Samsø Syltefabrik Agurkesalat øko
Samsø Syltefabrik Agurkesalat øko by Samsø Syltefabrik provides 57 kcal per 100 g, with 12 g of sugars and 0.5 g of protein. That is 36% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Dagligvarer category and comes in a 325 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 57 kcal | 265 −78% |
| Total fat | 0.5 g | 13 −96% |
| Saturated fat | 0.1 g | 4.7 −98% |
| Carbohydrates | 13 g | 32.3 −60% |
| Total sugars | 12 g | 18.9 −36% |
| Added sugars | 6 g | 12 −50% |
| Dietary fiber | 0.5 g | 5.2 −90% |
| Protein | 0.5 g | 8.2 −94% |
| Salt | 0.8 g | 2.1 −61% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2038 Dagligvarer products on Foodmetria.
Compared with other dagligvarer
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Økologiske agurker med oprindelse i Europa, vand, økologisk rørsukker, økologisk eddike, salt, naturlig hvid peberekstrakt
Product details
- Quantity
- 325 g
- Sold in
- Denmark
- Barcode
- 5706680037804
Prices reported by shoppers
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Frequently asked questions
How many calories are in Samsø Syltefabrik Agurkesalat øko?
Samsø Syltefabrik Agurkesalat øko contains 57 kcal per 100 g.
How much sugar is in Samsø Syltefabrik Agurkesalat øko?
Samsø Syltefabrik Agurkesalat øko has 12 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Samsø Syltefabrik Agurkesalat øko healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated July 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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