Creme de champignons
Packaged product Viande Rochelle
Creme de champignons contains 44 kcal per 100 g.
Roughly 70 % of its calories come from carbohydrates, with 27 % from fat and 3 % from protein (estimated with general energy factors).
That is less energy than the typical item in viande on FoodFactly, where the median is 203 kcal per 100 g across 43 853 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 | 44 kcal | |
| Total fat L | 1,3 g | 2 % |
| Saturated fat L | 0,7 g | 4 % |
| Sodium L | 248 mg | 11 % |
| Total carbohydrates L | 7,5 g | 3 % |
| Dietary fiber L | 0,6 g | 2 % |
| Total sugars L | 1,5 g | |
| Added sugars L | 10,4 g | 21 % |
| Protein L | 0,3 g | 0,6 % |
% 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 3 %
- Carbohydrates 70 %
- Fat 27 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein0,3 gin the lowest quarter of viande (median 17,2 g)
- Fiber0,6 gabove the median for viande (median 0,046 g)
- Sugars1,5 gabove the median for viande (median 1 g)
- Fat1,3 gin the lowest quarter of viande (median 8,6 g)
- Saturated fat0,7 gin the lowest quarter of viande (median 3,1 g)
- Sodium248 mgbelow the median for viande (median 394 mg)
- Protein per 100 kcal0,68 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Fécule de pomme de terre, maltodextrine, sirop de glucose, huile de palme, arômes (contient LAIT), sel, champignons 2,67 % (bolet 1 %, cèpe de Bordeaux 0,8%, champignon de Paris 0,8%), sucre, protéines de LAIT, oignon 0,8%, stabilisants (Dipotassium Phosphate, Trisodium Citrate), jus concentré de champignon 0,67%, ail 0,5%, sucre caramélisé, persil 0,2%, poivre.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Sirop de glucoseHuile de palmeSelSucreOignonAile
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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 Creme de champignons?
100 g of Creme de champignons has 44 kcal.
How much protein is in Creme de champignons?
Creme de champignons contains 0,3 g of protein per 100 g (0,6 % of the 50 g Daily Value). About 3 % of its calories come from protein. Compared with other viande, that is in the lowest quarter (median 17,2 g).
How many carbs are in Creme de champignons?
Creme de champignons has 7,5 g of total carbohydrates per 100 g, including 0,6 g of fiber and 1,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Creme de champignons?
Creme de champignons contains 1,3 g of fat per 100 g, of which 0,7 g is saturated (4 % of the Daily Value).
How much sodium is in Creme de champignons?
100 g contains 248 mg of sodium, 11 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 24 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 5050665036963. License: ODbL 1.0 (Open Food Facts). Source record dated 24 mars 2026. Imported 6 novembre 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.