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Wafer Max Chocolate
Wafers com Recheio Sabor a Chocolate (Recheio 65%)
Wafer Max Chocolate by Nacional provides 524 kcal per 100 g, with 35 g of sugars and 5 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 125 g pack. Contains: gluten, milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 524 kcal |
| Total fat | 27 g |
| Saturated fat | 18 g |
| Carbohydrates | 64 g |
| Total sugars | 35 g |
| Added sugars | 16.9 g |
| Dietary fiber | 2.7 g |
| Protein | 5 g |
| Salt | 0.5 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Wheat flour, hydrogenated vegetable fat (palm, coconut), sugar, dextrose, cocoa, powdered full cream milk, emulsifier (soya lecithin), raising agent, (sodium bicarbonate (E500ii)), salt and flavour
- Allergens
- GlutenMilkSoybeans
Additives 4
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 125 g
- Labels & certifications
- Green DotEcoponto amarelo
- Sold in
- Switzerland
- Barcode
- 5601066400749
Prices reported by shoppers
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Frequently asked questions
How many calories are in Wafer Max Chocolate?
Wafer Max Chocolate contains 524 kcal per 100 g.
How much sugar is in Wafer Max Chocolate?
Wafer Max Chocolate has 35 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Wafer Max Chocolate healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Wafer Max Chocolate vegan?
Based on its ingredient list, it is not vegan.
What allergens does Wafer Max Chocolate contain?
According to the label data it contains: Gluten, Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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