Sweets · Nutrition facts

Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner

245 kcal per 100 g, with 5.7 g protein, 28 g carbs and 12 g fat. Full micronutrients and serving info below.

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Crème Glacée À La Crème Fraîche Façon Pâte À TartinerNutri-Score DCompare
Amount

Showing values for 100 g

245 kcal
Calories
12% of a 2000 kcal day
5.7 g
Protein
9% of calories
28 g
Carbs
46% of calories
12 g
Fat
45% of calories
Macro split
Protein 9%Carbs 46%Fat 45%

Nutrition facts

per 100 g
Fiber1.3g5% DV
Sugar27g
Saturated fat6.3g32% DV
Sodium120mg5% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3292590526887 · Data last verified:

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3292590526887

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Common questions

How many calories are in Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner?

Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner by Thiriet has 245 kcal per 100 g.

How much protein is in Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner?

Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner contains 5.7 g of protein per 100 g.

Is Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner high in sugar?

Yes — 27 g of sugar per 100 g, roughly 7 teaspoons. Sugar makes up 96% of its carbohydrates.

Is Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner high in saturated fat?

It has 6.3 g of saturated fat per 100 g — 32% of the daily value, which counts as high.

Is Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner low in sodium?

Yes — just 120 mg per 100 g (5% of the daily value), which qualifies as low sodium.

Why does Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner 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 (27 g), saturated fat (6.3 g). Overall that places it in band D.

How much Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner is 100 calories?

About 41 g of Crème Glacée À La Crème Fraîche Façon Pâte À Tartiner equals 100 kcal.

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