Nutrition report ready

Batido al cacao

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Carrefour product.

Nutri-Score C

View details

Batido al cacao

by Carrefour in Chocolate milks Barcode 01103746
Average nutritional quality
Green-Score
c
Environmental impact estimate

Batido al cacao by Carrefour provides 62 kcal per 100 g, with 9.1 g of sugars and 3.2 g of protein. That is 12% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Chocolate milks category.

Nutrient levels per 100 g

Fat
1.2 g · Low
Saturated fat
0.8 g · Low
Sugars
9.1 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 62 kcal 80 −22%
Total fat 1.2 g 2.2 −46%
Saturated fat 0.8 g 1.3 −41%
Carbohydrates 9.3 g 11.1 −16%
Total sugars 9.1 g 10.4 −12%
Protein 3.2 g 3.6 −12%
Salt 0.1 g 0.2 −43%

Category average across 967 Chocolate milks products on Foodmetria.

Compared with other chocolate milks

Calories lower 22%
Sugars lower 30%
Salt lower 38%
Saturated fat lower 36%
Protein top 81%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
No glutenOrganicAnimal welfareEU OrganicNo coloringsNutriscoreNutriscore Grade BAb agriculture biologique
Sold in
Spain
Barcode
01103746

Prices reported by shoppers

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Frequently asked questions

How many calories are in Batido al cacao?

Batido al cacao contains 62 kcal per 100 g.

How much sugar is in Batido al cacao?

Batido al cacao has 9.1 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Batido al cacao healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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