Other · Nutrition facts

Repas Minceur Complet

388 kcal per 100 g, with 25 g protein, 46 g carbs and 12 g fat. Full micronutrients and serving info below.

Serving: 2 barres 62g
High proteinCalorie dense
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Repas Minceur CompletNutri-Score CCompare
Amount

Showing values for 100 g

388 kcal
Calories
19% of a 2000 kcal day
25 g
Protein
26% of calories
46 g
Carbs
47% of calories
12 g
Fat
27% of calories
Macro split
Protein 26%Carbs 47%Fat 27%

Nutrition facts

per 100 g
Fiber4g14% DV
Sugar31g
Saturated fat5.2g26% DV
Sodium360mg16% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3175681118881 · Data last verified:

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Common questions

How many calories are in Repas Minceur Complet?

Repas Minceur Complet by Gerlinéa has 388 kcal per 100 g. One serving (62 g) is about 241 kcal.

How much protein is in Repas Minceur Complet?

Repas Minceur Complet contains 25 g of protein per 100 g — about 15.5 g per 62 g serving.

Is Repas Minceur Complet a good source of protein?

Yes — 25 g of protein per 100 g, supplying 26% of its calories. That makes it an excellent protein source.

Is Repas Minceur Complet high in sugar?

Yes — 31 g of sugar per 100 g, roughly 8 teaspoons. Sugar makes up 67% of its carbohydrates.

Is Repas Minceur Complet high in saturated fat?

It has 5.2 g of saturated fat per 100 g — 26% of the daily value, which counts as high.

Is Repas Minceur Complet a good source of fiber?

It provides 4 g of fiber per 100 g — 14% of the daily value.

Why does Repas Minceur Complet 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 (388 kcal), sugar (31 g), saturated fat (5.2 g); points in favor come from fiber (4 g), protein (25 g). Overall that places it in band C.

How much Repas Minceur Complet is 100 calories?

About 26 g of Repas Minceur Complet equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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