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Smeerbaar
Smeerbaar by Albert heijn provides 238 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 91% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 4 (ultra-processed food). It is listed in the Light margarines 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 | 238 kcal | 437 −46% |
| Total fat | 25 g | 48.2 −48% |
| Saturated fat | 5.3 g | 13.3 −60% |
| Carbohydrates | 0.8 g | 0.8 −5% |
| Total sugars | 0 g | 0.3 −91% |
| Dietary fiber | 4.8 g | 0.2 +1900% |
| Protein | 0 g | 0.4 −100% |
| Salt | 0.2 g | 0.8 −74% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 459 Light margarines products on Foodmetria.
Compared with other light margarines
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Water, plantaardige olie (raap, palm), maïszetmeel, palmvet, stabilisator (E402), emulgator (E476, E471), voedingszuur (E330), conserveermiddel (E202), zout, natuurlijk aroma, vitaminen (A, D), kleurstof (E160a).
Additives 6
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 250 g
- Sold in
- Netherlands
- Barcode
- 8718907828024
Prices reported by shoppers
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Frequently asked questions
How many calories are in Smeerbaar?
Smeerbaar contains 238 kcal per 100 g.
How much sugar is in Smeerbaar?
Smeerbaar has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Smeerbaar healthy?
It has a Nutri-Score of B (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.
Source: Open Food Facts (ODbL). Last updated March 26, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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