Chicorée instantanée Douceur d'avoine

by Favrichon & Vignon 100g in Instant chicory Barcode 3111900308558
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Chicorée instantanée Douceur d'avoine by Favrichon & Vignon provides 388 kcal per 100 g, with 17 g of sugars and 4.5 g of protein. It is listed in the Instant chicory category and comes in a 100g pack.

Nutrient levels per 100 g

Fat
3 g · Low
Saturated fat
0.8 g · Low
Sugars
17 g · Moderate
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 7 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 388 kcal 27 kcal 256 +51%
Total fat 3 g 0.2 g 0% 1.1 +175%
Saturated fat 0.8 g 0.1 g 1% 0.5 +53%
Carbohydrates 84 g 5.9 g 2% 49.8 +69%
Total sugars 17 g 1.2 g 15.8 +8%
Dietary fiber 3.9 g 0.3 g 1% 18.3 −79%
Protein 4.5 g 0.3 g 1% 4.9 −8%
Salt 0.4 g 0 g 0.5 −21%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 133 Instant chicory products on Foodmetria.

Compared with other instant chicory

Calories higher 7%
Sugars higher 43%
Salt higher 33%
Saturated fat higher 11%
Protein top 27%
Fiber top 75%

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

Product details

Quantity
100g
Serving size
7 g
Labels & certifications
Fair tradeOrganicEU Organicnon-EU AgricultureCH-BIO-004EU AgricultureEU/non-EU AgricultureNo caffeineNo lactoseAb agriculture biologique
Sold in
France
Barcode
3111900308558

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chicorée instantanée Douceur d'avoine?

Chicorée instantanée Douceur d'avoine contains 388 kcal per 100 g and about 27 kcal per serving (7 g).

How much sugar is in Chicorée instantanée Douceur d'avoine?

Chicorée instantanée Douceur d'avoine has 17 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated April 22, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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