Other · Nutrition facts

Blanc D’oeufs

45 kcal per 100 g, with 10 g protein, 1 g carbs and 0 g fat. Full micronutrients and serving info below.

Serving: 0.333 cup (100 g)
Good proteinLow carbLow calorie
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Blanc D’oeufsNutri-Score ACompare
Amount

Showing values for 100 g

45 kcal
Calories
2% of a 2000 kcal day
10 g
Protein
91% of calories
1 g
Carbs
9% of calories
0 g
Fat
0% of calories
Macro split
Protein 91%Carbs 9%Fat 0%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0g0% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium0.2mg0% DV
Potassium125mg3% DV
Calcium10mg1% DV
Iron0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0065651005262 · Data last verified:

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0065651005262

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Common questions

How many calories are in Blanc D’oeufs?

Blanc D’oeufs by Burnbrae Naturegg has 45 kcal per 100 g. One serving (100 g) is about 45 kcal.

How much protein is in Blanc D’oeufs?

Blanc D’oeufs contains 10 g of protein per 100 g — about 10 g per 100 g serving.

Is Blanc D’oeufs a good source of protein?

Yes — 10 g of protein per 100 g, supplying 91% of its calories. That makes it a good protein source.

Is Blanc D’oeufs keto-friendly?

With 1 g total carbs (about 1 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Blanc D’oeufs low in sodium?

Yes — just 0.2 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Blanc D’oeufs have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (10 g). Overall that places it in band A.

How much Blanc D’oeufs is 100 calories?

About 222 g of Blanc D’oeufs equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Blanc D’oeufs high in calories?

No — only 45 kcal per 100 g; even a 300 g portion stays around 135 kcal.

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