Cantuccini with almonds

by Tiger Barcode 0200024008895
Not enough data to compute
Ultra-processed food

Cantuccini with almonds by Tiger provides 427 kcal per 100 g, with 34 g of sugars and 10 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, milk, nuts.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
3.8 g · Moderate
Sugars
34 g · High
Salt
0.3 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 427 kcal
Total fat 14 g
Saturated fat 3.8 g
Carbohydrates 63 g
Total sugars 34 g
Added sugars 10.7 g
Protein 10 g
Salt 0.3 g

Ingredients

FR: Biscuits italiens aux amandes.ïlngrédients : blé, sucre, amandes 1915 0%1 Œufs margarine(graisse de palme, huile de tournesol, eau, émulsifiant (E 471) régulateutdtacidité (E330)), beurre, selAevure (E 503). arôme.Peut contenir des traces de : - Teniiaufraiset au sec Produit en Italie

Contains palm oilNot vegan
Allergens
GlutenMilkNuts

Additives 3

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France
Barcode
0200024008895

Prices reported by shoppers

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Frequently asked questions

How many calories are in Cantuccini with almonds?

Cantuccini with almonds contains 427 kcal per 100 g.

How much sugar is in Cantuccini with almonds?

Cantuccini with almonds has 34 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Cantuccini with almonds healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Cantuccini with almonds vegan?

Based on its ingredient list, it is not vegan.

What allergens does Cantuccini with almonds contain?

According to the label data it contains: Gluten, Milk, Nuts. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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