Fruits · Nutrition facts

Bûche Fruits Rouges - Vanille (s/cg) - 1000ml

140 kcal per 100 g, with 0.7 g protein, 28 g carbs and 2.6 g fat. Full micronutrients and serving info below.

Serving: 53,8 g
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Bûche Fruits Rouges - Vanille (s/cg) - 1000mlNutri-Score CCompare
Amount

Showing values for 100 g

140 kcal
Calories
7% of a 2000 kcal day
0.7 g
Protein
2% of calories
28 g
Carbs
81% of calories
2.6 g
Fat
17% of calories
Macro split
Protein 2%Carbs 81%Fat 17%

Nutrition facts

per 100 g
Fiber0.8g3% DV
Sugar23g
Saturated fat1.8g9% DV
Trans fat0g
Sodium24mg1% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3250391526055 · Data last verified:

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3250391526055

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Common questions

How many calories are in Bûche Fruits Rouges - Vanille (s/cg) - 1000ml?

Bûche Fruits Rouges - Vanille (s/cg) - 1000ml by Netto has 140 kcal per 100 g. One serving (54 g) is about 75 kcal.

How much protein is in Bûche Fruits Rouges - Vanille (s/cg) - 1000ml?

Bûche Fruits Rouges - Vanille (s/cg) - 1000ml contains 0.7 g of protein per 100 g — about 0.4 g per 54 g serving.

Is Bûche Fruits Rouges - Vanille (s/cg) - 1000ml high in carbs?

Yes — carbohydrates provide 81% of its calories (28 g per 100 g, of which 23 g is sugar). It also delivers 0.8 g of fiber.

Is Bûche Fruits Rouges - Vanille (s/cg) - 1000ml high in sugar?

Yes — 23 g of sugar per 100 g, roughly 6 teaspoons. Sugar makes up 82% of its carbohydrates.

Is Bûche Fruits Rouges - Vanille (s/cg) - 1000ml low in sodium?

Yes — just 24 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Bûche Fruits Rouges - Vanille (s/cg) - 1000ml 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 (23 g). Overall that places it in band C.

How much Bûche Fruits Rouges - Vanille (s/cg) - 1000ml is 100 calories?

About 71 g of Bûche Fruits Rouges - Vanille (s/cg) - 1000ml equals 100 kcal.

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