Faisselle de brebis - Les artisans du bio

Barcode: 3760098453726 (EAN / EAN-13)

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Product characteristics

Ingredients

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

Ingredients list:

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Nutrition facts

NutriScore color nutrition grade

 C

⚠️ Warning: the amounts of fiber and of fruits, vegetables and nuts are not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

6.13 g Fat in moderate quantity
4.4 g Saturated fat in moderate quantity
3.66 g Sugars in low quantity
0.1 g Salt in low quantity

Comparison to average values of products in the same category:

(14 products)
(424 products)
(2660 products)
(6871 products)
(40612 products)
(53571 products)
(78264 products)
(79093 products)
(102627 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
Nutrition facts As sold
for 100 g / 100 ml
Compared to: fr:faisselles-de-brebis Compared to: Faiselles Compared to: Cream cheeses Compared to: Dairy desserts Compared to: Desserts Compared to: Cheeses Compared to: Fermented milk products Compared to: Fermented foods Compared to: Dairies
Energy 364 kj
(87 kcal)
-11% -0% -49% -32% -52% -73% -65% -65% -61%
Fat 6.13 g -11% +13% -51% +22% -15% -76% -67% -67% -62%
Saturated fat 4.4 g -2% +30% -47% +41% +5% -74% -63% -63% -58%
Carbohydrates 4.27 g +8% -3% -14% -69% -83% +111% -9% -10% -20%
Sugars 3.66 g +11% +6% -18% -68% -80% +299% +8% +7% -12%
Fiber ?
Proteins 3.75 g -29% -16% -50% -29% +19% -82% -75% -75% -69%
Salt 0.1 g -21% -13% -78% -28% -37% -93% -90% -90% -87%

Packaging

Recycling instructions and/or packaging information:

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by autorotate-bot, openfoodfacts-contributors, youplaboum, yuka.VktVZ09xSXdoZndIc2RoZ3p5blo5ZmhKenIrUFJFL3ZLZFFhSVE9PQ.

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