Cœur d'Artichauts en Quarts

by Le Bio D’ Olivier 180 g in Artichoke hearts Barcode 3770003677734
Not enough data to compute
Processed food
Green-Score
a+
Environmental impact estimate

Cœur d'Artichauts en Quarts by Le Bio D’ Olivier provides 32 kcal per 100 g, with 0.3 g of sugars and 3 g of protein. That is 81% less sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Artichoke hearts category and comes in a 180 g pack.

Nutrient levels per 100 g

Fat
0.8 g · Low
Sugars
0.3 g · Low
Salt
2.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 32 kcal 60 −46%
Total fat 0.8 g 3.2 −74%
Carbohydrates 1.6 g 5.3 −69%
Total sugars 0.3 g 1.3 −81%
Added sugars 0 g 0 −100%
Dietary fiber 3.3 g 3.3
Protein 3 g 1.9 +58%
Salt 2.8 g 0.9 +220%

Category average across 664 Artichoke hearts products on Foodmetria.

Compared with other artichoke hearts

Calories lower 43%
Sugars lower 12%
Salt higher 1%
Protein top 8%
Fiber top 42%

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

Ingredients

coeur d'artichauts, eau, sel. Traces de citrons.

Palm oil free

Product details

Quantity
180 g
Labels & certifications
OrganicEU OrganicFR-BIO-01Ab agriculture biologique
Sold in
France
Barcode
3770003677734

Prices reported by shoppers

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Frequently asked questions

How many calories are in Cœur d'Artichauts en Quarts?

Cœur d'Artichauts en Quarts contains 32 kcal per 100 g.

How much sugar is in Cœur d'Artichauts en Quarts?

Cœur d'Artichauts en Quarts has 0.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Cœur d'Artichauts en Quarts healthy?

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 March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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