Nutrition report ready

Le Panettone Traditionnel pur beurre

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

Nutri-Score E

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Le Panettone Traditionnel pur beurre

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Le Panettone Traditionnel pur beurre

in Panettone Barcode 2423714011076
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Le Panettone Traditionnel pur beurre provides 366 kcal per 100 g, with 26.3 g of sugars and 6.5 g of protein. Its Nutri-Score is E. It is listed in the Panettone category.

Nutrient levels per 100 g

Fat
14.7 g · Moderate
Saturated fat
7.7 g · High
Sugars
26.3 g · High
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 366 kcal 379
Total fat 14.7 g 15.9 −8%
Saturated fat 7.7 g 9.2 −17%
Carbohydrates 51 g 51.2
Total sugars 26.3 g 25.9
Protein 6.5 g 6.8 −5%
Salt 0.4 g 0.5 −22%

Category average across 2898 Panettone products on Foodmetria.

Compared with other panettone

Calories lower 35%
Sugars higher 41%
Salt lower 26%
Saturated fat lower 19%
Protein top 69%

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

Product details

Labels & certifications
Made in Italy
Sold in
France
Barcode
2423714011076

Prices reported by shoppers

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Frequently asked questions

How many calories are in Le Panettone Traditionnel pur beurre?

Le Panettone Traditionnel pur beurre contains 366 kcal per 100 g.

How much sugar is in Le Panettone Traditionnel pur beurre?

Le Panettone Traditionnel pur beurre has 26.3 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Le Panettone Traditionnel pur beurre healthy?

It has a Nutri-Score of E (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 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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