ProductsNuttelexNuttelex with Olive Oil

Nuttelex

Nuttelex with Olive Oil

Name: Nuttelex with Olive Oil
Brand: Nuttelex

500g

BARCODE:9310421000154

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Fats, Spreads, Plant Based Spreads, Salted Spreads, Spreadable Fats, Vegetable Fats, Margarines

LABELS:Vegetarian, No Gluten, Vegan, Australian Made, Natural Colorings, Natural Flavors, No Lactose, No Soy, Vegan Australia

PACKAGING:Plastic Tub For Recycling

ORIGIN:Australia

WEBSITE:www.nuttelex.com.au

COUNTRIES:Australia, France

STORES:Woolworths, Coles

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in high quantity (65%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (17.8%)

Sugars in low quantity (0%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.85%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Margarines
Energy	2430 kJ (585 kcal)	2,186.965 kJ (530 kcal) (+11%)
Fat	65 g	58.647 g (+11%)
Saturated fat	17.8 g	17.944 g (-1%)
Monounsaturated fat	?	22.638 g
Polyunsaturated fat	?	15.443 g
Trans fat	?	0.402 g
Carbohydrates	0 g	0.468 g (-100%)
Sugars	0 g	0.288 g (-100%)
Added sugars	0 g	0 g
Starch	0 g	0.001 g (-100%)
Dietary fiber	~ 0 g	?
Proteins	0 g	0.263 g (-100%)
Salt	0.85 g	0.623 g (+36%)
Sodium	0.34 g	0.249 g (+37%)
Vitamin A	0.0011 g	631.11 µg (+74%)
Vitamin D	0.00001 g	7.44 µg (+34%)
Vitamin E	0.03 g	12.354 mg (+143%)
Vitamin K	0 g	0 µg
Vitamin C	0 g	?
Potassium	0.01 g	14.047 mg (-29%)
Phosphorus	0 g	8.766 mg (-100%)
Iron	0 g	0.037 mg (-100%)
Magnesium	0 g	1.141 mg (-100%)
Zinc	0 g	0.036 mg (-100%)
Copper	0 g	0.008 mg (-100%)
Manganese	0 g	0.011 mg (-100%)
Selenium	0 g	3.203 µg (-100%)
Caffeine	0 g	0 mg
Fruits, vegetables and legumes	~ 0 %	?
Choline	0 g	0 g

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	2430 kJ (585 kcal)	2430 kJ (580 kcal)	~ 0 kJ (0 kcal)
Fat	65 g	65 g	~ 0 g
Saturated fat	17.8 g	17.8 g	~ 0 g
Monounsaturated fat	?	?	?
Polyunsaturated fat	?	?	?
Trans fat	?	?	?
Carbohydrates	0 g	0 g	~ 0 g
Sugars	0 g	0 g	~ 0 g
Added sugars	0 g	0 g	~ 0 g
Starch	0 g	0 g	~ 0 g
Dietary fiber	~ 0 g	?	~ 0 g
Proteins	0 g	0 g	~ 0 g
Salt	0.85 g	0.85 g	~ 0.4229916 g
Sodium	0.34 g	0.34 g	~ 0.1684934 g
Vitamin A	0.0011 g	0.0011 g	~ 0 g
Vitamin D	0.00001 g	0.00001 g	~ 0 g
Vitamin E	0.03 g	0.03 g	~ 0 g
Vitamin K	0 g	0 g	?
Vitamin C	0 g	0 g	~ 0 g
Potassium	0.01 g	0.01 g	~ 0.000777005 g
Phosphorus	0 g	0 g	~ 0.000034 g
Iron	0 g	0 g	~ 0.0000302125 g
Magnesium	0 g	0 g	~ 0.0009697275 g
Zinc	0 g	0 g	~ 0.000011 g
Copper	0 g	0 g	~ 0.0000170595 g
Manganese	0 g	0 g	~ 0.00000130212 g
Selenium	0 g	0 g	~ 0.000000485125 g
Caffeine	0 g	0 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %
Choline	0 g	0 g	?

Serving size

500 g

Ingredients

Ingredients image

Ingredients list

(all from vegetable sources): Vegetable oils (olive oil 14%), water, salt, emulsifiers (471, sunflower lecithin), natural flavour, vitamins A, D, E, natural colour (beta carotene).

Ingredient information

Water

96.6% (estimate)

Salt

0.43% (estimate)

Emulsifier

0.43% (estimate)

471

0.21% (estimate)

Sunflower Lecithin

0.21% (estimate)

Natural Flavouring

0.43% (estimate)

Vitamins

0.43% (estimate)

Vitamin A

0.43% (estimate)

Vitamin D

0.43% (estimate)

Vitamin E

0.43% (estimate)

Natural Colours

0.43% (estimate)

E160ai

0.43% (estimate)

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Yes

No non-vegan ingredients.

Unrecognized: en:471

Vegetarian

Yes

No non-vegetarian ingredients.

Unrecognized: en:471

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160a - carotene

Additives

E322 - Lecithins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E160a - caroteneColour

β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor (inactive form) to vitamin A via the action of beta-carotene 15,15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.

Open additive page Source

E160ai - Beta-caroteneColour

No additive description is available yet.

Open additive page

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 • Score: 81/100

Life-cycle reference

Category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3 PEF environmental score: 0.27 Climate change impact: 2.53 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	59.4 %
Processing	16.8 %
Packaging	8.1 %
Transportation	11.2 %
Distribution	3.6 %
Consumption	1.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: Australia Origins bonus: +3 Transportation (Worldwide): 0 Environmental policy adjustment: +3 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 69/100

Final score breakdown

Life cycle analysis score: 81 Sum of bonuses and maluses: -12 Final score: 69/100

Carbon footprint

Equivalent to driving 1.3 km in a petrol car. 253 g CO2e per 100g of product. Reference category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Vegetable fat (margarine type), spreadable, 50-63% fat, light, unsalted, rich in omega 3. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	53.8 %
Processing	18.9 %
Packaging	11.1 %
Transportation	14.2 %
Distribution	1.5 %
Consumption	0.3 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Declared packaging

Plastic Tub For Recycling

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins: Australia Origins bonus: +3 Transportation (Worldwide): 0 Environmental policy adjustment: +3 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Australia	100 %	Medium

Forest footprint

No deforestation risk No ingredient associated with a deforestation risk. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on April 23, 2018 at 3:55:08 AM UTC by kiliweb .

Last edit on March 17, 2026 at 10:02:32 AM UTC by new-nutrition-bot .

Product page also edited by anonymous-3kt6uzswhi, archanox, dthi203, ecoscore-impact-estimator, inf, ire2006, kiliweb, municorn-calorie-counter-app, new-nutrition-bot, openfoodfacts-contributors, roboto-app, soob2, yuka.WGEwa040Z2dxOFFGeDhNNXdRNkU0dEpGbWEvd0JtT3BJZklmSWc9PQ.

View on Open Food Facts