Compétition bar
Packaged product Sucres et desserts Enervit
Compétition bar contains 350 kcal per 100 g.
Roughly 88 % of its calories come from carbohydrates, with 8 % from fat and 4 % from protein (estimated with general energy factors).
That is close to the median for sucres et desserts on FoodFactly (387 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 | 350 kcal | |
| Total fat L | 3 g | 4 % |
| Saturated fat L | 1,2 g | 6 % |
| Sodium L | 40 mg | 2 % |
| Total carbohydrates L | 77 g | 28 % |
| Dietary fiber | not reported | |
| Total sugars L | 47 g | |
| Added sugars L | 47,7 g | 95 % |
| Protein L | 3,8 g | 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 4 %
- Carbohydrates 88 %
- Fat 8 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein3,8 gin the lowest quarter of sucres et desserts (median 25 g)
- Sugars47 gin the top quarter of sucres et desserts (median 14,8 g)
- Fat3 gin the lowest quarter of sucres et desserts (median 15 g)
- Saturated fat1,2 gin the lowest quarter of sucres et desserts (median 6 g)
- Sodium40 mgin the lowest quarter of sucres et desserts (median 220 mg)
- Protein per 100 kcal1,1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Enervit
- Barcode
- 8007640887734
- Quantity
- 30 g
- Category
- Barres d'énergie protéique
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Sirop de glucose et de fructose (38,6%) - Flocons de riz (farine de riz, semoule de mais, sucre, sel) (21,3%) - Flocons d'avoine (sans gluten) (15,8%) - Raisins (9,6%)-Maltodextrine - Isomaltulose* (5,6%) - Beurre de cacao - Arôme - Émulsifiant: lécithine de tournesol Colorant caramel ordinaire - Acidifiant: acide citrique.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: RizAvoineBeurre de cacaoSucreSel
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Compétition bar?
100 g of Compétition bar has 350 kcal.
How much protein is in Compétition bar?
Compétition bar contains 3,8 g of protein per 100 g (8 % of the 50 g Daily Value). About 4 % of its calories come from protein. Compared with other sucres et desserts, that is in the lowest quarter (median 25 g).
How many carbs are in Compétition bar?
Compétition bar has 77 g of total carbohydrates per 100 g, including 47 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Compétition bar?
Compétition bar contains 3 g of fat per 100 g, of which 1,2 g is saturated (6 % of the Daily Value).
How much sodium is in Compétition bar?
100 g contains 40 mg of sodium, 2 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 19 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 8007640887734. License: ODbL 1.0 (Open Food Facts). Source record dated 19 mars 2026. Imported 6 novembre 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.