Condiments · Nutrition facts

Harissa Seasoning

308 kcal per 100 g, with 11.1 g protein, 40.7 g carbs and 6.8 g fat. Full micronutrients and serving info below.

Good proteinHigh fiberIron richPotassiumVitamin C
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Harissa SeasoningNutri-Score CCompare
Amount

Showing values for 100 g

308 kcal
Calories
15% of a 2000 kcal day
11.1 g
Protein
17% of calories
40.7 g
Carbs
61% of calories
6.8 g
Fat
22% of calories
Macro split
Protein 17%Carbs 61%Fat 22%

Nutrition facts

per 100 g
Fiber19.8g71% DV
Sugar27g
Saturated fat0.7g3% DV
Cholesterol0mg0% DV
Sodium2800mg122% DV
Potassium984.6mg21% DV
Calcium95mg7% DV
Iron7.1mg39% DV
Vitamin C28.2mg31% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5054269551891 · Data last verified:

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5054269551891

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Common questions

How many calories are in Harissa Seasoning?

Harissa Seasoning by Tesco has 308 kcal per 100 g.

How much protein is in Harissa Seasoning?

Harissa Seasoning contains 11.1 g of protein per 100 g.

Is Harissa Seasoning a good source of protein?

Yes — 11.1 g of protein per 100 g, supplying 17% of its calories. That makes it a good protein source.

Is Harissa Seasoning high in sugar?

Yes — 27 g of sugar per 100 g, roughly 7 teaspoons. Sugar makes up 66% of its carbohydrates.

Is Harissa Seasoning high in sodium?

Yes — 2800 mg of sodium per 100 g, about 122% of the daily value.

Is Harissa Seasoning a good source of fiber?

It provides 19.8 g of fiber per 100 g — 71% of the daily value, making it a high-fiber food.

Why does Harissa Seasoning 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 sugar (27 g), sodium (2800 mg); points in favor come from fiber (19.8 g), protein (11.1 g). Overall that places it in band C.

How much Harissa Seasoning is 100 calories?

About 32 g of Harissa Seasoning equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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