Milk Chocolate Covered Sea Salt Caramel Almonds

by Choceur · 40 g · brand owner: Aldi-Benner Company
United States
NUTRI-SCOREABCDENOVA4
1,420 kcalper 100 g · 71% of the reference intake
112.0 gof sugars per 100 g
Barcode (EAN-13)0041498298692
GS1 prefix004 · GS1 US
Additives2: E322, E322i
AllergensMilk, Nuts, Soybeans
0041498298692

Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories1,420 kcal71%
Total fat93.8 g120%
Saturated fat50.0 g250%
Total carbohydrate125.0 g45%
Total sugars112.0 g—
Dietary fiber6.3 g22%
Protein18.8 g38%
Sodium0.00 g0%

Open Food Facts, ODbL, record updated February 24, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, WHOLE MILK, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVORS), ALMONDS, SUGAR, COCONUT OIL, NONFAT MILK, PALM KERNEL OIL, MILKFAT, CONTAINS 1% OR LESS OF THE FOLLOWING: SEA SALT, CORN SYRUP, WHOLE MILK, CONFECT

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Who makes it

Brand owner

Aldi-Benner Company

Open Food Facts, ODbL

In its category

Position among 32,487 products in the same category sold in the United States
Sugars112.0 g · median 6.3 g
Saturated fat50.0 g · median 0.88 g
Salt0.00 g · median 0.00 g

86% of products in the category contain less sugar than this one. The thin line marks the category median.

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.