Risotto au potimarron bio et aux champignons

by Seazon 420 g in Mushroom risottos Barcode 3701456307916
Good nutritional quality
Green-Score
d
Environmental impact estimate

Risotto au potimarron bio et aux champignons by Seazon provides 118 kcal per 100 g, with 0 g of sugars and 3 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Mushroom risottos category and comes in a 420 g pack.

Nutrient levels per 100 g

Fat
4 g · Moderate
Saturated fat
2 g · Moderate
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 118 kcal 212 −44%
Total fat 4 g 4.6 −13%
Saturated fat 2 g 2
Carbohydrates 17 g 36.6 −54%
Total sugars 0 g 1.3 −100%
Protein 3 g 5.9 −49%
Salt 0 g 1 −100%

Category average across 145 Mushroom risottos products on Foodmetria.

Compared with other mushroom risottos

Calories lower 17%
Sugars lower 1%
Salt lower 1%
Saturated fat higher 44%
Protein top 81%

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

Product details

Quantity
420 g
Labels & certifications
No glutenEco-ScoreEco-Score ANutriscoreNutriscore Grade B
Sold in
France
Barcode
3701456307916

Prices reported by shoppers

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Frequently asked questions

How many calories are in Risotto au potimarron bio et aux champignons?

Risotto au potimarron bio et aux champignons contains 118 kcal per 100 g.

How much sugar is in Risotto au potimarron bio et aux champignons?

Risotto au potimarron bio et aux champignons has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Risotto au potimarron bio et aux champignons 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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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