Meat · Nutrition facts

Axoa De Veau Au Piment D'espelette

117 kcal per 100 g, with 18.9 g protein, 1 g carbs and 4.4 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Axoa De Veau Au Piment D'espeletteNutri-Score BCompare
Amount

Showing values for 100 g

117 kcal
Calories
6% of a 2000 kcal day
18.9 g
Protein
63% of calories
1 g
Carbs
3% of calories
4.4 g
Fat
34% of calories
Macro split
Protein 63%Carbs 3%Fat 34%

Nutrition facts

per 100 g
Sugar0g
Saturated fat2g10% DV
Sodium480mg21% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3482970001428 · Data last verified:

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3482970001428

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Common questions

How many calories are in Axoa De Veau Au Piment D'espelette?

Axoa De Veau Au Piment D'espelette has 117 kcal per 100 g.

How much protein is in Axoa De Veau Au Piment D'espelette?

Axoa De Veau Au Piment D'espelette contains 18.9 g of protein per 100 g.

Is Axoa De Veau Au Piment D'espelette a good source of protein?

Yes — 18.9 g of protein per 100 g, supplying 63% of its calories. That makes it a good protein source.

Is Axoa De Veau Au Piment D'espelette keto-friendly?

With 1 g total carbs (about 1 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Axoa De Veau Au Piment D'espelette high in sodium?

Yes — 480 mg of sodium per 100 g, about 21% of the daily value.

Why does Axoa De Veau Au Piment D'espelette have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (480 mg); points in favor come from protein (18.9 g). Overall that places it in band B.

How much Axoa De Veau Au Piment D'espelette is 100 calories?

About 85 g of Axoa De Veau Au Piment D'espelette equals 100 kcal.

Is Axoa De Veau Au Piment D'espelette high in sugar or fat?

Per 100 g it has 0 g sugar and 4.4 g fat (2 g saturated). Fat provides 34% of its calories, so portion size matters most here.

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