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Galette 3 fromages
Galette 3 fromages by Tipiak provides 194 kcal per 100 g, with 1 g of sugars and 9.1 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: eggs, gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 194 kcal |
| Total fat | 11 g |
| Saturated fat | 7 g |
| Carbohydrates | 14 g |
| Total sugars | 1 g |
| Added sugars | 0 g |
| Dietary fiber | 1 g |
| Protein | 9.1 g |
| Salt | 0.8 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Eau, emmental 15% (lait), crème liquide 12 % (lait), farine de sarrasin 7,6%, farine de blé 7% (gluten), mozzarella râpée 6% (lait), fromage à raclette 4,5% (lait, sel, ferments lactiques, coagulant, conservateur : natamycine, colorants : rocou - caramel ordinaire), amidon modifié de manioc, Œufs entier en poudre, lactose, sel, huile de tournesol, lait écrémé en poudre, poivre.
- Allergens
- EggsGlutenMilk
Additives 4
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- France
- Barcode
- 3282741660201
Prices reported by shoppers
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Frequently asked questions
How many calories are in Galette 3 fromages?
Galette 3 fromages contains 194 kcal per 100 g.
How much sugar is in Galette 3 fromages?
Galette 3 fromages has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Galette 3 fromages healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Galette 3 fromages vegan?
Based on its ingredient list, it is not vegan.
What allergens does Galette 3 fromages contain?
According to the label data it contains: Eggs, Gluten, Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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