Eliez Kalamon

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Eliez Kalamon

in Olives Barcode 20026400
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
a
Environmental impact estimate

Eliez Kalamon provides 232 kcal per 100 g, with 0.4 g of sugars and 1.6 g of protein. Its Nutri-Score is E. It is listed in the Olives category.

Nutrient levels per 100 g

Fat
22.6 g · High
Saturated fat
1.9 g · Moderate
Sugars
0.4 g · Low
Salt
3.4 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 232 kcal 193 +20%
Total fat 22.6 g 19.2 +18%
Saturated fat 1.9 g 3.1 −38%
Carbohydrates 4.3 g 2.2 +95%
Total sugars 0.4 g 0.4
Added sugars 0 g 0.1 −100%
Protein 1.6 g 1.5 +5%
Salt 3.4 g 3.2 +5%

Category average across 1231 Olives products on Foodmetria.

Compared with other olives

Calories higher 23%
Sugars higher 36%
Salt higher 41%
Saturated fat lower 14%
Protein top 29%

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

Ingredients

во: но тегло. BG Маслини Каламон. Пастьоризиран продукт. Съставки: маслини Каламон, вода, оцет, трапезна сол, маслиново масло Extra virgin. Неотворен на сухо и тъмно място най-добър до: / Партида: виж ръба на капачката. След отваряне съхранявайте в хладилник и консумирайте до 14 дни, но не по-късно от датата, обозначаваща срока на трайност. 700ml G GRE PRO +

Product details

Sold in
Cyprus
Barcode
20026400

Prices reported by shoppers

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Frequently asked questions

How many calories are in Eliez Kalamon?

Eliez Kalamon contains 232 kcal per 100 g.

How much sugar is in Eliez Kalamon?

Eliez Kalamon has 0.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Eliez Kalamon healthy?

It has a Nutri-Score of E (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 September 3, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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