Sweets · Nutrition facts

Viennetta Dessert Glace Parfum Tiramisu 7 Parts

153 kcal per 100 g, with 3 g protein, 29 g carbs and 17 g fat. Full micronutrients and serving info below.

Serving: 100g
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Viennetta Dessert Glace Parfum Tiramisu 7 PartsNutri-Score DCompare
Amount

Showing values for 100 g

153 kcal
Calories
8% of a 2000 kcal day
3 g
Protein
4% of calories
29 g
Carbs
41% of calories
17 g
Fat
55% of calories
Macro split
Protein 4%Carbs 41%Fat 55%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar22g
Saturated fat12g60% DV
Sodium88mg4% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8711200607334 · Data last verified:

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Common questions

How many calories are in Viennetta Dessert Glace Parfum Tiramisu 7 Parts?

Viennetta Dessert Glace Parfum Tiramisu 7 Parts by Miko, Unilever, Viennetta has 153 kcal per 100 g. One serving (100 g) is about 153 kcal.

How much protein is in Viennetta Dessert Glace Parfum Tiramisu 7 Parts?

Viennetta Dessert Glace Parfum Tiramisu 7 Parts contains 3 g of protein per 100 g — about 3 g per 100 g serving.

Is Viennetta Dessert Glace Parfum Tiramisu 7 Parts high in sugar?

Yes — 22 g of sugar per 100 g, roughly 6 teaspoons. Sugar makes up 76% of its carbohydrates.

Is Viennetta Dessert Glace Parfum Tiramisu 7 Parts high in saturated fat?

It has 12 g of saturated fat per 100 g — 60% of the daily value, which counts as high.

Is Viennetta Dessert Glace Parfum Tiramisu 7 Parts low in sodium?

Yes — just 88 mg per 100 g (4% of the daily value), which qualifies as low sodium.

Why does Viennetta Dessert Glace Parfum Tiramisu 7 Parts 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 (22 g), saturated fat (12 g). Overall that places it in band D.

How much Viennetta Dessert Glace Parfum Tiramisu 7 Parts is 100 calories?

About 65 g of Viennetta Dessert Glace Parfum Tiramisu 7 Parts equals 100 kcal.

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