Nutrition report ready

Préparation de fruits au sucre de canne

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Francis Miot product.

Nutri-Score D

View details

Préparation de fruits au sucre de canne

by Francis Miot in Jams Barcode 3396745000342
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Préparation de fruits au sucre de canne by Francis Miot provides 174 kcal per 100 g, with 42 g of sugars and 0.4 g of protein. Its Nutri-Score is D. It is listed in the Jams category.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.1 g · Low
Sugars
42 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 174 kcal 207 −16%
Total fat 0.5 g 0.7 −28%
Saturated fat 0.1 g 0.2 −55%
Carbohydrates 42 g 48.9 −14%
Total sugars 42 g 45.2 −7%
Dietary fiber 0 g 2.1 −100%
Protein 0.4 g 0.8 −48%
Salt 0 g 0.1 −100%

Category average across 2310 Jams products on Foodmetria.

Compared with other jams

Calories lower 27%
Sugars lower 33%
Salt lower 1%
Saturated fat higher 39%
Protein top 74%
Fiber top 100%

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

Product details

Sold in
France
Barcode
3396745000342

Prices reported by shoppers

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Frequently asked questions

How many calories are in Préparation de fruits au sucre de canne?

Préparation de fruits au sucre de canne contains 174 kcal per 100 g.

How much sugar is in Préparation de fruits au sucre de canne?

Préparation de fruits au sucre de canne has 42 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Préparation de fruits au sucre de canne healthy?

It has a Nutri-Score of D (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 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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