Condiments · Nutrition facts

Selezione A Mano Aperitivo

215 kcal per 100 g, with 6.2 g protein, 6.2 g carbs and 17 g fat. Full micronutrients and serving info below.

High fiberCalcium rich
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Selezione A Mano AperitivoNutri-Score CCompare
Amount

Showing values for 100 g

215 kcal
Calories
11% of a 2000 kcal day
6.2 g
Protein
12% of calories
6.2 g
Carbs
12% of calories
17 g
Fat
76% of calories
Macro split
Protein 12%Carbs 12%Fat 76%

Nutrition facts

per 100 g
Fiber6g21% DV
Sugar0.7g
Saturated fat1.9g10% DV
Cholesterol0mg0% DV
Sodium760mg33% DV
Potassium155.8mg3% DV
Calcium117.6mg9% DV
Iron2.2mg12% DV
Vitamin C1.1mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7640135150848 · Data last verified:

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7640135150848

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Common questions

How many calories are in Selezione A Mano Aperitivo?

Selezione A Mano Aperitivo has 215 kcal per 100 g.

How much protein is in Selezione A Mano Aperitivo?

Selezione A Mano Aperitivo contains 6.2 g of protein per 100 g.

Is Selezione A Mano Aperitivo low in sugar?

Yes — only 0.7 g of sugar per 100 g. Most of its 6.2 g of carbs come from starch and fiber rather than sugar.

Is Selezione A Mano Aperitivo high in sodium?

Yes — 760 mg of sodium per 100 g, about 33% of the daily value.

Is Selezione A Mano Aperitivo a good source of fiber?

It provides 6 g of fiber per 100 g — 21% of the daily value, making it a high-fiber food.

Why does Selezione A Mano Aperitivo 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 (760 mg); points in favor come from fiber (6 g). Overall that places it in band C.

How much Selezione A Mano Aperitivo is 100 calories?

About 47 g of Selezione A Mano Aperitivo equals 100 kcal.

Is Selezione A Mano Aperitivo a good source of calcium?

It is a moderate source: 117.6 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

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