Fish & Seafood · Nutrition facts

Atum Em Óleo Vegetal

215 kcal per 100 g, with 27 g protein, 0 g carbs and 13 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassium
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Atum Em Óleo VegetalNutri-Score ACompare
Amount

Showing values for 100 g

215 kcal
Calories
11% of a 2000 kcal day
27 g
Protein
48% of calories
0 g
Carbs
0% of calories
13 g
Fat
52% of calories
Macro split
Protein 48%Carbs 0%Fat 52%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat0g0% DV
Cholesterol25.5mg8% DV
Sodium0mg0% DV
Potassium323.9mg7% DV
Calcium15mg1% DV
Iron1.4mg8% DV
Vitamin C1mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5607639000040 · Data last verified:

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5607639000040

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Common questions

How many calories are in Atum Em Óleo Vegetal?

Atum Em Óleo Vegetal by Propeixe has 215 kcal per 100 g.

How much protein is in Atum Em Óleo Vegetal?

Atum Em Óleo Vegetal contains 27 g of protein per 100 g.

Is Atum Em Óleo Vegetal a good source of protein?

Yes — 27 g of protein per 100 g, supplying 48% of its calories. That makes it an excellent protein source.

Is Atum Em Óleo Vegetal keto-friendly?

With 0 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Atum Em Óleo Vegetal low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Atum Em Óleo Vegetal have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (27 g). Overall that places it in band A.

How much Atum Em Óleo Vegetal is 100 calories?

About 47 g of Atum Em Óleo Vegetal equals 100 kcal.

Is Atum Em Óleo Vegetal a good source of iron?

It is a moderate source: 1.4 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

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