Pastry Turco Prieto Style

by Elaborado Por: Barcode 7503019162033
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Ultra-processed food

Pastry Turco Prieto Style by Elaborado Por: provides 412 kcal per 100 g, with 30 g of sugars and 3.8 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten.

Nutrient levels per 100 g

Fat
13.8 g · Moderate
Saturated fat
2.5 g · Moderate
Sugars
30 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 80 g (2 PIECES)

Nutrient Per 100 g Per serving% DV*
Calories 412 kcal 330 kcal
Total fat 13.8 g 11 g 14%
Saturated fat 2.5 g 2 g 10%
Carbohydrates 66.3 g 53 g 19%
Total sugars 30 g 24 g
Dietary fiber 1.2 g 1 g 4%
Protein 3.8 g 3 g 6%
Salt 0.1 g 0.1 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Wheat flour, partially hydrogenated vegetable fat, refined sugar, brown sugar, water, sodium benzoate as preservative

May contain palm oilNot vegan
Allergens
Gluten

Product details

Serving size
80 g (2 PIECES)
Sold in
United States
Barcode
7503019162033

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pastry Turco Prieto Style?

Pastry Turco Prieto Style contains 412 kcal per 100 g and about 330 kcal per serving (80 g (2 PIECES)).

How much sugar is in Pastry Turco Prieto Style?

Pastry Turco Prieto Style has 30 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Pastry Turco Prieto Style healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Pastry Turco Prieto Style vegan?

Based on its ingredient list, it is not vegan.

What allergens does Pastry Turco Prieto Style contain?

According to the label data it contains: Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 9, 2017. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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