Pindakaas by Vita D'or

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Pindakaas

by Vita D'or in Peanut butters Barcode 4056489627951
Nutri-Score
Good nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Pindakaas by Vita D'or provides 643 kcal per 100 g, with 5 g of sugars and 23.2 g of protein. That is 38% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Peanut butters category.

Nutrient levels per 100 g

Fat
54.8 g · High
Saturated fat
9 g · High
Sugars
5 g · Low
Salt
0.6 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 15 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 643 kcal 97 kcal 590 +9%
Total fat 54.8 g 8.2 g 11% 47.4 +16%
Saturated fat 9 g 1.4 g 7% 8.9
Carbohydrates 10.4 g 1.6 g 1% 18.6 −44%
Total sugars 5 g 0.8 g 8 −38%
Dietary fiber 7.9 g 1.2 g 4% 7.9
Protein 23.2 g 3.5 g 7% 25.8 −10%
Salt 0.6 g 0.1 g 0.7 −24%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 3574 Peanut butters products on Foodmetria.

Compared with other peanut butters

Calories higher 10%
Sugars lower 26%
Salt higher 49%
Saturated fat higher 39%
Protein top 69%
Fiber top 40%

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

Product details

Serving size
15 g
Sold in
Morocco, Netherlands
Barcode
4056489627951

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pindakaas?

Pindakaas contains 643 kcal per 100 g and about 97 kcal per serving (15 g).

How much sugar is in Pindakaas?

Pindakaas has 5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pindakaas healthy?

It has a Nutri-Score of B (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 February 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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