Apple Turnover
Packaged product Bread and Baked Goods The Bakery
Apple Turnover contains 306 kcal per 100 g. A serving, 1 turnover, 85 g (85 g) provides about 260 kcal.
Roughly 48% of its calories come from fat, with 47% from carbohydrates and 5% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (306 kcal per 100 g).
100 g provides 29% of the Daily Value for Vitamin A and 16% of the Daily Value for Vitamin C.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 306 kcal | |
| Total fat L | 16.5 g | 21% |
| Saturated fat L | 5.9 g | 29% |
| Trans fat L | 0.59 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 200 mg | 9% |
| Total carbohydrates L | 36.5 g | 13% |
| Dietary fiber L | 1.2 g | 4% |
| Total sugars L | 15.3 g | |
| Protein L | 3.5 g | 7% |
| Vitamin A L | 265 µg | 29% |
| Vitamin C L | 14.1 mg | 16% |
| Calcium L | 47 mg | 4% |
| Iron L | 1.3 mg | 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 5%
- Carbohydrates 47%
- Fat 48%
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
- Protein3.5 gin the lowest quarter of bread and baked goods (median 3.8 g)
- Fiber1.2 gbelow the median for bread and baked goods (median 1.5 g)
- Sugars15.3 gin the top quarter of bread and baked goods (median 11 g)
- Fat16.5 gbelow the median for bread and baked goods (median 18 g)
- Saturated fat5.9 gin the lowest quarter of bread and baked goods (median 11 g)
- Sodium200 mgin the lowest quarter of bread and baked goods (median 232 mg)
- Protein per 100 kcal1.2 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 882 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 306 kcal | 306 kcal |
| Protein | 3.5 g | 3.5 g |
| Carbohydrates | 36.5 g | 36.5 g |
| Fat | 16.5 g | 16.5 g |
| Fiber | 1.2 g | 1.2 g |
| Sugars | 15.3 g | 15.3 g |
| Sodium | 200 mg | 200 mg |
Product details
- Brand
- The Bakery
- Barcode
- 0605388098702
- Label serving
- 1 TURNOVER (85 g)
- Category
- Apple turnovers
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Enriched wheat flour (malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), margarine (interesterified soybean oil, water, mono and diglycerides, soy lecithin, sodium benzoate [preservative], artificial flavor, beta carotene [color], vitamin a palmitate added), sugar, water, apples (processed with sulfur dioxide), high fructose corn syrup, contains 2 % or less of each: salt, modified food starch, vital wheat gluten, monocalcium phosphate monohydrate, sodium propionate and potassium sorbate (preservatives), spices, lemon juice, citric acid, l-cysteine.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarApple
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Appelflap AH | 306 | 2.6 g | 35.2 g | 16.8 g |
| Chausson Aux Pommes - Pur Beurre - Le Croquet | 306 | 3.9 g | 34 g | 17 g |
| Roomboter appelflap Albert heijn | 307 | 2.7 g | 35 g | 17 g |
| Roomboter appelflap Albert Heijn | 307 | 2.7 g | 35 g | 17 g |
| Chaussons aux pommes Les 3 Meuniers | 305 | 4.1 g | 33 g | 17 g |
| Chaussons aux pommes Les 3 Meuniers | 304 | 3.6 g | 30 g | 18 g |
| Chaussons aux pommes x5 E.Leclerc | 304 | 3.6 g | 30 g | 18 g |
| Chausson au pomme E.Leclerc | 304 | 3.6 g | 30 g | 18 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Apple Turnover?
100 g of Apple Turnover has 306 kcal. Serving, 1 turnover, 85 g (85 g): about 260 kcal.
How much protein is in Apple Turnover?
Apple Turnover contains 3.5 g of protein per 100 g (7% of the 50 g Daily Value), or 3 g in serving, 1 turnover, 85 g (85 g). About 5% of its calories come from protein. Compared with other bread and baked goods, that is in the lowest quarter (median 3.8 g).
How many carbs are in Apple Turnover?
Apple Turnover has 36.5 g of total carbohydrates per 100 g, including 1.2 g of fiber and 15.3 g of sugars.
How much fat is in Apple Turnover?
Apple Turnover contains 16.5 g of fat per 100 g, of which 5.9 g is saturated (29% of the Daily Value).
What vitamins and minerals does Apple Turnover contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin A (29% DV) and Vitamin C (16% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Apple Turnover?
100 g contains 200 mg of sodium, 9% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated April 23, 2020. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2078937. License: CC0 1.0 (U.S. public domain). Source record dated July 14, 2017. Imported November 6, 2026.
- Open Food Facts, record 0605388098702. License: ODbL 1.0 (Open Food Facts). Source record dated April 23, 2020. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.