Vegan sfoglia palmine

by BiancoForno in Confectioneries Barcode 8010247426237
Bad nutritional quality

Vegan sfoglia palmine by BiancoForno provides 539 kcal per 100 g, with 21.5 g of sugars and 6.6 g of protein. That is 61% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Confectioneries category.

Nutrient levels per 100 g

Fat
31.4 g · High
Saturated fat
15.8 g · High
Sugars
21.5 g · Moderate
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 539 kcal 409 +32%
Total fat 31.4 g 9.5 +230%
Saturated fat 15.8 g 6.1 +157%
Carbohydrates 56.3 g 74.3 −24%
Total sugars 21.5 g 54.6 −61%
Dietary fiber 2.4 g 1.7 +44%
Protein 6.6 g 3.3 +97%
Salt 0.5 g 0.3 +105%

Category average across 19312 Confectioneries products on Foodmetria.

Compared with other confectioneries

Calories higher 11%
Sugars lower 9%
Salt higher 12%
Saturated fat higher 16%
Protein top 18%
Fiber top 27%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Labels & certifications
VegetarianVeganNo colorings
Sold in
Italy
Barcode
8010247426237

Prices reported by shoppers

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Frequently asked questions

How many calories are in Vegan sfoglia palmine?

Vegan sfoglia palmine contains 539 kcal per 100 g.

How much sugar is in Vegan sfoglia palmine?

Vegan sfoglia palmine has 21.5 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Vegan sfoglia palmine 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.

Is Vegan sfoglia palmine vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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