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Sirop d'Erable 100% pur
sirop d'érable du Canada
Sirop d'Erable 100% pur by Leader Price provides 260 kcal per 100 g, with 0.3 g of sugars and 0.8 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Maple syrups category and comes in a 250 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 260 kcal | 311 −16% |
| Total fat | 0.5 g | 0.2 +227% |
| Saturated fat | 0 g | 0.1 −100% |
| Carbohydrates | 63 g | 76.3 −17% |
| Total sugars | 0.3 g | 65.8 −100% |
| Added sugars | 100 g | 61.1 +64% |
| Protein | 0.8 g | 0.1 +648% |
| Salt | 0 g | 0.2 −94% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1137 Maple syrups products on Foodmetria.
Compared with other maple syrups
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Sirop d'érable
Product details
- Quantity
- 250 g
- Labels & certifications
- Triman
- Sold in
- France
- Barcode
- 3263852002517
Prices reported by shoppers
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Frequently asked questions
How many calories are in Sirop d'Erable 100% pur?
Sirop d'Erable 100% pur contains 260 kcal per 100 g.
How much sugar is in Sirop d'Erable 100% pur?
Sirop d'Erable 100% pur has 0.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Sirop d'Erable 100% pur healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Sirop d'Erable 100% pur vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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