Nutrition report ready

Harina de trigo (reposteria)

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score A

View details
Harina de trigo (reposteria)

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Harina de trigo (reposteria)

in Wheat flours Barcode 8412427125204
Nutri-Score
Very good nutritional quality
Processing (NOVA)
Unknown
Green-Score
a
Environmental impact estimate

Harina de trigo (reposteria) provides 361 kcal per 100 g, with 0.3 g of sugars and 10 g of protein. That is 84% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Wheat flours category.

Nutrient levels per 100 g

Fat
1 g · Low
Saturated fat
0.1 g · Low
Sugars
0.3 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 361 kcal 342 +5%
Total fat 1 g 1.6 −36%
Saturated fat 0.1 g 0.3 −68%
Carbohydrates 76 g 69.4 +10%
Total sugars 0.3 g 1.6 −84%
Protein 10 g 11 −9%
Salt 0 g 0.2 −100%

Category average across 1023 Wheat flours products on Foodmetria.

Compared with other wheat flours

Calories higher 8%
Sugars lower 9%
Salt lower 1%
Saturated fat lower 10%
Protein top 77%

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

Product details

Labels & certifications
No gluten
Sold in
Spain
Barcode
8412427125204

Prices reported by shoppers

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Frequently asked questions

How many calories are in Harina de trigo (reposteria)?

Harina de trigo (reposteria) contains 361 kcal per 100 g.

How much sugar is in Harina de trigo (reposteria)?

Harina de trigo (reposteria) has 0.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Harina de trigo (reposteria) 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.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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