Open Food Facts gathers information and data on food products from around the world.

Sign in

Sign-in to add or edit products.

Not registered yet? Create your account.

Add a product

Donate to support our work

Open Food Facts is made by a non-profit association, independent from the industry. It is made for all, by all, and it is funded by all. You can support our work by donating to Open Food Facts and also by using the Lilo search engine.
Thank you!

Edit the page

Sorbet plein fruit MYRTILLE SAUVAGE, 58% de fruit - HDG - 750 ml (487.5 g)

Barcode: 3267180390124 (EAN / EAN-13)

Product characteristics

Sorbet plein fruit MYRTILLE SAUVAGE, 58% de fruit - Product

Common name: Sorbet Myrtille Sauvage

Quantity: 750 ml (487.5 g)

Packaging: Barquette, Plastique

Brands: HDG, Histoires De Glaces

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Sorbets, fr:Sorbets à la myrtille

Labels, certifications, awards: No artificial flavors, Green Dot, Made in France, No artificial colors, No artificial colours or flavours, No colorings, fr:Triman, fr:Glace artisanale

Manufacturing or processing places: Reventin-vaugris

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:

Purée de myrtille sauvage 45%, eau, sucre, sirop de glucose déshydraté, sirop de sucre inverti, purée de citron (jus de citron jaune avec pulpe, sucre), épaississant : gomme xanthane, stabilisants : farine de graines de guar, dextrose, protéines de pois hydrolysées, arôme naturel.

Traces: Eggs, Gluten, Milk, Nuts, Peanuts, Soybeans, Sulphur dioxide and sulphites

Additives:

NOVA group

4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

Detail of the calculation of the Nutri-Score »

Nutrient levels for 100 g

0.5 g Fat in low quantity

0 g Saturated fat in low quantity

26.3 g Sugars in high quantity

0 g Salt in low quantity

Comparison to average values of products in the same category:

Sorbets (819 products)
Ice creams and sorbets (4665 products)
Frozen desserts (5394 products)
Frozen foods (13521 products)
Desserts (17703 products)

% of difference value for 100 g / 100 ml

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts	As sold for 100 g / 100 ml	Sorbets	Ice creams and sorbets	Frozen desserts	Frozen foods	Desserts
Energy (kJ)	?	499 kj	894 kj	879 kj	682 kj	745 kj
Energy (kcal)	129 kcal	+4%124 kcal	-40%217 kcal	-39%212 kcal	-27%176 kcal	-28%179 kcal
Energy	540 kj (129 kcal)	+5%516 kj (124 kcal)	-40%902 kj (217 kcal)	-39%883 kj (212 kcal)	-26%725 kj (176 kcal)	-28%751 kj (179 kcal)
Fat	0.5 g	+71%0.293 g	-95%9.69 g	-95%9.23 g	-93%7.41 g	-93%6.89 g
- Saturated fat	0 g	-100%0.097 g	-100%6.28 g	-100%6 g	-100%3.73 g	-100%3.82 g
Carbohydrates	29.8 g	+4%28.7 g	+5%28.4 g	+6%28.2 g	+51%19.8 g	+22%24.5 g
- Sugars	26.3 g	+8%24.4 g	+13%23.3 g	+13%23.2 g	+144%10.8 g	+40%18.8 g
Proteins	0.3 g	-34%0.453 g	-89%2.76 g	-89%2.71 g	-94%4.79 g	-90%2.98 g
Salt	0 g	-100%0.03 g	-100%0.147 g	-100%0.142 g	-100%0.407 g	-100%0.139 g
Sodium	0 g	-100%0.012 g	-100%0.058 g	-100%0.056 g	-100%0.16 g	-100%0.055 g
Fruits, vegetables, nuts and rapeseed, walnut and olive oils	45 %	0%45 %	+72%26.1 %	+81%24.8 %	-1%45.4 %	-3%46.5 %
Fruits, vegetables, nuts and rapeseed, walnut and olive oils (estimate from ingredients list)	45 %	+2%44.1 %	+9%41.4 %	+12%40.2 %	+11%40.7 %	-9%49.7 %
Nutrition score - France	5	-8%5.46	-59%12.1	-58%11.8	-17%6.01	-32%7.3
Nutri-Score	C	C	D	D	C	C

Product added on October 15, 2016 at 4:09:27 PM CEST by agamitsudo.
Last edit of product page on September 27, 2019 at 3:41:57 PM CEST by lauragineys.
Product page also edited by keragui, kiliweb, moon-rabbit, openfoodfacts-contributors, roboto-app, sebleouf.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

Edit the page