Pannacotta con maracuya y mango by Ametller Origen

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Pannacotta con maracuya y mango

by Ametller Origen in Panna cottas with fruit coulis Barcode 8436554529162
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Pannacotta con maracuya y mango by Ametller Origen provides 212 kcal per 100 g, with 18 g of sugars and 2.6 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Panna cottas with fruit coulis category.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
8.9 g · High
Sugars
18 g · Moderate
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 212 kcal 198 +7%
Total fat 14 g 12.1 +16%
Saturated fat 8.9 g 8.2 +9%
Carbohydrates 19 g 19
Total sugars 18 g 16.2 +11%
Protein 2.6 g 2.7 −5%
Salt 0.2 g 0.2 +18%

Category average across 62 Panna cottas with fruit coulis products on Foodmetria.

Compared with other panna cottas with fruit coulis

Calories higher 30%
Sugars higher 39%
Salt higher 13%
Saturated fat higher 30%
Protein top 52%

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

Product details

Labels & certifications
Green Dot
Sold in
Spain
Barcode
8436554529162

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pannacotta con maracuya y mango?

Pannacotta con maracuya y mango contains 212 kcal per 100 g.

How much sugar is in Pannacotta con maracuya y mango?

Pannacotta con maracuya y mango has 18 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Pannacotta con maracuya y mango healthy?

It has a Nutri-Score of D (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 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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