Formaggio molle spalmabile ottenuto da crema di latte

by Latterie Vicentine 250 g in Mascarpone Barcode 8003636110312
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Formaggio molle spalmabile ottenuto da crema di latte by Latterie Vicentine provides 411 kcal per 100 g, with 4.6 g of sugars and 3.6 g of protein. That is 31% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Mascarpone category and comes in a 250 g pack.

Nutrient levels per 100 g

Fat
42 g · High
Saturated fat
30 g · High
Sugars
4.6 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 411 kcal 388 +6%
Total fat 42 g 39.4 +6%
Saturated fat 30 g 26.8 +12%
Carbohydrates 4.6 g 4 +15%
Total sugars 4.6 g 3.5 +31%
Protein 3.6 g 4.9 −27%
Salt 0.1 g 0.2 −33%

Category average across 480 Mascarpone products on Foodmetria.

Compared with other mascarpone

Calories higher 23%
Sugars higher 15%
Salt higher 30%
Saturated fat higher 19%
Protein top 87%

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

Product details

Quantity
250 g
Sold in
France
Barcode
8003636110312

Prices reported by shoppers

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Frequently asked questions

How many calories are in Formaggio molle spalmabile ottenuto da crema di latte?

Formaggio molle spalmabile ottenuto da crema di latte contains 411 kcal per 100 g.

How much sugar is in Formaggio molle spalmabile ottenuto da crema di latte?

Formaggio molle spalmabile ottenuto da crema di latte has 4.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Formaggio molle spalmabile ottenuto da crema di latte healthy?

It has a Nutri-Score of D (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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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