Fourme de Montbrison

Barcode: 2480435011945 (EAN / EAN-13)

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Product characteristics

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity30.7 g Fat in high quantity
high quantity21.8 g Saturated fat in high quantity
low quantity0 g Sugars in low quantity
high quantity1.9 g Salt in high quantity

Comparison to average values of products in the same category:

(12 products)
(476 products)
(633 products)
(6576 products)
(20128 products)
(30828 products)
(31045 products)
(43790 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
fr:Fourme de MontbrisonFrench blue-veined cheesesBlue-veined cheesesFrench cheesesCheesesFermented milk productsFermented foodsDairies
Energy (kJ) ??1,480 kj1,460 kj1,350 kj1,240 kj894 kj887 kj823 kj
Energy (kcal) 363 kcal-1%+2%+3%+1%+9%+46%+46%+62%
Energy 1,519 kj
(363 kcal)
-1%+2%+3%+3%+12%+50%+50%+67%
Fat 30.7 g-1%+0%+1%+6%+17%+72%+72%+98%
- Saturated fat 21.8 g+2%+2%+3%+11%+25%+83%+85%+112%
Carbohydrates 0 g-100%-100%-100%-100%-100%-100%-100%-100%
- Sugars 0 g-100%-100%-100%-100%-100%-100%-100%-100%
Proteins 21.7 g+1%+11%+13%-5%+6%+52%+53%+99%
Salt 1.9 g+8%-35%-29%+48%+42%+118%+119%+181%
Sodium 0.76 g+8%-35%-29%+48%+42%+118%+119%+181%
Nutrition score - France 17 +4%-8%-5%+21%+25%+78%+79%+100%
Nutri-Score DDEDDDCCC

Product added on by kiliweb.
Last edit of product page on by teolemon.
Product page also edited by openfoodfacts-contributors, yuka.UWFFT1Faa1luLzlTaXNNR295SGU5ZU5hNnFTM1hFV3dOdUZOSVE9PQ.

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