Other · Nutrition facts

Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne

87 kcal per 100 g, with 0.3 g protein, 20.3 g carbs and 0.2 g fat. Full micronutrients and serving info below.

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Velouté Des Pyrénées - Pomme Sur Lit De ChâtaigneNutri-Score CCompare
Amount

Showing values for 100 g

87 kcal
Calories
4% of a 2000 kcal day
0.3 g
Protein
1% of calories
20.3 g
Carbs
96% of calories
0.2 g
Fat
3% of calories
Macro split
Protein 1%Carbs 96%Fat 3%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar15.4g
Saturated fat0.1g0% DV
Sodium4mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3760074310203 · Data last verified:

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3760074310203

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Common questions

How many calories are in Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne?

Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne by Cazaubon has 87 kcal per 100 g.

How much protein is in Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne?

Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne contains 0.3 g of protein per 100 g.

Is Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne high in carbs?

Yes — carbohydrates provide 96% of its calories (20.3 g per 100 g, of which 15.4 g is sugar).

Is Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne high in sugar?

Yes — 15.4 g of sugar per 100 g, roughly 4 teaspoons. Sugar makes up 76% of its carbohydrates.

Is Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne low in sodium?

Yes — just 4 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (15.4 g). Overall that places it in band C.

How much Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne is 100 calories?

About 115 g of Velouté Des Pyrénées - Pomme Sur Lit De Châtaigne equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

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