Snacks · Nutrition facts

Vitalgebäck

561 kcal per 100 g, with 14 g protein, 41 g carbs and 37 g fat. Full micronutrients and serving info below.

Serving: 7g
Good proteinCalorie denseIron richPotassiumCalcium rich
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VitalgebäckNutri-Score DCompare
Amount

Showing values for 100 g

561 kcal
Calories
28% of a 2000 kcal day
14 g
Protein
10% of calories
41 g
Carbs
30% of calories
37 g
Fat
60% of calories
Macro split
Protein 10%Carbs 30%Fat 60%

Nutrition facts

per 100 g
Fiber4.7g17% DV
Sugar25g
Saturated fat9.3g46% DV
Cholesterol16.4mg5% DV
Sodium8mg0% DV
Potassium397.6mg8% DV
Calcium123.6mg10% DV
Iron3.2mg18% DV
Vitamin C0.4mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4099200001906 · Data last verified:

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4099200001906

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Common questions

How many calories are in Vitalgebäck?

Vitalgebäck by Finest Bakery has 561 kcal per 100 g. One serving (7 g) is about 39 kcal.

How much protein is in Vitalgebäck?

Vitalgebäck contains 14 g of protein per 100 g — about 1 g per 7 g serving.

Is Vitalgebäck a good source of protein?

Yes — 14 g of protein per 100 g, supplying 10% of its calories. That makes it a good protein source.

Is Vitalgebäck high in sugar?

Yes — 25 g of sugar per 100 g, roughly 6 teaspoons. Sugar makes up 61% of its carbohydrates.

Is Vitalgebäck high in saturated fat?

It has 9.3 g of saturated fat per 100 g — 46% of the daily value, which counts as high.

Is Vitalgebäck low in sodium?

Yes — just 8 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Vitalgebäck a good source of fiber?

It provides 4.7 g of fiber per 100 g — 17% of the daily value.

Why does Vitalgebäck have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (561 kcal), sugar (25 g), saturated fat (9.3 g); points in favor come from fiber (4.7 g), protein (14 g). Overall that places it in band D.

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