Epicerie / Epicerie Sucrée / Confitures Bio
Epicerie / Epicerie Sucrée / Confitures Bio by Saveurs Attitudes provides 260 kcal per 100 g, with 56 g of sugars and 1.3 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 260 kcal |
| Total fat | 0.5 g |
| Saturated fat | 0 g |
| Carbohydrates | 60.4 g |
| Total sugars | 56 g |
| Added sugars | 60 g |
| Dietary fiber | 4.4 g |
| Protein | 1.3 g |
| Salt | 0 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
marron d'Ardèche* (50%), sucre de came. gélifiant: pectine de fruits, arôme naturel de vanille. *Ingrédients issus de l'Agriculture idlogique. Préparée avec 50 g de fruits pour 100 g. Teneur totale en sucres : 60 g pour 100g.
- Allergens
- Nuts
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- OrganicMade in France
- Sold in
- France
- Barcode
- 3299430034335
Prices reported by shoppers
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Frequently asked questions
How many calories are in Epicerie / Epicerie Sucrée / Confitures Bio?
Epicerie / Epicerie Sucrée / Confitures Bio contains 260 kcal per 100 g.
How much sugar is in Epicerie / Epicerie Sucrée / Confitures Bio?
Epicerie / Epicerie Sucrée / Confitures Bio has 56 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Epicerie / Epicerie Sucrée / Confitures Bio healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Epicerie / Epicerie Sucrée / Confitures Bio contain?
According to the label data it contains: Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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