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Œuf, fromage et épinard sur un pain spécial campagne

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Starbucks product.

Nutri-Score D NOVA 4

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Œuf, fromage et épinard sur un pain spécial campagne

by Starbucks 145 g in Appetizers Barcode 3356387296985
Poor nutritional quality
Ultra-processed food

Œuf, fromage et épinard sur un pain spécial campagne by Starbucks provides 203 kcal per 100 g, with 3.5 g of sugars and 9.5 g of protein. That is 20% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Appetizers category and comes in a 145 g pack. Contains: gluten, milk.

Nutrient levels per 100 g

Fat
11 g · Moderate
Saturated fat
6.4 g · High
Sugars
3.5 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 203 kcal 404 −50%
Total fat 11 g 19.9 −45%
Saturated fat 6.4 g 5.6 +14%
Carbohydrates 17 g 44.6 −62%
Total sugars 3.5 g 4.4 −20%
Added sugars 0 g 1.9 −100%
Protein 9.5 g 10.4 −9%
Salt 1.3 g 1.8 −29%

Category average across 2089 Appetizers products on Foodmetria.

Compared with other appetizers

Calories lower 9%
Sugars higher 43%
Salt lower 35%
Saturated fat higher 32%
Protein top 43%

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

Ingredients

ŒEUF entier 23,9%, pain spécial campagne 22,6% [(farine de BLÉ 12,9%, eau, huile de colza, GLUTEN de BLE, levure, semoule de BLÉ dur, levain de BLÉ dévitalisé, sel, arôme naturel, conservateurs: propionate de calcium, farine de SEIGLE, farine d'ORGE maltée torréfiée, levure désactivée, farine de BLE malté torréfié, antioxydant: acide ascorbique)], Fromage cottage 13,3% (LAIT, crème (LAIT)), sel, conservateurs: acide lactique, présure microbienne, épaississants: gomme de guar, gomme xanthane), Monterey Jack rape 10% (LAIT, amidon, sel, ferments lactiques (LAIT), coagulant microbien), pulpe de tomate au jus 8% (tomate, jus de tomate, sel, acidifiant: acide citrique) épinard 7%, Feta 6% (brebis LAIT pasteurisé, LAIT de chèvre pasteurisé, sel, ferments lactiques (LAIT), coagulant), beurre (LAIT), amidons de riz et maïs, LAIT demi-écrémé, sel, amidon modifié de manioc, poivre blanc. Peut contenir des traces de fruits à coques, graines de sésame,céleri, crustacés, mollusques, moutarde, soja, poissons et sulfites CONSERVATION:

Palm oil freeNot vegan
Allergens
GlutenMilk
May contain traces
CeleryCrustaceansFishMolluscsMustardNutsSesame seedsSoybeans

Additives 7

E412 - Guar gum
Emulsifier

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
145 g
Labels & certifications
Do not freeze again
Sold in
France
Barcode
3356387296985

Prices reported by shoppers

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Frequently asked questions

How many calories are in Œuf, fromage et épinard sur un pain spécial campagne?

Œuf, fromage et épinard sur un pain spécial campagne contains 203 kcal per 100 g.

How much sugar is in Œuf, fromage et épinard sur un pain spécial campagne?

Œuf, fromage et épinard sur un pain spécial campagne has 3.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Œuf, fromage et épinard sur un pain spécial campagne healthy?

It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Œuf, fromage et épinard sur un pain spécial campagne vegan?

Based on its ingredient list, it is not vegan.

What allergens does Œuf, fromage et épinard sur un pain spécial campagne contain?

According to the label data it contains: Gluten, Milk. It may also contain traces of celery, crustaceans, fish, molluscs, mustard, nuts, sesame seeds, soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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