Dijon originale gluten free

Packaged product Suppe og saucer Maille

Dijon originale gluten free contains 200 kcal per 100 g. A serving, 5 g (5 g) provides about 10 kcal.

Roughly 53 % of its calories come from fat, with 47 % from carbohydrates and 0 % from protein (estimated with general energy factors).

That is more energy than the typical item in suppe og saucer on FoodFactly, where the median is 145 kcal per 100 g across 29.897 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Dijon originale gluten free by Maille, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
200kcal per 100 g
0 gprotein
20 gcarbohydrates
10 gfat
10kcal in serving, 5 g (5 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 200 kcal
Total fat L 10 g 13 %
Saturated fat L 0 g 0 %
Sodium L 2.600 mg 113 %
Total carbohydrates L 20 g 7 %
Dietary fiber not reported
Total sugars not reported
Protein L 0 g 0 %

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Carbohydrates: 47 %Fat: 53 %200kcal / 100 g
  • Carbohydrates 47 %
  • Fat 53 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein0 gin the lowest quarter of suppe og saucer (median 1,3 g)
  • Fat10 gabove the median for suppe og saucer (median 4,2 g)
  • Saturated fat0 gin the lowest quarter of suppe og saucer (median 0,5 g)
  • Sodium2.600 mgin the top quarter of suppe og saucer (median 613 mg)
  • Protein per 100 kcal0 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Maille
Barcode
04362012
Label serving
5 g
Category
dagligvarer
NOVA group
3 processing level (1 to 4), as classified by Open Food Facts

Ingredients

WATER, MUSTARD SEED, DISTILLED VINEGAR, SALT, CITRIC ACID, SODIUM METABISULFITE

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: EddikeSalt

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Frequently asked questions

How many calories are in Dijon originale gluten free?

100 g of Dijon originale gluten free has 200 kcal. Serving, 5 g (5 g): about 10 kcal.

How much protein is in Dijon originale gluten free?

Dijon originale gluten free contains 0 g of protein per 100 g (0 % of the 50 g Daily Value), or 0 g in serving, 5 g (5 g). About 0 % of its calories come from protein. Compared with other suppe og saucer, that is in the lowest quarter (median 1,3 g).

How many carbs are in Dijon originale gluten free?

Dijon originale gluten free has 20 g of total carbohydrates per 100 g. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Dijon originale gluten free?

Dijon originale gluten free contains 10 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).

How much sodium is in Dijon originale gluten free?

100 g contains 2.600 mg of sodium, 113 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 14. august 2020. FoodFactly last checked it on 7. november 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 04362012. License: ODbL 1.0 (Open Food Facts). Source record dated 14. august 2020. Imported 7. november 2026.

Last updated: . Data quality score: 80/100 (how it is calculated).

Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.