100 Polpa di frutta

by Probios 1x100g in Fruits puree without sugar added Barcode 8018699014774
Average nutritional quality
Green-Score
a+
Environmental impact estimate

100 Polpa di frutta by Probios provides 64 kcal per 100 g, with 14 g of sugars and 0.5 g of protein. That is 17% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Fruits puree without sugar added category and comes in a 1x100g pack.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
14 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 64 kcal 72 −11%
Total fat 0 g 0.9 −100%
Saturated fat 0 g 0.2 −100%
Carbohydrates 14 g 14.3
Total sugars 14 g 12 +17%
Added sugars 0 g 0.6 −100%
Dietary fiber 2 g 1.9 +8%
Protein 0.5 g 0.8 −38%
Salt 0 g 0.6 −98%

Category average across 230 Fruits puree without sugar added products on Foodmetria.

Compared with other fruits puree without sugar added

Calories higher 39%
Sugars higher 13%
Salt lower 35%
Saturated fat lower 1%
Protein top 69%
Fiber top 28%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Pera biologica.

Product details

Quantity
1x100g
Labels & certifications
OrganicEU OrganicIT-BIO-007No added sugarAgricoltura italia
Sold in
Italy
Barcode
8018699014774

Prices reported by shoppers

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Frequently asked questions

How many calories are in 100 Polpa di frutta?

100 Polpa di frutta contains 64 kcal per 100 g.

How much sugar is in 100 Polpa di frutta?

100 Polpa di frutta has 14 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is 100 Polpa di frutta healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated April 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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