Nutri-Score Calculator
Calculate the Nutri-Score from nutritional information of your food
Explained in more detail using the example of
Protinella sphere

Determine unfavourable nutritional values
The unfavourable components of a food include calorific value/energy, sugar, saturated fatty acids and salt. These increase the number of points and the worse the Nutri-Score.
Using the example of GOLDSTEIG Protinella Kugel, the following values per 100g result: Calorific value/energy 638 kJ = 1 point, sugar 1.4 g = 0 points, saturated fatty acids 5.3 g = 5 points, salt 0.40 g = 1 point. According to this calculation, the GOLDSTEIG Protinella Kugel scores +7 points.
Table for the unfavourable elements
| Points | Energy (kJ / 100 g) | Sugar (g / 100 g) | Saturated fatty acids (g / 100 g) | Salt (g / 100 g) |
| 0 | ≤ 335 | ≤ 3,4 | ≤ 1 | ≤ 0,2 |
| 1 | > 335 | > 3,4 | > 1 | > 0,2 |
| 2 | > 670 | > 6,8 | > 2 | > 0,4 |
| 3 | > 1005 | > 10 | > 3 | > 0,6 |
| 4 | > 1340 | > 14 | > 4 | > 0,8 |
| 5 | > 1675 | > 17 | > 5 | > 1 |
| 6 | > 2010 | > 20 | > 6 | > 1,2 |
| 7 | > 2345 | > 24 | > 7 | > 1,4 |
| 8 | > 2680 | > 27 | > 8 | > 1,6 |
| 9 | > 3015 | > 31 | > 9 | > 1,8 |
| 10 | > 3350 | > 34 | > 10 | > 2 |
| 11 | - | > 37 | - | > 2,2 |
| 12 | - | > 41 | - | > 2,4 |
| 13 | - | > 44 | - | > 2,6 |
| 14 | - | > 48 | - | > 2,8 |
| 15 | - | > 51 | - | > 3 |
| 16 | - | - | - | > 3,2 |
| 17 | - | - | - | > 3,4 |
| 18 | - | - | - | > 3,6 |
| 19 | - | - | - | > 3,8 |
| 20 | - | - | - | > 4 |

Determine favourable nutritional values
Fruits, vegetables, pulses (%), fibre and protein are considered to be favourable components of a food. These components reduce the score - the lower the Nutri-Score, the better the nutritional profile.
Using GOLDSTEIG Protinella Kugel as an example, this results in the following values per 100g: Fruit, vegetables, pulses 0 % = 0 points, fibre 0 g = 0 points, protein 20 g = -7 points. According to this calculation, the GOLDSTEIG Protinella Kugel scores -7 points.
Table for the favourable elements
| Points | Fruit, vegetables, pulses (%) | Dietary fibre (g / 100 g) | Protein (g / 100 g) |
| 0 | ≤ 40 | ≤ 3,0 | ≤ 2,4 |
| 1 | > 40 | > 3,0 | > 2,4 |
| 2 | > 60 | > 4,1 | > 4,8 |
| 3 | - | > 5,2 | > 7,2 |
| 4 | - | > 6,3 | > 9,6 |
| 5 | > 80 | > 7,4 | > 12 |
| 6 | - | - | > 14 |
| 7 | - | - | > 17 |







