Arome fleur oranger by Chabrior

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Arome fleur oranger

by Chabrior 250 ml in Autres produits Barcode 3250390784272

Arôme fleur d'oranger

Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Arome fleur oranger by Chabrior provides 1 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Autres produits category and comes in a 250 ml pack.

Nutrient levels per 100 g

Fat
0.1 g · Low
Saturated fat
0 g · Low
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 1 kcal 223 −100%
Total fat 0.1 g 12.7 −99%
Saturated fat 0 g 4.7 −100%
Carbohydrates 0 g 17.7 −100%
Total sugars 0 g 7.1 −100%
Added sugars 0 g 4.2 −100%
Dietary fiber 0 g 2.6 −100%
Protein 0 g 8 −100%
Salt 0 g 0.9 −100%

Category average across 1405 Autres produits products on Foodmetria.

Compared with other autres produits

Calories lower 1%
Sugars lower 1%
Salt lower 1%
Saturated fat lower 1%
Protein top 100%
Fiber top 100%

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

Ingredients

Eau, eau de fleur d'oranger (8.33%), arôme.

Palm oil freeMaybe veganMaybe vegetarian

Product details

Quantity
250 ml
Sold in
France
Barcode
3250390784272

Prices reported by shoppers

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Frequently asked questions

How many calories are in Arome fleur oranger?

Arome fleur oranger contains 1 kcal per 100 g.

How much sugar is in Arome fleur oranger?

Arome fleur oranger has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Arome fleur oranger healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

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

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