0.6 g
+132%0.259 g
+126%0.266 g
+190%0.207 g
+317%0.144 g
+277%0.159 g
+196%0.203 g
Proteins
5 g
+2%4.88 g
+37%3.64 g
+33%3.77 g
-68%15.4 g
-67%15.3 g
-60%12.5 g
Salt
0.12 g
+11%0.108 g
+5%0.114 g
+4%0.115 g
-87%0.93 g
-87%0.921 g
-84%0.771 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)
9 %
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Environmental impact
Eco-score
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.
→ The Eco-Score formula is subject to change as it is is regularly improved to make it more precise.
Warning: some information necessary to calculate the Eco-Score with precision is not provided (see the details of the calculation below).
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