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Nestle Nesquick Chocolate Milk 14 fl oz

$1.99
14oz($0.14/oz)
Found in Dairy

Nutrition Facts

0 servings per container

Serving Size 1 bottle

Amount Per Serving

Calories

250
% Daily Value*
Total Fat 4g5%
Saturated Fat 2.5g13%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 20mg7%
Sodium 240mg10%
Total Carbohydrate 41g14%
Dietary Fiber 1g3%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 39g0%
Includes 0 Added Sugars 0%
Protein 14g28%
Vitamin D 0mcg20%
Calcium 0mg50%
Iron 0mg2%
Potassium 720mg15%
Vitamin A 0mcg25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Product Warning

Contains: milk.

Description

14 g protein per bottle. 250 calories per bottle. This product contains 730 mg calcium per serving vs. 560 mg calcium in chocolate low fat milk. Lowfat. Gluten free. Vitamin A & D. 30% more calcium than chocolate lowfat milk. Nutritional Compass: Nestle - Good food, good life. Thoughtful Portion: 1/2 Bottle. Good to Connect: Go to Nesquik.com; Call/Text: 1-800-637-8536. 50% of Sugar is naturally occurring in milk (lactose). Low fat, 2.5 g fat per 240 ml (8 fl oz). This product contains 730 mg calcium per serving vs. 560 mg calcium in chocolate lowfat milk. Low fat, 2.5 g fat per 240 ml (8 fl oz). Ingredient derived from a bioengineered source. Real. No high fructose corn syrup. Milk from cows not treated with the Growth Hormone rBST. No significant difference has been shown between milk from rBST treated and non-rBST treated cows. Grade A. Nesquik.com. how2recycle.info. Nestle Cocoa Plan: Supporting farmers for better chocolate. nestlecocoaplan.com. Safety seal.

Instructions

Shake well. Do not freeze. Keep refrigerated after opening. Pull.

Ingredients

Lowfat Milk, Sugar, and Less than 2% of Cocoa Processed with Alkali, Calcium Carbonate, Cellulose Gel, Natural and Artificial Flavor, Carrageenan, Salt, Gellan Gum, Cellulose Gum, Vitamin A Palmitate, Vitamin D3.

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