Cake Jambon & Olives
Packaged product Sweets and Desserts Guyader
Cake Jambon & Olives contains 307 kcal per 100 g.
Roughly 65% of its calories come from fat, with 18% from protein and 17% from carbohydrates (estimated with general energy factors).
That is close to the median for sweets and desserts on FoodFactly (300 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 | 307 kcal | |
| Total fat L | 22 g | 28% |
| Saturated fat L | 4.4 g | 22% |
| Sodium L | 560 mg | 24% |
| Total carbohydrates L | 13 g | 5% |
| Dietary fiber L | 3 g | 11% |
| Total sugars L | 2.5 g | |
| Added sugars L | 1.1 g | 2% |
| Protein L | 14 g | 28% |
% 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 18%
- Carbohydrates 17%
- Fat 65%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein14 gin the top quarter of sweets and desserts (median 12 g)
- Fiber3 gabove the median for sweets and desserts (median 2 g)
- Sugars2.5 gabove the median for sweets and desserts (median 2.4 g)
- Fat22 gin the top quarter of sweets and desserts (median 19.5 g)
- Saturated fat4.4 gabove the median for sweets and desserts (median 4.3 g)
- Sodium560 mgbelow the median for sweets and desserts (median 600 mg)
- Protein per 100 kcal4.6 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Guyader
- Barcode
- 3276770242415
- Quantity
- 160 g
- Category
- Savory cakes with meat
- Packaging
- Plastic,bag,protective gas
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Jambon cuit supérieur (jambon de porc, eau, sel, sucre, arôme naturel de carotte, antioxydant: ascorbate de sodium, plantes aromatiques, poireau, arôme naturel de poivre, conservateur: nitrite de sodium) (21%), OEUFS entiers issus de poules élevées en plein air (18.3%), farine de BLE, huile de colza, LAIT, EMMENTAL, olives vertes (olives, eau, sel, acidifiant: acide citrique) (7.9%), fibres de bambou, sucre, poudre à lever: E450i-E500ii, muscade, poivre. Traces éventuelles de céleri, crustacés, fruits à coques, graine de sésame, mollusques, moutarde, poisson, soja, sulfites.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourRapeseed (canola) oilMilkSugarSalt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Cake jambon & olives Guyader | 303 | 12 g | 17 g | 20 g |
| Cake au jambon, à l'emmental et aux olives Marie | 297 | 11.6 g | 20.5 g | 18.5 g |
| Cake jambon emmental Guyader | 320 | 13.3 g | 18 g | 21 g |
| Cake Apéritif Jambon Olives Thiriet | 293 | 12 g | 20 g | 18 g |
| Cake apéritif jambon & olives Lidl | 323 | 9.6 g | 23 g | 21 g |
| Cake tranché poulet et curry Guyader | 290 | 13 g | 15 g | 19 g |
| Cake jambon olives Monoprix | 344 | 12 g | 19 g | 24 g |
| Cake jambon olives Escale Gourmande | 266 | 11.8 g | 14.1 g | 17.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3276770242415. License: ODbL 1.0 (Open Food Facts). Source record dated March 24, 2026. Imported November 6, 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.