Fish & Seafood · Nutrition facts

Delicias Con Gambas Al Ajillo

204 kcal per 100 g, with 8.3 g protein, 8.9 g carbs and 15 g fat. Full micronutrients and serving info below.

Serving: 1 box (175 g)
Good protein
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Delicias Con Gambas Al AjilloNutri-Score CCompare
Amount

Showing values for 100 g

204 kcal
Calories
10% of a 2000 kcal day
8.3 g
Protein
16% of calories
8.9 g
Carbs
17% of calories
15 g
Fat
67% of calories
Macro split
Protein 16%Carbs 17%Fat 67%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar1.4g
Saturated fat1.6g8% DV
Cholesterol38mg13% DV
Sodium629mg27% DV
Potassium176mg4% DV
Calcium23.5mg2% DV
Iron0.7mg4% DV
Vitamin C0.4mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20078287 · Data last verified:

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Common questions

How many calories are in Delicias Con Gambas Al Ajillo?

Delicias Con Gambas Al Ajillo by Ocean Sea has 204 kcal per 100 g. One serving (175 g) is about 357 kcal.

How much protein is in Delicias Con Gambas Al Ajillo?

Delicias Con Gambas Al Ajillo contains 8.3 g of protein per 100 g — about 14.5 g per 175 g serving.

Is Delicias Con Gambas Al Ajillo low in sugar?

Yes — only 1.4 g of sugar per 100 g. Most of its 8.9 g of carbs come from starch and fiber rather than sugar.

Is Delicias Con Gambas Al Ajillo high in sodium?

Yes — 629 mg of sodium per 100 g, about 27% of the daily value.

Why does Delicias Con Gambas Al Ajillo 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 (629 mg); points in favor come from protein (8.3 g). Overall that places it in band C.

How much Delicias Con Gambas Al Ajillo is 100 calories?

About 49 g of Delicias Con Gambas Al Ajillo equals 100 kcal.

Is Delicias Con Gambas Al Ajillo high in sugar or fat?

Per 100 g it has 1.4 g sugar and 15 g fat (1.6 g saturated). Fat provides 67% of its calories, so portion size matters most here.

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