Other · Nutrition facts

Le Doubs Frisson

578 kcal per 100 g, with 8.2 g protein, 40.2 g carbs and 42.3 g fat. Full micronutrients and serving info below.

Good proteinCalorie dense
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Le Doubs FrissonNutri-Score DCompare
Amount

Showing values for 100 g

578 kcal
Calories
29% of a 2000 kcal day
8.2 g
Protein
6% of calories
40.2 g
Carbs
28% of calories
42.3 g
Fat
66% of calories
Macro split
Protein 6%Carbs 28%Fat 66%

Nutrition facts

per 100 g
Fiber2.6g9% DV
Sugar14g
Saturated fat15.4g77% DV
Cholesterol1.5mg0% DV
Sodium75.5mg3% DV
Potassium217.7mg5% DV
Calcium42.6mg3% DV
Iron0.7mg4% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3701538900028 · Data last verified:

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3701538900028

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Common questions

How many calories are in Le Doubs Frisson?

Le Doubs Frisson has 578 kcal per 100 g.

How much protein is in Le Doubs Frisson?

Le Doubs Frisson contains 8.2 g of protein per 100 g.

Is Le Doubs Frisson high in saturated fat?

It has 15.4 g of saturated fat per 100 g — 77% of the daily value, which counts as high.

Is Le Doubs Frisson low in sodium?

Yes — just 75.5 mg per 100 g (3% of the daily value), which qualifies as low sodium.

Why does Le Doubs Frisson 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 calorie density (578 kcal), sugar (14 g), saturated fat (15.4 g); points in favor come from protein (8.2 g). Overall that places it in band D.

How much Le Doubs Frisson is 100 calories?

About 17 g of Le Doubs Frisson equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Le Doubs Frisson high in calories?

Yes — 578 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 289 kcal.

Is Le Doubs Frisson high in sugar or fat?

Per 100 g it has 14 g sugar and 42.3 g fat (15.4 g saturated). Fat provides 66% of its calories, so portion size matters most here.

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