Palmeras integrales con sésamo y lino by Larrosa

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Palmeras integrales con sésamo y lino

by Larrosa 195 g in Palmiers Barcode 8421519001432
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Palmeras integrales con sésamo y lino by Larrosa provides 533 kcal per 100 g, with 6.3 g of sugars and 7.1 g of protein. That is 71% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Palmiers category and comes in a 195 g pack.

Nutrient levels per 100 g

Fat
34 g · High
Saturated fat
18.2 g · High
Sugars
6.3 g · Moderate
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 533 kcal 513
Total fat 34 g 29.1 +17%
Saturated fat 18.2 g 16.6 +10%
Carbohydrates 45.8 g 56.2 −19%
Total sugars 6.3 g 21.9 −71%
Protein 7.1 g 5.4 +31%
Salt 1.3 g 0.9 +44%

Category average across 599 Palmiers products on Foodmetria.

Compared with other palmiers

Calories higher 41%
Sugars lower 7%
Salt higher 11%
Saturated fat higher 34%
Protein top 7%

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

Product details

Quantity
195 g
Labels & certifications
No added sugar
Sold in
Spain
Barcode
8421519001432

Prices reported by shoppers

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Frequently asked questions

How many calories are in Palmeras integrales con sésamo y lino?

Palmeras integrales con sésamo y lino contains 533 kcal per 100 g.

How much sugar is in Palmeras integrales con sésamo y lino?

Palmeras integrales con sésamo y lino has 6.3 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Palmeras integrales con sésamo y lino 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 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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