8 Walnut, Cinnamon & Honey Baklava
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 511 kcal | 26% |
| Fat | 30.9 g | 44% |
| of which saturates | 7.9 g | 40% |
| Carbohydrate | 50.9 g | 20% |
| of which sugars | 26.1 g | 29% |
| Fibre | 3.1 g | — |
| Protein | 5.7 g | 11% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 16 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sucre inverti, farine de blé (contient gluten), noix (19%), huile de colza, ghee (lait), fécule de maïs, beurre concentré (lait), sirop de glucose, sel, sucre, dextrose, miel, cannelle moulue, émulsifiant : lécithine de soja, correcteur d'acidité : acide ascorbique, colorant : bêta-carotène.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baklava”: 3.02 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.