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Délice de tomates séchées au basilic

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

Nutri-Score D

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Délice de tomates séchées au basilic

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Délice de tomates séchées au basilic

in Salted spreads Barcode 3760177700178
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown

Délice de tomates séchées au basilic provides 261 kcal per 100 g, with 5.6 g of sugars and 3.8 g of protein. That is 40% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Salted spreads category.

Nutrient levels per 100 g

Fat
22.7 g · High
Saturated fat
2.6 g · Moderate
Sugars
5.6 g · Moderate
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 261 kcal 249 +5%
Total fat 22.7 g 21.5 +6%
Saturated fat 2.6 g 4.9 −47%
Carbohydrates 12.4 g 7.8 +60%
Total sugars 5.6 g 4 +40%
Protein 3.8 g 5.3 −28%
Salt 1.4 g 1.6 −13%

Category average across 1442 Salted spreads products on Foodmetria.

Compared with other salted spreads

Calories higher 39%
Sugars higher 21%
Salt higher 37%
Saturated fat lower 47%
Protein top 60%

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

Product details

Sold in
France
Barcode
3760177700178

Prices reported by shoppers

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Frequently asked questions

How many calories are in Délice de tomates séchées au basilic?

Délice de tomates séchées au basilic contains 261 kcal per 100 g.

How much sugar is in Délice de tomates séchées au basilic?

Délice de tomates séchées au basilic has 5.6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Délice de tomates séchées au basilic 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 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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