Other · Nutrition facts

Pruneaux Ag 44/55 Et 33/44 Bio 250g

238 kcal per 100 g, with 1.7 g protein, 53.8 g carbs and 0 g fat. Full micronutrients and serving info below.

High fiber
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Pruneaux Ag 44/55 Et 33/44 Bio 250gNutri-Score CCompare
Amount

Showing values for 100 g

238 kcal
Calories
12% of a 2000 kcal day
1.7 g
Protein
3% of calories
53.8 g
Carbs
97% of calories
0 g
Fat
0% of calories
Macro split
Protein 3%Carbs 97%Fat 0%

Nutrition facts

per 100 g
Fiber6.9g25% DV
Sugar36.3g
Saturated fat0g0% DV
Sodium4mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3250391435326 · Data last verified:

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3250391435326

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Common questions

How many calories are in Pruneaux Ag 44/55 Et 33/44 Bio 250g?

Pruneaux Ag 44/55 Et 33/44 Bio 250g by Paquito has 238 kcal per 100 g.

How much protein is in Pruneaux Ag 44/55 Et 33/44 Bio 250g?

Pruneaux Ag 44/55 Et 33/44 Bio 250g contains 1.7 g of protein per 100 g.

Is Pruneaux Ag 44/55 Et 33/44 Bio 250g high in carbs?

Yes — carbohydrates provide 97% of its calories (53.8 g per 100 g, of which 36.3 g is sugar). It also delivers 6.9 g of fiber.

Is Pruneaux Ag 44/55 Et 33/44 Bio 250g high in sugar?

Yes — 36.3 g of sugar per 100 g, roughly 9 teaspoons. Sugar makes up 67% of its carbohydrates.

Is Pruneaux Ag 44/55 Et 33/44 Bio 250g low in sodium?

Yes — just 4 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Pruneaux Ag 44/55 Et 33/44 Bio 250g a good source of fiber?

It provides 6.9 g of fiber per 100 g — 25% of the daily value, making it a high-fiber food.

Why does Pruneaux Ag 44/55 Et 33/44 Bio 250g 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 (36.3 g); points in favor come from fiber (6.9 g). Overall that places it in band C.

How much Pruneaux Ag 44/55 Et 33/44 Bio 250g is 100 calories?

About 42 g of Pruneaux Ag 44/55 Et 33/44 Bio 250g equals 100 kcal.

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