Sweets · Nutrition facts

Glace Sorbet Façon Caïpirinha

by picard

119 kcal per 100 g, with 0.5 g protein, 30 g carbs and 0.5 g fat. Full micronutrients and serving info below.

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Glace Sorbet Façon CaïpirinhaNutri-Score CCompare
Amount

Showing values for 100 g

119 kcal
Calories
6% of a 2000 kcal day
0.5 g
Protein
2% of calories
30 g
Carbs
95% of calories
0.5 g
Fat
3% of calories
Macro split
Protein 2%Carbs 95%Fat 3%

Nutrition facts

per 100 g
Fiber0.5g2% DV
Sugar28g
Saturated fat0.1g0% DV
Cholesterol0mg0% DV
Sodium4mg0% DV
Potassium48.3mg1% DV
Calcium18.1mg1% DV
Iron0.1mg1% DV
Vitamin C7mg8% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3270160844708 · Data last verified:

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3270160844708

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Common questions

How many calories are in Glace Sorbet Façon Caïpirinha?

Glace Sorbet Façon Caïpirinha by picard has 119 kcal per 100 g.

How much protein is in Glace Sorbet Façon Caïpirinha?

Glace Sorbet Façon Caïpirinha contains 0.5 g of protein per 100 g.

Is Glace Sorbet Façon Caïpirinha high in carbs?

Yes — carbohydrates provide 95% of its calories (30 g per 100 g, of which 28 g is sugar). It also delivers 0.5 g of fiber.

Is Glace Sorbet Façon Caïpirinha high in sugar?

Yes — 28 g of sugar per 100 g, roughly 7 teaspoons. Sugar makes up 93% of its carbohydrates.

Is Glace Sorbet Façon Caïpirinha low in sodium?

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

Why does Glace Sorbet Façon Caïpirinha 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 (28 g). Overall that places it in band C.

How much Glace Sorbet Façon Caïpirinha is 100 calories?

About 84 g of Glace Sorbet Façon Caïpirinha equals 100 kcal.

Is Glace Sorbet Façon Caïpirinha a good source of vitamin C?

It is a moderate source: 7 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

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