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Roucoulons
Weichkäse
Roucoulons provides 350 kcal per 100 g, with 0.9 g of sugars and 19 g of protein. That is 55% 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 Cheeses category. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 350 kcal | 323 +8% |
| Total fat | 30 g | 25.6 +17% |
| Saturated fat | 20 g | 17.4 +15% |
| Carbohydrates | 0.9 g | 4.6 −80% |
| Total sugars | 0.9 g | 2 −55% |
| Added sugars | 0 g | 0.3 −100% |
| Dietary fiber | 0 g | 0.2 −100% |
| Protein | 19 g | 21.4 −11% |
| Salt | 1.2 g | 1.7 −30% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 20951 Cheeses products on Foodmetria.
Compared with other cheeses
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Kuhmilch aus kontrolliert ökologischer Erzeugung, Salz, Milchsäurekulturen, Labaustauschstoff (mikrobielles Lab)
- Allergens
- Milk
Product details
- Sold in
- Germany
- Barcode
- 2878590001640
Prices reported by shoppers
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Frequently asked questions
How many calories are in Roucoulons?
Roucoulons contains 350 kcal per 100 g.
How much sugar is in Roucoulons?
Roucoulons has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Roucoulons 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 Roucoulons vegan?
Based on its ingredient list, it is not vegan.
What allergens does Roucoulons contain?
According to the label data it contains: Milk. 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.
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