Lait - Demi-écrémé
Lait - Demi-écrémé provides 46 kcal per 100 g, with 4.7 g of sugars and 3.4 g of protein. That is 40% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Milks category. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 46 kcal | 75 −39% |
| Total fat | 1.6 g | 2.7 −40% |
| Saturated fat | 1 g | 1.6 −38% |
| Carbohydrates | 4.7 g | 8.5 −44% |
| Total sugars | 4.7 g | 7.8 −40% |
| Added sugars | 0 g | 2.5 −100% |
| Dietary fiber | 0.5 g | 0.2 +222% |
| Protein | 3.4 g | 4.1 −18% |
| Salt | 0.1 g | 0.2 −43% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 5234 Milks products on Foodmetria.
Compared with other milks
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Lait demi-écrémé.
- Allergens
- Milk
Product details
- Sold in
- Belgium
- Barcode
- 5400102102612
Prices reported by shoppers
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Frequently asked questions
How many calories are in Lait - Demi-écrémé?
Lait - Demi-écrémé contains 46 kcal per 100 g.
How much sugar is in Lait - Demi-écrémé?
Lait - Demi-écrémé has 4.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Lait - Demi-écrémé healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Lait - Demi-écrémé vegan?
Based on its ingredient list, it is not vegan.
What allergens does Lait - Demi-écrémé contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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