Cranberries moitiés

by Tonuts 250 g in Dried cranberries Barcode 3760023454385

canneberges

Poor nutritional quality
Processed food

Cranberries moitiés by Tonuts provides 330 kcal per 100 g, with 71.3 g of sugars and 0.2 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Dried cranberries category and comes in a 250 g pack.

Nutrient levels per 100 g

Fat
0.1 g · Low
Saturated fat
0 g · Low
Sugars
71.3 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 330 kcal 351 −6%
Total fat 0.1 g 1.1 −91%
Saturated fat 0 g 0.3 −100%
Carbohydrates 82.1 g 77.4 +6%
Total sugars 71.3 g 64.2 +11%
Added sugars 16.7 g 22.8 −27%
Dietary fiber 3.4 g 7.5 −54%
Protein 0.2 g 0.6 −64%
Salt 0 g 0.1 −88%

Category average across 521 Dried cranberries products on Foodmetria.

Compared with other dried cranberries

Calories lower 41%
Sugars higher 27%
Salt lower 41%
Saturated fat lower 1%
Protein top 49%
Fiber top 90%

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

Ingredients

canneberges, sucre, huile de tournesol

Palm oil freeMaybe veganVegetarian

Product details

Quantity
250 g
Sold in
France
Barcode
3760023454385

Prices reported by shoppers

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Frequently asked questions

How many calories are in Cranberries moitiés?

Cranberries moitiés contains 330 kcal per 100 g.

How much sugar is in Cranberries moitiés?

Cranberries moitiés has 71.3 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Cranberries moitiés healthy?

It has a Nutri-Score of D (A is best, E is worst); 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 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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