Gâteau mousse de fruits sur génoise, type miroir, bavarois

Per 100 g, Gâteau mousse de fruits sur génoise, type miroir, bavarois provides 265 calories, 30.8 g carbohydrate, 2.8 g protein and 0 g fibre.

100 gper serving
= 265 kcal
× 100 g = 100 g
265kcal 13% 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.
20%Nutrient scoreNutrient ScoreThe share of this food's 25 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.25 available of 33 total nutrients with a Daily Value25of33
Protein2.8g4% kcal
Carbs30.8g47% kcal
Fat14.5g49% kcal
Fiber 0g
Water53.3g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

Gâteau mousse de fruits sur génoise, type miroir, bavarois: calories by amount

  • 100 g265 kcal
  • 150 g398 kcal
  • 200 g530 kcal
  • 250 g663 kcal

Gâteau mousse de fruits sur génoise, type miroir, bavarois: key facts

How many calories are in Gâteau mousse de fruits sur génoise, type miroir, bavarois?
Gâteau mousse de fruits sur génoise, type miroir, bavarois has 265 calories per 100 g.
How much protein is in Gâteau mousse de fruits sur génoise, type miroir, bavarois?
Gâteau mousse de fruits sur génoise, type miroir, bavarois provides 2.8 g of protein per 100 g.
How many carbs are in Gâteau mousse de fruits sur génoise, type miroir, bavarois?
Gâteau mousse de fruits sur génoise, type miroir, bavarois contains 30.8 g of carbohydrate per 100 g, including 0 g of fibre.
How much fat is in Gâteau mousse de fruits sur génoise, type miroir, bavarois?
Gâteau mousse de fruits sur génoise, type miroir, bavarois has 14.5 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).