Fish & Seafood · Nutrition facts

Garlic And Herb King Prawns

88 kcal per 100 g, with 10.7 g protein, 6.2 g carbs and 0.7 g fat. Full micronutrients and serving info below.

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Garlic And Herb King PrawnsNutri-Score ACompare
Amount

Showing values for 100 g

88 kcal
Calories
4% of a 2000 kcal day
10.7 g
Protein
58% of calories
6.2 g
Carbs
34% of calories
0.7 g
Fat
8% of calories
Macro split
Protein 58%Carbs 34%Fat 8%

Nutrition facts

per 100 g
Fiber2.3g8% DV
Sugar0.8g
Saturated fat0.7g3% DV
Sodium464mg20% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5010525158358 · Data last verified:

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5010525158358

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Common questions

How many calories are in Garlic And Herb King Prawns?

Garlic And Herb King Prawns by Morrisons has 88 kcal per 100 g.

How much protein is in Garlic And Herb King Prawns?

Garlic And Herb King Prawns contains 10.7 g of protein per 100 g.

Is Garlic And Herb King Prawns a good source of protein?

Yes — 10.7 g of protein per 100 g, supplying 58% of its calories. That makes it a good protein source.

Is Garlic And Herb King Prawns low in sugar?

Yes — only 0.8 g of sugar per 100 g. Most of its 6.2 g of carbs come from starch and fiber rather than sugar.

Is Garlic And Herb King Prawns high in sodium?

Yes — 464 mg of sodium per 100 g, about 20% of the daily value.

Why does Garlic And Herb King Prawns have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (464 mg); points in favor come from protein (10.7 g). Overall that places it in band A.

How much Garlic And Herb King Prawns is 100 calories?

About 114 g of Garlic And Herb King Prawns equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Garlic And Herb King Prawns high in sugar or fat?

Per 100 g it has 0.8 g sugar and 0.7 g fat (0.7 g saturated). Fat provides 8% of its calories, so portion size matters most here.

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