Other · Nutrition facts

Confiture Extra De Framboise À La Rose

213 kcal per 100 g, with 0.9 g protein, 49 g carbs and 0.5 g fat. Full micronutrients and serving info below.

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Confiture Extra De Framboise À La RoseNutri-Score CCompare
Amount

Showing values for 100 g

213 kcal
Calories
11% of a 2000 kcal day
0.9 g
Protein
2% of calories
49 g
Carbs
96% of calories
0.5 g
Fat
2% of calories
Macro split
Protein 2%Carbs 96%Fat 2%

Nutrition facts

per 100 g
Fiber3.7g13% DV
Sugar49g
Saturated fat0.1g0% DV
Sodium20mg1% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3234750036645 · Data last verified:

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3234750036645

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Common questions

How many calories are in Confiture Extra De Framboise À La Rose?

Confiture Extra De Framboise À La Rose by Albert Ménès has 213 kcal per 100 g.

How much protein is in Confiture Extra De Framboise À La Rose?

Confiture Extra De Framboise À La Rose contains 0.9 g of protein per 100 g.

Is Confiture Extra De Framboise À La Rose high in carbs?

Yes — carbohydrates provide 96% of its calories (49 g per 100 g, of which 49 g is sugar). It also delivers 3.7 g of fiber.

Is Confiture Extra De Framboise À La Rose high in sugar?

Yes — 49 g of sugar per 100 g, roughly 12 teaspoons. Sugar makes up 100% of its carbohydrates.

Is Confiture Extra De Framboise À La Rose low in sodium?

Yes — just 20 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Confiture Extra De Framboise À La Rose a good source of fiber?

It provides 3.7 g of fiber per 100 g — 13% of the daily value.

Why does Confiture Extra De Framboise À La Rose have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (49 g); points in favor come from fiber (3.7 g). Overall that places it in band C.

How much Confiture Extra De Framboise À La Rose is 100 calories?

About 47 g of Confiture Extra De Framboise À La Rose equals 100 kcal.

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