Other · Nutrition facts

Plant-based Pops

257 kcal per 100 g, with 14.3 g protein, 18.9 g carbs and 15.6 g fat. Full micronutrients and serving info below.

Serving: 100 g
Good protein
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Plant-based PopsNutri-Score ACompare
Amount

Showing values for 100 g

257 kcal
Calories
13% of a 2000 kcal day
14.3 g
Protein
21% of calories
18.9 g
Carbs
28% of calories
15.6 g
Fat
51% of calories
Macro split
Protein 21%Carbs 28%Fat 51%

Nutrition facts

per 100 g
Fiber3.4g12% DV
Sugar0g
Saturated fat1.4g7% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium0mg0% DV
Calcium0mg0% DV
Iron0mg0% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7623186461255 · Data last verified:

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7623186461255

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Common questions

How many calories are in Plant-based Pops?

Plant-based Pops by V-LOVE MIGROS has 257 kcal per 100 g. One serving (100 g) is about 257 kcal.

How much protein is in Plant-based Pops?

Plant-based Pops contains 14.3 g of protein per 100 g — about 14.3 g per 100 g serving.

Is Plant-based Pops a good source of protein?

Yes — 14.3 g of protein per 100 g, supplying 21% of its calories. That makes it a good protein source.

Is Plant-based Pops low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 18.9 g of carbs come from starch and fiber rather than sugar.

Is Plant-based Pops low in sodium?

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

Is Plant-based Pops a good source of fiber?

It provides 3.4 g of fiber per 100 g — 12% of the daily value.

Why does Plant-based Pops 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); points in favor come from fiber (3.4 g), protein (14.3 g). Overall that places it in band A.

How much Plant-based Pops is 100 calories?

About 39 g of Plant-based Pops equals 100 kcal.

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