Nutrition report ready

Miel De Encina

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this prove product.

Nutri-Score E NOVA 2

View details

Miel De Encina

by prove in Honeys Barcode 8411405638156
Bad nutritional quality
Processed culinary ingredient
Green-Score
b
Environmental impact estimate

Miel De Encina by prove provides 330 kcal per 100 g, with 72 g of sugars and 0.7 g of protein. That is 14% more 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 Honeys category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
72 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 330 kcal 300 +10%
Total fat 0 g 0.4 −100%
Saturated fat 0 g 0.1 −100%
Carbohydrates 82.4 g 77.8 +6%
Total sugars 72 g 63.1 +14%
Dietary fiber 0 g 0.6 −100%
Protein 0.7 g 0.5 +51%
Salt 0 g 0.1 −100%

Category average across 6611 Honeys products on Foodmetria.

Compared with other honeys

Calories higher 19%
Sugars lower 26%
Salt lower 1%
Saturated fat lower 1%
Protein top 6%
Fiber top 100%

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

Product details

Sold in
Spain
Barcode
8411405638156

Prices reported by shoppers

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Frequently asked questions

How many calories are in Miel De Encina?

Miel De Encina contains 330 kcal per 100 g.

How much sugar is in Miel De Encina?

Miel De Encina has 72 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Miel De Encina 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 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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