Coulis d'abricot
Packaged product Soups and Sauces U
Coulis d'abricot contains 144 kcal per 100 g.
Roughly 97% of its calories come from carbohydrates, with 3% from protein and 0% from fat (estimated with general energy factors).
That is close to the median for soups and sauces on FoodFactly (145 kcal per 100 g).
100 g provides 16% of the Daily Value for selenium.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 144 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 8 mg | 0.3% |
| Total carbohydrates L | 35 g | 13% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 34 g | |
| Added sugars L | 25 g | 50% |
| Protein L | 1 g | 2% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 1.9 mg | 2% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0.53 mg | 4% |
| Thiamin (B1) L | 0.023 mg | 2% |
| Riboflavin (B2) L | 0.015 mg | 1% |
| Niacin (B3) L | 0.038 mg | 0.2% |
| Pantothenic acid (B5) L | 0.14 mg | 3% |
| Vitamin B6 L | 0.041 mg | 2% |
| Folate (B9) L | 5.7 µg | 1% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 12.2 mg | 0.9% |
| Iron L | 0.16 mg | 0.9% |
| Magnesium L | 6.7 mg | 2% |
| Phosphorus L | 16.5 mg | 1% |
| Potassium L | 198 mg | 4% |
| Zinc L | 0.073 mg | 0.7% |
| Copper L | 0.046 mg | 5% |
| Manganese L | 0.054 mg | 2% |
| Selenium L | 8.8 µg | 16% |
| Iodine L | 7.6 µg | 5% |
% 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
- Protein 3%
- Carbohydrates 97%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1 gbelow the median for soups and sauces (median 1.3 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 0.5 g)
- Sugars34 gin the top quarter of soups and sauces (median 4 g)
- Fat0 gin the lowest quarter of soups and sauces (median 4.2 g)
- Saturated fat0 gin the lowest quarter of soups and sauces (median 0.5 g)
- Sodium8 mgin the lowest quarter of soups and sauces (median 613 mg)
- Protein per 100 kcal0.69 gprotein density, useful for comparing foods with different calorie levels
- Water65.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0.14 g |
|---|
Carotenoids (1)
| Beta-carotene L | 1,763 µg |
|---|
Other components (2)
| Water L | 65.4 g |
|---|---|
| Alcohol L | 0 g |
Product details
Ingredients
Purée d'abricots (France) 75%, sucre de canne.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Sugar
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|---|---|---|---|---|
| coulis de framboise J.M. Chatelain | 144 | 1 g | 35 g | 0 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3368950500177. License: ODbL 1.0 (Open Food Facts). Source record dated March 14, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (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.