Helado de Avellana Piemonte

Packaged product Sucres et desserts Brandao

Helado de Avellana Piemonte contains 158 kcal per 100 g. A serving, 150 g (150 g) provides about 237 kcal.

Roughly 52 % of its calories come from fat, with 41 % from carbohydrates and 7 % from protein (estimated with general energy factors).

That is less energy than the typical item in sucres et desserts on FoodFactly, where the median is 367 kcal per 100 g across 95 978 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Helado de Avellana Piemonte by Brandao, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
158kcal per 100 g
2,6 gprotein
16 gcarbohydrates
9,1 gfat
237kcal in serving, 150 g (150 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 158 kcal
Total fat L 9,1 g 12 %
Saturated fat L 4,6 g 23 %
Sodium L 36 mg 2 %
Total carbohydrates L 16 g 6 %
Dietary fiber L 5,4 g 19 %
Total sugars L 14 g
Protein L 2,6 g 5 %

% 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: 7 %Carbohydrates: 41 %Fat: 52 %158kcal / 100 g
  • Protein 7 %
  • Carbohydrates 41 %
  • Fat 52 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein2,6 gin the lowest quarter of sucres et desserts (median 5,7 g)
  • Fiber5,4 gin the top quarter of sucres et desserts (median 2 g)
  • Sugars14 gbelow the median for sucres et desserts (median 21,2 g)
  • Fat9,1 gbelow the median for sucres et desserts (median 13,3 g)
  • Saturated fat4,6 gbelow the median for sucres et desserts (median 5,5 g)
  • Sodium36 mgin the lowest quarter of sucres et desserts (median 180 mg)
  • Protein per 100 kcal1,6 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Brandao
Barcode
8437023443200
Label serving
150 g
Category
Sucres et desserts

Ingredients

Ingredients not reported.

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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 Helado de Avellana Piemonte?

100 g of Helado de Avellana Piemonte has 158 kcal. Serving, 150 g (150 g): about 237 kcal.

How much protein is in Helado de Avellana Piemonte?

Helado de Avellana Piemonte contains 2,6 g of protein per 100 g (5 % of the 50 g Daily Value), or 3,9 g in serving, 150 g (150 g). About 7 % of its calories come from protein. Compared with other sucres et desserts, that is in the lowest quarter (median 5,7 g).

How many carbs are in Helado de Avellana Piemonte?

Helado de Avellana Piemonte has 16 g of total carbohydrates per 100 g, including 5,4 g of fiber and 14 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Helado de Avellana Piemonte?

Helado de Avellana Piemonte contains 9,1 g of fat per 100 g, of which 4,6 g is saturated (23 % of the Daily Value).

How much sodium is in Helado de Avellana Piemonte?

100 g contains 36 mg of sodium, 2 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 28 mars 2026. FoodFactly last checked it on 8 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 8437023443200. License: ODbL 1.0 (Open Food Facts). Source record dated 28 mars 2026. Imported 8 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.