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Pâte en pot de légumes
Pâte en pot de légumes provides 50 kcal per 100 g, with 1 g of sugars and 0.9 g of protein. That is 73% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Vegetables based foods category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 50 kcal | 94 −47% |
| Total fat | 3.3 g | 3.5 −7% |
| Saturated fat | 0.2 g | 0.7 −73% |
| Carbohydrates | 4.6 g | 11.2 −59% |
| Total sugars | 1 g | 3.7 −73% |
| Added sugars | 0 g | 0.6 −100% |
| Dietary fiber | 1.5 g | 3 −50% |
| Protein | 0.9 g | 3.3 −73% |
| Salt | 1.3 g | 1.3 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 795 Vegetables based foods products on Foodmetria.
Compared with other vegetables based foods
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Eau, carotte (18,25%), giraumon 12,25%), oignon, chou (9,68%), pomme de terre, capre, poireau, navet, huile de colza, vin blanc sulfites), persil, sel, ail, poivre, clous de girofle
Product details
- Labels & certifications
- No coloringsNo preservativesGreen Dot
- Sold in
- France
- Barcode
- 3760007131189
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pâte en pot de légumes?
Pâte en pot de légumes contains 50 kcal per 100 g.
How much sugar is in Pâte en pot de légumes?
Pâte en pot de légumes has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Pâte en pot de légumes healthy?
It has a Nutri-Score of C (A is best, E is worst); 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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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