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Artesana, branza de vaci
Artesana, branza de vaci by Arte Sana provides 97 kcal per 100 g, with 2.6 g of sugars and 20.3 g of protein. That is 80% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Dairy desserts category and comes in a 1kg pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 100.0g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 97 kcal | 97 kcal | 143 −32% | |
| Total fat | 0.6 g | 0.6 g | 1% | 6.2 −91% |
| Saturated fat | 0.3 g | 0.3 g | 2% | 3.9 −92% |
| Carbohydrates | 2.6 g | 2.6 g | 1% | 16.1 −84% |
| Total sugars | 2.6 g | 2.6 g | 12.9 −80% | |
| Protein | 20.3 g | 20.3 g | 41% | 5.4 +277% |
| Salt | 0 g | 0 g | 0.3 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1239 Dairy desserts products on Foodmetria.
Compared with other dairy desserts
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 1kg
- Serving size
- 100.0g
- Sold in
- Finland, Romania
- Barcode
- 6425899001169
Prices reported by shoppers
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Recipe & label changes
-
October 1, 2026
- Pack size: — → 1kg
Changes to this product's label data recorded since Foodmetria started tracking it.
Frequently asked questions
How many calories are in Artesana, branza de vaci?
Artesana, branza de vaci contains 97 kcal per 100 g and about 97 kcal per serving (100.0g).
How much sugar is in Artesana, branza de vaci?
Artesana, branza de vaci has 2.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Artesana, branza de vaci healthy?
It has a Nutri-Score of A (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 October 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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