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Crêpes jambon fromage DANIEL DESSAINT, 4 unités
Crêpes jambon fromage DANIEL DESSAINT, 4 unités by Dessaint Traiteur provides 173 kcal per 100 g, with 4.1 g of sugars and 9 g of protein. That is 32% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Crepes au jambon category and comes in a 400 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 100 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 173 kcal | 173 kcal | 169 | |
| Total fat | 5.6 g | 5.6 g | 7% | 6.9 −19% |
| Saturated fat | 2.7 g | 2.7 g | 14% | 2.8 |
| Carbohydrates | 21 g | 21 g | 8% | 18 +17% |
| Total sugars | 4.1 g | 4.1 g | 3.1 +32% | |
| Protein | 9 g | 9 g | 18% | 8 +12% |
| Salt | 0.6 g | 0.6 g | 0.9 −32% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 108 Crepes au jambon products on Foodmetria.
Compared with other crepes au jambon
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 400 g
- Serving size
- 100 g
- Sold in
- France
- Barcode
- 3663219002134
Prices reported by shoppers
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Frequently asked questions
How many calories are in Crêpes jambon fromage DANIEL DESSAINT, 4 unités?
Crêpes jambon fromage DANIEL DESSAINT, 4 unités contains 173 kcal per 100 g and about 173 kcal per serving (100 g).
How much sugar is in Crêpes jambon fromage DANIEL DESSAINT, 4 unités?
Crêpes jambon fromage DANIEL DESSAINT, 4 unités has 4.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Crêpes jambon fromage DANIEL DESSAINT, 4 unités healthy?
It has a Nutri-Score of C (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 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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