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Salade de quinoa aux tomates et graines de courge
Salade de quinoa aux tomates et graines de courge by Pierre Martinet provides 155 kcal per 100 g, with 1.2 g of sugars and 3.9 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 200g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 155 kcal |
| Total fat | 7.2 g |
| Saturated fat | 0.8 g |
| Carbohydrates | 17 g |
| Total sugars | 1.2 g |
| Added sugars | 0 g |
| Protein | 3.9 g |
| Salt | 1 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
quinoa 55 % (eau, quinoa blanc, quinoa rouge, sel), légumes (tomates 20%, oignons), eau, huile de tournesol, vinaigre de cidre, graines courge* 1,5%, épices, sel, épaississant: gomme xanthane. *Ingrédients issus de l'agriculture biologique
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 200g
- Labels & certifications
- Organic
- Sold in
- France
- Barcode
- 3281780891515
Prices reported by shoppers
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Frequently asked questions
How many calories are in Salade de quinoa aux tomates et graines de courge?
Salade de quinoa aux tomates et graines de courge contains 155 kcal per 100 g.
How much sugar is in Salade de quinoa aux tomates et graines de courge?
Salade de quinoa aux tomates et graines de courge has 1.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Salade de quinoa aux tomates et graines de courge healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Salade de quinoa aux tomates et graines de courge vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 20, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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