Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s))

Per 100 g, Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)) provides 204 calories, 47.4 g carbohydrate, 0.8 g protein and 2.8 g fibre.

100 gper serving
= 204 kcal
Calories by amount
× 100 g = 100 g
204kcal 10% 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.
Protein0.8g2% kcal
Carbs47.4g95% kcal
Fat0.8g3% kcal
Fiber 2.8g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day45.0g45.0g50%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)): key facts

How many calories are in Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s))?
Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)) has 204 calories per 100 g.
How much protein is in Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s))?
Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)) provides 0.8 g of protein per 100 g.
How many carbs are in Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s))?
Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)) contains 47.4 g of carbohydrate per 100 g, including 2.8 g of fibre.
How much fat is in Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s))?
Préparation aux fruits divers (35% de fruits min, sucres et autre(s) ingrédient(s)) has 0.8 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).