Confettura extra di More

by Iper in Blackberry jams Barcode 8029513100061
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Confettura extra di More by Iper provides 191 kcal per 100 g, with 41 g of sugars and 0.8 g of protein. That is 18% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Blackberry jams category.

Nutrient levels per 100 g

Fat
0.7 g · Low
Saturated fat
0 g · Low
Sugars
41 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 191 kcal 223 −14%
Total fat 0.7 g 0.6 +11%
Saturated fat 0 g 0.2 −100%
Carbohydrates 43 g 52.7 −18%
Total sugars 41 g 49.8 −18%
Added sugars 0 g 27.4 −100%
Dietary fiber 2 g 2.6 −23%
Protein 0.8 g 0.7 +12%
Salt 0.1 g 0.1 +9%

Category average across 260 Blackberry jams products on Foodmetria.

Compared with other blackberry jams

Calories lower 22%
Sugars lower 16%
Salt higher 17%
Saturated fat lower 1%
Protein top 27%
Fiber top 51%

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

Ingredients

CONFETTURA EXTRA DIMORE Ingredient more zucchero gelificante pectina succo di limane concentrato Frutta utilEE TUD per1000 MODALITÀ DI CONSERVIZONE Conservare in lungo fresce ascult

Product details

Sold in
Italy
Barcode
8029513100061

Prices reported by shoppers

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Frequently asked questions

How many calories are in Confettura extra di More?

Confettura extra di More contains 191 kcal per 100 g.

How much sugar is in Confettura extra di More?

Confettura extra di More has 41 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Confettura extra di More healthy?

It has a Nutri-Score of D (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 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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