Moutarde à l'ancienne au Piment d'Espelette by Huilerie Vernoilaise

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Moutarde à l'ancienne au Piment d'Espelette

by Huilerie Vernoilaise in Groceries Barcode 3760179730654
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
a
Environmental impact estimate

Moutarde à l'ancienne au Piment d'Espelette by Huilerie Vernoilaise provides 147 kcal per 100 g, with 2.3 g of sugars and 7.2 g of protein. That is 77% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Groceries category.

Nutrient levels per 100 g

Fat
10 g · Moderate
Saturated fat
0.7 g · Low
Sugars
2.3 g · Low
Salt
4.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 147 kcal 194 −24%
Total fat 10 g 12.8 −22%
Saturated fat 0.7 g 2.4 −71%
Carbohydrates 6.1 g 16.1 −62%
Total sugars 2.3 g 9.8 −77%
Protein 7.2 g 2.8 +155%
Salt 4.8 g 5.9 −18%

Category average across 59922 Groceries products on Foodmetria.

Compared with other groceries

Calories higher 47%
Sugars lower 34%
Salt higher 19%
Saturated fat higher 43%
Protein top 10%

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

Product details

Sold in
France
Barcode
3760179730654

Prices reported by shoppers

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Frequently asked questions

How many calories are in Moutarde à l'ancienne au Piment d'Espelette?

Moutarde à l'ancienne au Piment d'Espelette contains 147 kcal per 100 g.

How much sugar is in Moutarde à l'ancienne au Piment d'Espelette?

Moutarde à l'ancienne au Piment d'Espelette has 2.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Moutarde à l'ancienne au Piment d'Espelette healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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