Algarrobina Carob Syrup
Algarrobina Carob Syrup by Peruvian Import Company provides 200 kcal per 100 g, with 50 g of sugars and 0 g of protein. Its Nutri-Score is D and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Simple syrups category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 14 ml (1 Tbsp)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 200 kcal | 28 kcal | 268 −25% | |
| Total fat | 0 g | 0 g | 0% | 0.2 −100% |
| Saturated fat | 0 g | 0 g | 0% | 0.1 −100% |
| Carbohydrates | 50 g | 7 g | 3% | 64.9 −23% |
| Total sugars | 50 g | 7 g | 54.1 −8% | |
| Dietary fiber | 7.1 g | 1 g | 4% | 1.8 +297% |
| Protein | 0 g | 0 g | 0% | 0.4 −100% |
| Salt | 0 g | 0 g | 0.2 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1178 Simple syrups products on Foodmetria.
Compared with other simple syrups
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Carob, water, citric acid and sodium benzoate as preservative.
Product details
- Serving size
- 14 ml (1 Tbsp)
- Sold in
- United States
- Barcode
- 0729955567146
Prices reported by shoppers
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Frequently asked questions
How many calories are in Algarrobina Carob Syrup?
Algarrobina Carob Syrup contains 200 kcal per 100 g and about 28 kcal per serving (14 ml (1 Tbsp)).
How much sugar is in Algarrobina Carob Syrup?
Algarrobina Carob Syrup has 50 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Algarrobina Carob Syrup healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated July 6, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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