Lachs
Packaged product Mælk og æg Cremisée
Lachs contains 255 kcal per 100 g. A serving, 200 g (200 g) provides about 510 kcal.
Roughly 60 % of its calories come from fat, with 39 % from protein and 0,9 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in mælk og æg on FoodFactly, where the median is 331 kcal per 100 g across 50 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 | 255 kcal | |
| Total fat L | 17 g | 22 % |
| Saturated fat L | 11,4 g | 57 % |
| Sodium L | 551 mg | 24 % |
| Total carbohydrates L | 0,6 g | 0,2 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,4 g | |
| Protein L | 25 g | 50 % |
% 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 39 %
- Carbohydrates 0,9 %
- Fat 60 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein25 gin the top quarter of mælk og æg (median 18 g)
- Sugars0,4 gbelow the median for mælk og æg (median 0,5 g)
- Fat17 gin the lowest quarter of mælk og æg (median 27,7 g)
- Saturated fat11,4 gin the lowest quarter of mælk og æg (median 18 g)
- Sodium551 mgbelow the median for mælk og æg (median 580 mg)
- Protein per 100 kcal9,8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Cremisée
- Barcode
- 20202675
- Quantity
- 200g
- Label serving
- 200 g
- Category
- Soft cheese with a natural rind
- Nutri-Score
- D as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Crottin de chevre Rians | 264 | 17 g | 3,1 g | 20 g |
| Saint albray Saint Albray | 264 | 21 g | 0,5 g | 20 g |
| Le Chèvre Typé et Crémeux Soignon | 276 | 19 g | 0,5 g | 22 g |
| Fromage De Chèvre Chèvrefin | 291 | 20 g | 1 g | 23 g |
| Sainte-maure fromage de chèvre Marque Repère | 291 | 18 g | 0,5 g | 23 g |
| Bûche Sainte Maure Delhaize | 295 | 16,3 g | 1,7 g | 24,8 g |
| Fromage des Vignerons Delin | 214 | 12 g | 4 g | 14 g |
| Le crottin Rians | 297 | 20 g | 2,6 g | 23 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Lachs?
100 g of Lachs has 255 kcal. Serving, 200 g (200 g): about 510 kcal.
Is Lachs high in protein?
Lachs contains 25 g of protein per 100 g (50 % of the 50 g Daily Value), or 50 g in serving, 200 g (200 g). About 39 % of its calories come from protein. Compared with other mælk og æg, that is among the highest quarter (median 18 g).
How many carbs are in Lachs?
Lachs has 0,6 g of total carbohydrates per 100 g, including 0,4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Lachs?
Lachs contains 17 g of fat per 100 g, of which 11,4 g is saturated (57 % of the Daily Value).
How much sodium is in Lachs?
100 g contains 551 mg of sodium, 24 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 26. marts 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 20202675. License: ODbL 1.0 (Open Food Facts). Source record dated 26. marts 2026. Imported 7. 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.