Popcorn salted

by Maison Popcorn 3 x 80 g Barcode 3577060101642
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Ultra-processed food

Popcorn salted by Maison Popcorn provides 458 kcal per 100 g, with 0.9 g of sugars and 9.5 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 3 x 80 g pack.

Nutrient levels per 100 g

Fat
18 g · High
Saturated fat
7.6 g · High
Sugars
0.9 g · Low
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 50 g

Nutrient Per 100 g Per serving% DV*
Calories 458 kcal 229 kcal
Total fat 18 g 9 g 12%
Saturated fat 7.6 g 3.8 g 19%
Carbohydrates 59 g 29.5 g 11%
Total sugars 0.9 g 0.5 g
Added sugars 0 g 0 g 0%
Dietary fiber 11 g 5.5 g 20%
Protein 9.5 g 4.8 g 10%
Salt 1.4 g 0.7 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Maïs a pop corn beurre de sal et huile de tournesol, sel(2,44%) émulsifiant: lécithine de tournesol

Palm oil freeVeganVegetarian

Additives 2

E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
3 x 80 g
Serving size
50 g
Labels & certifications
VegetarianFSCVeganFSC MixGreen Dot
Sold in
France
Barcode
3577060101642

Prices reported by shoppers

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Frequently asked questions

How many calories are in Popcorn salted?

Popcorn salted contains 458 kcal per 100 g and about 229 kcal per serving (50 g).

How much sugar is in Popcorn salted?

Popcorn salted has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Popcorn salted healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Popcorn salted vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated September 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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