Creme d’abricot
Packaged product Sweets og Desserter les 4 saisons
Creme d’abricot contains 351 kcal per 100 g. A serving, 100 g (100 g) provides about 351 kcal.
Roughly 51 % of its calories come from carbohydrates, with 47 % from fat and 2 % from protein (estimated with general energy factors).
That is less energy than the typical item in sweets og desserter on FoodFactly, where the median is 549 kcal per 100 g across 428 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 351 kcal | |
| Total fat L | 18 g | 23 % |
| Saturated fat L | 11 g | 55 % |
| Sodium L | 8 mg | 0,3 % |
| Total carbohydrates L | 44 g | 16 % |
| Dietary fiber | not reported | |
| Total sugars L | 39 g | |
| Added sugars L | 17,1 g | 34 % |
| 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 2 %
- Carbohydrates 51 %
- Fat 47 %
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 gin the lowest quarter of sweets og desserter (median 6,1 g)
- Sugars39 gbelow the median for sweets og desserter (median 39,6 g)
- Fat18 gin the lowest quarter of sweets og desserter (median 34,2 g)
- Saturated fat11 gin the top quarter of sweets og desserter (median 7,6 g)
- Sodium8 mgin the lowest quarter of sweets og desserter (median 50 mg)
- Protein per 100 kcal0,57 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- les 4 saisons
- Barcode
- 3470410024540
- Quantity
- 220 g
- Label serving
- 100 g
- Category
- pates- a- tartiner
- Packaging
- pot
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Purée d'abricot, sucre, beurre doux (lait) de Bretagne, jaune d'oeuf, amidon de maïs modifié, acide citrique, acide ascorbique, arôme naturel, colorant : beta carotène, antioxydant : extrait de vitamine E.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Creme d’abricot?
100 g of Creme d’abricot has 351 kcal. Serving, 100 g (100 g): about 351 kcal.
How much protein is in Creme d’abricot?
Creme d’abricot contains 2 g of protein per 100 g (4 % of the 50 g Daily Value), or 2 g in serving, 100 g (100 g). About 2 % of its calories come from protein. Compared with other sweets og desserter, that is in the lowest quarter (median 6,1 g).
How many carbs are in Creme d’abricot?
Creme d’abricot has 44 g of total carbohydrates per 100 g, including 39 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Creme d’abricot?
Creme d’abricot contains 18 g of fat per 100 g, of which 11 g is saturated (55 % of the Daily Value).
How much sodium is in Creme d’abricot?
100 g contains 8 mg of sodium, 0,3 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 17. 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 3470410024540. License: ODbL 1.0 (Open Food Facts). Source record dated 17. 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.