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Jus de pomme mangue
Jus de pomme mangue by Jus de pomme.mangue provides 52 kcal per 100 g, with 11 g of sugars and 0.5 g of protein. Its Nutri-Score is D and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Apple juices category and comes in a 0,75 pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 52 kcal | 46 +13% |
| Total fat | 0.5 g | 0.2 +155% |
| Saturated fat | 0 g | 0.1 −100% |
| Carbohydrates | 12 g | 11 +10% |
| Total sugars | 11 g | 10.3 +7% |
| Added sugars | 0 g | 0.3 −100% |
| Protein | 0.5 g | 0.2 +137% |
| Salt | 0 g | 0.1 −91% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1771 Apple juices products on Foodmetria.
Compared with other apple juices
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Jus de pomme* 85%, purée de mangue* 15% de culture biologique
Product details
- Quantity
- 0,75
- Labels & certifications
- OrganicVegetarianEU OrganicPasteurizedVeganBiogarantieNL-BIO-01No additives
- Sold in
- Belgium
- Barcode
- 5411087001128
Prices reported by shoppers
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Frequently asked questions
How many calories are in Jus de pomme mangue?
Jus de pomme mangue contains 52 kcal per 100 g.
How much sugar is in Jus de pomme mangue?
Jus de pomme mangue has 11 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Jus de pomme mangue healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Jus de pomme mangue vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
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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