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Atjar
Atjar by Kramer provides 41 kcal per 100 g, with 7.5 g of sugars and 0.9 g of protein. That is 341% more sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Sauerkrauts category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 41 kcal | 46 −11% |
| Total fat | 0.2 g | 2.2 −91% |
| Saturated fat | 0 g | 0.8 −100% |
| Carbohydrates | 8.1 g | 3.4 +138% |
| Total sugars | 7.5 g | 1.7 +341% |
| Added sugars | 5.2 g | 0.4 +1066% |
| Dietary fiber | 1.7 g | 2.9 −42% |
| Protein | 0.9 g | 2.1 −57% |
| Salt | 0.5 g | 1.7 −71% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 559 Sauerkrauts products on Foodmetria.
Compared with other sauerkrauts
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
White cabbage, water, sugar, carrot, onion, leck cucumber, spirit vinegar, red pepper, salt, spices, preservatives: E211, E202:3 NUTRITION INFORMATION KRAMER PRODUCED BY: GuKramer & Zone Voorburogracht Zund-Scharwoude PER 1000 The Netherland IMPORTED BY: Energy 37310 (
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- Netherlands
- Barcode
- 8710488669003
Prices reported by shoppers
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Frequently asked questions
How many calories are in Atjar?
Atjar contains 41 kcal per 100 g.
How much sugar is in Atjar?
Atjar has 7.5 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Atjar healthy?
It has a Nutri-Score of C (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 August 11, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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