Meat · Nutrition facts

Bredbar Pastej Original

280 kcal per 100 g, with 9.1 g protein, 9 g carbs and 24 g fat. Full micronutrients and serving info below.

Good proteinIron rich
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Bredbar Pastej OriginalNutri-Score DCompare
Amount

Showing values for 100 g

280 kcal
Calories
14% of a 2000 kcal day
9.1 g
Protein
13% of calories
9 g
Carbs
12% of calories
24 g
Fat
75% of calories
Macro split
Protein 13%Carbs 12%Fat 75%

Nutrition facts

per 100 g
Fiber0.1g0% DV
Sugar4.1g
Saturated fat12g60% DV
Cholesterol119mg40% DV
Sodium800mg35% DV
Potassium141.8mg3% DV
Calcium17mg1% DV
Iron5.6mg31% DV
Vitamin C7.8mg9% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7310941801707 · Data last verified:

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7310941801707

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Common questions

How many calories are in Bredbar Pastej Original?

Bredbar Pastej Original by Arboga,Arboga Pastej has 280 kcal per 100 g.

How much protein is in Bredbar Pastej Original?

Bredbar Pastej Original contains 9.1 g of protein per 100 g.

Is Bredbar Pastej Original high in saturated fat?

It has 12 g of saturated fat per 100 g — 60% of the daily value, which counts as high.

Is Bredbar Pastej Original high in sodium?

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

Why does Bredbar Pastej Original 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 (12 g), sodium (800 mg); points in favor come from protein (9.1 g). Overall that places it in band D.

How much Bredbar Pastej Original is 100 calories?

About 36 g of Bredbar Pastej Original equals 100 kcal.

Is Bredbar Pastej Original a good source of iron?

It is a good source: 5.6 mg per 100 g, about 31% of the daily value. A 200 g portion covers roughly 62%.

Is Bredbar Pastej Original a good source of vitamin C?

It is a moderate source: 7.8 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

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