Olives noires confites avec noyau

by Winny 320 g in Black olives Barcode 5400247056504
Not enough data to compute
Processed food
Green-Score
a
Environmental impact estimate

Olives noires confites avec noyau by Winny provides 140 kcal per 100 g, with 0 g of sugars and 0.9 g of protein. That is 98% less sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Black olives category and comes in a 320 g pack.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
1.4 g · Low
Sugars
0 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 140 kcal 243 −42%
Total fat 14 g 24.1 −42%
Saturated fat 1.4 g 3.4 −59%
Carbohydrates 2.7 g 3.5 −23%
Total sugars 0 g 0.5 −98%
Added sugars 0 g 0.1 −100%
Dietary fiber 2.7 g 4.4 −38%
Protein 0.9 g 1.6 −42%
Salt 2 g 4 −49%

Category average across 413 Black olives products on Foodmetria.

Compared with other black olives

Calories lower 19%
Sugars lower 49%
Salt lower 16%
Saturated fat lower 6%
Protein top 71%
Fiber top 72%

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

Ingredients

Olives 62,5%, eau, sel, gluante ferreux.

Palm oil free

Product details

Quantity
320 g
Sold in
France
Barcode
5400247056504

Prices reported by shoppers

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Frequently asked questions

How many calories are in Olives noires confites avec noyau?

Olives noires confites avec noyau contains 140 kcal per 100 g.

How much sugar is in Olives noires confites avec noyau?

Olives noires confites avec noyau has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Olives noires confites avec noyau healthy?

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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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