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Framboisier
Framboisier by Leclerc provides 1 kcal per 100 g, with 1 g of sugars and 1 g of protein. That is 95% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Framboisiers category. Contains: eggs, milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 1 kcal | 212 −100% |
| Total fat | 1 g | 9.4 −89% |
| Saturated fat | 1 g | 6 −83% |
| Carbohydrates | 1 g | 28 −96% |
| Total sugars | 1 g | 19.4 −95% |
| Added sugars | 5.2 g | 13.7 −62% |
| Protein | 1 g | 3.2 −68% |
| Salt | 1 g | 0.4 +147% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 18 Framboisiers products on Foodmetria.
Compared with other framboisiers
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
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- Allergens
- EggsMilkSoybeans
- May contain traces
- Soybeans
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- Green Dot
- Sold in
- France
- Barcode
- 0216436058380
Prices reported by shoppers
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Frequently asked questions
How many calories are in Framboisier?
Framboisier contains 1 kcal per 100 g.
How much sugar is in Framboisier?
Framboisier has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Framboisier healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Framboisier contain?
According to the label data it contains: Eggs, Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated May 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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