Gâteau au chocolat type fondant ou mi-cuit, préemballé

Per 100 g, Gâteau au chocolat type fondant ou mi-cuit, préemballé provides 467 calories, 43 g carbohydrate, 6 g protein and 1.9 g fibre.

100 gper serving
= 467 kcal
Calories by amount
× 100 g = 100 g
467kcal 23% 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.
Protein6g5% kcal
Carbs43g37% kcal
Fat29.7g58% kcal
Fiber 1.9g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day34.1g34.1g38%

Fats and Fatty Acids

Sterols

Minerals

Other

  • Chlorine, Cl61.0mg61.0mg8%

Composition and calculated figures

What 100 g is made of, by weight

  • Water16.7 g
  • Carbohydrate43 g
  • Fibre1.9 g
  • Protein6 g
  • Fat29.7 g
  • Other2.7 g

Calculated from this food's data, per 100 g

Net carbs
43 g
This source reports available carbohydrate, which already leaves fibre out.

Gâteau au chocolat type fondant ou mi-cuit, préemballé: key facts

How many calories are in Gâteau au chocolat type fondant ou mi-cuit, préemballé?
Gâteau au chocolat type fondant ou mi-cuit, préemballé has 467 calories per 100 g.
How much protein is in Gâteau au chocolat type fondant ou mi-cuit, préemballé?
Gâteau au chocolat type fondant ou mi-cuit, préemballé provides 6 g of protein per 100 g.
How many carbs are in Gâteau au chocolat type fondant ou mi-cuit, préemballé?
Gâteau au chocolat type fondant ou mi-cuit, préemballé contains 43 g of carbohydrate per 100 g, including 1.9 g of fibre.
How much fat is in Gâteau au chocolat type fondant ou mi-cuit, préemballé?
Gâteau au chocolat type fondant ou mi-cuit, préemballé has 29.7 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).