Émietté fruit du jacquier

by Tartex in Terrines Barcode 4005514060386
Good nutritional quality

Émietté fruit du jacquier by Tartex provides 156 kcal per 100 g, with 0.6 g of sugars and 5.9 g of protein. That is 38% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Terrines category.

Nutrient levels per 100 g

Fat
11 g · Moderate
Saturated fat
1.3 g · Low
Sugars
0.6 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 156 kcal 296 −47%
Total fat 11 g 25.4 −57%
Saturated fat 1.3 g 9.3 −86%
Carbohydrates 5.3 g 3 +74%
Total sugars 0.6 g 1 −38%
Dietary fiber 6 g 1.3 +376%
Protein 5.9 g 13.5 −56%
Salt 1.2 g 1.6 −23%

Category average across 796 Terrines products on Foodmetria.

Compared with other terrines

Calories lower 5%
Sugars higher 48%
Salt lower 16%
Saturated fat lower 2%
Protein top 96%
Fiber top 3%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Labels & certifications
OrganicVegetarianEU OrganicVeganAb agriculture biologiqueTriman
Sold in
France
Barcode
4005514060386

Prices reported by shoppers

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Frequently asked questions

How many calories are in Émietté fruit du jacquier?

Émietté fruit du jacquier contains 156 kcal per 100 g.

How much sugar is in Émietté fruit du jacquier?

Émietté fruit du jacquier has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Émietté fruit du jacquier healthy?

It has a Nutri-Score of B (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Émietté fruit du jacquier vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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