Tourtain by Savencia

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Tourtain

by Savencia 240g in Pasteurized cheeses Barcode 3222110031461
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Tourtain by Savencia provides 365 kcal per 100 g, with 0.5 g of sugars and 17 g of protein. That is 49% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Pasteurized cheeses category and comes in a 240g pack.

Nutrient levels per 100 g

Fat
33 g · High
Saturated fat
24 g · High
Sugars
0.5 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 365 kcal 365 kcal 310 +18%
Total fat 33 g 33 g 42% 25.7 +29%
Saturated fat 24 g 24 g 120% 17.4 +38%
Carbohydrates 0.5 g 0.5 g 0% 1.6 −68%
Total sugars 0.5 g 0.5 g 1 −49%
Protein 17 g 17 g 34% 18.3 −7%
Salt 1.2 g 1.2 g 1.5 −17%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 978 Pasteurized cheeses products on Foodmetria.

Compared with other pasteurized cheeses

Calories higher 19%
Sugars lower 32%
Salt lower 22%
Saturated fat higher 8%
Protein top 70%

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

Product details

Quantity
240g
Serving size
100.0g
Sold in
France
Barcode
3222110031461

Prices reported by shoppers

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Frequently asked questions

How many calories are in Tourtain?

Tourtain contains 365 kcal per 100 g and about 365 kcal per serving (100.0g).

How much sugar is in Tourtain?

Tourtain has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Tourtain healthy?

It has a Nutri-Score of D (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 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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