Schupfnudeln
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 165 kcal | 8% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 32.3 g | 12% |
| of which sugars | 4.1 g | 5% |
| Fibre | 3.1 g | — |
| Protein | 4.6 g | 9% |
| Salt | 0.99 g | 17% |
Open Food Facts, ODbL, record updated 26 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
64% pommes de terre, farine de blé, 6% œufs* entiers, amidons (pomme de terre, tapioca), huile de colza, sel de cuisine, épaississant: gomme guar; épices. *oeuf d'élevage au sol.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato gnocchi”: 0.94 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.