Other · Nutrition facts

Tomaten Geschält Kirschtomaten

30 kcal per 100 g, with 1.2 g protein, 4.5 g carbs and 0.2 g fat. Full micronutrients and serving info below.

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Tomaten Geschält KirschtomatenNutri-Score ACompare
Amount

Showing values for 100 g

30 kcal
Calories
2% of a 2000 kcal day
1.2 g
Protein
20% of calories
4.5 g
Carbs
73% of calories
0.2 g
Fat
7% of calories
Macro split
Protein 20%Carbs 73%Fat 7%

Nutrition facts

per 100 g
Fiber1.6g6% DV
Sugar3.6g
Saturated fat0.1g0% DV
Sodium0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8000320387975 · Data last verified:

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8000320387975

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Common questions

How many calories are in Tomaten Geschält Kirschtomaten?

Tomaten Geschält Kirschtomaten by Cirio has 30 kcal per 100 g.

How much protein is in Tomaten Geschält Kirschtomaten?

Tomaten Geschält Kirschtomaten contains 1.2 g of protein per 100 g.

Is Tomaten Geschält Kirschtomaten keto-friendly?

With 4.5 g total carbs (about 2.9 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Tomaten Geschält Kirschtomaten low in sodium?

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

Why does Tomaten Geschält Kirschtomaten 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). Overall that places it in band A.

How much Tomaten Geschält Kirschtomaten is 100 calories?

About 333 g of Tomaten Geschält Kirschtomaten equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Tomaten Geschält Kirschtomaten high in calories?

No — only 30 kcal per 100 g; even a 300 g portion stays around 90 kcal.

Is Tomaten Geschält Kirschtomaten high in sugar or fat?

Per 100 g it has 3.6 g sugar and 0.2 g fat (0.1 g saturated). Fat provides 7% of its calories, so portion size matters most here.

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