Other · Nutrition facts

Pomme Allégée En Sucres 30% De Sucres En Moins

60 kcal per 100 g, with 0 g protein, 14 g carbs and 0 g fat. Full micronutrients and serving info below.

Serving: 100 g
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Pomme Allégée En Sucres 30% De Sucres En MoinsNutri-Score BCompare
Amount

Showing values for 100 g

60 kcal
Calories
3% of a 2000 kcal day
0 g
Protein
0% of calories
14 g
Carbs
100% of calories
0 g
Fat
0% of calories
Macro split
Protein 0%Carbs 100%Fat 0%

Nutrition facts

per 100 g
Fiber2g7% DV
Sugar14g
Saturated fat0g0% DV
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium86.4mg2% DV
Calcium4.9mg0% DV
Iron0.1mg1% DV
Vitamin C3.8mg4% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3222472863618 · Data last verified:

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Common questions

How many calories are in Pomme Allégée En Sucres 30% De Sucres En Moins?

Pomme Allégée En Sucres 30% De Sucres En Moins by Casino has 60 kcal per 100 g. One serving (100 g) is about 60 kcal.

How much protein is in Pomme Allégée En Sucres 30% De Sucres En Moins?

Pomme Allégée En Sucres 30% De Sucres En Moins contains 0 g of protein per 100 g — about 0 g per 100 g serving.

Is Pomme Allégée En Sucres 30% De Sucres En Moins low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Pomme Allégée En Sucres 30% De Sucres En Moins have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (14 g). Overall that places it in band B.

How much Pomme Allégée En Sucres 30% De Sucres En Moins is 100 calories?

About 167 g of Pomme Allégée En Sucres 30% De Sucres En Moins equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Pomme Allégée En Sucres 30% De Sucres En Moins high in sugar or fat?

Per 100 g it has 14 g sugar and 0 g fat (0 g saturated). Fat provides 0% of its calories, so portion size matters most here.

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