Oils and fats are obtained from oilseeds, fruits, animal tissues, or milk. They are part of the daily diet and a rich source of energy. Every manufacturer is obliged to inform the consumer about the average nutritional value of the product by means of nutrition label. It is also allowed to use alternative methods to highlight the nutrition label, such as the Nutri-Score label, which consists in five colours-coded letter grades (A-E). In this study, data on average nutritional values of packages of 39 different edible oils and fats were collected to calculate Nutri-Score values. The products collected are divided into vegetable oils and solid fats (butter and margarine). Oils and fats with a higher energy value and with a higher proportion of saturated fatty acids in the total fat (refined coconut oil and butter) have less favourable, i.e. the highest Nutri-Score values (median values 20 and 19, grade E). Refined sunflower oil, cold-pressed linseed oil and margarine have a Nutri-Score grade D, and extra virgin olive oil has a grade C (the most favourable grade). Nutri-Score labelling is not the best choice for distinguishing the products studied, as oils and fats that differ in composition and nutritional value have the same Nutri-Score grade.