Crema de vinagre a la mora by Bodegas Platé

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Crema de vinagre a la mora

by Bodegas Platé 25 cl in Groceries Barcode 6752039078065

Crema de vinagre a la mora

Nutri-Score
Not enough data to compute
Processing (NOVA)
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

Crema de vinagre a la mora by Bodegas Platé provides 137 kcal per 100 ml, with 26.8 g of sugars and 3 g of protein. That is 172% more sugar than the average product in this category. It is classified as NOVA 2 (processed culinary ingredient). It is listed in the Groceries category and comes in a 25 cl pack.

Nutrient levels per 100 ml

Fat
0.2 g · Low
Saturated fat
0.1 g · Low
Sugars
26.8 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds for drinks.

Nutrition facts

Nutrient Per 100 ml Category avg
Calories 137 kcal 194 −29%
Total fat 0.2 g 12.8 −98%
Saturated fat 0.1 g 2.4 −96%
Carbohydrates 33.7 g 16.1 +109%
Total sugars 26.8 g 9.8 +172%
Protein 3 g 2.8 +6%
Salt 0.1 g 5.9 −99%

Category average across 59927 Groceries products on Foodmetria.

Compared with other groceries

Calories higher 49%
Sugars higher 11%
Salt lower 12%
Saturated fat lower 40%
Protein top 29%

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

Product details

Quantity
25 cl
Sold in
Spain
Barcode
6752039078065

Prices reported by shoppers

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Frequently asked questions

How many calories are in Crema de vinagre a la mora?

Crema de vinagre a la mora contains 137 kcal per 100 ml.

How much sugar is in Crema de vinagre a la mora?

Crema de vinagre a la mora has 26.8 g of sugars per 100 ml, which is considered high by UK front-of-pack guidelines.

Is Crema de vinagre a la mora healthy?

It is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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