Sweets · Nutrition facts

Marin Le Requin Chocolat Noisette

358 kcal per 100 g, with 5.2 g protein, 30 g carbs and 24 g fat. Full micronutrients and serving info below.

Calorie dense
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Marin Le Requin Chocolat NoisetteNutri-Score DCompare
Amount

Showing values for 100 g

358 kcal
Calories
18% of a 2000 kcal day
5.2 g
Protein
6% of calories
30 g
Carbs
34% of calories
24 g
Fat
60% of calories
Macro split
Protein 6%Carbs 34%Fat 60%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar26g
Saturated fat11g55% DV
Sodium100mg4% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3292590621704 · Data last verified:

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3292590621704

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Common questions

How many calories are in Marin Le Requin Chocolat Noisette?

Marin Le Requin Chocolat Noisette by Thiriet has 358 kcal per 100 g.

How much protein is in Marin Le Requin Chocolat Noisette?

Marin Le Requin Chocolat Noisette contains 5.2 g of protein per 100 g.

Is Marin Le Requin Chocolat Noisette high in sugar?

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

Is Marin Le Requin Chocolat Noisette high in saturated fat?

It has 11 g of saturated fat per 100 g — 55% of the daily value, which counts as high.

Is Marin Le Requin Chocolat Noisette low in sodium?

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

Why does Marin Le Requin Chocolat Noisette 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 (358 kcal), sugar (26 g), saturated fat (11 g). Overall that places it in band D.

How much Marin Le Requin Chocolat Noisette is 100 calories?

About 28 g of Marin Le Requin Chocolat Noisette equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Marin Le Requin Chocolat Noisette high in calories?

Yes — 358 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 179 kcal.

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