Nutrition report ready

Pain special tranché nature sans gluten

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

Nutri-Score C

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Pain special tranché nature sans gluten

in Breads Barcode 3701424000047
Average nutritional quality

Pain special tranché nature sans gluten provides 242 kcal per 100 g, with 3.1 g of sugars and 8.6 g of protein. That is 32% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Breads category.

Nutrient levels per 100 g

Fat
5.3 g · Moderate
Saturated fat
0.5 g · Low
Sugars
3.1 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 242 kcal 286 −15%
Total fat 5.3 g 5.3
Saturated fat 0.5 g 1 −48%
Carbohydrates 37 g 48.4 −24%
Total sugars 3.1 g 4.6 −32%
Protein 8.6 g 9.6 −10%
Salt 1.2 g 1.3 −7%

Category average across 15594 Breads products on Foodmetria.

Compared with other breads

Calories lower 22%
Sugars higher 49%
Salt higher 47%
Saturated fat higher 44%
Protein top 59%

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

Product details

Labels & certifications
No glutenCrossed Grain TrademarkDZG Gluten free
Sold in
France
Barcode
3701424000047

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pain special tranché nature sans gluten?

Pain special tranché nature sans gluten contains 242 kcal per 100 g.

How much sugar is in Pain special tranché nature sans gluten?

Pain special tranché nature sans gluten has 3.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pain special tranché nature sans gluten 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 September 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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