Fish & Seafood · Nutrition facts

Cabillaud Façon Fish And Chips

by LIDL

210 kcal per 100 g, with 12 g protein, 14.3 g carbs and 11.7 g fat. Full micronutrients and serving info below.

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Cabillaud Façon Fish And ChipsNutri-Score BCompare
Amount

Showing values for 100 g

210 kcal
Calories
10% of a 2000 kcal day
12 g
Protein
23% of calories
14.3 g
Carbs
27% of calories
11.7 g
Fat
50% of calories
Macro split
Protein 23%Carbs 27%Fat 50%

Nutrition facts

per 100 g
Fiber1g4% DV
Sugar1.2g
Saturated fat1g5% DV
Cholesterol28.5mg10% DV
Sodium392mg17% DV
Potassium257.1mg5% DV
Calcium7mg1% DV
Iron0.5mg3% DV
Vitamin C0.7mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4056489760856 · Data last verified:

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4056489760856

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Common questions

How many calories are in Cabillaud Façon Fish And Chips?

Cabillaud Façon Fish And Chips by LIDL has 210 kcal per 100 g.

How much protein is in Cabillaud Façon Fish And Chips?

Cabillaud Façon Fish And Chips contains 12 g of protein per 100 g.

Is Cabillaud Façon Fish And Chips a good source of protein?

Yes — 12 g of protein per 100 g, supplying 23% of its calories. That makes it a good protein source.

Is Cabillaud Façon Fish And Chips low in sugar?

Yes — only 1.2 g of sugar per 100 g. Most of its 14.3 g of carbs come from starch and fiber rather than sugar.

Why does Cabillaud Façon Fish And Chips 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); points in favor come from protein (12 g). Overall that places it in band B.

How much Cabillaud Façon Fish And Chips is 100 calories?

About 48 g of Cabillaud Façon Fish And Chips equals 100 kcal.

Is Cabillaud Façon Fish And Chips high in sugar or fat?

Per 100 g it has 1.2 g sugar and 11.7 g fat (1 g saturated). Fat provides 50% of its calories, so portion size matters most here.

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