Kouign Amann nature pur beurre - Tremven - 400 g

Barcode: 3370620008005 (EAN / EAN-13)

Product characteristics

Ingredients

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

Ingredients list:
Farine de blé, beurre frais 26%, sucre, eau, levure, sel de Guérande, conservateur : sorbate de potassium, colorant : béta-carotène.

Substances or products causing allergies or intolerances: Gluten, Milk

Traces: Eggs, Milk

Ingredients that may be from palm oil:

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

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, 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 quantity22.6 g Fat in high quantity
high quantity15.2 g Saturated fat in high quantity
high quantity22.7 g Sugars in high quantity
moderate quantity0.63 g Salt in moderate quantity

Comparison to average values of products in the same category:

(55 products)
(126 products)
(178 products)
(603 products)
(2571 products)
(6786 products)
(7705 products)
(18526 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
Kouign-amannfr:Gateaux-au-beurreBreton cakesPastriesCakesDessertsBiscuits and cakesSugary snacks
Energy 1686 kj
(403 kcal)
-13%-6%-12%+9%-0%+100%-8%-10%
Fat 22.6 g-9%-5%-4%+31%+18%+167%+16%+6%
- Saturated fat 15.2 g-8%+2%0%+74%+94%+238%+65%+39%
Carbohydrate 45.8 g-14%-6%-18%-2%-12%+67%-23%-21%
- Sugars 22.7 g-21%-10%-17%-16%-25%+12%-25%-37%
Proteins 4.1 g-2%-25%-21%-23%-26%+27%-34%-34%
Salt 0.63 g-24%-26%-25%+17%-3%+143%-7%+17%
Sodium 0.248 g-24%-26%-25%+17%-3%+143%-7%+17%

Product added on by kiliweb.
Last edit of product page on by nouky20.
Product page also edited by openfoodfacts-contributors, teolemon.

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