Nutrition report ready

Flytande Honung

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Coop product.

Nutri-Score E NOVA 2

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Flytande Honung by Coop

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Flytande Honung

by Coop in Honeys Barcode 7340191157279
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Processed culinary ingredient
Green-Score
b
Environmental impact estimate

Flytande Honung by Coop provides 332 kcal per 100 g, with 83 g of sugars and 0 g of protein. That is 32% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Honeys category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
83 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 332 kcal 300 +11%
Total fat 0 g 0.4 −100%
Saturated fat 0 g 0.1 −100%
Carbohydrates 83 g 77.8 +7%
Total sugars 83 g 63.1 +32%
Protein 0 g 0.5 −100%
Salt 0 g 0.1 −100%

Category average across 6613 Honeys products on Foodmetria.

Compared with other honeys

Calories higher 15%
Sugars higher 3%
Salt lower 1%
Saturated fat lower 1%
Protein top 100%

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

Product details

Sold in
Sweden
Barcode
7340191157279

Prices reported by shoppers

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Frequently asked questions

How many calories are in Flytande Honung?

Flytande Honung contains 332 kcal per 100 g.

How much sugar is in Flytande Honung?

Flytande Honung has 83 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Flytande Honung healthy?

It has a Nutri-Score of E (A is best, E is worst); 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 April 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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