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Amandes effilées
Amandes effilées by Profuit provides 613 kcal per 100 g, with 4.6 g of sugars and 21.4 g of protein. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Almond flakes category and comes in a 450 g pack. Contains: nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 613 kcal | 618 |
| Total fat | 52.5 g | 53.3 |
| Saturated fat | 4 g | 4.2 −5% |
| Carbohydrates | 8.8 g | 9.2 |
| Total sugars | 4.6 g | 4.2 +8% |
| Added sugars | 0 g | 0 |
| Dietary fiber | 9.9 g | 9.7 |
| Protein | 21.4 g | 22.8 −6% |
| Salt | 0.1 g | 0.1 −52% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 127 Almond flakes products on Foodmetria.
Compared with other almond flakes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Amandes
- Allergens
- Nuts
Product details
- Quantity
- 450 g
- Sold in
- France
- Barcode
- 3276650122783
Prices reported by shoppers
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Frequently asked questions
How many calories are in Amandes effilées?
Amandes effilées contains 613 kcal per 100 g.
How much sugar is in Amandes effilées?
Amandes effilées has 4.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Amandes effilées healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Amandes effilées vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Amandes effilées contain?
According to the label data it contains: Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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