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Beurre
Beurre by FRUITS D OR provides 450 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. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Margarines high in omega 3 category and comes in a 225 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 450 kcal | 467 |
| Total fat | 50 g | 51.8 |
| Saturated fat | 10 g | 14.1 −29% |
| Carbohydrates | 0 g | 0.4 −100% |
| Total sugars | 0 g | 0.1 −100% |
| Added sugars | 0 g | 0 |
| Protein | 0 g | 0.1 −100% |
| Salt | 0.5 g | 0.5 −7% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 71 Margarines high in omega 3 products on Foodmetria.
Compared with other margarines high in omega 3
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Eau, huiles végétales (colza, tournesol, lin), huile de coco, sel 0,5%, émulsifiants (lécithine, mono et diglycérides d'acides gras), arômes naturels, thiamine (vitamine B1), vitamines A et D.
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 225 g
- Labels & certifications
- No palm oil
- Sold in
- France
- Barcode
- 8719200250598
Prices reported by shoppers
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Frequently asked questions
How many calories are in Beurre?
Beurre contains 450 kcal per 100 g.
How much sugar is in Beurre?
Beurre has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Beurre healthy?
It has a Nutri-Score of C (A is best, E is worst); 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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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