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Pruneau, poire et céréales
Pruneau, poire et céréales by Hipp provides 55 kcal per 100 g, with 0.9 g of sugars and 0.1 g of protein. That is 94% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Compotes category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 55 kcal | 80 −32% |
| Total fat | 0.3 g | 0.4 −27% |
| Carbohydrates | 13 g | 17.8 −27% |
| Total sugars | 0.9 g | 15.8 −94% |
| Added sugars | 0 g | 4.3 −100% |
| Protein | 0.1 g | 0.6 −92% |
| Salt | 0.1 g | 0.2 −71% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1245 Compotes products on Foodmetria.
Compared with other compotes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Fruits 86% (poire 40%, pruneau 30%, jus de poire de jus de poire concentré), eau, céréales complètes 5% (flocons de blé flocons d'avoine), antioxydant: acide ascorbique
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- OrganicEU OrganicDE-ÖKO-001Made in GermanyNo added sugar
- Sold in
- Switzerland
- Barcode
- 4062300273306
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pruneau, poire et céréales?
Pruneau, poire et céréales contains 55 kcal per 100 g.
How much sugar is in Pruneau, poire et céréales?
Pruneau, poire et céréales has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Pruneau, poire et céréales healthy?
It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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