Ahornsirup

by REWE 250ml in Maple syrups Barcode 4337256177122
Bad nutritional quality
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

Ahornsirup by REWE provides 353 kcal per 100 g, with 84.5 g of sugars and 0.2 g of protein. That is 28% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Maple syrups category and comes in a 250ml pack.

Nutrient levels per 100 g

Fat
0 g · Low
Sugars
84.5 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 353 kcal 311 +14%
Total fat 0 g 0.2 −100%
Carbohydrates 86.8 g 76.3 +14%
Total sugars 84.5 g 65.8 +28%
Protein 0.2 g 0.1 +87%
Salt 0 g 0.2 −100%

Category average across 1138 Maple syrups products on Foodmetria.

Compared with other maple syrups

Calories higher 38%
Sugars higher 26%
Salt lower 1%
Protein top 11%

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

Product details

Quantity
250ml
Labels & certifications
OrganicEU OrganicNaturlandNutriscoreEg öko verordnung
Sold in
Germany
Barcode
4337256177122

Prices reported by shoppers

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Recipe & label changes

  1. September 25, 2026
    • Pack size: 250 ml → 250ml

Changes to this product's label data recorded since Foodmetria started tracking it.

Frequently asked questions

How many calories are in Ahornsirup?

Ahornsirup contains 353 kcal per 100 g.

How much sugar is in Ahornsirup?

Ahornsirup has 84.5 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Ahornsirup healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated September 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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