General
Additional Information
- Kiosks
- Supermarkets
Case Features
Pallet Features
Ingredients and Allergens
- Yes
- Sí
Alfajores are soft cookie sandwiches with sweet fillings such as dulce de leche, jelly or mousse, and different types of covering, such as white chocolate, milk chocolate, dark chocolate, sugar frosting, and others. Jorgito's alfajor is the definition of Argentinians' childhood. This dark chocolate, crumbly cookie, dulce de leche-filled alfajor is delicious.
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Nutritional Information
55 g (1 alfajor) - 40 g reference portion
Quantity per alfajor of 55 g | % DV (*) | |
Energy value | 220 kcal = 924 kJ | 11 |
Carbohydrates | 31 g | 10 |
Protein | 3.1 g | 4 |
Total fats, of which | 8.9 g | 16 |
Saturated fats | 3.9 g | 18 |
Trans fats | 0.3 g | - |
Dietary fiber | 1.1 g | 4 |
Sodium | 65 mg | 3 |
* % Daily Values based on a diet of 2000 kcal or 8400 kJ. Your daily values may be higher or lower depending on your energy needs.
Ingredients: Dulce de leche [whole milk, sugar, glucose, preservative (INS 202), stabilizer (INS 406), acidity regulator (INS 500ii), vanilla flavoring], wheat flour enriched according to Law N° 25.630*, sugar, refined bovine fat, honey, cocoa powder, whole milk powder, egg yolk powder, salt, chemical leavening agents (INS 503ii, 500ii), emulsifier (INS 471), soy lecithin (INS 322), flavorings. *According to Law N° 25.630, flour is fortified with: Iron: 30 mg/kg; Folic acid: 2.2 mg/kg; Thiamine (B1): 6.3 mg/kg; Riboflavin (B2): 1.3 mg/kg; Niacin: 13 mg/kg. Fat content 16%.
NUTRITIONAL INFORMATION Serving Size: 55 g (1 alfajor). |
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Amount per serving | % VD* | |||
Energy value | 222 kcal = 932 kJ | 11 |
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Carbohydrates |
33 g | 11 |
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Total sugars |
20 g |
- | ||
Added sugars |
17 g |
- | ||
Proteins | 3.2 g |
4 |
||
Total fat |
8.2 g | 15 |
||
Saturated fats |
4.4 g | 20 |
||
Trans fats |
0.2 g |
- | ||
Dietary fiber |
0.9 g | 4 | ||
Sodium |
62 mg | 1 |
||
% Daily Values based on a diet of 2000 kcal or 8400 kJ. Your daily values may be higher or lower depending on your energy needs. |
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