Condiments · Nutrition facts

Fillets Of Mackerels In Olive Oil

286 kcal per 100 g, with 24 g protein, 0 g carbs and 22 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Fillets Of Mackerels In Olive OilNutri-Score CCompare
Amount

Showing values for 100 g

286 kcal
Calories
14% of a 2000 kcal day
24 g
Protein
33% of calories
0 g
Carbs
0% of calories
22 g
Fat
67% of calories
Macro split
Protein 33%Carbs 0%Fat 67%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat2g10% DV
Sodium600mg26% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0061969110391 · Data last verified:

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0061969110391

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Common questions

How many calories are in Fillets Of Mackerels In Olive Oil?

Fillets Of Mackerels In Olive Oil has 286 kcal per 100 g.

How much protein is in Fillets Of Mackerels In Olive Oil?

Fillets Of Mackerels In Olive Oil contains 24 g of protein per 100 g.

Is Fillets Of Mackerels In Olive Oil a good source of protein?

Yes — 24 g of protein per 100 g, supplying 33% of its calories. That makes it an excellent protein source.

Is Fillets Of Mackerels In Olive Oil 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 Fillets Of Mackerels In Olive Oil high in sodium?

Yes — 600 mg of sodium per 100 g, about 26% of the daily value.

Why does Fillets Of Mackerels In Olive Oil 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 (600 mg); points in favor come from protein (24 g). Overall that places it in band C.

How much Fillets Of Mackerels In Olive Oil is 100 calories?

About 35 g of Fillets Of Mackerels In Olive Oil equals 100 kcal.

Is Fillets Of Mackerels In Olive Oil high in sugar or fat?

Per 100 g it has 0 g sugar and 22 g fat (2 g saturated). Fat provides 67% of its calories, so portion size matters most here.

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