Marinade Garlic

by SANTA MARIA NORGE AS Barcode 7311310029524
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Ultra-processed food

Marinade Garlic by SANTA MARIA NORGE AS provides 67 kcal per 100 g, with 7.2 g of sugars and 2.4 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
1 g · Low
Saturated fat
0 g · Low
Sugars
7.2 g · Moderate
Salt
7.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 75 g

Nutrient Per 100 g Per serving% DV*
Calories 67 kcal 50 kcal
Total fat 1 g 0.8 g 1%
Saturated fat 0 g 0 g 0%
Carbohydrates 11 g 8.3 g 3%
Total sugars 7.2 g 5.4 g
Added sugars 0 g 0 g 0%
Protein 2.4 g 1.8 g 4%
Salt 7.9 g 5.9 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Vann, salt, eplejuice, hvitløk, svartpepper, paprika, sukker, løk, aromaer, syre (eplesyre, sitronsyre), tomat, chillipepper, fortykningsmiddel (E412, E415), maltodextrin, fargestoffer (E150d, krydderekstrakt, rosmarin, paprikaekstrakt), rosmarin, hvitløksekstrakt, persille, konserveringsmiddel (E202, E211), laubærblad, gjærekstrakt.

Additives 5

High overexposure risk
High overexposure risk
E412 - Guar gum
Emulsifier

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

Product details

Serving size
75 g
Labels & certifications
No gluten
Sold in
Sweden
Barcode
7311310029524

Prices reported by shoppers

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Frequently asked questions

How many calories are in Marinade Garlic?

Marinade Garlic contains 67 kcal per 100 g and about 50 kcal per serving (75 g).

How much sugar is in Marinade Garlic?

Marinade Garlic has 7.2 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Marinade Garlic 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 April 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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