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Vrhnje za kuhanje
Vrhnje za kuhanje by Spar provides 206 kcal per 100 g, with 3.4 g of sugars and 2.5 g of protein. That is 23% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the UHT Creams category and comes in a 500 pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 206 kcal | 232 −11% |
| Total fat | 20 g | 22.5 −11% |
| Saturated fat | 15 g | 14.6 |
| Carbohydrates | 4 g | 4.9 −19% |
| Total sugars | 3.4 g | 4.4 −23% |
| Protein | 2.5 g | 2.5 |
| Salt | 0.1 g | 0.1 −23% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 93 UHT Creams products on Foodmetria.
Compared with other uht creams
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Smetana z 20 % mlečne maščobe (98 %), modificirani škrob, emulgator: tartratni mono - in diacetilestri mono - in digliceridov maščobnih kislin; gostili: ksantan gumi, karagenan; sredstvo za uravnavanje kislosti: natrijevi fosfati.
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 500
- Sold in
- Slovenia
- Barcode
- 3830053562951
Prices reported by shoppers
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Frequently asked questions
How many calories are in Vrhnje za kuhanje?
Vrhnje za kuhanje contains 206 kcal per 100 g.
How much sugar is in Vrhnje za kuhanje?
Vrhnje za kuhanje has 3.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Vrhnje za kuhanje healthy?
It has a Nutri-Score of D (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 February 9, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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