Meat · Nutrition facts

Premium Klobasa Za Kuhanje

282 kcal per 100 g, with 18.2 g protein, 1.3 g carbs and 23.7 g fat. Full micronutrients and serving info below.

Serving: 25g
High proteinLow carb
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Premium Klobasa Za KuhanjeNutri-Score DCompare
Amount

Showing values for 100 g

282 kcal
Calories
14% of a 2000 kcal day
18.2 g
Protein
25% of calories
1.3 g
Carbs
2% of calories
23.7 g
Fat
73% of calories
Macro split
Protein 25%Carbs 2%Fat 73%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.1g
Saturated fat10.2g51% DV
Sodium1240mg54% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 24057721 · Data last verified:

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Common questions

How many calories are in Premium Klobasa Za Kuhanje?

Premium Klobasa Za Kuhanje by z'dežele has 282 kcal per 100 g. One serving (25 g) is about 70 kcal.

How much protein is in Premium Klobasa Za Kuhanje?

Premium Klobasa Za Kuhanje contains 18.2 g of protein per 100 g — about 4.6 g per 25 g serving.

Is Premium Klobasa Za Kuhanje a good source of protein?

Yes — 18.2 g of protein per 100 g, supplying 25% of its calories. That makes it a good protein source.

Is Premium Klobasa Za Kuhanje keto-friendly?

With 1.3 g total carbs (about 1.3 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Premium Klobasa Za Kuhanje high in saturated fat?

It has 10.2 g of saturated fat per 100 g — 51% of the daily value, which counts as high.

Is Premium Klobasa Za Kuhanje high in sodium?

Yes — 1240 mg of sodium per 100 g, about 54% of the daily value.

Why does Premium Klobasa Za Kuhanje 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 saturated fat (10.2 g), sodium (1240 mg); points in favor come from protein (18.2 g). Overall that places it in band D.

How much Premium Klobasa Za Kuhanje is 100 calories?

About 35 g of Premium Klobasa Za Kuhanje equals 100 kcal.

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