Preparation pour macarons
Packaged product Süßigkeiten und Desserts Jock
Preparation pour macarons contains 490 kcal per 100 g.
Roughly 46 % of its calories come from fat, with 45 % from carbohydrates and 8 % from protein (estimated with general energy factors).
That is more energy than the typical item in Süßigkeiten und Desserts on FoodFactly, where the median is 425 kcal per 100 g across 365 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 | 490 kcal | |
| Total fat L | 25,2 g | 32 % |
| Saturated fat L | 1,9 g | 10 % |
| Sodium | not reported | |
| Total carbohydrates L | 55,6 g | 20 % |
| Dietary fiber L | 4,8 g | 17 % |
| Total sugars L | 53,5 g | |
| Protein L | 10,3 g | 21 % |
% 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 8 %
- Carbohydrates 45 %
- Fat 46 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein10,3 gin the top quarter of Süßigkeiten und Desserts (median 8,5 g)
- Fiber4,8 gin the top quarter of Süßigkeiten und Desserts (median 3 g)
- Sugars53,5 gabove the median for Süßigkeiten und Desserts (median 51 g)
- Fat25,2 gin the top quarter of Süßigkeiten und Desserts (median 18 g)
- Saturated fat1,9 gin the lowest quarter of Süßigkeiten und Desserts (median 4,8 g)
- Protein per 100 kcal2,1 gprotein density, useful for comparing foods with different calorie levels
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 317G Macaron Au Chocolat Alsa Alsa | 490 | 7 g | 61 g | 24 g |
| Macarons au chocolat Alsa | 490 | 7 g | 61 g | 24 g |
| Macaron Lampone Papa | 489 | 10,2 g | 56 g | 24,4 g |
| Macaron di Caterina de’ Medici Cuorenero | 489 | 10,2 g | 56 g | 24,4 g |
| Macaron Cuorenero | 489 | 10,2 g | 56 g | 24,4 g |
| macaron Cuorenero | 489 | 10,2 g | 56 g | 24 g |
| Macaron Dico | 489 | 10,2 g | 56 g | 24,4 g |
| Macaron Cuorenero | 489 | 10,2 g | 56 g | 24,4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Preparation pour macarons?
100 g of Preparation pour macarons has 490 kcal.
Is Preparation pour macarons high in protein?
Preparation pour macarons contains 10,3 g of protein per 100 g (21 % of the 50 g Daily Value). About 8 % of its calories come from protein. Compared with other Süßigkeiten und Desserts, that is among the highest quarter (median 8,5 g).
How many carbs are in Preparation pour macarons?
Preparation pour macarons has 55,6 g of total carbohydrates per 100 g, including 4,8 g of fiber and 53,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Preparation pour macarons?
Preparation pour macarons contains 25,2 g of fat per 100 g, of which 1,9 g is saturated (10 % of the Daily Value).
Where does this nutrition data come from?
From Open Food Facts, record dated 26. März 2026. FoodFactly last checked it on 8. 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 3107400001761. License: ODbL 1.0 (Open Food Facts). Source record dated 26. März 2026. Imported 8. 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.