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100% frutta
Marmellata di amarene
100% frutta by Orto d'Autore provides 151 kcal per 100 g, with 33 g of sugars and 1.2 g of protein. That is 27% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Jams category and comes in a 340 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 151 kcal | 207 −27% |
| Total fat | 0.5 g | 0.7 −28% |
| Saturated fat | 0 g | 0.2 −100% |
| Carbohydrates | 37 g | 48.9 −24% |
| Total sugars | 33 g | 45.2 −27% |
| Added sugars | 0 g | 25.2 −100% |
| Dietary fiber | 1.7 g | 2.1 −21% |
| Protein | 1.2 g | 0.8 +56% |
| Salt | 0 g | 0.1 −92% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2309 Jams products on Foodmetria.
Compared with other jams
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Amarene (100%), zucchero d'uva, succo di limone. Addensante: pectina.
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 340 g
- Sold in
- Italy
- Barcode
- 8032715241012
Prices reported by shoppers
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Frequently asked questions
How many calories are in 100% frutta?
100% frutta contains 151 kcal per 100 g.
How much sugar is in 100% frutta?
100% frutta has 33 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is 100% frutta healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is 100% frutta vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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