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Pehmeä lakritsi
Pehmeä lakritsi by Pirkka provides 310 kcal per 100 g, with 48 g of sugars and 3.7 g of protein. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Sweet liquorice candies category and comes in a 180g pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 310 kcal | 327 −5% |
| Total fat | 0.6 g | 0.9 −36% |
| Saturated fat | 0 g | 0.7 −100% |
| Carbohydrates | 70 g | 73.1 |
| Total sugars | 48 g | 48.5 |
| Protein | 3.7 g | 4.8 −23% |
| Salt | 0.7 g | 0.3 +116% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 32 Sweet liquorice candies products on Foodmetria.
Compared with other sweet liquorice candies
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
sokeri, VEHNÄjauho, melassi, glukoosisiirappi, lakritsiuute, väri (E153), suola, anisöljy
- Allergens
- Gluten
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 180g
- Sold in
- Finland
- Barcode
- 6410405220431
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pehmeä lakritsi?
Pehmeä lakritsi contains 310 kcal per 100 g.
How much sugar is in Pehmeä lakritsi?
Pehmeä lakritsi has 48 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Pehmeä lakritsi healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Pehmeä lakritsi contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated July 18, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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