Creme de vinaigre balsamique by Maison des Gourmets

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Creme de vinaigre balsamique

by Maison des Gourmets in Groceries Barcode 3308650169045
Nutri-Score
Not enough data to compute
Processing (NOVA)
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

Creme de vinaigre balsamique by Maison des Gourmets provides 171 kcal per 100 g, with 41.5 g of sugars and 1.2 g of protein. That is 322% 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.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
41.5 g · High
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 171 kcal 194 −12%
Total fat 0 g 12.8 −100%
Saturated fat 0 g 2.4 −100%
Carbohydrates 41.5 g 16.1 +157%
Total sugars 41.5 g 9.8 +322%
Protein 1.2 g 2.8 −58%
Salt 1.3 g 5.9 −78%

Category average across 59927 Groceries products on Foodmetria.

Compared with other groceries

Calories higher 41%
Sugars higher 4%
Salt lower 44%
Saturated fat lower 39%
Protein top 51%

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

Product details

Labels & certifications
Products for professional use
Sold in
France
Barcode
3308650169045

Prices reported by shoppers

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Frequently asked questions

How many calories are in Creme de vinaigre balsamique?

Creme de vinaigre balsamique contains 171 kcal per 100 g.

How much sugar is in Creme de vinaigre balsamique?

Creme de vinaigre balsamique has 41.5 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Creme de vinaigre balsamique 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 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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