Other · Nutrition facts

A Tartiner Bio Tomate Sechee Ail Huile D’olive

296 kcal per 100 g, with 3.6 g protein, 9.2 g carbs and 27.2 g fat. Full micronutrients and serving info below.

High fiber
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A Tartiner Bio Tomate Sechee Ail Huile D’oliveNutri-Score CCompare
Amount

Showing values for 100 g

296 kcal
Calories
15% of a 2000 kcal day
3.6 g
Protein
5% of calories
9.2 g
Carbs
12% of calories
27.2 g
Fat
83% of calories
Macro split
Protein 5%Carbs 12%Fat 83%

Nutrition facts

per 100 g
Fiber6.3g22% DV
Sugar5.4g
Saturated fat3.1g16% DV
Sodium528mg23% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3770015150317 · Data last verified:

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3770015150317

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Common questions

How many calories are in A Tartiner Bio Tomate Sechee Ail Huile D’olive?

A Tartiner Bio Tomate Sechee Ail Huile D’olive has 296 kcal per 100 g.

How much protein is in A Tartiner Bio Tomate Sechee Ail Huile D’olive?

A Tartiner Bio Tomate Sechee Ail Huile D’olive contains 3.6 g of protein per 100 g.

Is A Tartiner Bio Tomate Sechee Ail Huile D’olive high in sodium?

Yes — 528 mg of sodium per 100 g, about 23% of the daily value.

Is A Tartiner Bio Tomate Sechee Ail Huile D’olive a good source of fiber?

It provides 6.3 g of fiber per 100 g — 22% of the daily value, making it a high-fiber food.

Why does A Tartiner Bio Tomate Sechee Ail Huile D’olive 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 saturated fat (3.1 g), sodium (528 mg); points in favor come from fiber (6.3 g). Overall that places it in band C.

How much A Tartiner Bio Tomate Sechee Ail Huile D’olive is 100 calories?

About 34 g of A Tartiner Bio Tomate Sechee Ail Huile D’olive equals 100 kcal.

Is A Tartiner Bio Tomate Sechee Ail Huile D’olive high in sugar or fat?

Per 100 g it has 5.4 g sugar and 27.2 g fat (3.1 g saturated). Fat provides 83% of its calories, so portion size matters most here.

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