Pasta de Maní Stevia

by Nurak 485 g in Dulces untables Barcode 7807265167478
Average nutritional quality

Pasta de Maní Stevia by Nurak provides 606 kcal per 100 g, with 10 g of sugars and 25 g of protein. That is 72% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Dulces untables category and comes in a 485 g pack.

Nutrient levels per 100 g

Fat
50 g · High
Saturated fat
6 g · High
Sugars
10 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 20g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 606 kcal 121 kcal 378 +60%
Total fat 50 g 10 g 13% 19.4 +158%
Saturated fat 6 g 1.2 g 6% 4.1 +46%
Carbohydrates 20 g 4 g 1% 43.4 −54%
Total sugars 10 g 2 g 35.6 −72%
Dietary fiber 10 g 2 g 7% 3.1 +222%
Protein 25 g 5 g 10% 8.8 +183%
Salt 0.1 g 0 g 0.3 −82%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 34 Dulces untables products on Foodmetria.

Compared with other dulces untables

Calories higher 9%
Sugars lower 21%
Salt lower 41%
Saturated fat higher 41%
Protein top 12%
Fiber top 7%

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

Product details

Quantity
485 g
Serving size
20g
Sold in
Brazil
Barcode
7807265167478

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pasta de Maní Stevia?

Pasta de Maní Stevia contains 606 kcal per 100 g and about 121 kcal per serving (20g).

How much sugar is in Pasta de Maní Stevia?

Pasta de Maní Stevia has 10 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Pasta de Maní Stevia 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 October 10, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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