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Prunes sèche sans noyaux
Prunes sèche sans noyaux by Volg provides 283 kcal per 100 g, with 38 g of sugars and 2.2 g of protein. That is 86% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Plums category and comes in a 250g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 100g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 283 kcal | 283 kcal | 122 +132% | |
| Total fat | 0.4 g | 0.4 g | 1% | 0.8 −49% |
| Saturated fat | 0.1 g | 0.1 g | 1% | 0.3 −61% |
| Carbohydrates | 64 g | 64 g | 23% | 26.5 +141% |
| Total sugars | 38 g | 38 g | 20.4 +86% | |
| Added sugars | 0 g | 0 g | 0% | 3.8 −100% |
| Dietary fiber | 7.1 g | 7.1 g | 25% | 3 +137% |
| Protein | 2.2 g | 2.2 g | 4% | 1.3 +73% |
| Salt | 0 g | 0 g | 0.2 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 132 Plums products on Foodmetria.
Compared with other plums
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
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Product details
- Quantity
- 250g
- Serving size
- 100g
- Labels & certifications
- KosherNutriscoreNutriscore Grade AOrthodox Union Kosher
- Sold in
- Switzerland
- Barcode
- 7610198074801
Prices reported by shoppers
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Frequently asked questions
How many calories are in Prunes sèche sans noyaux?
Prunes sèche sans noyaux contains 283 kcal per 100 g and about 283 kcal per serving (100g).
How much sugar is in Prunes sèche sans noyaux?
Prunes sèche sans noyaux has 38 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Prunes sèche sans noyaux healthy?
It has a Nutri-Score of C (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 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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