Caramel egg
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 488 kcal | 24% |
| Fat | 24.5 g | 35% |
| of which saturates | 13.5 g | 68% |
| Carbohydrate | 37.8 g | 15% |
| of which sugars | 46.5 g | 52% |
| Fibre | 0.40 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.06 g | 1% |
Open Food Facts, ODbL, record updated 29 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Milk, sugar, glucose syrup, palm oil, cocoa butter, cocoa mass, glucose-fructose syrup, whey powder (from milk), skimmed milk powder, emilsifiers (E442, soya lecithins), salt flavourings, sodium carbonate.
- E322LecithinsAntioxidant · Emulsifier
- E442Ammonium phosphatidesEmulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
25% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Milk chocolates” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Milk chocolates”: 12.6 kg CO₂e per kg of product (closest product in Agribalyse).
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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