Fish & Seafood · Nutrition facts

Filet De Cabillaud Congelé

60 kcal per 100 g, with 13.7 g protein, 0.4 g carbs and 0.6 g fat. Full micronutrients and serving info below.

Good proteinLow carb
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Filet De Cabillaud CongeléNutri-Score CCompare
Amount

Showing values for 100 g

60 kcal
Calories
3% of a 2000 kcal day
13.7 g
Protein
89% of calories
0.4 g
Carbs
3% of calories
0.6 g
Fat
8% of calories
Macro split
Protein 89%Carbs 3%Fat 8%

Nutrition facts

per 100 g
Sugar0.4g
Saturated fat0.2g1% DV
Sodium800mg35% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3700818905364 · Data last verified:

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3700818905364

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Common questions

How many calories are in Filet De Cabillaud Congelé?

Filet De Cabillaud Congelé by Seablue has 60 kcal per 100 g.

How much protein is in Filet De Cabillaud Congelé?

Filet De Cabillaud Congelé contains 13.7 g of protein per 100 g.

Is Filet De Cabillaud Congelé a good source of protein?

Yes — 13.7 g of protein per 100 g, supplying 89% of its calories. That makes it a good protein source.

Is Filet De Cabillaud Congelé keto-friendly?

With 0.4 g total carbs (about 0.4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Filet De Cabillaud Congelé high in sodium?

Yes — 800 mg of sodium per 100 g, about 35% of the daily value.

Why does Filet De Cabillaud Congelé have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (800 mg); points in favor come from protein (13.7 g). Overall that places it in band C.

How much Filet De Cabillaud Congelé is 100 calories?

About 167 g of Filet De Cabillaud Congelé equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Filet De Cabillaud Congelé high in sugar or fat?

Per 100 g it has 0.4 g sugar and 0.6 g fat (0.2 g saturated). Fat provides 8% of its calories, so portion size matters most here.

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