Other · Nutrition facts

Spécialité De Pommes Et De Mangues

by Andros

59 kcal per 100 g, with 0.4 g protein, 13 g carbs and 0.2 g fat. Full micronutrients and serving info below.

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Spécialité De Pommes Et De ManguesNutri-Score BCompare
Amount

Showing values for 100 g

59 kcal
Calories
3% of a 2000 kcal day
0.4 g
Protein
3% of calories
13 g
Carbs
94% of calories
0.2 g
Fat
3% of calories
Macro split
Protein 3%Carbs 94%Fat 3%

Nutrition facts

per 100 g
Fiber1.9g7% DV
Sugar13g
Saturated fat0g0% DV
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium101.9mg2% DV
Calcium6.4mg0% DV
Iron0.1mg1% DV
Vitamin C8.2mg9% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3608580789734 · Data last verified:

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3608580789734

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Common questions

How many calories are in Spécialité De Pommes Et De Mangues?

Spécialité De Pommes Et De Mangues by Andros has 59 kcal per 100 g.

How much protein is in Spécialité De Pommes Et De Mangues?

Spécialité De Pommes Et De Mangues contains 0.4 g of protein per 100 g.

Is Spécialité De Pommes Et De Mangues low in sodium?

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

Why does Spécialité De Pommes Et De Mangues have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (13 g). Overall that places it in band B.

How much Spécialité De Pommes Et De Mangues is 100 calories?

About 169 g of Spécialité De Pommes Et De Mangues equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Spécialité De Pommes Et De Mangues a good source of vitamin C?

It is a moderate source: 8.2 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

Is Spécialité De Pommes Et De Mangues high in sugar or fat?

Per 100 g it has 13 g sugar and 0.2 g fat (0 g saturated). Fat provides 3% of its calories, so portion size matters most here.

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