Saint Agur
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 361 kcal | 18% |
| Fat | 33.0 g | 47% |
| of which saturates | 23.0 g | 115% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.50 g | 1% |
| Protein | 16.0 g | 32% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 23 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
No ingredient list on record.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- France
- Department
- 43 — Haute-Loire
- Municipality (INSEE no.)
- 43025
- Establishment
- 001
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II.
Climate impact
Reference value for the category “French blue-veined cheeses”: 5.81 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.