100g of Le végétal Pané gourmand blé oignons fromage contains 265 calories (kcal), 16g protein, 17g carbs and 14g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatSome saturated fat 1.8 g
01.5510
SaltSome salt 0.9 g
00.31.53
EnergyModerate calorie density 265 kcal
0150400800
Positive
per 100 gProteinHigh protein 16 g
07.913.326.5
FibreSource of fibre 3.4 g
03612
SugarLow sugar 2 g
0522.545
Calculate by serving size
Quantity
Serving
265
kcal
16.0
protein
17.0
carbs
14.0
fat
Nutrition Facts per 100g
Protein 25%
Carbs 26%
Fat 49%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 265 kcal | |
| Fat | 14g | moderate |
| Saturated | 1.8g | moderate |
| Carbs | 17g | |
| Sugars | 2g | low |
| Fibre | 3.4g | |
| Protein | 16g | |
| Salt | 1g | moderate |
Common Questions
How many calories are in Le végétal Pané gourmand blé oignons fromage?
Le végétal Pané gourmand blé oignons fromage contains 265 kcal per 100g.
Is Le végétal Pané gourmand blé oignons fromage ultra-processed?
Le végétal Pané gourmand blé oignons fromage is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Eau - chapelure (farine de blé 11%, sel, levure, paprika, curcuma) - protéines de blé 11,2% - huile de tournesol - fromage 7,6% (lait de vache pasteurisé, sel, ferments, coagulant microbien) - amidon de blé 7,2% - oignon 5,9% farine de blé 3,1% - moutarde (eau, graines de moutarde, vinaigre d'alcool, sel, sucre, curcuma) - épaississant: méthylcellulose huile de colza - sucre - épices et plantes aromatiques - sel - blanc d'œuf en poudre - arômes naturels - oignon en poudre 0,2% - stabilisants: farine de graines de caroube, gomme de xanthane - concentré de tomate - acidifiant : acide citrique - vinaigre en poudre maltodextrine de maïs - concentré de betterave - chlorure de potassium - poireau en poudre - sirop de glucose. Traces de soja.
Allergens
Eggs, Gluten, Milk, Mustard
As declared on the label — always check the packaging.
Category
Other Servings
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