Snacks · Nutrition facts

Biscuits Apero Parmesan

240 kcal per 100 g, with 11.4 g protein, 0.1 g carbs and 19 g fat. Full micronutrients and serving info below.

Good proteinLow carbCalcium rich
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Biscuits Apero ParmesanNutri-Score CCompare
Amount

Showing values for 100 g

240 kcal
Calories
12% of a 2000 kcal day
11.4 g
Protein
21% of calories
0.1 g
Carbs
0% of calories
19 g
Fat
79% of calories
Macro split
Protein 21%Carbs 0%Fat 79%

Nutrition facts

per 100 g
Fiber4.6g16% DV
Sugar0.1g
Saturated fat15g75% DV
Cholesterol69.2mg23% DV
Sodium192mg8% DV
Potassium223.2mg5% DV
Calcium324.7mg25% DV
Iron1.6mg9% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5425034751059 · Data last verified:

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5425034751059

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Common questions

How many calories are in Biscuits Apero Parmesan?

Biscuits Apero Parmesan has 240 kcal per 100 g.

How much protein is in Biscuits Apero Parmesan?

Biscuits Apero Parmesan contains 11.4 g of protein per 100 g.

Is Biscuits Apero Parmesan a good source of protein?

Yes — 11.4 g of protein per 100 g, supplying 21% of its calories. That makes it a good protein source.

Is Biscuits Apero Parmesan keto-friendly?

With 0.1 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Biscuits Apero Parmesan high in saturated fat?

It has 15 g of saturated fat per 100 g — 75% of the daily value, which counts as high.

Is Biscuits Apero Parmesan a good source of fiber?

It provides 4.6 g of fiber per 100 g — 16% of the daily value.

Why does Biscuits Apero Parmesan have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (15 g); points in favor come from fiber (4.6 g), protein (11.4 g). Overall that places it in band C.

How much Biscuits Apero Parmesan is 100 calories?

About 42 g of Biscuits Apero Parmesan equals 100 kcal.

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