Les Crunchy goût fromage - Vico - 85 g e

Barcode: 3336971504047 (EAN / EAN-13)

Product characteristics


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

Ingredients list:
Semoule de maïs 61%, huile de tournesol, fromage, lactosérum, arôme naturel.

Substances or products causing allergies or intolerances: Milk

Traces: Nuts, Peanuts

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 quantity29.8 g Fat in high quantity
moderate quantity4.2 g Saturated fat in moderate quantity
low quantity3.7 g Sugars in low quantity
high quantity1.92 g Salt in high quantity

Serving size: 30 g

Comparison to average values of products in the same category:

(46 products)
(173 products)
(349 products)
(1418 products)
(4405 products)
(5075 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 (30 g)
fr:Biscuits-aperitif-souffles-au-fromagefr:Biscuits apéritifs soufflés à base de maïsfr:Biscuits apéritifs soufflésCrackersAppetizersSalty snacks
Energy 2167 kj
(518 kcal)
650 kj
(155 kcal)
Fat 29.8 g8.94 g+9%+17%+26%+39%+15%+11%
- Saturated fat 4.2 g1.26 g-6%+2%+18%-37%-18%-21%
Carbohydrate 53.7 g16.1 g-8%-4%-9%-9%+4%+10%
- Sugars 3.7 g1.11 g-20%-1%+7%-23%-7%-12%
Dietary fiber 0 g0 g-100%-100%-100%-100%-100%-100%
Proteins 7.3 g2.19 g+16%-20%-2%-24%-6%-19%
Salt 1.92 g0.576 g-10%0%-10%-44%-37%-37%
Sodium 0.756 g0.227 g-10%0%-10%-44%-37%-37%
Nutrition score - France 18 18 +7%+17%+18%+13%+34%+33%
Nutri-Score DDDDDDDD

Product added on by openfoodfacts-contributors.
Last edit of product page on by tacite.
Product page also edited by beniben, kiliweb, tacite-mass-editor.

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