Other · Nutrition facts

Shiitake Séchés

247 kcal per 100 g, with 19 g protein, 28 g carbs and 1.5 g fat. Full micronutrients and serving info below.

Serving: 10 g
High proteinHigh fiberPotassium
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Shiitake SéchésNutri-Score ACompare
Amount

Showing values for 100 g

247 kcal
Calories
12% of a 2000 kcal day
19 g
Protein
38% of calories
28 g
Carbs
56% of calories
1.5 g
Fat
6% of calories
Macro split
Protein 38%Carbs 56%Fat 6%

Nutrition facts

per 100 g
Fiber36g129% DV
Sugar10g
Saturated fat0.5g2% DV
Cholesterol0mg0% DV
Sodium20mg1% DV
Potassium341mg7% DV
Calcium7.8mg1% DV
Iron0.7mg4% DV
Vitamin C3.4mg4% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7610200059802 · Data last verified:

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7610200059802

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Common questions

How many calories are in Shiitake Séchés?

Shiitake Séchés by Migros,Delica has 247 kcal per 100 g. One serving (10 g) is about 25 kcal.

How much protein is in Shiitake Séchés?

Shiitake Séchés contains 19 g of protein per 100 g — about 1.9 g per 10 g serving.

Is Shiitake Séchés a good source of protein?

Yes — 19 g of protein per 100 g, supplying 38% of its calories. That makes it a good protein source.

Is Shiitake Séchés low in sodium?

Yes — just 20 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Shiitake Séchés a good source of fiber?

It provides 36 g of fiber per 100 g — 129% of the daily value, making it a high-fiber food.

Why does Shiitake Séchés 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 sugar (10 g); points in favor come from fiber (36 g), protein (19 g). Overall that places it in band A.

How much Shiitake Séchés is 100 calories?

About 40 g of Shiitake Séchés equals 100 kcal.

Is Shiitake Séchés high in sugar or fat?

Per 100 g it has 10 g sugar and 1.5 g fat (0.5 g saturated). Fat provides 6% of its calories, so portion size matters most here.

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