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Risso
Risso by Risso provides 826 kcal per 100 g, with 0 g of sugars and 0 g of protein. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Ulei vegetal category and comes in a 900ml pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 826 kcal |
| Total fat | 92 g |
| Saturated fat | 13 g |
| Carbohydrates | 0.5 g |
| Total sugars | 0 g |
| Added sugars | 0 g |
| Protein | 0 g |
| Salt | 0.3 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Huiles et graisses végétales (98%), dont 97% de tournesol, 3% de colza entièrement hydrogéné emulsifiants (E472c: lecithines); sel (0,3%); arômes (0,15%); colorant (carotenoides). Teneur en matière grasse: 100%. Risso Evolution est résistant à la chaleur. A utiliser comme un beurre darifié. Cuire et rotir avec saveur. Végétarien. Conseil de conservation: Avant ouverture: à température ambiante.
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 900ml
- Labels & certifications
- VegetarianEuropean Vegetarian UnionVeganEuropean Vegetarian Union VeganGreen Dot
- Sold in
- Belgium
- Barcode
- 5410093171238
Prices reported by shoppers
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Frequently asked questions
How many calories are in Risso?
Risso contains 826 kcal per 100 g.
How much sugar is in Risso?
Risso has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Risso healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Risso vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated September 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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a NOVA 1 
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e NOVA 4 
b NOVA 2 
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c