Taboule aux baies de goji by Pierre Martinet

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Taboule aux baies de goji

by Pierre Martinet in Tabbouleh Barcode 3281780892611
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown
Green-Score
a
Environmental impact estimate

Taboule aux baies de goji by Pierre Martinet provides 190 kcal per 100 g, with 3.7 g of sugars and 5.2 g of protein. That is 10% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Tabbouleh category.

Nutrient levels per 100 g

Fat
7.6 g · Moderate
Saturated fat
0.7 g · Low
Sugars
3.7 g · Low
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 190 kcal 172 +11%
Total fat 7.6 g 6.2 +24%
Saturated fat 0.7 g 0.8 −9%
Carbohydrates 24 g 23.2
Total sugars 3.7 g 3.4 +10%
Protein 5.2 g 4.8 +8%
Salt 0.9 g 0.9 −5%

Category average across 466 Tabbouleh products on Foodmetria.

Compared with other tabbouleh

Calories higher 27%
Sugars higher 35%
Salt lower 48%
Saturated fat lower 42%
Protein top 22%

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

Product details

Sold in
France
Barcode
3281780892611

Prices reported by shoppers

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Recipe & label changes

  1. September 29, 2026
    • Nutri-Score: — → c

Changes to this product's label data recorded since Foodmetria started tracking it.

Frequently asked questions

How many calories are in Taboule aux baies de goji?

Taboule aux baies de goji contains 190 kcal per 100 g.

How much sugar is in Taboule aux baies de goji?

Taboule aux baies de goji has 3.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Taboule aux baies de goji healthy?

It has a Nutri-Score of C (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 September 29, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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