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Quatre quart breton pur beurre
Quatre quart breton pur beurre by Franprix provides 440 kcal per 100 g, with 27 g of sugars and 5.8 g of protein. Its Nutri-Score is E. It is listed in the Pound Cake category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 25 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 440 kcal | 110 kcal | 415 +6% | |
| Total fat | 25 g | 6.3 g | 8% | 21.5 +16% |
| Saturated fat | 15 g | 3.8 g | 19% | 8.9 +69% |
| Carbohydrates | 48 g | 12 g | 4% | 49.2 |
| Total sugars | 27 g | 6.8 g | 27.3 | |
| Protein | 5.8 g | 1.5 g | 3% | 5.8 |
| Salt | 1.4 g | 0.4 g | 0.8 +68% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 562 Pound Cake products on Foodmetria.
Compared with other pound cake
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingredient list not available.
- May contain traces
- Nuts
Product details
- Serving size
- 25 g
- Sold in
- France
- Barcode
- 3263850577116
Prices reported by shoppers
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Frequently asked questions
How many calories are in Quatre quart breton pur beurre?
Quatre quart breton pur beurre contains 440 kcal per 100 g and about 110 kcal per serving (25 g).
How much sugar is in Quatre quart breton pur beurre?
Quatre quart breton pur beurre has 27 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Quatre quart breton pur beurre 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.
What allergens does Quatre quart breton pur beurre contain?
No allergens are listed in the label data. It may also contain traces of nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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