Halve Fersken

by AL.M.ME in Apricots in syrup Barcode 7340011340010
Average nutritional quality
Ultra-processed food
Green-Score
a
Environmental impact estimate

Halve Fersken by AL.M.ME provides 58 kcal per 100 g, with 14 g of sugars and 0 g of protein. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Apricots in syrup category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
14 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 58 kcal 69 −16%
Total fat 0 g 0.2 −100%
Saturated fat 0 g 0 −100%
Carbohydrates 14 g 16.2 −13%
Total sugars 14 g 15 −6%
Added sugars 16.4 g 12.5 +31%
Protein 0 g 0.5 −100%
Salt 0.1 g 0 +13%

Category average across 70 Apricots in syrup products on Foodmetria.

Compared with other apricots in syrup

Calories lower 14%
Sugars lower 43%
Salt higher 22%
Saturated fat lower 1%
Protein top 100%

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

Ingredients

Fersken (Hellas), vann, sukker, glukose-fruktosesirup, surhetsregulerende middel (E 330).

Palm oil free

Additives 1

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Labels & certifications
No gluten
Sold in
Norway
Barcode
7340011340010

Prices reported by shoppers

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Frequently asked questions

How many calories are in Halve Fersken?

Halve Fersken contains 58 kcal per 100 g.

How much sugar is in Halve Fersken?

Halve Fersken has 14 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Halve Fersken healthy?

It has a Nutri-Score of C (A is best, E is worst); 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 December 6, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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