Biscuits a l’avoine, noix & mûriers

in Oatmeal cookies Barcode 3760326221035
Bad nutritional quality
Green-Score
c
Environmental impact estimate

Biscuits a l’avoine, noix & mûriers provides 463 kcal per 100 g, with 22.7 g of sugars and 5.9 g of protein. Its Nutri-Score is E. It is listed in the Oatmeal cookies category.

Nutrient levels per 100 g

Fat
24.1 g · High
Saturated fat
14.8 g · High
Sugars
22.7 g · High
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 463 kcal 441 +5%
Total fat 24.1 g 19.8 +22%
Saturated fat 14.8 g 7.5 +98%
Carbohydrates 55.5 g 58.4 −5%
Total sugars 22.7 g 21.4 +6%
Protein 5.9 g 8.5 −30%
Salt 0.4 g 0.6 −30%

Category average across 199 Oatmeal cookies products on Foodmetria.

Compared with other oatmeal cookies

Calories higher 42%
Sugars higher 45%
Salt lower 35%
Saturated fat higher 8%
Protein top 82%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Labels & certifications
No glutenVegetarianVegan
Sold in
France
Barcode
3760326221035

Prices reported by shoppers

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Frequently asked questions

How many calories are in Biscuits a l’avoine, noix & mûriers?

Biscuits a l’avoine, noix & mûriers contains 463 kcal per 100 g.

How much sugar is in Biscuits a l’avoine, noix & mûriers?

Biscuits a l’avoine, noix & mûriers has 22.7 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Biscuits a l’avoine, noix & mûriers healthy?

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

Is Biscuits a l’avoine, noix & mûriers vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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