Other · Nutrition facts

Velouté D'antan Poireaux Pommes De Terre

34 kcal per 100 g, with 0.7 g protein, 2.8 g carbs and 1.9 g fat. Full micronutrients and serving info below.

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Velouté D'antan Poireaux Pommes De TerreNutri-Score BCompare
Amount

Showing values for 100 g

34 kcal
Calories
2% of a 2000 kcal day
0.7 g
Protein
9% of calories
2.8 g
Carbs
36% of calories
1.9 g
Fat
55% of calories
Macro split
Protein 9%Carbs 36%Fat 55%

Nutrition facts

per 100 g
Fiber1.2g4% DV
Sugar1g
Saturated fat0.5g2% DV
Sodium224mg10% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3274930002213 · Data last verified:

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3274930002213

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Common questions

How many calories are in Velouté D'antan Poireaux Pommes De Terre?

Velouté D'antan Poireaux Pommes De Terre by La Potagère, Sill has 34 kcal per 100 g.

How much protein is in Velouté D'antan Poireaux Pommes De Terre?

Velouté D'antan Poireaux Pommes De Terre contains 0.7 g of protein per 100 g.

Is Velouté D'antan Poireaux Pommes De Terre keto-friendly?

With 2.8 g total carbs (about 1.6 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Velouté D'antan Poireaux Pommes De Terre have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band B.

How much Velouté D'antan Poireaux Pommes De Terre is 100 calories?

About 294 g of Velouté D'antan Poireaux Pommes De Terre equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Velouté D'antan Poireaux Pommes De Terre high in calories?

No — only 34 kcal per 100 g; even a 300 g portion stays around 102 kcal.

Is Velouté D'antan Poireaux Pommes De Terre high in sugar or fat?

Per 100 g it has 1 g sugar and 1.9 g fat (0.5 g saturated). Fat provides 55% of its calories, so portion size matters most here.

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