Other · Nutrition facts

Citron Naturel Confit Au Sel

by Les Moulins Mahjoub

100 kcal per 100 g, with 0 g protein, 13.2 g carbs and 6.6 g fat. Full micronutrients and serving info below.

Vitamin C
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Citron Naturel Confit Au SelNutri-Score CCompare
Amount

Showing values for 100 g

100 kcal
Calories
5% of a 2000 kcal day
0 g
Protein
0% of calories
13.2 g
Carbs
47% of calories
6.6 g
Fat
53% of calories
Macro split
Protein 0%Carbs 47%Fat 53%

Nutrition facts

per 100 g
Fiber0.8g3% DV
Sugar0g
Saturated fat0g0% DV
Cholesterol0mg0% DV
Sodium400mg17% DV
Potassium177.4mg4% DV
Calcium13.7mg1% DV
Iron0.3mg2% DV
Vitamin C45.6mg51% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 6191533300973 · Data last verified:

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6191533300973

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Common questions

How many calories are in Citron Naturel Confit Au Sel?

Citron Naturel Confit Au Sel by Les Moulins Mahjoub has 100 kcal per 100 g.

How much protein is in Citron Naturel Confit Au Sel?

Citron Naturel Confit Au Sel contains 0 g of protein per 100 g.

Is Citron Naturel Confit Au Sel low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 13.2 g of carbs come from starch and fiber rather than sugar.

Why does Citron Naturel Confit Au Sel 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 sodium (400 mg). Overall that places it in band C.

How much Citron Naturel Confit Au Sel is 100 calories?

About 100 g of Citron Naturel Confit Au Sel equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Citron Naturel Confit Au Sel a good source of vitamin C?

It is a good source: 45.6 mg per 100 g, about 51% of the daily value. A 200 g portion covers roughly 102%.

Is Citron Naturel Confit Au Sel high in sugar or fat?

Per 100 g it has 0 g sugar and 6.6 g fat (0 g saturated). Fat provides 53% of its calories, so portion size matters most here.

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