Mermelada de tomate

by Es im-perfect in Tomato jams Barcode 8436557600349
Average nutritional quality
Processed food
Green-Score
c
Environmental impact estimate

Mermelada de tomate by Es im-perfect provides 176 kcal per 100 g, with 43.5 g of sugars and 0.5 g of protein. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Tomato jams category.

Nutrient levels per 100 g

Fat
0.1 g · Low
Saturated fat
0 g · Low
Sugars
43.5 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 176 kcal 194 −9%
Total fat 0.1 g 0.2 −64%
Saturated fat 0 g 0 −100%
Carbohydrates 43.5 g 47.6 −8%
Total sugars 43.5 g 44.4
Added sugars 67 g 26.6 +152%
Protein 0.5 g 0.8 −44%
Salt 0 g 0 −100%

Category average across 38 Tomato jams products on Foodmetria.

Compared with other tomato jams

Calories lower 24%
Sugars lower 37%
Salt lower 1%
Saturated fat lower 1%
Protein top 89%

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

Ingredients

Tomate, azúcar, zumo de limón y pectina de manzana. Por cada 100 g de producto: 52% de tomate, 42% de azúcar y 5% de zumo de limón.

Palm oil freeMaybe veganVegetarian

Product details

Labels & certifications
No preservativesNo colorings
Sold in
Spain
Barcode
8436557600349

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mermelada de tomate?

Mermelada de tomate contains 176 kcal per 100 g.

How much sugar is in Mermelada de tomate?

Mermelada de tomate has 43.5 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Mermelada de tomate healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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