Pois du cap massalé by Royal bourbon

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Pois du cap massalé

by Royal bourbon in Ble ∣ 70007 Barcode 3559500001408
Nutri-Score
Good nutritional quality
Processing (NOVA)
Processed food
Green-Score
a
Environmental impact estimate

Pois du cap massalé by Royal bourbon provides 71 kcal per 100 g, with 1.8 g of sugars and 3.7 g of protein. Its Nutri-Score is B and it is classified as NOVA 3 (processed food). It is listed in the Ble ∣ 70007 category. Contains: mustard.

Nutrient levels per 100 g

Fat
1.5 g · Low
Saturated fat
0.2 g · Low
Sugars
1.8 g · Low
Salt
0.8 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 71 kcal
Total fat 1.5 g
Saturated fat 0.2 g
Carbohydrates 11 g
Total sugars 1.8 g
Added sugars 0 g
Dietary fiber 3.3 g
Protein 3.7 g
Salt 0.8 g

Ingredients

Pois du cap (45%), eau, oignon, huile de tournesol, tomate, massalé (0,9%) (coriandre, cumin, fénugrec, MOUTARDE, curcuma, girofle), ail, pâte de tamarin (tamarin, sel, eau), sel, thym, piment, curcuma, gingembre, vinaigre.

Palm oil free
Allergens
Mustard

Product details

Labels & certifications
NutriscoreNutriscore Grade ANou la fe
Sold in
France
Barcode
3559500001408

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pois du cap massalé?

Pois du cap massalé contains 71 kcal per 100 g.

How much sugar is in Pois du cap massalé?

Pois du cap massalé has 1.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pois du cap massalé healthy?

It has a Nutri-Score of B (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.

What allergens does Pois du cap massalé contain?

According to the label data it contains: Mustard. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated May 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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