Dairy & Eggs · Nutrition facts

Whipped Cream Light

200 kcal per 100 g, with 6.7 g protein, 20 g carbs and 10 g fat. Full micronutrients and serving info below.

Serving: 15 g
Calcium rich
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Whipped Cream LightNutri-Score CCompare
Amount

Showing values for 100 g

200 kcal
Calories
10% of a 2000 kcal day
6.7 g
Protein
14% of calories
20 g
Carbs
41% of calories
10 g
Fat
45% of calories
Macro split
Protein 14%Carbs 41%Fat 45%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar13.3g
Saturated fat6.7g34% DV
Trans fat0.7g
Cholesterol33.3mg11% DV
Sodium66.7mg3% DV
Potassium200mg4% DV
Calcium133.3mg10% DV
Iron0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0059749901086 · Data last verified:

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0059749901086

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Common questions

How many calories are in Whipped Cream Light?

Whipped Cream Light by Irrésistibles has 200 kcal per 100 g. One serving (15 g) is about 30 kcal.

How much protein is in Whipped Cream Light?

Whipped Cream Light contains 6.7 g of protein per 100 g — about 1 g per 15 g serving.

Is Whipped Cream Light high in saturated fat?

It has 6.7 g of saturated fat per 100 g — 34% of the daily value, which counts as high.

Is Whipped Cream Light low in sodium?

Yes — just 66.7 mg per 100 g (3% of the daily value), which qualifies as low sodium.

Why does Whipped Cream Light 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 sugar (13.3 g), saturated fat (6.7 g). Overall that places it in band C.

How much Whipped Cream Light is 100 calories?

About 50 g of Whipped Cream Light equals 100 kcal.

Is Whipped Cream Light a good source of calcium?

It is a moderate source: 133.3 mg per 100 g, about 10% of the daily value. A 200 g portion covers roughly 20%.

Is Whipped Cream Light high in sugar or fat?

Per 100 g it has 13.3 g sugar and 10 g fat (6.7 g saturated). Fat provides 45% of its calories, so portion size matters most here.

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