![]() Most are 85 per cent peanuts (with some oil and sugar) but you can buy 100 per cent peanut types. Peanut butter has more protein, little sugar, healthy fat and vitamins. Nutella might be sold in the peanut butter aisle, but it isn't a nutritional swap. And it's a concentrated food that can increase kids' kilojoule intake easily if they're the chronically-underweight type and already eat a well-balanced diet.Ĥ most-asked questions on Nutella Q. ![]() Nutella is low in sodium as are many sweet foods. We don’t need more sugar and fat.Īny good points? Yes. Not much protein, fibre, vitamins, minerals – the nutrients we are lacking. Nutella provides very little in the way of good nutrition. ![]() See my comparison of the two weight for weight: Nutella side by side with Cadbury Milk Chocolate with Hazelnuts.ĭid you notice that the chocolate block has 19% LESS sugar than Nutella and 23% hazelnuts compared to Nutella at only 13%? Less sugar, more nuts! In fact, Nutella is more akin to milk chocolate with hazelnuts for fat, sugar and kilojoules, they're so close. With 30 per cent fat and almost 55 per cent sugar, Nutella almost mirrors chocolate in its composition. Think of Nutella as chocolate in spreadable form. Serve size is 20g, which is one tablespoon – about what you’d spread thinly on two slices of bread. To fill in the rest of the detail, here’s the part of Nutella nutrition panel from the website which did coincide with the label: Read what Wikipedia says about vanillin hereĪt least there’s no artificial colours or preservatives, no corn syrup and no added salt. Vanillin, which is most likely the synthetic form identical to the natural vanillin, but much less expensive is the largest flavour component of the vanilla bean but much less interesting. This is not vanilla or vanilla extract such as you use at home. It’s one of my safe additives (unless you’re allergic to soy) Soy lecithin – a common emulsifier that keeps the sugar, oil, nuts and cocoa nicely blended and stops them separating out during the months on the shelves. It’s a no-win oil choice that many manufacturers face.Ĭocoa solids (or powder) gives Nutella its chocolatey taste. Palm oil is free of trans fat but is still high in saturated fat so it’s not good for you. The manufacturer says they were using a hydrogenated oil until a couple of years ago but switched to palm oil to cut back on the trans fat in 2006. At least this was disclosed on the website (see below). The vegetable oil is palm oil, a semi-solid fat that’s needed to give Nutella its spreadable texture. In fact Nutella is 55 per cent sugar! That puts Nutella on a par with chocolate. ![]() Sugar is the first ingredient and thus the main by weight of all the Nutella ingredients. And it really took a bit of detective work. Here’s what I’ve unearthed about the ingredients. Nutella is more sugar and fat than hazelnuts - its true content of hazelnuts is low at only 13 per cent. So now I know that the first (read main) ingredient is sugar (not hazelnuts), followed by “vegetable oil” (not cocoa), then hazelnuts, then cocoa solids, followed by non-fat milk solids, soy lecithin and vanilla flavour. On the label, it MUST show them in descending order by weight from the largest down to the smallest. Its list of ingredients is very revealing. Sugar, vegetable oil, hazelnuts (13%), cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavour (vanillin)
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