Glace chocolat au lait praliné noisette by Glaces de Marc

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Glace chocolat au lait praliné noisette

by Glaces de Marc in Chocolate ice cream tubs Barcode 3760303620103
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Glace chocolat au lait praliné noisette by Glaces de Marc provides 193 kcal per 100 g, with 25 g of sugars and 3.9 g of protein. That is 14% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Chocolate ice cream tubs category.

Nutrient levels per 100 g

Fat
8.4 g · Moderate
Saturated fat
3.1 g · Moderate
Sugars
25 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 193 kcal 223 −13%
Total fat 8.4 g 11.4 −26%
Saturated fat 3.1 g 7.3 −58%
Carbohydrates 25 g 25.3
Total sugars 25 g 21.9 +14%
Protein 3.9 g 3.9
Salt 0.1 g 0.2 −17%

Category average across 387 Chocolate ice cream tubs products on Foodmetria.

Compared with other chocolate ice cream tubs

Calories lower 17%
Sugars higher 26%
Salt higher 44%
Saturated fat lower 4%
Protein top 54%

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

Product details

Sold in
France
Barcode
3760303620103

Prices reported by shoppers

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Frequently asked questions

How many calories are in Glace chocolat au lait praliné noisette?

Glace chocolat au lait praliné noisette contains 193 kcal per 100 g.

How much sugar is in Glace chocolat au lait praliné noisette?

Glace chocolat au lait praliné noisette has 25 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Glace chocolat au lait praliné noisette 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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