Barre glacée Fraises et crème, Häagen-Dazs
i Photo: Open Food Facts contributors · CC BY-SA

Barre glacée Fraises et crème

United States
NOVA4
278 kcalper 100 g · 14% of the reference intake
20.8 gof sugars per 100 g
Barcode (EAN-13)0055000206457
GS1 prefix005 · GS1 US
Additives3: E322, E322i, E440
AllergensEggs, Milk, SoybeansMay contain: Peanuts, Nuts
0055000206457

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories278 kcal14%
Total fat18.1 g23%
Saturated fat11.1 g56%
Total carbohydrate26.4 g10%
Total sugars20.8 g—
Dietary fiber1.4 g5%
Protein2.8 g6%
Sodium0.04 g2%

Open Food Facts, ODbL, record updated August 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

ice cream: cream, sugars (sugar, glucose solids), concentrated skim milk, strawberries, liquid egg yolk, concentrated lemon juice, pectin. coating: häagen-dazs milk chocolate (sugar, whole milk powder, unsweetened chocolate, cocoa butter, soy lecithin, vanilla extract), coconut oil, soybean oil. may contain: peanuts, tree nuts ingrédients: crème glacée : crème, sucres (sucre, matière sèche de glucose), lait écrémé concentré, fraises, jaune d'oeuf liquide, jus de citron concentré, pectine. enrobage: chocolat au lait häagen-dazs (sucre, lait entier en poudre, chocolat non sucré, beurre de cacao, lécithine de soya, de vanille), huile de noix de coco, a

Allergen: EggsAllergen: MilkAllergen: SoybeansMay contain: PeanutsMay contain: Nuts
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E440PectinsEmulsifier · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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