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Navettes Anis
Navettes Anis by Câlin de Provence provides 306 kcal per 100 g, with 13 g of sugars and 9 g of protein. That is 46% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Dry biscuits category and comes in a 240g pack. Contains: peanuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 306 kcal | 447 −32% |
| Total fat | 14 g | 16.6 −15% |
| Saturated fat | 1.4 g | 5.7 −75% |
| Carbohydrates | 66 g | 65.7 |
| Total sugars | 13 g | 24.1 −46% |
| Added sugars | 6.5 g | 17.6 −63% |
| Dietary fiber | 2.5 g | 4.2 −40% |
| Protein | 9 g | 7.7 +17% |
| Salt | 0 g | 0.7 −98% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 726 Dry biscuits products on Foodmetria.
Compared with other dry biscuits
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingrédients farine de blé, sucre, huile d'arachide, poudre levante, grains d'anis.
- Allergens
- Peanuts
Product details
- Quantity
- 240g
- Sold in
- France
- Barcode
- 3760068760304
Prices reported by shoppers
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Frequently asked questions
How many calories are in Navettes Anis?
Navettes Anis contains 306 kcal per 100 g.
How much sugar is in Navettes Anis?
Navettes Anis has 13 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Navettes Anis healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Navettes Anis contain?
According to the label data it contains: Peanuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 20, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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