Vanilla Creme Cookies

by Gonzalez Barcode 0748703019126
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Ultra-processed food

Vanilla Creme Cookies by Gonzalez provides 472 kcal per 100 g, with 30.6 g of sugars and 5.6 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten.

Nutrient levels per 100 g

Fat
19.4 g · High
Saturated fat
5.6 g · High
Sugars
30.6 g · High
Salt
0.7 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 36 g (3 COOKIES)

Nutrient Per 100 g Per serving% DV*
Calories 472 kcal 170 kcal
Total fat 19.4 g 7 g 9%
Saturated fat 5.6 g 2 g 10%
Carbohydrates 72.2 g 26 g 9%
Total sugars 30.6 g 11 g
Dietary fiber 0 g 0 g 0%
Protein 5.6 g 2 g 4%
Salt 0.7 g 0.2 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, vegetable oil (contains one or more of the following: canola oil, corn oil, palm oil, soybean oil), dextrose, high fructose corn syrup, corn syrup, co

Contains palm oil
Allergens
Gluten

Product details

Serving size
36 g (3 COOKIES)
Sold in
United States
Barcode
0748703019126

Prices reported by shoppers

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Frequently asked questions

How many calories are in Vanilla Creme Cookies?

Vanilla Creme Cookies contains 472 kcal per 100 g and about 170 kcal per serving (36 g (3 COOKIES)).

How much sugar is in Vanilla Creme Cookies?

Vanilla Creme Cookies has 30.6 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Vanilla Creme Cookies healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Vanilla Creme Cookies contain?

According to the label data it contains: Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 9, 2017. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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