Moutarde or au jus de truffe blanche by Savor & Sens

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Moutarde or au jus de truffe blanche

by Savor & Sens in Mustards Barcode 3760194226255
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Moutarde or au jus de truffe blanche by Savor & Sens provides 223 kcal per 100 g, with 0.8 g of sugars and 7.6 g of protein. That is 89% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Mustards category.

Nutrient levels per 100 g

Fat
20.2 g · High
Saturated fat
1.6 g · Moderate
Sugars
0.8 g · Low
Salt
5.3 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 223 kcal 148 +51%
Total fat 20.2 g 8.5 +138%
Saturated fat 1.6 g 0.8 +97%
Carbohydrates 4.5 g 10.7 −58%
Total sugars 0.8 g 7.1 −89%
Dietary fiber 3.4 g 2.1 +62%
Protein 7.6 g 5.7 +34%
Salt 5.3 g 3.5 +52%

Category average across 1542 Mustards products on Foodmetria.

Compared with other mustards

Calories higher 13%
Sugars lower 12%
Salt higher 17%
Saturated fat higher 8%
Protein top 16%
Fiber top 27%

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

Product details

Labels & certifications
Made in France
Sold in
France
Barcode
3760194226255

Prices reported by shoppers

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Frequently asked questions

How many calories are in Moutarde or au jus de truffe blanche?

Moutarde or au jus de truffe blanche contains 223 kcal per 100 g.

How much sugar is in Moutarde or au jus de truffe blanche?

Moutarde or au jus de truffe blanche has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Moutarde or au jus de truffe blanche 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 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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