Fish & Seafood · Nutrition facts

Flammlachs-filet Mit Chili

226 kcal per 100 g, with 24 g protein, 1.5 g carbs and 14.4 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassium
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Flammlachs-filet Mit ChiliNutri-Score CCompare
Amount

Showing values for 100 g

226 kcal
Calories
11% of a 2000 kcal day
24 g
Protein
41% of calories
1.5 g
Carbs
3% of calories
14.4 g
Fat
56% of calories
Macro split
Protein 41%Carbs 3%Fat 56%

Nutrition facts

per 100 g
Fiber0.1g0% DV
Sugar1.5g
Saturated fat2.1g11% DV
Cholesterol51.7mg17% DV
Sodium440mg19% DV
Potassium345.7mg7% DV
Calcium5.8mg0% DV
Iron0.5mg3% DV
Vitamin C1.7mg2% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4061458297813 · Data last verified:

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4061458297813

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Common questions

How many calories are in Flammlachs-filet Mit Chili?

Flammlachs-filet Mit Chili by Aldi, Gourmet Finest Cuisine, Marner Feinkost has 226 kcal per 100 g.

How much protein is in Flammlachs-filet Mit Chili?

Flammlachs-filet Mit Chili contains 24 g of protein per 100 g.

Is Flammlachs-filet Mit Chili a good source of protein?

Yes — 24 g of protein per 100 g, supplying 41% of its calories. That makes it an excellent protein source.

Is Flammlachs-filet Mit Chili keto-friendly?

With 1.5 g total carbs (about 1.4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Flammlachs-filet Mit Chili 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 (440 mg); points in favor come from protein (24 g). Overall that places it in band C.

How much Flammlachs-filet Mit Chili is 100 calories?

About 44 g of Flammlachs-filet Mit Chili equals 100 kcal.

Is Flammlachs-filet Mit Chili high in sugar or fat?

Per 100 g it has 1.5 g sugar and 14.4 g fat (2.1 g saturated). Fat provides 56% of its calories, so portion size matters most here.

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