10 trecce
Packaged product Brød og bagværk Penny
10 trecce contains 185 kcal per 100 g.
Roughly 43 % of its calories come from carbohydrates, with 41 % from fat and 16 % from protein (estimated with general energy factors).
That is less energy than the typical item in brød og bagværk on FoodFactly, where the median is 420 kcal per 100 g across 1.331 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 185 kcal | |
| Total fat L | 9,4 g | 12 % |
| Saturated fat L | 5 g | 25 % |
| Sodium L | 332 mg | 14 % |
| Total carbohydrates L | 22 g | 8 % |
| Dietary fiber L | 1,6 g | 6 % |
| Total sugars L | 11 g | |
| Protein L | 8 g | 16 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 16 %
- Carbohydrates 43 %
- Fat 41 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8 gin the lowest quarter of brød og bagværk (median 11 g)
- Fiber1,6 gin the lowest quarter of brød og bagværk (median 3,9 g)
- Sugars11 gin the top quarter of brød og bagværk (median 2,5 g)
- Fat9,4 gbelow the median for brød og bagværk (median 11 g)
- Saturated fat5 gin the top quarter of brød og bagværk (median 1,9 g)
- Sodium332 mgin the lowest quarter of brød og bagværk (median 800 mg)
- Protein per 100 kcal4,3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Penny
- Barcode
- 8024370013134
- Category
- Brødstokke
- Nutri-Score
- D as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
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|---|---|---|---|---|
| Roscos almonteños ecológicos Horno Martin Naranjo | 184 | 11,4 g | 27,7 g | 2 g |
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| Grissini De Mori | 206 | 7,8 g | 41 g | 0,7 g |
| Grissini all’acqua e farina tipo 1 De Mori | 209 | 7,8 g | 41 g | 0,7 g |
| Grissino De Mori | 218 | 7,6 g | 41 g | 2,2 g |
| Maria Fongo al Permigiano Regiano Mario Fongo | 220 | 6 g | 35 g | 6 g |
| Grissini all'olio evo e farina tipo 1 De Mori | 221 | 7,6 g | 41 g | 2,2 g |
| Grissini all’acqua Prix | 226 | 8,7 g | 46 g | 0,5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in 10 trecce?
100 g of 10 trecce has 185 kcal.
How much protein is in 10 trecce?
10 trecce contains 8 g of protein per 100 g (16 % of the 50 g Daily Value). About 16 % of its calories come from protein. Compared with other brød og bagværk, that is in the lowest quarter (median 11 g).
How many carbs are in 10 trecce?
10 trecce has 22 g of total carbohydrates per 100 g, including 1,6 g of fiber and 11 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in 10 trecce?
10 trecce contains 9,4 g of fat per 100 g, of which 5 g is saturated (25 % of the Daily Value).
How much sodium is in 10 trecce?
100 g contains 332 mg of sodium, 14 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 3. marts 2026. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 8024370013134. License: ODbL 1.0 (Open Food Facts). Source record dated 3. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.