Gruyère Rapé Aop Au Lait Cru - Patrimoine gourmand - 150 g

Barcode: 3257983140668 (EAN / EAN-13)

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Product characteristics

Ingredients

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

Ingredients list:
Lait cru de vache (origine : France) - sel - ferments lactiques - présure.

Substances or products causing allergies or intolerances: Milk

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

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

Nutrient levels for 100 g

high quantity33 g Fat in high quantity
high quantity21 g Saturated fat in high quantity
low quantity0.5 g Sugars in low quantity
moderate quantity0.8 g Salt in moderate quantity

Serving size: 30g


Comparison to average values of products in the same category:

(16 products)
(3185 products)
(5135 products)
(6191 products)
(15748 products)
(23233 products)
(23295 products)
(32538 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
As sold
per serving (30g)
French GruyèresCooked pressed cheesesCow cheesesFrench cheesesCheesesFermented milk productsFermented foodsDairies
Energy 1,695 kj
(405 kcal)
508 kj
(121 kcal)
+2%+2%+22%+16%+28%+63%+65%+71%
Fat 33 g9.9 g+1%+3%+23%+16%+30%+76%+76%+82%
- Saturated fat 21 g6.3 g-0%+0%+16%+9%+24%+68%+69%+75%
Carbohydrate 0.5 g0.15 g+33%-36%-50%-50%-72%-89%-89%-92%
- Sugars 0.5 g0.15 g+85%+23%-10%-6%-57%-87%-87%-91%
Dietary fiber 0 g0 g?-100%-100%-100%-100%-100%-100%-100%
Proteins 27 g8.1 g+8%+1%+24%+21%+34%+82%+82%+129%
Salt 0.8 g0.24 g-12%-14%-46%-43%-85%-79%-79%-73%
Sodium 0.315 g0.094 g-12%-14%-46%-43%-85%-79%-79%-73%
Nutrition score - France 13 13 +1%+4%-7%-6%+1%+34%+34%+47%
Nutri-Score DDDDDDDCCC

Product added on by kiliweb.
Last edit of product page on by gregdel.
Product page also edited by openfoodfacts-contributors.

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