Nutrition report ready

Brioche au pur grand epautre

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score D

View details

Brioche au pur grand epautre

400 g in Brioches Barcode 3558851201727
Poor nutritional quality
Green-Score
b
Environmental impact estimate

Brioche au pur grand epautre provides 350 kcal per 100 g, with 5.2 g of sugars and 10.8 g of protein. That is 68% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Brioches category and comes in a 400 g pack.

Nutrient levels per 100 g

Fat
18 g · High
Saturated fat
12 g · High
Sugars
5.2 g · Moderate
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 350 kcal 351
Total fat 18 g 13 +38%
Saturated fat 12 g 6.6 +82%
Carbohydrates 34 g 49.5 −31%
Total sugars 5.2 g 16.5 −68%
Protein 10.8 g 7.9 +38%
Salt 0.7 g 0.9 −19%

Category average across 924 Brioches products on Foodmetria.

Compared with other brioches

Calories lower 44%
Sugars lower 8%
Salt lower 42%
Saturated fat higher 12%
Protein top 4%

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

Product details

Quantity
400 g
Labels & certifications
OrganicEU OrganicFR-BIO-01
Sold in
France
Barcode
3558851201727

Prices reported by shoppers

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Frequently asked questions

How many calories are in Brioche au pur grand epautre?

Brioche au pur grand epautre contains 350 kcal per 100 g.

How much sugar is in Brioche au pur grand epautre?

Brioche au pur grand epautre has 5.2 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Brioche au pur grand epautre healthy?

It has a Nutri-Score of D (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 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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