Other · Nutrition facts

Frische Schupfnudeln

170 kcal per 100 g, with 3.2 g protein, 35.3 g carbs and 1.1 g fat. Full micronutrients and serving info below.

Serving: 250g
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Frische SchupfnudelnNutri-Score CCompare
Amount

Showing values for 100 g

170 kcal
Calories
8% of a 2000 kcal day
3.2 g
Protein
8% of calories
35.3 g
Carbs
86% of calories
1.1 g
Fat
6% of calories
Macro split
Protein 8%Carbs 86%Fat 6%

Nutrition facts

per 100 g
Fiber3.2g11% DV
Sugar5g
Saturated fat0.2g1% DV
Cholesterol17.9mg6% DV
Sodium3147mg137% DV
Potassium278.6mg6% DV
Calcium10.4mg1% DV
Iron0.5mg3% DV
Vitamin C2.1mg2% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4335619083837 · Data last verified:

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4335619083837

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Common questions

How many calories are in Frische Schupfnudeln?

Frische Schupfnudeln by Chef select has 170 kcal per 100 g. One serving (250 g) is about 425 kcal.

How much protein is in Frische Schupfnudeln?

Frische Schupfnudeln contains 3.2 g of protein per 100 g — about 8 g per 250 g serving.

Is Frische Schupfnudeln high in carbs?

Yes — carbohydrates provide 86% of its calories (35.3 g per 100 g, of which 5 g is sugar). It also delivers 3.2 g of fiber.

Is Frische Schupfnudeln high in sodium?

Yes — 3147 mg of sodium per 100 g, about 137% of the daily value.

Is Frische Schupfnudeln a good source of fiber?

It provides 3.2 g of fiber per 100 g — 11% of the daily value.

Why does Frische Schupfnudeln 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 (3147 mg); points in favor come from fiber (3.2 g). Overall that places it in band C.

How much Frische Schupfnudeln is 100 calories?

About 59 g of Frische Schupfnudeln equals 100 kcal.

Is Frische Schupfnudeln high in sugar or fat?

Per 100 g it has 5 g sugar and 1.1 g fat (0.2 g saturated). Fat provides 6% of its calories, so portion size matters most here.

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