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Pâte à tartiner
Pâte à tartiner by Banania provides 540 kcal per 100 g, with 54 g of sugars and 5.6 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, milk, nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 540 kcal |
| Total fat | 31 g |
| Saturated fat | 6.2 g |
| Carbohydrates | 58 g |
| Total sugars | 54 g |
| Added sugars | 20.3 g |
| Dietary fiber | 1.7 g |
| Protein | 5.6 g |
| Salt | 0.2 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Matières grasses végétales (huile de tournesol, beurre de cacao et huile de coco), poudre de Banania 25% (Sucre, cacao fortement dégraissé 19%, céréales biscuitées (farine de FROMENT, malté) , flocons de banane, miel, arôme, sel) sucre, LAIT écrémé en poudre, LACTOSE, flocons de bananes (2.4%), : lécithine de tournesol, émulsifiant arôme. Contient du GLUTEN et du LAIT. contenir des NOISETTES.
- Allergens
- GlutenMilkNuts
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- France
- Barcode
- 3700476403936
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pâte à tartiner?
Pâte à tartiner contains 540 kcal per 100 g.
How much sugar is in Pâte à tartiner?
Pâte à tartiner has 54 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Pâte à tartiner healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Pâte à tartiner vegan?
Based on its ingredient list, it is not vegan.
What allergens does Pâte à tartiner contain?
According to the label data it contains: Gluten, Milk, Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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