Oeufs Pralinés Chocolat Noir

by Ivoria 150 g in Filled chocolate eggs Barcode 3250393112560

Œufs au Praliné Chocolat Noir 72% Bio

Bad nutritional quality
Green-Score
c
Environmental impact estimate

Oeufs Pralinés Chocolat Noir by Ivoria provides 558 kcal per 100 g, with 45 g of sugars and 7.9 g of protein. That is 11% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Filled chocolate eggs category and comes in a 150 g pack.

Nutrient levels per 100 g

Fat
36 g · High
Saturated fat
16 g · High
Sugars
45 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 558 kcal 547
Total fat 36 g 33.5 +8%
Saturated fat 16 g 19.2 −17%
Carbohydrates 47 g 53.7 −13%
Total sugars 45 g 50.4 −11%
Dietary fiber 7.2 g 2.7 +163%
Protein 7.9 g 6 +32%
Salt 0.1 g 0.2 −77%

Category average across 400 Filled chocolate eggs products on Foodmetria.

Compared with other filled chocolate eggs

Calories higher 41%
Sugars lower 16%
Salt lower 8%
Saturated fat lower 26%
Protein top 10%
Fiber top 5%

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

Product details

Quantity
150 g
Labels & certifications
OrganicEU OrganicNutriscoreAb agriculture biologiqueTriman
Sold in
France
Barcode
3250393112560

Prices reported by shoppers

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Frequently asked questions

How many calories are in Oeufs Pralinés Chocolat Noir?

Oeufs Pralinés Chocolat Noir contains 558 kcal per 100 g.

How much sugar is in Oeufs Pralinés Chocolat Noir?

Oeufs Pralinés Chocolat Noir has 45 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Oeufs Pralinés Chocolat Noir 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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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