Nutrition report ready

Stokes Bloody Mary Ketchup, 325 g

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score D

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Stokes Bloody Mary Ketchup, 325 g

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Stokes Bloody Mary Ketchup, 325 g

in Ketchup Barcode 5060092693677
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Stokes Bloody Mary Ketchup, 325 g provides 110 kcal per 100 g, with 22 g of sugars and 1.2 g of protein. That is 24% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Ketchup category.

Nutrient levels per 100 g

Fat
0.2 g · Low
Saturated fat
0 g · Low
Sugars
22 g · Moderate
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 110 kcal 98 +13%
Total fat 0.2 g 0.5 −63%
Saturated fat 0 g 0.1 −100%
Carbohydrates 24.4 g 21.2 +15%
Total sugars 22 g 17.7 +24%
Protein 1.2 g 1.4 −12%
Salt 1.4 g 2.1 −34%

Category average across 1528 Ketchup products on Foodmetria.

Compared with other ketchup

Calories higher 30%
Sugars higher 32%
Salt lower 21%
Saturated fat lower 1%
Protein top 63%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
France
Barcode
5060092693677

Prices reported by shoppers

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Frequently asked questions

How many calories are in Stokes Bloody Mary Ketchup, 325 g?

Stokes Bloody Mary Ketchup, 325 g contains 110 kcal per 100 g.

How much sugar is in Stokes Bloody Mary Ketchup, 325 g?

Stokes Bloody Mary Ketchup, 325 g has 22 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Stokes Bloody Mary Ketchup, 325 g healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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