Nutrition report ready

Camembert au four oignon confit et échalote

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

Nutri-Score D

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Camembert au four oignon confit et échalote

in Camemberts Barcode 3589110395840
Poor nutritional quality
Green-Score
d
Environmental impact estimate

Camembert au four oignon confit et échalote provides 270 kcal per 100 g, with 4.9 g of sugars and 19 g of protein. That is 607% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Camemberts category.

Nutrient levels per 100 g

Fat
19 g · High
Saturated fat
15 g · High
Sugars
4.9 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 270 kcal 290 −7%
Total fat 19 g 23.3 −18%
Saturated fat 15 g 15.7
Carbohydrates 6.2 g 1.5 +326%
Total sugars 4.9 g 0.7 +607%
Protein 19 g 19
Salt 1.2 g 1.7 −29%

Category average across 489 Camemberts products on Foodmetria.

Compared with other camemberts

Calories lower 25%
Sugars higher 3%
Salt lower 5%
Saturated fat lower 32%
Protein top 69%

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

Product details

Sold in
France
Barcode
3589110395840

Prices reported by shoppers

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Frequently asked questions

How many calories are in Camembert au four oignon confit et échalote?

Camembert au four oignon confit et échalote contains 270 kcal per 100 g.

How much sugar is in Camembert au four oignon confit et échalote?

Camembert au four oignon confit et échalote has 4.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Camembert au four oignon confit et échalote 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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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