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Fresh cranberry
Fresh cranberry by Rust provides 384 kcal per 100 g, with 47.3 g of sugars and 5.5 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: soybeans, avoine.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 384 kcal |
| Total fat | 9.1 g |
| Saturated fat | 2.1 g |
| Carbohydrates | 66.4 g |
| Total sugars | 47.3 g |
| Added sugars | 28 g |
| Dietary fiber | 6.2 g |
| Protein | 5.5 g |
| Salt | 0.1 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
fruits séchées (45%) (raisins [raisins (99,5%), huile de tournesol], pommes, canneberges (8,5%) [canneberges (55%), sucre, concentré de sureau, huile de tournesol, régulateur d'acidité : acide citrique]), sirop de glucose, flocons d'_avoine_, graines de tournesol, maïs extrudé, papier d'hostie (fécule de pomme de terre, eau, huile d'olive), graisse de palme, semoule de _soja_, émulsifiant : lécithine de _soja_, arôme.
- Allergens
- SoybeansAvoine
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- With Sunflower oil
- Sold in
- France
- Barcode
- 5407003840056
Prices reported by shoppers
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Frequently asked questions
How many calories are in Fresh cranberry?
Fresh cranberry contains 384 kcal per 100 g.
How much sugar is in Fresh cranberry?
Fresh cranberry has 47.3 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Fresh cranberry 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 Fresh cranberry contain?
According to the label data it contains: Soybeans, Avoine. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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