Other · Nutrition facts

Farine De Ble T65 Pr

350 kcal per 100 g, with 10 g protein, 72.2 g carbs and 1.6 g fat. Full micronutrients and serving info below.

Good proteinCalorie dense
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Farine De Ble T65 PrNutri-Score ACompare
Amount

Showing values for 100 g

350 kcal
Calories
18% of a 2000 kcal day
10 g
Protein
12% of calories
72.2 g
Carbs
84% of calories
1.6 g
Fat
4% of calories
Macro split
Protein 12%Carbs 84%Fat 4%

Nutrition facts

per 100 g
Fiber3.5g12% DV
Sugar1.7g
Saturated fat0.3g2% DV
Cholesterol0mg0% DV
Sodium4mg0% DV
Potassium280mg6% DV
Calcium27mg2% DV
Iron2.2mg12% 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): 3380390126205 · Data last verified:

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3380390126205

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Common questions

How many calories are in Farine De Ble T65 Pr?

Farine De Ble T65 Pr by PRIMEAL has 350 kcal per 100 g.

How much protein is in Farine De Ble T65 Pr?

Farine De Ble T65 Pr contains 10 g of protein per 100 g.

Is Farine De Ble T65 Pr a good source of protein?

Yes — 10 g of protein per 100 g, supplying 12% of its calories. That makes it a good protein source.

Is Farine De Ble T65 Pr high in carbs?

Yes — carbohydrates provide 84% of its calories (72.2 g per 100 g, of which 1.7 g is sugar). It also delivers 3.5 g of fiber.

Is Farine De Ble T65 Pr low in sugar?

Yes — only 1.7 g of sugar per 100 g. Most of its 72.2 g of carbs come from starch and fiber rather than sugar.

Is Farine De Ble T65 Pr low in sodium?

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

Is Farine De Ble T65 Pr a good source of fiber?

It provides 3.5 g of fiber per 100 g — 12% of the daily value.

Why does Farine De Ble T65 Pr have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (350 kcal); points in favor come from fiber (3.5 g), protein (10 g). Overall that places it in band A.

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