Creme à l'ancienne
Packaged product Mælk og æg Lactantia
Creme à l'ancienne contains 333 kcal per 100 g.
Roughly 97 % of its calories come from fat, with 3 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in mælk og æg on FoodFactly, where the median is 240 kcal per 100 g across 986 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 | 333 kcal | |
| Total fat L | 33,3 g | 43 % |
| Saturated fat L | 23,3 g | 117 % |
| Sodium | not reported | |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber | not reported | |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 2 g | 4 % |
% 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 3 %
- Fat 97 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein2 gbelow the median for mælk og æg (median 2,4 g)
- Sugars0 gin the lowest quarter of mælk og æg (median 3,3 g)
- Fat33,3 gin the top quarter of mælk og æg (median 21 g)
- Saturated fat23,3 gin the top quarter of mælk og æg (median 15 g)
- Protein per 100 kcal0,6 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Cream, Milk, Cellulose gum, Guar gum, Locust bean gum, Mono and diglycerides, Carrageenan. Contains: Milk.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Heavy Cream Cream-O-Land | 333 | 0 g | 0 g | 33,3 g |
| Crème La pinte | 333 | 2 g | 0 g | 33,3 g |
| Organic Heavy Whipping Cream Sprouts Farmers Market | 333 | 0 g | 6,7 g | 33,3 g |
| Sprouts Heavy Whipping Cream Sprouts | 333 | 0 g | 0 g | 33,3 g |
| Heavy Cream Ultra-Pasteurized Piggly Wiggly | 333 | 0 g | 6,7 g | 33,3 g |
| Natural heavy cream Producers | 333 | 0 g | 0 g | 40 g |
| Heavy Whipping Cream Great Value | 333 | 0 g | 6,7 g | 33,3 g |
| Heavy whipping cream Hannafords | 333 | 0 g | 6,7 g | 33,3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Creme à l'ancienne?
100 g of Creme à l'ancienne has 333 kcal.
How much protein is in Creme à l'ancienne?
Creme à l'ancienne contains 2 g of protein per 100 g (4 % of the 50 g Daily Value). About 3 % of its calories come from protein. Compared with other mælk og æg, that is below the median (median 2,4 g).
How many carbs are in Creme à l'ancienne?
Creme à l'ancienne has 0 g of total carbohydrates per 100 g, including 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Creme à l'ancienne?
Creme à l'ancienne contains 33,3 g of fat per 100 g, of which 23,3 g is saturated (117 % of the Daily Value).
Where does this nutrition data come from?
From Open Food Facts, record dated 1. april 2026. FoodFactly last checked it on 7. 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 0068200202655. License: ODbL 1.0 (Open Food Facts). Source record dated 1. april 2026. Imported 7. november 2026.
Last updated: . Data quality score: 75/100 (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.