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Confiture Extra cuite au chaudron Poires Williams du Sud Ouest

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

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Confiture Extra cuite au chaudron Poires Williams du Sud Ouest

330 g in Jams Barcode 2006050023806
Not enough data to compute
Green-Score
b
Environmental impact estimate

Confiture Extra cuite au chaudron Poires Williams du Sud Ouest provides 229 kcal per 100 g, with 53 g of sugars and 0.5 g of protein. That is 17% more sugar than the average product in this category. It is listed in the Jams category and comes in a 330 g pack.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.1 g · Low
Sugars
53 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 229 kcal 207 +11%
Total fat 0.5 g 0.7 −28%
Saturated fat 0.1 g 0.2 −55%
Carbohydrates 54 g 48.9 +10%
Total sugars 53 g 45.3 +17%
Added sugars 0 g 25.2 −100%
Dietary fiber 1.9 g 2.1 −8%
Protein 0.5 g 0.8 −36%

Category average across 2311 Jams products on Foodmetria.

Compared with other jams

Calories higher 39%
Sugars higher 37%
Saturated fat higher 40%
Protein top 67%
Fiber top 34%

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

Ingredients

est 3% gefiant pectines,

Product details

Quantity
330 g
Labels & certifications
NutriscoreTriman
Sold in
France
Barcode
2006050023806

Prices reported by shoppers

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Frequently asked questions

How many calories are in Confiture Extra cuite au chaudron Poires Williams du Sud Ouest?

Confiture Extra cuite au chaudron Poires Williams du Sud Ouest contains 229 kcal per 100 g.

How much sugar is in Confiture Extra cuite au chaudron Poires Williams du Sud Ouest?

Confiture Extra cuite au chaudron Poires Williams du Sud Ouest has 53 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated June 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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