Croccante salato di arachidi by Vivibio

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Croccante salato di arachidi

by Vivibio 120 g in Peanut bars Barcode 8032077011858
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown

Croccante salato di arachidi by Vivibio provides 536 kcal per 100 g, with 23 g of sugars and 19 g of protein. Its Nutri-Score is E. It is listed in the Peanut bars category and comes in a 120 g pack.

Nutrient levels per 100 g

Fat
33 g · High
Saturated fat
6.7 g · High
Sugars
23 g · High
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 536 kcal 494 +8%
Total fat 33 g 29.4 +12%
Saturated fat 6.7 g 6.7
Carbohydrates 39 g 38.1
Total sugars 23 g 23.6
Protein 19 g 17.1 +11%
Salt 1.3 g 0.4 +245%

Category average across 174 Peanut bars products on Foodmetria.

Compared with other peanut bars

Calories higher 27%
Sugars lower 49%
Salt higher 2%
Saturated fat higher 44%
Protein top 33%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Quantity
120 g
Labels & certifications
VegetarianVeganVeganok
Sold in
Italy
Barcode
8032077011858

Prices reported by shoppers

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Frequently asked questions

How many calories are in Croccante salato di arachidi?

Croccante salato di arachidi contains 536 kcal per 100 g.

How much sugar is in Croccante salato di arachidi?

Croccante salato di arachidi has 23 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Croccante salato di arachidi healthy?

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

Is Croccante salato di arachidi vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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