Nutrition report ready

Blackcurrant conserve

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this co op product.

Nutri-Score C

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Blackcurrant conserve

by co op 340 g in Fruit and vegetable preserves Barcode 5000128934220
Average nutritional quality

Blackcurrant conserve by co op provides 247 kcal per 100 g, with 5 g of sugars and 0.5 g of protein. That is 89% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Fruit and vegetable preserves category and comes in a 340 g pack.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.3 g · Low
Sugars
5 g · Low
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 247 kcal 231 +7%
Total fat 0.5 g 0.4 +34%
Saturated fat 0.3 g 0.2 +98%
Carbohydrates 59 g 55 +7%
Total sugars 5 g 47.3 −89%
Dietary fiber 2.3 g 1.7 +34%
Protein 0.5 g 0.3 +61%
Salt 0.4 g 0.1 +201%

Category average across 2604 Fruit and vegetable preserves products on Foodmetria.

Compared with other fruit and vegetable preserves

Calories lower 49%
Sugars lower 3%
Salt higher 4%
Saturated fat higher 4%
Protein top 12%
Fiber top 20%

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

Product details

Quantity
340 g
Sold in
United Kingdom
Barcode
5000128934220

Prices reported by shoppers

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Frequently asked questions

How many calories are in Blackcurrant conserve?

Blackcurrant conserve contains 247 kcal per 100 g.

How much sugar is in Blackcurrant conserve?

Blackcurrant conserve has 5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Blackcurrant conserve healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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