Snacks · Nutrition facts

Galler Noir 78% No Sugar

by Galler

541 kcal per 100 g, with 8.7 g protein, 24.3 g carbs and 45.5 g fat. Full micronutrients and serving info below.

Good proteinCalorie denseHigh fiber
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Galler Noir 78% No SugarNutri-Score CCompare
Amount

Showing values for 100 g

541 kcal
Calories
27% of a 2000 kcal day
8.7 g
Protein
6% of calories
24.3 g
Carbs
18% of calories
45.5 g
Fat
76% of calories
Macro split
Protein 6%Carbs 18%Fat 76%

Nutrition facts

per 100 g
Fiber13.7g49% DV
Sugar0.2g
Saturated fat27.4g137% DV
Sodium0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5412038129427 · Data last verified:

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5412038129427

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Common questions

How many calories are in Galler Noir 78% No Sugar?

Galler Noir 78% No Sugar by Galler has 541 kcal per 100 g.

How much protein is in Galler Noir 78% No Sugar?

Galler Noir 78% No Sugar contains 8.7 g of protein per 100 g.

Is Galler Noir 78% No Sugar low in sugar?

Yes — only 0.2 g of sugar per 100 g. Most of its 24.3 g of carbs come from starch and fiber rather than sugar.

Is Galler Noir 78% No Sugar high in saturated fat?

It has 27.4 g of saturated fat per 100 g — 137% of the daily value, which counts as high.

Is Galler Noir 78% No Sugar low in sodium?

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

Is Galler Noir 78% No Sugar a good source of fiber?

It provides 13.7 g of fiber per 100 g — 49% of the daily value, making it a high-fiber food.

Why does Galler Noir 78% No Sugar 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 calorie density (541 kcal), saturated fat (27.4 g); points in favor come from fiber (13.7 g), protein (8.7 g). Overall that places it in band C.

How much Galler Noir 78% No Sugar is 100 calories?

About 18 g of Galler Noir 78% No Sugar equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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