Beurre De Cacao Mycryo En Poudre

by Callebaut in Fats Barcode 5410522261059
Good nutritional quality

Beurre De Cacao Mycryo En Poudre by Callebaut provides 180 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Fats category.

Nutrient levels per 100 g

Fat
20 g · High
Saturated fat
1.5 g · Low
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 180 kcal 661 −73%
Total fat 20 g 70.3 −72%
Saturated fat 1.5 g 28 −95%
Carbohydrates 0 g 5.8 −100%
Total sugars 0 g 4.7 −100%
Added sugars 0 g 1.1 −100%
Dietary fiber 0 g 0.7 −100%
Protein 0 g 1.4 −100%
Salt 0 g 0.8 −100%

Category average across 1552 Fats products on Foodmetria.

Compared with other fats

Calories lower 3%
Sugars lower 1%
Salt lower 1%
Saturated fat lower 5%
Protein top 100%
Fiber top 100%

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

Ingredients

buter.@ Cocoa fat Ingrd:enÉ: wwa fat O Burro di buro di ??o. @ de cacao. mantea de eao.@ Manteiga de Ingredientes: manteiga de cacau. @ Kakaosmar. Ingredienser: kakaosmar.@ BoÜTUpo Kaxdo. EUOTaTlKd: Poüwpo KaKdo.

Product details

Sold in
France
Barcode
5410522261059

Prices reported by shoppers

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Frequently asked questions

How many calories are in Beurre De Cacao Mycryo En Poudre?

Beurre De Cacao Mycryo En Poudre contains 180 kcal per 100 g.

How much sugar is in Beurre De Cacao Mycryo En Poudre?

Beurre De Cacao Mycryo En Poudre has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Beurre De Cacao Mycryo En Poudre 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 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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