Dessert au soja, aromatisé, sucré, non enrichi, rayon frais

Per 100 g, Dessert au soja, aromatisé, sucré, non enrichi, rayon frais provides 93 calories, 16 g carbohydrate, 3 g protein and 0.8 g fibre.

100 gper serving
= 93 kcal
Calories by amount
× 100 g = 100 g
93kcal 5% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
46%Nutrient scoreNutrient ScoreThe share of this food's 27 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.27 available of 33 total nutrients with a Daily Value27of33
Protein3g13% kcal
Carbs16g70% kcal
Fat1.7g17% kcal
Fiber 0.8g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day12.5g12.5g14%

Fats and Fatty Acids

Vitamins

Minerals

Other

  • Chlorine, Cl55.0mg55.0mg7%

Dessert au soja, aromatisé, sucré, non enrichi, rayon frais: key facts

How many calories are in Dessert au soja, aromatisé, sucré, non enrichi, rayon frais?
Dessert au soja, aromatisé, sucré, non enrichi, rayon frais has 93 calories per 100 g.
How much protein is in Dessert au soja, aromatisé, sucré, non enrichi, rayon frais?
Dessert au soja, aromatisé, sucré, non enrichi, rayon frais provides 3 g of protein per 100 g.
How many carbs are in Dessert au soja, aromatisé, sucré, non enrichi, rayon frais?
Dessert au soja, aromatisé, sucré, non enrichi, rayon frais contains 16 g of carbohydrate per 100 g, including 0.8 g of fibre.
How much fat is in Dessert au soja, aromatisé, sucré, non enrichi, rayon frais?
Dessert au soja, aromatisé, sucré, non enrichi, rayon frais has 1.7 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).