Popping Candy Easter Egg
Packaged product Dairy and Eggs Dairyfine
Popping Candy Easter Egg contains 554 kcal per 100 g.
Roughly 54% of its calories come from fat, with 42% from carbohydrates and 4% from protein (estimated with general energy factors).
That is close to the median for dairy and eggs on FoodFactly (534 kcal per 100 g).
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 | 554 kcal | |
| Total fat L | 32.9 g | 42% |
| Saturated fat L | 20.5 g | 103% |
| Sodium L | 56 mg | 2% |
| Total carbohydrates L | 57.8 g | 21% |
| Dietary fiber L | 1.8 g | 6% |
| Total sugars L | 54 g | |
| Added sugars L | 49.5 g | 99% |
| Protein L | 5.8 g | 12% |
% 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 4%
- Carbohydrates 42%
- Fat 54%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5.8 gbelow the median for dairy and eggs (median 6.1 g)
- Fiber1.8 gabove the median for dairy and eggs (median 1.6 g)
- Sugars54 gbelow the median for dairy and eggs (median 55.9 g)
- Fat32.9 gin the top quarter of dairy and eggs (median 30 g)
- Saturated fat20.5 gin the top quarter of dairy and eggs (median 18 g)
- Sodium56 mgin the lowest quarter of dairy and eggs (median 80 mg)
- Protein per 100 kcal1 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Alcohol L | 0 g |
|---|
Product details
- Brand
- Dairyfine
- Barcode
- 4088600087634
- Quantity
- 2009
- Category
- Easter eggs
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
MILK CHOCOLATE (78%) (Sugar, Cocoa Butter**, Whole Milk Powder, Cocoa Mass**, Lactose (Milk), Milk Fat, Emulsifier: Soya Lecithin; Flavouring), WHITE CHOCOLATE (6%) (Sugar, Cocoa Butter**, Whole Milk Powder, Skimmed Milk Powder, Milk Fat, Emulsifier: Soya Lecithin; Flavouring, Salt), JELLY BEANS (6%) (Sugar, Glucose Syrup, Maize Starch, Spirulina Concentrate, Apple Juice from Concentrate, Orange Juice from Concentrate, Pineapple Juice from Concentrate, Acids: Citric Acid, Fumaric Acid, Malic Acid; Glazing Agents: Shellac, Carnauba Wax, Beeswax; Flavouring, Acidity Regulator: Sodium Citrates; Carrot Concentrate, Caramelised Sugar, Hibiscus Concentrate, Apple Concentrate, Pumpkin Concentrate, Radish Concentrate, Blackcurrant Concentrate, Coconut Oil), MILK CHOCOLATE BEANS (6%) (Sugar, Skimmed Milk Powder, Cocoa Mass**, Cocoa Butter**, Wheat Flour), Butterfat (Milk), Lactose (Milk), Milk Whey, Rice Starch, Emulsifier: Sunflower Lecithin; Flavouring, Spirulina Concentrate, Glazing Agents: Beeswax, Camauba Wax; Colours: Mixed Carotenes, Curcumin; Beetroot Concentrate, Malted Barley Extract, Radish Concentrate, Safflower Concentrate), POPPING CANDY (2.5%) (Sugar, Maltose Syrup, Carbon Dioxide, Shea Kernel Oil, Palm Oil, Emulsifier: Sunflower Lecithin), MINI CHOCOLATE BEANS (1.5%) (Sugar, Cocoa Mass**, Cocoa Butter**, Whole Milk Powder, Rice Starch, Emulsifier: Sunflower Lecithin; Glazing Agents: Beeswax, Carnauba Wax, Gum Arabic, Shellac; Safflower Extract, Barley Malt, Spirulina Concentrate, Blackcurrant Concentrate, Concentrated Grape Juice, Radish Concentrate, Lemon Juice Concentrate, Beetroot Juice from Concentrate). MILK CHOCOLATE CONTAINS COCOA SOLIDS 25% MINIMUM, MILK SOLIDS 14% MINIMUM. **Rainforest Alliance Certified. Find out more at ra.org. Recycle ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain nuts. No artificial flavourings.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SugarSaltMilkGlucose syrupCocoa butter
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Fudge Biscuit Blast Easter Egg Lidl | 554 | 6.7 g | 52.7 g | 34.7 g |
| White chocolate egg Thorntons | 553 | 5.2 g | 60.9 g | 32.1 g |
| Free From White Choc Crunch Egg Tesco | 552 | 2.7 g | 52.5 g | 35.2 g |
| Œufs chocolat au lait avec fourrage 50% praliné noisette IKEA | 557 | 6.6 g | 52 g | 35 g |
| Creamy Choc Egg With Crispy Pieces Nomu | 557 | 2.4 g | 62.7 g | 32.6 g |
| Kinder Egg Kinder | 550 | 10 g | 60 g | 30 g |
| Milk Chocolate Eggs Fannie May | 550 | 7.5 g | 57.5 g | 32.5 g |
| Milk Chocolate Eggs Riegelein | 550 | 6.4 g | 57.2 g | 32.4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Popping Candy Easter Egg?
100 g of Popping Candy Easter Egg has 554 kcal.
How much protein is in Popping Candy Easter Egg?
Popping Candy Easter Egg contains 5.8 g of protein per 100 g (12% of the 50 g Daily Value). About 4% of its calories come from protein. Compared with other dairy and eggs, that is below the median (median 6.1 g).
How many carbs are in Popping Candy Easter Egg?
Popping Candy Easter Egg has 57.8 g of total carbohydrates per 100 g, including 1.8 g of fiber and 54 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Popping Candy Easter Egg?
Popping Candy Easter Egg contains 32.9 g of fat per 100 g, of which 20.5 g is saturated (103% of the Daily Value).
How much sodium is in Popping Candy Easter Egg?
100 g contains 56 mg of sodium, 2% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated March 27, 2026. 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
- Open Food Facts, record 4088600087634. License: ODbL 1.0 (Open Food Facts). Source record dated March 27, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 85/100 (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.