Nutrition report ready

Pain d'epices tranché pur miel

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

Nutri-Score E

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Pain d'epices tranché pur miel

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Pain d'epices tranché pur miel

in Gingerbread blocks Barcode 3429961119250
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Pain d'epices tranché pur miel provides 320 kcal per 100 g, with 47 g of sugars and 2.9 g of protein. That is 15% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Gingerbread blocks category.

Nutrient levels per 100 g

Fat
0.8 g · Low
Saturated fat
0.2 g · Low
Sugars
47 g · High
Salt
0.6 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 320 kcal 327
Total fat 0.8 g 3 −73%
Saturated fat 0.2 g 1.1 −81%
Carbohydrates 76 g 70 +9%
Total sugars 47 g 40.8 +15%
Protein 2.9 g 3.9 −26%
Salt 0.6 g 0.5 +10%

Category average across 646 Gingerbread blocks products on Foodmetria.

Compared with other gingerbread blocks

Calories lower 29%
Sugars higher 22%
Salt higher 36%
Saturated fat lower 15%
Protein top 82%

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

Product details

Sold in
France
Barcode
3429961119250

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pain d'epices tranché pur miel?

Pain d'epices tranché pur miel contains 320 kcal per 100 g.

How much sugar is in Pain d'epices tranché pur miel?

Pain d'epices tranché pur miel has 47 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Pain d'epices tranché pur miel 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 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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