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Petit Alba
Petit Alba by Petit Veganne provides 386 kcal per 100 g, with 0.2 g of sugars and 13.6 g of protein. That is 50% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Alternative vegetale au fromage category and comes in a 110 pack. Contains: milk, nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 386 kcal | 316 +22% |
| Total fat | 30.5 g | 23.5 +30% |
| Saturated fat | 5.9 g | 14 −58% |
| Carbohydrates | 14.2 g | 21.4 −34% |
| Total sugars | 0.2 g | 0.4 −50% |
| Added sugars | 0 g | 0 |
| Protein | 13.6 g | 4.9 +179% |
| Salt | 0.6 g | 1.4 −57% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 3 Alternative vegetale au fromage products on Foodmetria.
Ingredients
Noix de cajou,eau,sel,ferments lactiques, ferments d'affinage
- Allergens
- MilkNuts
Product details
- Quantity
- 110
- Labels & certifications
- VegetarianOrganicVegan
- Sold in
- France
- Barcode
- 3770009610360
Prices reported by shoppers
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Frequently asked questions
How many calories are in Petit Alba?
Petit Alba contains 386 kcal per 100 g.
How much sugar is in Petit Alba?
Petit Alba has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Petit Alba healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Petit Alba vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Petit Alba contain?
According to the label data it contains: Milk, Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
