Rochelino
Labels
Bad nutritional quality
Ultra-processed food and drink products
Green-Score not computedHealth
Nutrition
Label
Bad nutritional qualityNutrient levels
Fat in high quantity (36%)
Saturated fat in high quantity (19%)
Sugars in high quantity (50%)
Salt in low quantity (0.16%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 2,359 kJ (566 kcal) |
| FAT | 36 g |
| Saturated fat | 19 g |
| Carbohydrates | 51 g |
| Sugars | 50 g |
| Dietary fiber | 3 g |
| Proteins | 8 g |
| Salt | 0.16 g |
| Sodium | 0.06 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 2,359 kJ (566 kcal) | ? (566 kcal) | ~ 1,269.38 kJ (300 kcal) |
| FAT | 36 g | 36 g | ~ 37.88 g |
| Saturated fat | 19 g | 19 g | ~ 2.41 g |
| Cholesterol | ~ 0.01 g | ? | ~ 0.01 g |
| Carbohydrates | 51 g | 51 g | ~ 55.14 g |
| Sugars | 50 g | 50 g | ~ 54.88 g |
| Added sugars | ~ 50 g | ? | ~ 50 g |
| Sucrose | ~ 50.18 g | ? | ~ 50.18 g |
| Glucose | ~ 0 g | ? | ~ 0 g |
| Fructose | ~ 0 g | ? | ~ 0 g |
| Galactose | ~ 0 g | ? | ~ 0 g |
| Lactose | ~ 4.69 g | ? | ~ 4.69 g |
| Maltose | ~ 0.01 g | ? | ~ 0.01 g |
| Starch | ~ 0.06 g | ? | ~ 0.06 g |
| Polyols | ~ 0 g | ? | ~ 0 g |
| Dietary fiber | 3 g | 3 g | ~ 0.62 g |
| Proteins | 8 g | 8 g | ~ 4.76 g |
| Salt | 0.16 g | 0.16 g | ~ 0.12 g |
| Sodium | 0.06 g | 0.06 g | ~ 0.05 g |
| Alcohol | ~ 0 % vol | ? | ~ 0 % vol |
| Vitamins | |||
| Vitamin A | ~ 0 g | ? | ~ 0 g |
| Beta-carotene | ~ 0 g | ? | ~ 0 g |
| Vitamin D | ~ 0 g | ? | ~ 0 g |
| Vitamin E | ~ 0 g | ? | ~ 0 g |
| Vitamin C | ~ 0 g | ? | ~ 0 g |
| Vitamin B1 | ~ 0 g | ? | ~ 0 g |
| Vitamin B2 | ~ 0 g | ? | ~ 0 g |
| Vitamin PP | ~ 0 g | ? | ~ 0 g |
| Vitamin B6 | ~ 0 g | ? | ~ 0 g |
| Vitamin B9 | ~ 0 g | ? | ~ 0 g |
| Vitamin B12 | ~ 0 g | ? | ~ 0 g |
| Pantothenic acid | ~ 0 g | ? | ~ 0 g |
| Minerals | |||
| Potassium | ~ 0.2 g | ? | ~ 0.2 g |
| Calcium | ~ 0.14 g | ? | ~ 0.14 g |
| Phosphorus | ~ 0.13 g | ? | ~ 0.13 g |
| Iron | ~ 0 g | ? | ~ 0 g |
| Magnesium | ~ 0.03 g | ? | ~ 0.03 g |
| Zinc | ~ 0 g | ? | ~ 0 g |
| Copper | ~ 0 g | ? | ~ 0 g |
| Manganese | ~ 0 g | ? | ~ 0 g |
| Selenium | ~ 0 g | ? | ~ 0 g |
| Iodine | ~ 0 g | ? | ~ 0 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
| Phylloquinone | ~ 0 g | ? | ~ 0 g |
| Water | ~ 0.67 g | ? | ~ 0.67 g |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 2,359 kJ. Reference adult weight: 70 kg. Energy density: High.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1103 - InvertaseStabiliser
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener
Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
E420ii - Sorbitol syrupHumectantSequestrantStabiliserSweetenerThickener
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Declared origins
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on April 2, 2018 at 3:56:10 PM UTC by kiliweb .
Last edit on March 17, 2026 at 11:25:15 PM UTC by new-nutrition-bot .
Product page also edited by charlesnepote, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, timt, yuka.B4pMJfqTMpQDEsf824A1xyqDNsruAt5XE1dUow, yuka.SFpoZktyUTYrc1lMeS9ZOStRcmtxdEpVbUk2MlYwZU9OdTBUSVE9PQ, yuka.Ull3bUM3c3J0OGc3cC9BbjBoTEg2dFZabWFPSmQyKzBETXdKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhZmAtGEgGvLLEL6phOrmM6KAcPRYNUp0IehD6s, yuka.sY2b0xO6T85zoF3NwEKvln15cvn4ujDUHBv4pxPVyNyifrjMZY9PuaXIHqs.