Valençay
Packaged product Mælk og æg Selection Guillaumin
Valençay contains 310 kcal per 100 g.
Roughly 75 % of its calories come from fat, with 23 % from protein and 1 % 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 279 kcal per 100 g across 15 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 | 310 kcal | |
| Total fat L | 26 g | 33 % |
| Saturated fat L | 20 g | 100 % |
| Sodium L | 720 mg | 31 % |
| Total carbohydrates L | 1 g | 0,4 % |
| Dietary fiber | not reported | |
| Total sugars L | 1 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 18 g | 36 % |
% 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 23 %
- Carbohydrates 1 %
- Fat 75 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Sugars1 gin the top quarter of mælk og æg (median 0,5 g)
- Fat26 gin the top quarter of mælk og æg (median 22,8 g)
- Saturated fat20 gin the top quarter of mælk og æg (median 17 g)
- Sodium720 mgin the top quarter of mælk og æg (median 580 mg)
- Protein per 100 kcal5,8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Selection Guillaumin
- Barcode
- 0200093034771
- Category
- Valençay cheese
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Petit Valencay AOP Le Fromager Des Halles | 313 | 19 g | 1,8 g | 26 g |
| Valençay AOP Saveur de nos régions | 317 | 19 g | 1,8 g | 26 g |
| Petit valençay, fromage de chèvre au lait cru Monoprix | 285 | 18 g | 1,5 g | 23 g |
| Valençay au lait cru Belle France | 284 | 18 g | 1,3 g | 23 g |
| Valencay AOC Cloche d'Or | 283 | 17 g | 1,9 g | 23 g |
| Valencay AOP Itinéraire des Saveurs | 281 | 17 g | 1,5 g | 23 g |
| Valençay Aoc, Fromage De Chèvre Au Lait Cru, L'unité De 220g Laiterie Cooperative Verneuil | 279 | 17,5 g | 1 g | 22,8 g |
| Valençay Reflets de France | 274 | 18 g | 0,9 g | 22 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Valençay?
100 g of Valençay has 310 kcal.
Is Valençay high in protein?
Valençay contains 18 g of protein per 100 g (36 % of the 50 g Daily Value). About 23 % of its calories come from protein.
How many carbs are in Valençay?
Valençay has 1 g of total carbohydrates per 100 g, including 1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Valençay?
Valençay contains 26 g of fat per 100 g, of which 20 g is saturated (100 % of the Daily Value).
How much sodium is in Valençay?
100 g contains 720 mg of sodium, 31 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 14. 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 0200093034771. License: ODbL 1.0 (Open Food Facts). Source record dated 14. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 80/100 (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.