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Clémentines
Clémentines by Sans marque provides 47 kcal per 100 g, with 8.6 g of sugars and 0.8 g of protein. That is 21% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 4 (ultra-processed food). It is listed in the Mandarin oranges category and comes in a 2,3 kg pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 47 kcal | 58 −19% |
| Total fat | 0.5 g | 0.5 |
| Saturated fat | 0 g | 0 −73% |
| Carbohydrates | 9.2 g | 12.8 −28% |
| Total sugars | 8.6 g | 10.9 −21% |
| Added sugars | 0 g | 1.5 −100% |
| Dietary fiber | 1.7 g | 0.9 +80% |
| Protein | 0.8 g | 0.6 +37% |
| Salt | 0 g | 0.1 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 101 Mandarin oranges products on Foodmetria.
Compared with other mandarin oranges
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Clémentines. Traité avec : Imazalil, propiconazol (E904,E914).
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 2,3 kg
- Labels & certifications
- Class I
- Sold in
- France
- Barcode
- 8435177010088
Prices reported by shoppers
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Frequently asked questions
How many calories are in Clémentines?
Clémentines contains 47 kcal per 100 g.
How much sugar is in Clémentines?
Clémentines has 8.6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Clémentines healthy?
It has a Nutri-Score of A (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.
Is Clémentines vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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