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Aceitunas sin hueso
Aceitunas sin hueso by búfalo provides 167 kcal per 100 g, with 0 g of sugars and 1.3 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Pitted olives category and comes in a 70g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 167 kcal | 197 −15% |
| Total fat | 18 g | 20.1 −10% |
| Saturated fat | 3.3 g | 2.9 +13% |
| Carbohydrates | 0 g | 1.8 −100% |
| Total sugars | 0 g | 0.5 −100% |
| Added sugars | 0 g | 0.3 −100% |
| Dietary fiber | 2 g | 3.3 −39% |
| Protein | 1.3 g | 1.3 |
| Salt | 6 g | 3.3 +83% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 137 Pitted olives products on Foodmetria.
Compared with other pitted olives
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
AGUA, ACEITUNAS MANZANILLA, SAL, ÁCIDO CÍTRICO, ÁCIDO LÁCTICO Y ÁCIDO ASCÓRBICO
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 70g
- Labels & certifications
- Exceso grasas saturadasExceso sodio
- Sold in
- Mexico, Spain
- Barcode
- 7501003390288
Prices reported by shoppers
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Frequently asked questions
How many calories are in Aceitunas sin hueso?
Aceitunas sin hueso contains 167 kcal per 100 g.
How much sugar is in Aceitunas sin hueso?
Aceitunas sin hueso has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Aceitunas sin hueso healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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