hug cream
Packaged product Milch und Eier Shoyce
Hug cream contains 176 kcal per 100 g.
Roughly 82 % of its calories come from fat, with 12 % from carbohydrates and 5 % from protein (estimated with general energy factors).
That is close to the median for Milch und Eier on FoodFactly (171 kcal per 100 g).
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 | 176 kcal | |
| Total fat L | 18 g | 23 % |
| Saturated fat L | 1,7 g | 9 % |
| Sodium L | 100 mg | 4 % |
| Total carbohydrates L | 6 g | 2 % |
| Dietary fiber L | 0,5 g | 2 % |
| Total sugars L | 1,4 g | |
| Added sugars L | 5 g | 10 % |
| Protein L | 2,6 g | 5 % |
% 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 5 %
- Carbohydrates 12 %
- Fat 82 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein2,6 gin the lowest quarter of Milch und Eier (median 3 g)
- Fiber0,5 gbelow the median for Milch und Eier (median 0,6 g)
- Sugars1,4 gbelow the median for Milch und Eier (median 1,9 g)
- Fat18 gin the top quarter of Milch und Eier (median 16 g)
- Saturated fat1,7 gbelow the median for Milch und Eier (median 1,8 g)
- Sodium100 mgin the top quarter of Milch und Eier (median 44 mg)
- Protein per 100 kcal1,5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Shoyce
- Barcode
- 5600798960286
- Category
- Cremes auf Sojabasis zum Kochen
- Packaging
- Paper
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Água, óleo de girassol, grãos de soja descascados 10%, xarope de glicose, maltodextrina, fibra solúvel de milho, emulsionantes (lecitina de soja, mono e diglicéridos de ácidos gordos), sal marinho, estabilizadores (goma xantana, goma de guar, carragenina), antioxidante (extracto rico em tocoferóis).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SonnenblumenölGlucosesirupSalz
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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 hug cream?
100 g of hug cream has 176 kcal.
How much protein is in hug cream?
Hug cream contains 2,6 g of protein per 100 g (5 % of the 50 g Daily Value). About 5 % of its calories come from protein. Compared with other Milch und Eier, that is in the lowest quarter (median 3 g).
How many carbs are in hug cream?
Hug cream has 6 g of total carbohydrates per 100 g, including 0,5 g of fiber and 1,4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in hug cream?
Hug cream contains 18 g of fat per 100 g, of which 1,7 g is saturated (9 % of the Daily Value).
How much sodium is in hug cream?
100 g contains 100 mg of sodium, 4 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 31. März 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 5600798960286. License: ODbL 1.0 (Open Food Facts). Source record dated 31. März 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.