Purée De Fruits Rhubarbe Pommes

by Lucien Georgelin 4 x 100 g in Compotes sans sucres Barcode 3330724310527
Good nutritional quality
Green-Score
a+
Environmental impact estimate

Purée De Fruits Rhubarbe Pommes by Lucien Georgelin provides 36 kcal per 100 g, with 6.7 g of sugars and 0.7 g of protein. That is 47% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Compotes sans sucres category and comes in a 4 x 100 g pack.

Nutrient levels per 100 g

Fat
0.6 g · Low
Saturated fat
0.1 g · Low
Sugars
6.7 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 36 kcal 66 −46%
Total fat 0.6 g 0.5 +14%
Saturated fat 0.1 g 0.1
Carbohydrates 6.7 g 14.3 −53%
Total sugars 6.7 g 12.5 −47%
Protein 0.7 g 0.5 +30%
Salt 0 g 0.1 −100%

Category average across 268 Compotes sans sucres products on Foodmetria.

Compared with other compotes sans sucres

Calories lower 1%
Sugars lower 1%
Salt lower 1%
Saturated fat lower 49%
Protein top 15%

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

Product details

Quantity
4 x 100 g
Labels & certifications
OrganicEU OrganicNo preservativesNo added sugarNo additivesAb agriculture biologique
Sold in
France
Barcode
3330724310527

Prices reported by shoppers

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Frequently asked questions

How many calories are in Purée De Fruits Rhubarbe Pommes?

Purée De Fruits Rhubarbe Pommes contains 36 kcal per 100 g.

How much sugar is in Purée De Fruits Rhubarbe Pommes?

Purée De Fruits Rhubarbe Pommes has 6.7 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Purée De Fruits Rhubarbe Pommes healthy?

It has a Nutri-Score of B (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 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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