Hacendado +Proteínas & Cálcio
8402001051036- Brand
- Hacendado
- Registered in
- Spain
- Producer code
- 2001
- Product code
- 5103
Nutrition Facts
| Serving size | 100 ml | |
|---|---|---|
| Amount per serving | ||
| Calories | 44 | 44 /100 ml |
| 100 ml | % Daily Value* | |
| Total fat 0 g | 0 g | 0% |
| Total carbohydrate 4.5 g | 4.5 g | 2% |
| Protein 6 g | 6 g | |
| Vitamin D Members only | ||
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* The % Daily Value tells you how much a nutrient in a serving adds to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 8402001051036 is associated with "Hacendado +Proteínas & Cálcio" (a protein and calcium-enriched product), a line of fortified foods produced by Hacendado, a brand under Cargill (a global food company). Below are key details based on available information:
Product Overview
- Type: Fortified milk powder (likely a powdered milk variant) with added protein and calcium to support nutritional needs.
- Target Audience: Often marketed toward children, elderly individuals, or consumers seeking extra protein and calcium (e.g., for bone health or muscle maintenance).
- Form: Powdered milk (reconstituted with water).
- Country of Origin: Typically produced in Latin America (e.g., Brazil, Mexico, or Argentina), where Hacendado is widely distributed.
Nutritional & Ingredient Highlights
While exact nutritional data isn’t publicly listed for this specific barcode, similar Hacendado +Proteínas & Cálcio products generally include:
- Protein: Added whey or milk protein concentrate (typically 5–10g per serving).
- Calcium: Fortified with calcium carbonate or phosphate (often 300–500mg per serving).
- Other Ingredients: Sugar (lactose or added), vegetable oils, vitamins (A, D, B12), and minerals (iron, zinc).
- Serving Size: Usually 20–30g powder per serving (varies by region).
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