Chimay Selection
Crêpes au fromage
BARCODE:5414752101178
CATEGORIES:Meals, Crepes And Galettes, Crepes, Filled Crepes, Savoury Filled Crepes, Crepe Filled With Cheese
LABELS:Made In Belgium
COUNTRIES:France
Labels
Nutri-Score
Moderate nutritional quality
Moderate nutritional qualityNOVA Group
Ultra-processed food and drink products
Ultra-processed food and drink productsGreen-Score
Moderate environmental impact
Moderate environmental impactHealth
Nutrition
Label
Moderate nutritional qualityNutrient levels
Fat in moderate quantity (7.5%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in moderate quantity (3.9%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (2.6%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.22%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 617.5 kJ (152 kcal) |
| FAT | 7.5 g |
| Saturated fat | 3.9 g |
| Carbohydrates | 15 g |
| Sugars | 2.6 g |
| Dietary fiber | ? |
| Proteins | 5 g |
| Salt | 0.22 g |
| Sodium | 0.09 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 617.5 kJ (152 kcal) | ? (152 kcal) | ? |
| FAT | 7.5 g | 7.5 g | ? |
| Saturated fat | 3.9 g | 3.9 g | ? |
| Carbohydrates | 15 g | 15 g | ? |
| Sugars | 2.6 g | 2.6 g | ? |
| Added sugars | ~ 0 g | ? | ~ 0 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 5 g | 5 g | ? |
| Salt | 0.22 g | 0.22 g | ? |
| Sodium | 0.09 g | 0.09 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 618 kJ. Reference adult weight: 70 kg. Energy density: Low.
Walking
36 min (~3,601 steps)
Swimming
22 min
Bicycling
17 min
Running
13 min
Ingredients
Ingredients image
Ingredients list
Pâte (59%) : eau, farine de blé, chapelure (blé), protéines de lait, huile de colza, amidon de maïs, oeufs entiers en poudre, sel, acidifiant (acide citrique). Garniture (41%) : eau, fromages (20,6%) [dont fromage du pays de Chimay (10%)), protéines de lait, amidon de maïs, farine de blé, huile de colza, sel, paprika, poivre et muscade.
Ingredient information
Dough
59.0%
Water
59% (estimate)
Wheat Flour
20.5% (estimate)
Breadcrumbs
10.25% (estimate)
Chapelure De Ble
10.25% (estimate)
Milk Proteins
5.13% (estimate)
Colza Oil
2.56% (estimate)
Corn Starch
1.28% (estimate)
Whole Egg
0.64% (estimate)
Salt
0.32% (estimate)
Acid
0.16% (estimate)
E330
0.16% (estimate)
Filling
41.0%
Water
0.16% (estimate)
Cheese
20.6%
Dont Fromage Du Pays De Chimay
10.0%
Milk Proteins
Unknown (not provided)
Corn Starch
Unknown (not provided)
Wheat Flour
Unknown (not provided)
Colza Oil
Unknown (not provided)
Salt
Unknown (not provided)
Paprika
Unknown (not provided)
Pepper
Unknown (not provided)
Nutmeg
Unknown (not provided)
Allergens
EggsGlutenMilk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:dont-fromage-du-pays-de-chimay
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:dont-fromage-du-pays-de-chimay
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Milk Proteins
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E330 - Citric acidAntioxidantSequestrant
E330 - Citric acidAntioxidantSequestrant
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Moderate environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Crepe or buckwheat crepe, filled with cheese and bechamel sauce • Score: 77/100Life-cycle reference
Category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce
PEF environmental score: 0.30
Climate change impact: 2.70 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 56.4 % |
| Processing | 13.8 % |
| Packaging | 8.0 % |
| Transportation | 6.4 % |
| Distribution | 3.3 % |
| Consumption | 12.1 % |
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 57/100Final score breakdown
Life cycle analysis score: 77
Sum of bonuses and maluses: -20
Final score: 57/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.4 km in a petrol car.
270 g CO2e per 100g of product.
Reference category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Crepe or buckwheat crepe, filled with cheese and bechamel sauce. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 63.0 % |
| Processing | 9.0 % |
| Packaging | 13.6 % |
| Transportation | 9.3 % |
| Distribution | 1.5 % |
| Consumption | 3.5 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Total forest footprint: 0.00 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Whole EGG | Oeufs Importés | 0.64 % | 0.00 |
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on October 6, 2017 at 3:51:38 PM UTC by kiliweb .
Last edit on March 17, 2026 at 8:51:14 PM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, yuka.R1BvQ1BZOFR1dVVud1BjMzNCYlQybzlvMkxpUVUwS3ROOHBOSUE9PQ, yuka.YmFzT1B2c3dsTWN0bU1KdndrTDgrZEpxd3BPdlhtT0dLTzVQSVE9PQ.