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Le canistrelli
Le canistrelli by La grande épicerie provides 490 kcal per 100 g, with 29 g of sugars and 5.7 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 16 g pack. Contains: gluten, sesame seeds.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 490 kcal |
| Total fat | 20 g |
| Saturated fat | 1.7 g |
| Carbohydrates | 71 g |
| Total sugars | 29 g |
| Added sugars | 5.8 g |
| Dietary fiber | 0 g |
| Protein | 5.7 g |
| Salt | 0.4 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
farine de blé (gluten) tournesol, murs, sucre inverti, huile (diphosphate disodique, carboni sodium), arôme. Traces éventuelles de : fruits Ingredients : wheat flour (glut sunflower oil, eggs, invertedsu agents (disodic diphosphâf?-.s carbonate), flavour: contain : nuts, sesame. nutritionnelles moyenne
- Allergens
- GlutenSesame seeds
- May contain traces
- EggsSesame seeds
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 16 g
- Labels & certifications
- Green Dot
- Sold in
- France
- Barcode
- 3346041398476
Prices reported by shoppers
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Frequently asked questions
How many calories are in Le canistrelli?
Le canistrelli contains 490 kcal per 100 g.
How much sugar is in Le canistrelli?
Le canistrelli has 29 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Le canistrelli healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Le canistrelli contain?
According to the label data it contains: Gluten, Sesame seeds. It may also contain traces of eggs. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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