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Poireau coupé - Sachet 500g
Poireau coupé - Sachet 500g by U provides 24 kcal per 100 g, with 3.5 g of sugars and 1.7 g of protein. That is 14% more sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Leeks category and comes in a 500 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 24 kcal | 46 −48% |
| Total fat | 0.3 g | 1.6 −82% |
| Saturated fat | 0 g | 0.6 −100% |
| Carbohydrates | 3.7 g | 4.9 −24% |
| Total sugars | 3.5 g | 3.1 +14% |
| Added sugars | 0 g | 0 −100% |
| Dietary fiber | 2.6 g | 2.3 +12% |
| Protein | 1.7 g | 2.2 −23% |
| Salt | 0 g | 0.4 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 93 Leeks products on Foodmetria.
Compared with other leeks
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Blancs de poireaux Seule la liste des informations figurant sur l'emballage du produit fait foi. Veillez à en prendre connaissance à la livraison et/ou avant toute consommation.
Product details
- Quantity
- 500 g
- Labels & certifications
- Harvested in FrancePackaged in FranceDEMARCHE FLEG METIERSMatière 1erBrut France: légumes
- Sold in
- France
- Barcode
- 3256224371304
Prices reported by shoppers
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Frequently asked questions
How many calories are in Poireau coupé - Sachet 500g?
Poireau coupé - Sachet 500g contains 24 kcal per 100 g.
How much sugar is in Poireau coupé - Sachet 500g?
Poireau coupé - Sachet 500g has 3.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Poireau coupé - Sachet 500g 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 July 7, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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