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Pitted dried prunes
Pitted dried prunes by Mariani provides 250 kcal per 100 g, with 37.5 g of sugars and 2.5 g of protein. Its Nutri-Score is C. It is listed in the Dried prunes category and comes in a 18 oz pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 4 -5 Prunes (40 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 250 kcal | 100 kcal | 231 +8% | |
| Total fat | 0 g | 0 g | 0% | 0.7 −100% |
| Saturated fat | 0 g | 0 g | 0% | 0.3 −100% |
| Carbohydrates | 65 g | 26 g | 9% | 51.8 +26% |
| Total sugars | 37.5 g | 15 g | 35.6 +5% | |
| Added sugars | 0 g | 0 g | 0% | 1.4 −100% |
| Dietary fiber | 7.5 g | 3 g | 11% | 7.1 +5% |
| Protein | 2.5 g | 1 g | 2% | 2.3 +11% |
| Salt | 0 g | 0 g | 0.3 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 460 Dried prunes products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from December 2022. Other values: Open Food Facts.
Compared with other dried prunes
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 18 oz
- Serving size
- 4 -5 Prunes (40 g)
- Sold in
- France, United States
- Barcode
- 0071022531117
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pitted dried prunes?
Pitted dried prunes contains 250 kcal per 100 g and about 100 kcal per serving (4 -5 Prunes (40 g)).
How much sugar is in Pitted dried prunes?
Pitted dried prunes has 37.5 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Pitted dried prunes 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 March 11, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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