Nutrition report ready

Wholegrain Mustard with Irish stout

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

Nutri-Score D

View details

Wholegrain Mustard with Irish stout

in Mustards Barcode 5011022023491
Poor nutritional quality
Green-Score
b
Environmental impact estimate

Wholegrain Mustard with Irish stout provides 181 kcal per 100 g, with 5.1 g of sugars and 9.4 g of protein. That is 28% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Mustards category.

Nutrient levels per 100 g

Fat
11.8 g · Moderate
Saturated fat
0.8 g · Low
Sugars
5.1 g · Moderate
Salt
2.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 181 kcal 148 +22%
Total fat 11.8 g 8.5 +39%
Saturated fat 0.8 g 0.8
Carbohydrates 5.3 g 10.7 −50%
Total sugars 5.1 g 7.1 −28%
Protein 9.4 g 5.7 +65%
Salt 2.2 g 3.5 −37%

Category average across 1543 Mustards products on Foodmetria.

Compared with other mustards

Calories higher 24%
Sugars higher 38%
Salt lower 24%
Saturated fat higher 31%
Protein top 4%

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

Product details

Labels & certifications
Green Dot
Sold in
France
Barcode
5011022023491

Prices reported by shoppers

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Frequently asked questions

How many calories are in Wholegrain Mustard with Irish stout?

Wholegrain Mustard with Irish stout contains 181 kcal per 100 g.

How much sugar is in Wholegrain Mustard with Irish stout?

Wholegrain Mustard with Irish stout has 5.1 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Wholegrain Mustard with Irish stout 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 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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