Chocolate powder

by Okakao 17.64 oz in Instant chocolate powders Barcode 3474341200516
Not enough data to compute
Processed food
Green-Score
a+
Environmental impact estimate

Chocolate powder by Okakao provides 388 kcal per 100 g, with 68 g of sugars and 6.2 g of protein. That is 50% more sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Instant chocolate powders category and comes in a 17.64 oz pack.

Nutrient levels per 100 g

Fat
6.7 g · Moderate
Saturated fat
4 g · Moderate
Sugars
68 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 388 kcal 299 +30%
Total fat 6.7 g 5.5 +21%
Saturated fat 4 g 3.2 +24%
Carbohydrates 71 g 53.1 +34%
Total sugars 68 g 45.5 +50%
Added sugars 67.9 g 45.8 +48%
Dietary fiber 9.5 g 6.9 +38%
Protein 6.2 g 6.9 −10%
Salt 0 g 0.3 −97%

Category average across 678 Instant chocolate powders products on Foodmetria.

Compared with other instant chocolate powders

Calories higher 26%
Sugars higher 34%
Salt lower 5%
Saturated fat higher 25%
Protein top 40%
Fiber top 21%

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

Ingredients

Sucre, cacao en poudre 32%.

Palm oil freeMaybe veganVegetarian

Product details

Quantity
17.64 oz
Labels & certifications
Triman
Sold in
France
Barcode
3474341200516

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chocolate powder?

Chocolate powder contains 388 kcal per 100 g.

How much sugar is in Chocolate powder?

Chocolate powder has 68 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Chocolate powder healthy?

It is in NOVA group 3 — processed food. 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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