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Gauffre a l'épeautre
Gauffre a l'épeautre by Biofood provides 372 kcal per 100 g, with 2.5 g of sugars and 12.3 g of protein. That is 90% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Waffles category and comes in a 100 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 372 kcal | 421 −12% |
| Total fat | 2.8 g | 19.8 −86% |
| Saturated fat | 0.6 g | 8.7 −93% |
| Carbohydrates | 69.6 g | 53.2 +31% |
| Total sugars | 2.5 g | 24.2 −90% |
| Dietary fiber | 9.4 g | 2.8 +235% |
| Protein | 12.3 g | 6.8 +80% |
| Salt | 0 g | 0.8 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 913 Waffles products on Foodmetria.
Compared with other waffles
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingredient list not available.
- May contain traces
- SoybeansDe lait et de sesame
Product details
- Quantity
- 100 g
- Labels & certifications
- OrganicEU OrganicBE-BIO-02
- Sold in
- Belgium, France
- Barcode
- 5412158028693
Prices reported by shoppers
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Frequently asked questions
How many calories are in Gauffre a l'épeautre?
Gauffre a l'épeautre contains 372 kcal per 100 g.
How much sugar is in Gauffre a l'épeautre?
Gauffre a l'épeautre has 2.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Gauffre a l'épeautre healthy?
It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Gauffre a l'épeautre contain?
No allergens are listed in the label data. It may also contain traces of soybeans, de lait et de sesame. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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