Meat · Nutrition facts

Saucisse Sèche Pur Porc

446 kcal per 100 g, with 27.4 g protein, 2.5 g carbs and 36.4 g fat. Full micronutrients and serving info below.

High proteinLow carbCalorie dense
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Saucisse Sèche Pur PorcNutri-Score ECompare
Amount

Showing values for 100 g

446 kcal
Calories
22% of a 2000 kcal day
27.4 g
Protein
25% of calories
2.5 g
Carbs
2% of calories
36.4 g
Fat
73% of calories
Macro split
Protein 25%Carbs 2%Fat 73%

Nutrition facts

per 100 g
Fiber0.1g0% DV
Sugar2.5g
Saturated fat12.9g64% DV
Sodium1760mg77% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3268750001846 · Data last verified:

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3268750001846

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Common questions

How many calories are in Saucisse Sèche Pur Porc?

Saucisse Sèche Pur Porc by Merle, Sans marque has 446 kcal per 100 g.

How much protein is in Saucisse Sèche Pur Porc?

Saucisse Sèche Pur Porc contains 27.4 g of protein per 100 g.

Is Saucisse Sèche Pur Porc a good source of protein?

Yes — 27.4 g of protein per 100 g, supplying 25% of its calories. That makes it an excellent protein source.

Is Saucisse Sèche Pur Porc keto-friendly?

With 2.5 g total carbs (about 2.4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Saucisse Sèche Pur Porc high in saturated fat?

It has 12.9 g of saturated fat per 100 g — 64% of the daily value, which counts as high.

Is Saucisse Sèche Pur Porc high in sodium?

Yes — 1760 mg of sodium per 100 g, about 77% of the daily value.

Why does Saucisse Sèche Pur Porc have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (446 kcal), saturated fat (12.9 g), sodium (1760 mg); points in favor come from protein (27.4 g). Overall that places it in band E.

How much Saucisse Sèche Pur Porc is 100 calories?

About 22 g of Saucisse Sèche Pur Porc equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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