ÑAM, Kaiku
i Photo: Open Food Facts contributors · CC BY-SA
Protein shakes · United States

ÑAM

by Kaiku · 500ml
United StatesSpain
100 kcalper 100 g · 5% of the reference intake
4.6 gof sugars per 100 g
Barcode (EAN-13)8432425096795
GS1 prefix843 · GS1 Spain
AdditivesNone found in the ingredients
AllergensNot given in the source
LabelsNo gluten, No lactose, No added sugar
8432425096795

Prefix 843 was issued by GS1 Spain. 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
Calories100 kcal5%
Total fat4.6 g6%
Saturated fat1.8 g9%
Total carbohydrate6.8 g2%
Total sugars4.6 g—
Dietary fiber1.7 g6%
Protein7.0 g14%
Sodium0.13 g6%

Open Food Facts, ODbL, record updated March 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Proteínas de la leche, leche desnatada, agua, aceites vegetales (nabina y girasol), extracto de coco, fibra de goma quar maltodextrina, almidón, aroma natural, emulgente (lecitinas vitaminas (A, D, K, C, tiamina, niacina, B6 y ácido folico), minerales (magnesio, hierro, cobre, manganeso y cromo), sal, edulcorantes sucralosa y acesulfamo potásico), estabilizantes (goma gellány carragenano) y lactasa.

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

In its category

Position among 297 “protein shakes” products sold in the United States
Sugars4.6 g · median 0.48 g
Saturated fat1.8 g · median 0.31 g
Salt0.32 g · median 0.19 g

87% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Protein shakes” →

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 2 countries
SpainUnited States

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

Sources

Every block on this page cites its source

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