Maslo

by Pilos 200g in Butters Barcode 20351748
Bad nutritional quality
Processed culinary ingredient
Green-Score
d
Environmental impact estimate

Maslo by Pilos provides 744 kcal per 100 g, with 0.7 g of sugars and 0.7 g of protein. That is 23% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Butters category and comes in a 200g pack.

Nutrient levels per 100 g

Fat
82 g · High
Saturated fat
55 g · High
Sugars
0.7 g · Low
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 200g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 744 kcal 1,488 kcal 701 +6%
Total fat 82 g 164 g 210% 77.1 +6%
Saturated fat 55 g 110 g 550% 47.8 +15%
Carbohydrates 0.7 g 1.4 g 1% 1.3 −45%
Total sugars 0.7 g 1.4 g 0.9 −23%
Protein 0.7 g 1.4 g 3% 0.7
Salt 0.2 g 0.4 g 0.6 −67%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 2282 Butters products on Foodmetria.

Compared with other butters

Calories higher 43%
Sugars higher 36%
Salt higher 40%
Saturated fat higher 41%
Protein top 35%

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

Product details

Quantity
200g
Serving size
200g
Sold in
Slovakia
Barcode
20351748

Prices reported by shoppers

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Frequently asked questions

How many calories are in Maslo?

Maslo contains 744 kcal per 100 g and about 1,488 kcal per serving (200g).

How much sugar is in Maslo?

Maslo has 0.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Maslo healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 6, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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