Meat · Nutrition facts

Chipolata Porc Fermier Label Rouge

216 kcal per 100 g, with 16.6 g protein, 0.8 g carbs and 16.3 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Chipolata Porc Fermier Label RougeNutri-Score DCompare
Amount

Showing values for 100 g

216 kcal
Calories
11% of a 2000 kcal day
16.6 g
Protein
31% of calories
0.8 g
Carbs
1% of calories
16.3 g
Fat
68% of calories
Macro split
Protein 31%Carbs 1%Fat 68%

Nutrition facts

per 100 g
Sugar0.6g
Saturated fat6.4g32% DV
Sodium764mg33% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 2637023024737 · Data last verified:

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2637023024737

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Common questions

How many calories are in Chipolata Porc Fermier Label Rouge?

Chipolata Porc Fermier Label Rouge has 216 kcal per 100 g.

How much protein is in Chipolata Porc Fermier Label Rouge?

Chipolata Porc Fermier Label Rouge contains 16.6 g of protein per 100 g.

Is Chipolata Porc Fermier Label Rouge a good source of protein?

Yes — 16.6 g of protein per 100 g, supplying 31% of its calories. That makes it a good protein source.

Is Chipolata Porc Fermier Label Rouge keto-friendly?

With 0.8 g total carbs (about 0.8 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Chipolata Porc Fermier Label Rouge high in saturated fat?

It has 6.4 g of saturated fat per 100 g — 32% of the daily value, which counts as high.

Is Chipolata Porc Fermier Label Rouge high in sodium?

Yes — 764 mg of sodium per 100 g, about 33% of the daily value.

Why does Chipolata Porc Fermier Label Rouge have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (6.4 g), sodium (764 mg); points in favor come from protein (16.6 g). Overall that places it in band D.

How much Chipolata Porc Fermier Label Rouge is 100 calories?

About 46 g of Chipolata Porc Fermier Label Rouge equals 100 kcal.

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