Burro
Packaged product Produits laitiers et oeufs MD
Burro contains 750 kcal per 100 g. A serving, 250 g (250 g) provides about 1 875 kcal.
Roughly 100 % of its calories come from fat, with 0,2 % from protein and 0,2 % from carbohydrates (estimated with general energy factors).
That is close to the median for produits laitiers et oeufs on FoodFactly (742 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 750 kcal | |
| Total fat L | 83 g | 106 % |
| Saturated fat L | 57 g | 285 % |
| Sodium L | 0 mg | 0 % |
| Total carbohydrates L | 0,3 g | 0,1 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0,3 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 0,4 g | 0,8 % |
% 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 0,2 %
- Carbohydrates 0,2 %
- Fat 100 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein0,4 gbelow the median for produits laitiers et oeufs (median 0,6 g)
- Sugars0,3 gbelow the median for produits laitiers et oeufs (median 0,6 g)
- Fat83 gin the top quarter of produits laitiers et oeufs (median 82 g)
- Saturated fat57 gin the top quarter of produits laitiers et oeufs (median 53 g)
- Sodium0 mgin the lowest quarter of produits laitiers et oeufs (median 24 mg)
- Protein per 100 kcal0,053 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Materia grassa 82%
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Burro Senza Lattosio Parmareggio | 750 | 0,5 g | 0,9 g | 83 g |
| Manteiga com sal Tirol | 750 | 0 g | 0 g | 83 g |
| Manteiga Aviação Aviação | 750 | 0 g | 0 g | 83 g |
| Petit Pot de beurre Riviera | 750 | 0 g | 0 g | 80 g |
| Manteiga com sal Natural da vaca | 750 | 0 g | 0 g | 82 g |
| Bio beurre Nature Suisse Bio | 750 | 0,5 g | 0,5 g | 83 g |
| Burro Argisole | 750 | 0,5 g | 0,5 g | 83 g |
| Burro Norden | 750 | 0,5 g | 1 g | 54 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Burro?
100 g of Burro has 750 kcal. Serving, 250 g (250 g): about 1 875 kcal.
How much protein is in Burro?
Burro contains 0,4 g of protein per 100 g (0,8 % of the 50 g Daily Value), or 1 g in serving, 250 g (250 g). About 0,2 % of its calories come from protein. Compared with other produits laitiers et oeufs, that is below the median (median 0,6 g).
How many carbs are in Burro?
Burro has 0,3 g of total carbohydrates per 100 g, including 0 g of fiber and 0,3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Burro?
Burro contains 83 g of fat per 100 g, of which 57 g is saturated (285 % of the Daily Value).
How much sodium is in Burro?
100 g contains 0 mg of sodium, 0 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 30 mars 2026. FoodFactly last checked it on 6 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 8019730007564. License: ODbL 1.0 (Open Food Facts). Source record dated 30 mars 2026. Imported 6 novembre 2026.
Last updated: . Data quality score: 90/100 (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.