OREO CAKESTERS ORIGINAL, Christie
i Photo: Open Food Facts contributors · CC BY-SA
Biscuits · United States

OREO CAKESTERS ORIGINAL

by Christie
United States
NUTRI-SCOREABCDE
456 kcalper 100 g · 23% of the reference intake
36.8 gof sugars per 100 g
Barcode (EAN-13)0066721027337
GS1 prefix006 · GS1 US
AdditivesNot given
AllergensNot given in the source
0066721027337

Prefix 006 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
Calories456 kcal23%
Total fat22.8 g29%
Saturated fat8.8 g44%
Total carbohydrate63.2 g23%
Total sugars36.8 g—
Dietary fiber1.8 g6%
Protein3.5 g7%
Sodium0.39 g17%

Open Food Facts, ODbL, record updated July 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

No ingredient list on record.

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

In its category

Position among 11,841 “biscuits” products sold in the United States
Sugars36.8 g · median 32.3 g
Saturated fat8.8 g · median 8.1 g
Salt0.96 g · median 0.73 g

66% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Biscuits” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Climate impact

3.59kg CO₂e per kg

Reference value for the category “Biscuits”: 3.59 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

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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