Snacks · Nutrition facts

Truffes À La Crème

598 kcal per 100 g, with 6 g protein, 30 g carbs and 47 g fat. Full micronutrients and serving info below.

Calorie denseHigh fiberIron richPotassium
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Truffes À La CrèmeNutri-Score DCompare
Amount

Showing values for 100 g

598 kcal
Calories
30% of a 2000 kcal day
6 g
Protein
4% of calories
30 g
Carbs
21% of calories
47 g
Fat
75% of calories
Macro split
Protein 4%Carbs 21%Fat 75%

Nutrition facts

per 100 g
Fiber16.6g59% DV
Sugar26g
Saturated fat30g150% DV
Cholesterol37.6mg13% DV
Sodium8mg0% DV
Potassium2198.1mg47% DV
Calcium83.6mg6% DV
Iron27.3mg152% 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): 3572870000840 · Data last verified:

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3572870000840

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Common questions

How many calories are in Truffes À La Crème?

Truffes À La Crème by Cluizel has 598 kcal per 100 g.

How much protein is in Truffes À La Crème?

Truffes À La Crème contains 6 g of protein per 100 g.

Is Truffes À La Crème high in sugar?

Yes — 26 g of sugar per 100 g, roughly 6 teaspoons. Sugar makes up 87% of its carbohydrates.

Is Truffes À La Crème high in saturated fat?

It has 30 g of saturated fat per 100 g — 150% of the daily value, which counts as high.

Is Truffes À La Crème low in sodium?

Yes — just 8 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Truffes À La Crème a good source of fiber?

It provides 16.6 g of fiber per 100 g — 59% of the daily value, making it a high-fiber food.

Why does Truffes À La Crème 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 (598 kcal), sugar (26 g), saturated fat (30 g); points in favor come from fiber (16.6 g). Overall that places it in band D.

How much Truffes À La Crème is 100 calories?

About 17 g of Truffes À La Crème equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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