Snacks · Nutrition facts

Babas Au Rhum Des Antilles Françaises

by Lemarié Pâtissier, Nos Régions ont du Talent

280 kcal per 100 g, with 2.4 g protein, 55 g carbs and 5.6 g fat. Full micronutrients and serving info below.

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Babas Au Rhum Des Antilles FrançaisesNutri-Score DCompare
Amount

Showing values for 100 g

280 kcal
Calories
14% of a 2000 kcal day
2.4 g
Protein
3% of calories
55 g
Carbs
79% of calories
5.6 g
Fat
18% of calories
Macro split
Protein 3%Carbs 79%Fat 18%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar47g
Saturated fat3.4g17% DV
Cholesterol16.5mg6% DV
Sodium72mg3% DV
Potassium36.8mg1% DV
Calcium8.3mg1% DV
Iron0.3mg2% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3564709178677 · Data last verified:

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3564709178677

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Common questions

How many calories are in Babas Au Rhum Des Antilles Françaises?

Babas Au Rhum Des Antilles Françaises by Lemarié Pâtissier, Nos Régions ont du Talent has 280 kcal per 100 g.

How much protein is in Babas Au Rhum Des Antilles Françaises?

Babas Au Rhum Des Antilles Françaises contains 2.4 g of protein per 100 g.

Is Babas Au Rhum Des Antilles Françaises high in carbs?

Yes — carbohydrates provide 79% of its calories (55 g per 100 g, of which 47 g is sugar).

Is Babas Au Rhum Des Antilles Françaises high in sugar?

Yes — 47 g of sugar per 100 g, roughly 12 teaspoons. Sugar makes up 85% of its carbohydrates.

Is Babas Au Rhum Des Antilles Françaises low in sodium?

Yes — just 72 mg per 100 g (3% of the daily value), which qualifies as low sodium.

Why does Babas Au Rhum Des Antilles Françaises have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (47 g), saturated fat (3.4 g). Overall that places it in band D.

How much Babas Au Rhum Des Antilles Françaises is 100 calories?

About 36 g of Babas Au Rhum Des Antilles Françaises equals 100 kcal.

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