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Gel Nettoyant Fraîcheur - Nivea - 150 ml

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Gel Nettoyant Fraîcheur - Nivea - 150 ml

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Barcode:
4005808668649(EAN / EAN-13)

Quantity: 150 ml

Brands: Nivea

Countries where sold: France

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Ingredients

  • icon

    25 ingredients

    : Aqua, Cocamidopropyl Betaine, Sodium Myreth Sulfate, Sodium Acrylates Copolymer, Glycerin, Glyceryl Glucoside, Tocopheryl Acetate, Nelumbium Speciosum Flower Extract, Panthenol, Lauryl Glucoside, Sodium Chloride, PEG-40 Hydrogenated Castor Oil, PEG-200 Hydrogenated Glyceryl Palmate, Polyquaternium-10, Benzophenone-4, Propylene Glycol, Phenoxyethanol, Methylparaben, Ethylparaben, Butylphenyl Methylpropional, Geraniol, Alpha-Isomethyl Ionone, Parfum, CI 42090, CI 16035
    Allergens: Alpha-ISOMETHYL IONONE, BUTYLPHENYL METHYLPROPIONAL, GERANIOL

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    : Aqua, Cocamidopropyl Betaine, Sodium Myreth Sulfate, Sodium Acrylates Copolymer, Glycerin, Glyceryl Glucoside, Tocopheryl Acetate, Nelumbium Speciosum Flower Extract, Panthenol, Lauryl Glucoside, Sodium Chloride, PEG-40 Hydrogenated Castor Oil, PEG-200 Hydrogenated Glyceryl Palmate, Polyquaternium-10, Benzophenone-4, Propylene Glycol, Phenoxyethanol, Methylparaben, Ethylparaben, Butylphenyl Methylpropional, Geraniol, Alpha-Isomethyl Ionone, Parfum, CI 42090, CI 16035
    1. Aqua -> en:water - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 100
    2. Cocamidopropyl Betaine -> fr:Cocamidopropyl Betaine - percent_min: 0 - percent_max: 50
    3. Sodium Myreth Sulfate -> fr:Sodium Myreth Sulfate - percent_min: 0 - percent_max: 33.3333333333333
    4. Sodium Acrylates Copolymer -> fr:Sodium Acrylates Copolymer - percent_min: 0 - percent_max: 25
    5. Glycerin -> en:e422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Glyceryl Glucoside -> fr:Glyceryl Glucoside - percent_min: 0 - percent_max: 16.6666666666667
    7. Tocopheryl Acetate -> fr:Tocopheryl Acetate - percent_min: 0 - percent_max: 14.2857142857143
    8. Nelumbium Speciosum Flower Extract -> fr:Nelumbium Speciosum Flower Extract - percent_min: 0 - percent_max: 12.5
    9. Panthenol -> fr:Panthenol - percent_min: 0 - percent_max: 11.1111111111111
    10. Lauryl Glucoside -> fr:Lauryl Glucoside - percent_min: 0 - percent_max: 10
    11. Sodium Chloride -> en:sodium-chloride - percent_min: 0 - percent_max: 9.09090909090909
    12. PEG-40 Hydrogenated Castor Oil -> fr:PEG-40 Hydrogenated Castor Oil - percent_min: 0 - percent_max: 8.33333333333333
    13. PEG-200 Hydrogenated Glyceryl Palmate -> fr:PEG-200 Hydrogenated Glyceryl Palmate - percent_min: 0 - percent_max: 7.69230769230769
    14. Polyquaternium-10 -> fr:Polyquaternium-10 - percent_min: 0 - percent_max: 7.14285714285714
    15. Benzophenone-4 -> fr:Benzophenone-4 - percent_min: 0 - percent_max: 6.66666666666667
    16. Propylene Glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Phenoxyethanol -> fr:Phenoxyethanol - percent_min: 0 - percent_max: 5.88235294117647
    18. Methylparaben -> en:e218 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Ethylparaben -> en:e214 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Butylphenyl Methylpropional -> fr:Butylphenyl Methylpropional - percent_min: 0 - percent_max: 5
    21. Geraniol -> fr:Geraniol - percent_min: 0 - percent_max: 4.76190476190476
    22. Alpha-Isomethyl Ionone -> fr:Alpha-Isomethyl Ionone - percent_min: 0 - percent_max: 4.54545454545455
    23. Parfum -> fr:Parfum - percent_min: 0 - percent_max: 4.34782608695652
    24. CI 42090 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. CI 16035 -> fr:CI 16035 - percent_min: 0 - percent_max: 4

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Other information

Period of time after opening: 12 months
12 months

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Data sources

Product added on by indiana
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors.

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