Other · Nutrition facts

Crème De Marrons Et Figues

221 kcal per 100 g, with 0.8 g protein, 53 g carbs and 0.4 g fat. Full micronutrients and serving info below.

PotassiumVitamin C
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Crème De Marrons Et FiguesNutri-Score DCompare
Amount

Showing values for 100 g

221 kcal
Calories
11% of a 2000 kcal day
0.8 g
Protein
1% of calories
53 g
Carbs
97% of calories
0.4 g
Fat
2% of calories
Macro split
Protein 1%Carbs 97%Fat 2%

Nutrition facts

per 100 g
Fiber1.6g6% DV
Sugar47g
Saturated fat0.1g0% DV
Cholesterol0mg0% DV
Sodium14.8mg1% DV
Potassium407.2mg9% DV
Calcium28.1mg2% DV
Iron0.7mg4% DV
Vitamin C27.8mg31% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3511281005310 · Data last verified:

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3511281005310

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Common questions

How many calories are in Crème De Marrons Et Figues?

Crème De Marrons Et Figues by La Chareyrade,Soppreg has 221 kcal per 100 g.

How much protein is in Crème De Marrons Et Figues?

Crème De Marrons Et Figues contains 0.8 g of protein per 100 g.

Is Crème De Marrons Et Figues high in carbs?

Yes — carbohydrates provide 97% of its calories (53 g per 100 g, of which 47 g is sugar). It also delivers 1.6 g of fiber.

Is Crème De Marrons Et Figues high in sugar?

Yes — 47 g of sugar per 100 g, roughly 12 teaspoons. Sugar makes up 89% of its carbohydrates.

Is Crème De Marrons Et Figues low in sodium?

Yes — just 14.8 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Crème De Marrons Et Figues have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (47 g). Overall that places it in band D.

How much Crème De Marrons Et Figues is 100 calories?

About 45 g of Crème De Marrons Et Figues equals 100 kcal.

Is Crème De Marrons Et Figues a good source of potassium?

It is a moderate source: 407.2 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

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