Niederegger Sortiment 400G
Packaged product Dairy and Eggs Niederegger
Niederegger Sortiment 400G contains 490 kcal per 100 g.
Roughly 59% of its calories come from fat, with 34% from carbohydrates and 7% from protein (estimated with general energy factors).
That is more energy than the typical item in dairy and eggs on FoodFactly, where the median is 245 kcal per 100 g across 55,735 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 | 31.3 g | 40% |
| Saturated fat L | 8.6 g | 43% |
| Sodium L | 12 mg | 0.5% |
| Total carbohydrates L | 40.7 g | 15% |
| Dietary fiber | not reported | |
| Total sugars L | 38.1 g | |
| Added sugars L | 7 g | 14% |
| Protein L | 8.8 g | 18% |
% 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 34%
- Fat 59%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8.8 gabove the median for dairy and eggs (median 8 g)
- Sugars38.1 gin the top quarter of dairy and eggs (median 4 g)
- Fat31.3 gin the top quarter of dairy and eggs (median 10 g)
- Saturated fat8.6 gabove the median for dairy and eggs (median 4.2 g)
- Sodium12 mgin the lowest quarter of dairy and eggs (median 218 mg)
- Protein per 100 kcal1.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Niederegger
- Barcode
- 4000161300205
- Quantity
- 400 g
- Category
- Dairy and Eggs
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
CHOCOLAX FOURRE A LA PATE D'AMANDES, PRALINES ET CHOCOLAT FOURRE A LA PATE D'AMANDES 'l A NDES PATE BRUTE DE QUALITE : amandes 35 chocolat noir 28 (pâte de cacao, sucre, beurre de cacao, lait entier en poudre, émulsifiant : lécithine de soia, extrait de vanille), sucre, sYop sucre inverti, clcool, noisettes, sirop de glucose-fructose, ananas, pistaches, chocolat Ic? (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, émulsv : lé+iine de soia, extraft de vamlle), zeste d'orange, cerises, graisse butyrique, s.+op de g!scose, beurre, crème, fraises, lait écrémé en poudre, arôme naturel dcncncsr céé soluble, arômes naturels, poudre de fruits ananas (ananas, maltodextrine), poudre de fruits orange (maltodextrine, oranges, arôme naturel d'orange), pomme, pee de cacco, arôme naturel de cerise, jus de pommes concentré, beurre de cacao, café, boisson spiritueuse (arak), fiqueur curaçao, huile végétale {huile de soia, huile de tournesol), farine de soja, gélifiants (pectine, alginate de sodium), acidifiant : acide &ique, émulsfiant : lécithine de soia, graisse de palme hydrogénée, stabilisant : peeine, graisse de palme, correcteur d'acidité : citrate tripotassique, colorant : E 1 63, arômes, arôme naturel (avec concentré de jus de betterave colorant). Peut contenir des
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SugarCocoa butterHazelnutButterCreamApple
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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 4000161300205. 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.