Fruits mixes
Packaged product Sweets and Desserts Piton Des Neiges
Fruits mixes contains 99 kcal per 100 g.
Roughly 54% of its calories come from carbohydrates, with 31% from fat and 15% from protein (estimated with general energy factors).
That is less energy than the typical item in sweets and desserts on FoodFactly, where the median is 116 kcal per 100 g across 1,067 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 | 99 kcal | |
| Total fat L | 3.3 g | 4% |
| Saturated fat L | 2.1 g | 11% |
| Sodium L | 40 mg | 2% |
| Total carbohydrates L | 12.9 g | 5% |
| Dietary fiber | not reported | |
| Total sugars L | 12.3 g | |
| Added sugars L | 23.3 g | 47% |
| Protein L | 3.6 g | 7% |
% 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 15%
- Carbohydrates 54%
- Fat 31%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein3.6 gbelow the median for sweets and desserts (median 3.9 g)
- Sugars12.3 gbelow the median for sweets and desserts (median 12.7 g)
- Fat3.3 gbelow the median for sweets and desserts (median 3.8 g)
- Saturated fat2.1 gbelow the median for sweets and desserts (median 2.3 g)
- Sodium40 mgin the lowest quarter of sweets and desserts (median 51 mg)
- Protein per 100 kcal3.6 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Piton Des Neiges
- Barcode
- 3297560122618
- Category
- Dairy desserts
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Yaourts sucrés à la pulpe de fruits et aromatisés Vanille Bourbon : Yaourt [lait entier et lait écrémé en poudre (origine : France), matière grasse laitière, ferments lactiques] : 80%, sucre : 9,5%, amidon modifié de manioc, arôme naturel de vanille, gousses de vanille épuisées broyées, colorant (bétacarotène), correcteurs d'acidité (E331, E330), conservateur du fruit (E202). Fraise : Yaourt [lait entier et lait écrémé en poudre (origine : France), matière grasse laitière, ferments lactiquesl : 80%, sucje 8%, purée amidon modifié de mdis, jus concentré de carotte noire, arôme, correcteurs d'acidité (E330, E331), conservateur du fruit (E202). Mangue : Yaourt [lait entier et lait écrémé en poudre (origine : France), matière grasse laitière, fermentslactiquesl 84010, sucre : 8,0%, purée de mangue : 6,1 0%, cellules d'orange : 0,8%, amidon modifié de maïs, arôme, épaississant (carraghénanes), correcteur d'acidité (E330), colorant (extrait de paprika et de curcuma), conservateur dufruit (E202). • Coco Yaourt et lait écrémé en poudre (origine : France), matière grasse laitière, ferments lactiques] : 83%, sucre : 5,8%, noix de coco : 5,5%, sirop de glucose-fructose, amidon modifié de maïs, arôme, correcteur d'acidité (E330), conservateur du fruit (E202). CILAM - Z.I. n02 - 97410 Saint-Pierre
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Sugar
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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 3297560122618. License: ODbL 1.0 (Open Food Facts). Source record dated March 21, 2026. Imported November 6, 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.