Other · Nutrition facts

Geröstete Pekannusskerne

575 kcal per 100 g, with 11.1 g protein, 38.6 g carbs and 39.9 g fat. Full micronutrients and serving info below.

Good proteinCalorie denseHigh fiber
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Geröstete PekannusskerneNutri-Score CCompare
Amount

Showing values for 100 g

575 kcal
Calories
29% of a 2000 kcal day
11.1 g
Protein
8% of calories
38.6 g
Carbs
28% of calories
39.9 g
Fat
64% of calories
Macro split
Protein 8%Carbs 28%Fat 64%

Nutrition facts

per 100 g
Fiber8.3g30% DV
Sugar38.5g
Saturated fat4.1g20% DV
Sodium120mg5% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20282677 · Data last verified:

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Common questions

How many calories are in Geröstete Pekannusskerne?

Geröstete Pekannusskerne by Honig has 575 kcal per 100 g.

How much protein is in Geröstete Pekannusskerne?

Geröstete Pekannusskerne contains 11.1 g of protein per 100 g.

Is Geröstete Pekannusskerne a good source of protein?

Yes — 11.1 g of protein per 100 g, supplying 8% of its calories. That makes it a good protein source.

Is Geröstete Pekannusskerne high in sugar?

Yes — 38.5 g of sugar per 100 g, roughly 10 teaspoons. Sugar makes up 100% of its carbohydrates.

Is Geröstete Pekannusskerne low in sodium?

Yes — just 120 mg per 100 g (5% of the daily value), which qualifies as low sodium.

Is Geröstete Pekannusskerne a good source of fiber?

It provides 8.3 g of fiber per 100 g — 30% of the daily value, making it a high-fiber food.

Why does Geröstete Pekannusskerne 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 calorie density (575 kcal), sugar (38.5 g), saturated fat (4.1 g); points in favor come from fiber (8.3 g), protein (11.1 g). Overall that places it in band C.

How much Geröstete Pekannusskerne is 100 calories?

About 17 g of Geröstete Pekannusskerne equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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