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Sirop Monin Peche Blanche
Sirop Monin Peche Blanche by Monin provides 334 kcal per 100 g, with 81.3 g of sugars and 0 g of protein. That is 32% more sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Peach syrups category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 334 kcal | 260 +28% |
| Total fat | 0 g | 0.6 −100% |
| Saturated fat | 0 g | 0.3 −100% |
| Carbohydrates | 82.5 g | 62.9 +31% |
| Total sugars | 81.3 g | 61.5 +32% |
| Added sugars | 50 g | 38.3 +31% |
| Protein | 0 g | 0.8 −100% |
| Salt | 0 g | 0.2 −87% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 67 Peach syrups products on Foodmetria.
Compared with other peach syrups
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Sucre, eau, jus concentré de peche blanche, acidificant : acide citrique, arome, emulsifiants : gomme d'acacia, E445, colorants : E120, E163. Jus de he: 15%.
Additives 5
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- France
- Barcode
- 3052910002503
Prices reported by shoppers
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Frequently asked questions
How many calories are in Sirop Monin Peche Blanche?
Sirop Monin Peche Blanche contains 334 kcal per 100 g.
How much sugar is in Sirop Monin Peche Blanche?
Sirop Monin Peche Blanche has 81.3 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Sirop Monin Peche Blanche healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Sirop Monin Peche Blanche vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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