Nutrition report ready

Sablés chocolat au lait

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Bjorg product.

Nutri-Score E

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Sablés chocolat au lait

by Bjorg in Chocolate biscuits Barcode 12015803
Bad nutritional quality
Green-Score
c
Environmental impact estimate

Sablés chocolat au lait by Bjorg provides 497 kcal per 100 g, with 25 g of sugars and 7.4 g of protein. That is 18% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Chocolate biscuits category.

Nutrient levels per 100 g

Fat
23 g · High
Saturated fat
6.5 g · High
Sugars
25 g · High
Salt
1.1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 497 kcal 483
Total fat 23 g 23
Saturated fat 6.5 g 11.3 −43%
Carbohydrates 63 g 61.1
Total sugars 25 g 30.6 −18%
Dietary fiber 4 g 3.9
Protein 7.4 g 6.8 +9%
Salt 1.1 g 0.6 +87%

Category average across 2642 Chocolate biscuits products on Foodmetria.

Compared with other chocolate biscuits

Calories higher 43%
Sugars lower 22%
Salt higher 5%
Saturated fat lower 20%
Protein top 26%
Fiber top 36%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
OrganicEU OrganicAb agriculture biologique
Sold in
France
Barcode
12015803

Prices reported by shoppers

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Frequently asked questions

How many calories are in Sablés chocolat au lait?

Sablés chocolat au lait contains 497 kcal per 100 g.

How much sugar is in Sablés chocolat au lait?

Sablés chocolat au lait has 25 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Sablés chocolat au lait 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.

Source: Open Food Facts (ODbL). Last updated June 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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