Nutri-Score B
Tendres carrés de blé aux aubergine, poivron, basilic

Tender Wheat Squares with Eggplant, Bell Pepper & Basil

Céréal bio

Barcode
3175681225107
Quantity
200 g
Serving
100g (1 carré)
English

Something off in this translation?

191 kcal

Energy / 100 g

14 g

Protein / 100 g

19 g

Carbs / 100 g

6 g

Fat / 100 g

Nutrition — per 100 g

Energy 191 kcal / 803 kJ
Macronutrients
Protein 14 g
Carbohydrates 19 g
Fat 6 g
Sugars 3.9 g
Fiber 2.5 g
Fats
Saturated fat 0.7 g
Minerals
Sodium 392 mg
Salt 0.98 g
Other
Added sugars 0 g

Ingredients

wheat seitan - 39.5% (water, wheat gluten, wheat flour, sea salt), eggplant - 25.1%, whole rice - prec cooked, wheat flour, vegetable oils (oleic sunflower and sunflower), red peppers - 7%, whole oatmeal, onions 4.6%, sea salt, aromatic plants, paprika,

Allergens

Gluten

May contain: Celery, Eggs, Milk, Tree nuts, Sesame, Soy

FOR DEVELOPERS

Get this product via the API

curl "https://foodbase.dev/v1/foods/f7d91b64-c7b8-f329-d66c-6f26ad9b17b4" \
  -H "X-API-Key: YOUR_API_KEY"
Get a free API key Open the docs ↗
AI

AI analysis

Organic vegetarian wheat patties with aubergine, red pepper and basil from Céréal bio, made with 39.5 % wheat seitan and 25.1 % aubergines. They have 191 kcal, 14 g protein, 6 g fat and 2.5 g fibre per 100 g.

Good points

  • Low saturated fat (0.7 g per 100 g)
  • Low sugar (3.9 g per 100 g)
  • High protein (14 g per 100 g, 29% of energy)

Allergens

Contains: gluten. May contain: eggs, soy, milk, nuts, celery, sesame.

Vegan: yeslabel claimVegetarian: yeslabel claimGluten-free: nodeclared allergenLactose-free: ?

Processing: Ultra-processed (NOVA 4)

Per serving (100 g): 191 kcal · 6 g fat · 0.7 g saturated fat · 3.9 g sugars · 0.98 g salt · 14 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL