Nutrition report ready

Blue riband 6pk

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Nestlé product.

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Blue riband 6pk by Nestlé

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Blue riband 6pk

by Nestlé 6 x 18 g in Chocolate biscuits Barcode 8445291095397
Nutri-Score
Not enough data to compute
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Blue riband 6pk by Nestlé provides 517 kcal per 100 g, with 51.1 g of sugars and 4.4 g of protein. That is 67% more sugar than the average product in this category. It is listed in the Chocolate biscuits category and comes in a 6 x 18 g pack.

Nutrient levels per 100 g

Fat
25.6 g · High
Saturated fat
13.9 g · High
Sugars
51.1 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (18 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 517 kcal 93 kcal 484 +7%
Total fat 25.6 g 4.6 g 6% 23 +11%
Saturated fat 13.9 g 2.5 g 13% 11.3 +22%
Carbohydrates 66.1 g 11.9 g 4% 61.2 +8%
Total sugars 51.1 g 9.2 g 30.6 +67%
Protein 4.4 g 0.8 g 2% 6.8 −35%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 2644 Chocolate biscuits products on Foodmetria.

Compared with other chocolate biscuits

Calories higher 16%
Sugars higher 1%
Saturated fat higher 34%
Protein top 93%

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

Product details

Quantity
6 x 18 g
Serving size
1 portion (18 g)
Sold in
Spain
Barcode
8445291095397

Prices reported by shoppers

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Frequently asked questions

How many calories are in Blue riband 6pk?

Blue riband 6pk contains 517 kcal per 100 g and about 93 kcal per serving (1 portion (18 g)).

How much sugar is in Blue riband 6pk?

Blue riband 6pk has 51.1 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated September 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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