Ma buche glacée bio
Packaged product Sweets and Desserts L'Angélys bio
Ma buche glacée bio contains 153 kcal per 100 g.
Roughly 61% of its calories come from carbohydrates, with 32% from fat and 7% 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 192 kcal per 100 g across 334 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 | 153 kcal | |
| Total fat L | 5.8 g | 7% |
| Saturated fat L | 2.5 g | 13% |
| Sodium L | 28 mg | 1% |
| Total carbohydrates L | 25 g | 9% |
| Dietary fiber | not reported | |
| Total sugars L | 20 g | |
| Added sugars L | 12 g | 24% |
| Protein L | 2.8 g | 6% |
% 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 7%
- Carbohydrates 61%
- Fat 32%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein2.8 gabove the median for sweets and desserts (median 2.4 g)
- Sugars20 gin the lowest quarter of sweets and desserts (median 24.1 g)
- Fat5.8 gbelow the median for sweets and desserts (median 8 g)
- Saturated fat2.5 gin the lowest quarter of sweets and desserts (median 5.1 g)
- Sodium28 mgin the lowest quarter of sweets and desserts (median 48 mg)
- Protein per 100 kcal1.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- L'Angélys bio
- Barcode
- 3760039984807
- Quantity
- 330 g
- Category
- Ice cream logs
- Packaging
- Plastic,Cardboard,frozen
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Crème glacée Vanille 59,6% : Eau, lait demi écrémé, sucre, jaune d’œuf, crème, sirop de glucose, poudre de lait écrémé, beurre concentré, gousses entières de vanille (0,37%), stabilisants : farine de graines de guar et farine de graines de caroube. Sorbet Plein Fruit Fraise Framboise 39,8% : Purée de fraises* (14,3 %), purée de framboises (9,5%), sucre, eau, sirop de glucose, sirop de sucre inverti, jus de citron, stabilisants : farine de graines de caroube et pectine. Décor 0,6% : Coulis de framboise (framboise [0,36%], eau, sucre).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: MilkSugarEggCreamGlucose syrup
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Bûche fruits exotiques La Balade Gourmande | 153 | 0.6 g | 31 g | 2.9 g |
| Exotic Fruits & Vanilla Carrefour | 153 | 0.9 g | 31 g | 2.9 g |
| Bûche glacée Pêche Abricot Pilpa | 153 | 1 g | 28.3 g | 4 g |
| Bûche glacée Fruits exotiques Casino | 154 | 0.9 g | 31 g | 2.8 g |
| Bûche glacée fruits rouges, pêche de vigne Picard | 154 | 1 g | 30 g | 3.2 g |
| Buche glacée Fruits Rouges Biscuit Marque Repère | 152 | 0.9 g | 29 g | 3.4 g |
| Bûche glacée vanille fruits rouges Aldi | 152 | 0.9 g | 29 g | 3.2 g |
| Délice sorbet fruits rouges sauce fruits rouges Carrefour | 151 | 0.5 g | 32 g | 2.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3760039984807. License: ODbL 1.0 (Open Food Facts). Source record dated March 19, 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.