L’emmental francais

300 g in French emmentaler Barcode 3123938045374
Average nutritional quality
Green-Score
c
Environmental impact estimate

L’emmental francais provides 369 kcal per 100 g, with 0.5 g of sugars and 27 g of protein. That is 22% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the French emmentaler category and comes in a 300 g pack.

Nutrient levels per 100 g

Fat
29 g · High
Saturated fat
19 g · High
Sugars
0.5 g · Low
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 369 kcal 369 kcal 377
Total fat 29 g 29 g 37% 29.4
Saturated fat 19 g 19 g 95% 19.5
Carbohydrates 0.5 g 0.5 g 0% 0.9 −46%
Total sugars 0.5 g 0.5 g 0.6 −22%
Protein 27 g 27 g 54% 27.3
Salt 0.7 g 0.7 g 0.6 +9%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 617 French emmentaler products on Foodmetria.

Compared with other french emmentaler

Calories lower 7%
Sugars lower 24%
Salt higher 25%
Saturated fat lower 18%
Protein top 95%

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

Product details

Quantity
300 g
Serving size
100g
Labels & certifications
No additives
Sold in
France
Barcode
3123938045374

Prices reported by shoppers

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Frequently asked questions

How many calories are in L’emmental francais?

L’emmental francais contains 369 kcal per 100 g and about 369 kcal per serving (100g).

How much sugar is in L’emmental francais?

L’emmental francais has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is L’emmental francais healthy?

It has a Nutri-Score of C (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 May 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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