Pickled garlic with herbs, 80 g

Pickled garlic with herbs, 80 g

80 g
C 68 Average Lowers the score: Salt Raises the score: Protein
108 kcal · 100 g · 1 pack (80 g) ≈ 86 kcal
All: Pickled garlic
100 g and 80 g
108kcal
452 kJ / 108 kcal
Whole pack (80 g)
86 kcal
Fat
0,5 g
4% of energy
Carbohydrates
16,3 g
64% of energy
Proteins
8 g
32% of energy
Nutrition per 100 g and per 80 g pack
Nutrient 100 g 80 g
Energy 452 kJ / 108 kcal
86 kcal
4% RI
Fat 0.5 g
0.4 g
1% RI
of which saturates 0.1 g
0.1 g
0% RI
Carbohydrate 16.3 g
13 g
5% RI
of which sugars 1.6 g
1.3 g
1% RI
Protein 8 g
6.4 g
13% RI
Salt 1.2 g
1 g
16% RI

RI – reference intake for an adult (2000 kcal).

From the product label · updated 2026-10

C 68
Average
68 out of 100 · Judged as: food
Lowers the score
  • Salt −5
  • Energy −1
Raises the score
  • Protein +3
How this is worked out

We use the Nutri-Score method: points for energy, sugar, saturated fat and salt, less points for protein, fibre and fruit and vegetable content. Drinks, oils and cheese are judged on their own scales — otherwise olive oil would look worse than a sugary drink purely for being calorie-dense.

Shops do not publish fibre, so we treat it as zero. Whole grain and pulse products may therefore score slightly lower here than the label on the packet says.

7.4 g
Protein / 100 kcal
10%
Sugar of carbs
20%
Saturated of fat
Largest share first

6 ingredients · 1 additive

Tap an ingredient to see every product that contains it.

How many calories are in Pickled garlic with herbs, 80 g?
100 g – 108 kcal. 1 pack (80 g) ≈ 86 kcal.
How much protein, fat and carbohydrate?
Per 100 g: protein 8 g, fat 0,5 g, carbohydrate 16,3 g.
Is Pickled garlic with herbs, 80 g a healthy choice?
Health grade C (68 of 100), from its sugar, saturated fat, salt, fibre and protein.

Added by a community member · 2026-08-01

Show all (3) Every store’s version of the same product

Label facts, in your feed every day

Where the sugar hides, which has the most protein, which yogurt is better – short comparisons worth saving.