Pur jus de clémentine 1l
Pur jus de clémentine 1l by U provides 50 kcal per 100 ml, with 10.2 g of sugars and 0.5 g of protein. Its Nutri-Score is C and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Fruit juices category and comes in a 1 l pack.
Nutrient levels per 100 ml
Levels use UK front-of-pack reference thresholds for drinks.
Nutrition facts
| Nutrient | Per 100 ml | Category avg |
|---|---|---|
| Calories | 50 kcal | 46 +8% |
| Total fat | 0.2 g | 0.3 −26% |
| Saturated fat | 0 g | 0.1 −100% |
| Carbohydrates | 11.3 g | 10.5 +8% |
| Total sugars | 10.2 g | 9.5 +8% |
| Added sugars | 0 g | 1.9 −100% |
| Dietary fiber | 0.3 g | 0.6 −49% |
| Protein | 0.5 g | 0.4 +19% |
| Salt | 0 g | 0.2 −85% |
*% Daily Value for 100 ml, based on a 2,000-calorie diet (FDA reference values). Category average across 3470 Fruit juices products on Foodmetria.
Compared with other fruit juices
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Jus de clementine.
Product details
- Quantity
- 1 l
- Labels & certifications
- Transformed in FranceRecyclé plastique
- Sold in
- France
- Barcode
- 325622088798400
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pur jus de clémentine 1l?
Pur jus de clémentine 1l contains 50 kcal per 100 ml.
How much sugar is in Pur jus de clémentine 1l?
Pur jus de clémentine 1l has 10.2 g of sugars per 100 ml, which is considered moderate by UK front-of-pack guidelines.
Is Pur jus de clémentine 1l healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Pur jus de clémentine 1l vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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