Assorted creme cookies
i Photo: Open Food Facts contributors · CC BY-SA
Biscuits · United States

Assorted creme cookies

· 32 oz
United States
NUTRI-SCOREABCDE
440 kcalper 100 g · 22% of the reference intake
34.3 gof sugars per 100 g
Barcode (EAN-13)0086106002421
GS1 prefix008 · GS1 US
AdditivesNot given
AllergensNot given in the source
0086106002421

Prefix 008 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
Calories440 kcal22%
Total fat17.1 g22%
Saturated fat8.6 g43%
Total carbohydrate68.6 g25%
Total sugars34.3 g—
Dietary fiber0.00 g0%
Protein2.9 g6%
Sodium0.36 g16%

Open Food Facts, ODbL, record updated May 16, 2025 · 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 11,952 “biscuits” products sold in the United States
Sugars34.3 g · median 32.3 g
Saturated fat8.6 g · median 8.1 g
Salt0.89 g · median 0.73 g

56% 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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