Ga-Jol Lakridspastiller
Ga-Jol Lakridspastiller by Ga-Jol provides 295 kcal per 100 g, with 46 g of sugars and 1.1 g of protein. That is 143% more sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Dagligvarer category and comes in a 23 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 295 kcal | 265 +11% |
| Total fat | 0.5 g | 13 −96% |
| Saturated fat | 0.2 g | 4.7 −96% |
| Carbohydrates | 56 g | 32.3 +73% |
| Total sugars | 46 g | 18.9 +143% |
| Added sugars | 62.2 g | 12 +417% |
| Dietary fiber | 31 g | 5.2 +501% |
| Protein | 1.1 g | 8.2 −87% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2038 Dagligvarer products on Foodmetria.
Compared with other dagligvarer
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
sukker, fortykningsmiddel (arabisk gummi), modificeret majsstivelse, glukose-fruktosesirup, rålakrids 3%, ammoniumklorid, aromaer, vegetabilsk olie (kokos), overfladebehandlingsmiddel (carnaubavoks).
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 23 g
- Sold in
- Denmark
- Barcode
- 6679941833990
Prices reported by shoppers
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Frequently asked questions
How many calories are in Ga-Jol Lakridspastiller?
Ga-Jol Lakridspastiller contains 295 kcal per 100 g.
How much sugar is in Ga-Jol Lakridspastiller?
Ga-Jol Lakridspastiller has 46 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Ga-Jol Lakridspastiller healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated August 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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