Fruit Jellies by Duc De Coeur

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Fruit Jellies

by Duc De Coeur 136 g in Fruit jellies Barcode 4335619216570
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Fruit Jellies by Duc De Coeur provides 339 kcal per 100 g, with 69 g of sugars and 0.3 g of protein. That is 39% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Fruit jellies category and comes in a 136 g pack.

Nutrient levels per 100 g

Fat
0.2 g · Low
Saturated fat
0 g · Low
Sugars
69 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 339 kcal 224 +51%
Total fat 0.2 g 0.5 −60%
Saturated fat 0 g 0.2 −100%
Carbohydrates 83 g 54.1 +53%
Total sugars 69 g 49.5 +39%
Dietary fiber 1.9 g 0.9 +112%
Protein 0.3 g 0.8 −62%
Salt 0.1 g 0.1

Category average across 430 Fruit jellies products on Foodmetria.

Compared with other fruit jellies

Calories higher 8%
Sugars higher 4%
Salt higher 13%
Saturated fat lower 1%
Protein top 57%
Fiber top 18%

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

Product details

Quantity
136 g
Sold in
Poland
Barcode
4335619216570

Prices reported by shoppers

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Frequently asked questions

How many calories are in Fruit Jellies?

Fruit Jellies contains 339 kcal per 100 g.

How much sugar is in Fruit Jellies?

Fruit Jellies has 69 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Fruit Jellies 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 August 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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Compare & rankings

Healthiest Fruit Jellies by Nutri-Score Highest-Protein Fruit Jellies Least Processed Fruit Jellies Lowest-Calorie Fruit Jellies Best Low-Sugar Fruit Jellies

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