Dairy & Eggs · Nutrition facts

Jong Belegen 48+

390 kcal per 100 g, with 24 g protein, 0 g carbs and 32 g fat. Full micronutrients and serving info below.

High proteinLow carbCalorie denseCalcium rich
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Jong Belegen 48+Nutri-Score DCompare
Amount

Showing values for 100 g

390 kcal
Calories
20% of a 2000 kcal day
24 g
Protein
25% of calories
0 g
Carbs
0% of calories
32 g
Fat
75% of calories
Macro split
Protein 25%Carbs 0%Fat 75%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar4.7g
Saturated fat23g115% DV
Cholesterol2.4mg1% DV
Sodium708mg31% DV
Potassium150.2mg3% DV
Calcium117.7mg9% DV
Iron0mg0% DV
Vitamin C1.2mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8718452695119 · Data last verified:

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8718452695119

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Common questions

How many calories are in Jong Belegen 48+?

Jong Belegen 48+ by Jumbo has 390 kcal per 100 g.

How much protein is in Jong Belegen 48+?

Jong Belegen 48+ contains 24 g of protein per 100 g.

Is Jong Belegen 48+ a good source of protein?

Yes — 24 g of protein per 100 g, supplying 25% of its calories. That makes it an excellent protein source.

Is Jong Belegen 48+ 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 Jong Belegen 48+ high in saturated fat?

It has 23 g of saturated fat per 100 g — 115% of the daily value, which counts as high.

Is Jong Belegen 48+ high in sodium?

Yes — 708 mg of sodium per 100 g, about 31% of the daily value.

Why does Jong Belegen 48+ 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 calorie density (390 kcal), saturated fat (23 g), sodium (708 mg); points in favor come from protein (24 g). Overall that places it in band D.

How much Jong Belegen 48+ is 100 calories?

About 26 g of Jong Belegen 48+ equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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