GOUDA ΦΕΤΕΣ ΝΟΥΒΟΥ 340γρ, ΝΟΥΝΟΥ
i Photo: Open Food Facts contributors · CC BY-SA
Gouda · United States

GOUDA ΦΕΤΕΣ ΝΟΥΒΟΥ 340γρ

by ΝΟΥΝΟΥ
United StatesGermanyGreece
NUTRI-SCOREABCDE
364 kcalper 100 g · 18% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)8710912042907
GS1 prefix871 · GS1 Netherlands
AdditivesNot given
AllergensNot given in the source
8710912042907

Prefix 871 was issued by GS1 Netherlands. 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
Calories364 kcal18%
Total fat30.0 g38%
Saturated fat21.0 g105%
Total carbohydrate0.00 g0%
Total sugars0.00 g—
Protein25.0 g50%
Sodium7.1 g308%

Open Food Facts, ODbL, record updated May 3, 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 32 “gouda” products sold in the United States
Sugars0.00 g · median 0.00 g
Saturated fat21.0 g · median 19.5 g
Salt17.7 g · median 1.8 g

0% of products in the category contain less sugar than this one. The thin line marks the category median.

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

6.37kg CO₂e per kg

Reference value for the category “Gouda”: 6.37 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

Sold under this barcode in 3 countries
GermanyGreeceUnited States

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

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.