Yeos Rendang Paste 180G

by Yeo’s 180 g in Groceries Barcode 9556156046825
Bad nutritional quality

Yeos Rendang Paste 180G by Yeo’s provides 202 kcal per 100 g, with 8.7 g of sugars and 2.4 g of protein. That is 12% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Groceries category and comes in a 180 g pack.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
7.8 g · High
Sugars
8.7 g · Moderate
Salt
6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (100 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 202 kcal 202 kcal 194
Total fat 14 g 14 g 18% 12.8 +9%
Saturated fat 7.8 g 7.8 g 39% 2.4 +221%
Carbohydrates 15 g 15 g 5% 16.1 −7%
Total sugars 8.7 g 8.7 g 9.8 −12%
Protein 2.4 g 2.4 g 5% 2.8 −15%
Salt 6 g 6 g 5.9

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 59922 Groceries products on Foodmetria.

Compared with other groceries

Calories higher 35%
Sugars higher 31%
Salt higher 15%
Saturated fat higher 9%
Protein top 32%

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

Product details

Quantity
180 g
Serving size
1 portion (100 g)
Sold in
France, Ireland
Barcode
9556156046825

Prices reported by shoppers

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Frequently asked questions

How many calories are in Yeos Rendang Paste 180G?

Yeos Rendang Paste 180G contains 202 kcal per 100 g and about 202 kcal per serving (1 portion (100 g)).

How much sugar is in Yeos Rendang Paste 180G?

Yeos Rendang Paste 180G has 8.7 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Yeos Rendang Paste 180G healthy?

It has a Nutri-Score of E (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 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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