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Moutarde a L'ancienne Au Vinaigre Balsamique
Moutarde a L'ancienne Au Vinaigre Balsamique by Bioster provides 168 kcal per 100 g, with 3.5 g of sugars and 3.6 g of protein. That is 51% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Mustards category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 168 kcal | 148 +14% |
| Total fat | 10.8 g | 8.5 +27% |
| Saturated fat | 0.6 g | 0.8 −26% |
| Carbohydrates | 10.2 g | 10.7 |
| Total sugars | 3.5 g | 7.1 −51% |
| Added sugars | 0 g | 4.8 −100% |
| Dietary fiber | 7.8 g | 2.1 +274% |
| Protein | 3.6 g | 5.7 −37% |
| Salt | 2.5 g | 3.5 −29% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1541 Mustards products on Foodmetria.
Compared with other mustards
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
vinaigre de cidre, graines de moutarde* eau, vinaigre sel marin. Ingrédients issu de l'agriculture biologique.
Product details
- Labels & certifications
- OrganicEU OrganicMade in FranceAb agriculture biologique
- Sold in
- France
- Barcode
- 3760128280308
Prices reported by shoppers
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Frequently asked questions
How many calories are in Moutarde a L'ancienne Au Vinaigre Balsamique?
Moutarde a L'ancienne Au Vinaigre Balsamique contains 168 kcal per 100 g.
How much sugar is in Moutarde a L'ancienne Au Vinaigre Balsamique?
Moutarde a L'ancienne Au Vinaigre Balsamique has 3.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Moutarde a L'ancienne Au Vinaigre Balsamique healthy?
It has a Nutri-Score of C (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 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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