Gelée De Framboises, 450 Grammes, Marque Materne by Materne

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Gelée De Framboises, 450 Grammes, Marque Materne

by Materne in Fruit jellies Barcode 5410046000226
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Gelée De Framboises, 450 Grammes, Marque Materne by Materne provides 251 kcal per 100 g, with 60 g of sugars and 0.7 g of protein. That is 21% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Fruit jellies category.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.1 g · Low
Sugars
60 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 251 kcal 224 +12%
Total fat 0.5 g 0.5
Saturated fat 0.1 g 0.2 −55%
Carbohydrates 60 g 54.1 +11%
Total sugars 60 g 49.5 +21%
Protein 0.7 g 0.8 −11%
Salt 0 g 0.1 −92%

Category average across 430 Fruit jellies products on Foodmetria.

Compared with other fruit jellies

Calories higher 38%
Sugars higher 33%
Salt lower 34%
Saturated fat higher 34%
Protein top 16%

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

Product details

Sold in
Belgium
Barcode
5410046000226

Prices reported by shoppers

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Frequently asked questions

How many calories are in Gelée De Framboises, 450 Grammes, Marque Materne?

Gelée De Framboises, 450 Grammes, Marque Materne contains 251 kcal per 100 g.

How much sugar is in Gelée De Framboises, 450 Grammes, Marque Materne?

Gelée De Framboises, 450 Grammes, Marque Materne has 60 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Gelée De Framboises, 450 Grammes, Marque Materne healthy?

It has a Nutri-Score of D (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 March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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