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Gyma caesar
Gyma caesar by Gyma provides 235 kcal per 100 g, with 7.8 g of sugars and 0.7 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: eggs, milk, mustard.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 235 kcal |
| Total fat | 21 g |
| Saturated fat | 1.9 g |
| Carbohydrates | 11 g |
| Total sugars | 7.8 g |
| Added sugars | 7.8 g |
| Dietary fiber | 0.2 g |
| Protein | 0.7 g |
| Salt | 1.9 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Eau, huile de colza, vinaigre, sucre, amidon modifié de pomme de terre, moutarde de Dijon (eau, graines de moutarde, vinaigre, sel, acidifiant : E330, antioxydant : E224), jaune d'oeuf de poules élevées en plein air 1,7%, sel, acidifiant : acide lactique, arôme naturel (lait), poudre de fromage 0,4% (lait), épaississants : gomme xanthane - gomme de guar, épice, ail, conservateur : sorbate de potassium, antioxydant : E385.
- Allergens
- EggsMilkMustard
Additives 8
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- France
- Barcode
- 3498430009491
Prices reported by shoppers
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Frequently asked questions
How many calories are in Gyma caesar?
Gyma caesar contains 235 kcal per 100 g.
How much sugar is in Gyma caesar?
Gyma caesar has 7.8 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Gyma caesar healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Gyma caesar vegan?
Based on its ingredient list, it is not vegan.
What allergens does Gyma caesar contain?
According to the label data it contains: Eggs, Milk, Mustard. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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