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Croustillants aux 3 chocolats
Croustillants aux 3 chocolats by Systeme U provides 416 kcal per 100 g, with 30 g of sugars and 6.1 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, milk, nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 416 kcal |
| Total fat | 24 g |
| Saturated fat | 12 g |
| Carbohydrates | 43 g |
| Total sugars | 30 g |
| Added sugars | 0 g |
| Protein | 6.1 g |
| Salt | 0.2 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Creme (LZ dêx:rcsc, : cacao, poudre de lait (L sucrc, bcurrc dc cacao, LAIT), matièr_e grasse IÉ arine de (BLE), huiles vé COQUES), noisettes (FR pâte de cacao, protéines q/ucose, de cacao Stabilisant : E407, amidon poudre à lever : E503, émil Peut contenir : autres fruit Valeurs énergétique et_n
- Allergens
- GlutenMilkNuts
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- France
- Barcode
- 3456580456060
Prices reported by shoppers
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Frequently asked questions
How many calories are in Croustillants aux 3 chocolats?
Croustillants aux 3 chocolats contains 416 kcal per 100 g.
How much sugar is in Croustillants aux 3 chocolats?
Croustillants aux 3 chocolats has 30 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Croustillants aux 3 chocolats healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Croustillants aux 3 chocolats vegan?
Based on its ingredient list, it is not vegan.
What allergens does Croustillants aux 3 chocolats 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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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