Flapjack au Chocolat Belge
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 453 kcal | 23% |
| Fat | 21.5 g | 31% |
| of which saturates | 13.1 g | 66% |
| Carbohydrate | 57.2 g | 22% |
| of which sugars | 33.9 g | 38% |
| Fibre | 4.0 g | — |
| Protein | 5.7 g | 11% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flocons d'avoine - Beurre (Lait) - Chocolat noir belge (Masse de cacao, Sucre, émulsifiant: Lécithine de soja, Extrait de vanille), Lait concentré sucré écrémé (Lait écrémé, Sucre, Lactose (Lait), Sirop de sucre inverti Sucre Demerara, Masse de cacao, Sucre, Sel, Beurre de cacao, émulsifiant: Lécithine de soja, Arôme vanille.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate cakes”: 8.41 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
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