Ciappe
Packaged product Bread and Baked Goods Brémond Fils
Ciappe contains 430 kcal per 100 g.
Roughly 67% of its calories come from carbohydrates, with 23% from fat and 9% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (453 kcal per 100 g).
100 g provides 85% of the Daily Value for manganese, 29% of the Daily Value for Thiamin (B1) and 28% of the Daily Value for copper.
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 | 430 kcal | |
| Total fat L | 10.9 g | 14% |
| Saturated fat L | 1.6 g | 8% |
| Cholesterol L | 0.004 mg | 0% |
| Sodium L | 800 mg | 35% |
| Total carbohydrates L | 70 g | 25% |
| Dietary fiber L | 6.2 g | 22% |
| Total sugars L | 2.5 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 9.9 g | 20% |
| Vitamin A L | 0.11 µg | 0% |
| Vitamin C L | 0.22 mg | 0.2% |
| Vitamin D L | 0.13 µg | 0.6% |
| Vitamin E L | 2.9 mg | 20% |
| Thiamin (B1) L | 0.34 mg | 29% |
| Riboflavin (B2) L | 0.014 mg | 1% |
| Niacin (B3) L | 0.23 mg | 1% |
| Pantothenic acid (B5) L | 0.47 mg | 9% |
| Vitamin B6 L | 0.11 mg | 6% |
| Folate (B9) L | 29.6 µg | 7% |
| Vitamin B12 L | 0.003 µg | 0.1% |
| Calcium L | 26.8 mg | 2% |
| Iron L | 2 mg | 11% |
| Magnesium L | 70 mg | 17% |
| Phosphorus L | 205 mg | 16% |
| Potassium L | 264 mg | 6% |
| Zinc L | 1.8 mg | 16% |
| Copper L | 0.25 mg | 28% |
| Manganese L | 1.9 mg | 85% |
| Selenium L | 9.9 µg | 18% |
| Iodine L | 19.7 µg | 13% |
% 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 9%
- Carbohydrates 67%
- Fat 23%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein9.9 gbelow the median for bread and baked goods (median 10 g)
- Fiber6.2 gabove the median for bread and baked goods (median 3.5 g)
- Sugars2.5 gbelow the median for bread and baked goods (median 3.1 g)
- Fat10.9 gin the lowest quarter of bread and baked goods (median 16.7 g)
- Saturated fat1.6 gbelow the median for bread and baked goods (median 2.9 g)
- Sodium800 mgabove the median for bread and baked goods (median 720 mg)
- Protein per 100 kcal2.3 gprotein density, useful for comparing foods with different calorie levels
- Water11 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 52.2 g |
|---|
Carotenoids (1)
| Beta-carotene L | 25.4 µg |
|---|
Other components (2)
| Water L | 11 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Brémond Fils
- Barcode
- 3700662750189
- Quantity
- 140 g
- Category
- Crackers (Appetizers)
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Farine de _blé_ tendre type 1, huile d'olive 10%, sel marin, levure.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourOlive oilSaltYeast
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3700662750189. License: ODbL 1.0 (Open Food Facts). Source record dated March 26, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (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.