6 oeufs frais by Les oeufs geslin

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6 oeufs frais

by Les oeufs geslin 6 pcs in Fresh eggs Barcode 3760084050113
Nutri-Score
Good nutritional quality
Processing (NOVA)
Unknown
Green-Score
a
Environmental impact estimate

6 oeufs frais by Les oeufs geslin provides 155 kcal per 100 g, with 0.7 g of sugars and 12.3 g of protein. That is 13% more sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Fresh eggs category and comes in a 6 pcs pack.

Nutrient levels per 100 g

Fat
10.3 g · Moderate
Saturated fat
5.6 g · High
Sugars
0.7 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 5g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 155 kcal 8 kcal 144 +8%
Total fat 10.3 g 0.5 g 1% 9.9
Saturated fat 5.6 g 0.3 g 2% 2.9 +91%
Carbohydrates 1 g 0.1 g 0% 1
Total sugars 0.7 g 0 g 0.6 +13%
Protein 12.3 g 0.6 g 1% 12.6
Salt 0.1 g 0 g 0.4 −66%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1211 Fresh eggs products on Foodmetria.

Compared with other fresh eggs

Calories higher 9%
Sugars higher 17%
Salt lower 7%
Saturated fat higher 2%
Protein top 79%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
6 pcs
Serving size
5g
Sold in
France
Barcode
3760084050113

Prices reported by shoppers

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Frequently asked questions

How many calories are in 6 oeufs frais?

6 oeufs frais contains 155 kcal per 100 g and about 8 kcal per serving (5g).

How much sugar is in 6 oeufs frais?

6 oeufs frais has 0.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 6 oeufs frais healthy?

It has a Nutri-Score of B (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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