Crêpes de Landerneau - Le Ster - 300 g

Barcode: 3322680010290 (EAN / EAN-13)

Product characteristics

Quantity: 300 g

Packaging: Sachet, Plastique

Brands: Le Ster

Categories: Crêpes and galettes, Crêpes, Crêpes de froment

Labels, certifications, awards: No preservatives, Blé français

Origin of ingredients: France

Manufacturing or processing places: France, Bretagne

Countries where sold: France


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

Ingredients list:
lait frais entier 35%, farine de blé 28%, sucre, œufs extra-frais 10%, beurre pâtissier 7%, sel, farine de sarrasin.

Substances or products causing allergies or intolerances: Eggs, Gluten, Milk

Traces: Nuts, Soybeans

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

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

moderate quantity16 g Fat in moderate quantity
high quantity9 g Saturated fat in high quantity
high quantity24 g Sugars in high quantity
high quantity1.73 g Salt in high quantity

Serving size: 25 g

Comparison to average values of products in the same category:

(69 products)
(256 products)
(405 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 for 100 g / 100 mlper servingfr:Crêpes de fromentCrêpesCrêpes and galettes
Energy 1707 kj
(408 kcal)
427 kj
(102 kcal)
Fat 16 g4 g+93%+43%+68%
- Saturated fat 9 g2.25 g+139%+94%+124%
Carbohydrate 57 g14.2 g+20%+21%+39%
- Sugars 24 g6 g+9%0%+45%
Dietary fiber 0 g0 g-100%-100%-100%
Proteins 8.2 g2.05 g+12%+15%+14%
Salt 1.73 g0.432 g+97%+81%+63%
Sodium 0.681 g0.17 g+97%+81%+63%

Product added on by kiliweb.
Last edit of product page on by segundo.
Product page also edited by beniben, openfoodfacts-contributors, sebleouf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.