Other · Nutrition facts

Crema Di Peperoncino

287 kcal per 100 g, with 1.5 g protein, 0.7 g carbs and 29.9 g fat. Full micronutrients and serving info below.

Low carbPotassiumVitamin C
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Crema Di PeperoncinoNutri-Score DCompare
Amount

Showing values for 100 g

287 kcal
Calories
14% of a 2000 kcal day
1.5 g
Protein
2% of calories
0.7 g
Carbs
1% of calories
29.9 g
Fat
97% of calories
Macro split
Protein 2%Carbs 1%Fat 97%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.4g
Saturated fat3.5g18% DV
Cholesterol0mg0% DV
Sodium3080mg134% DV
Potassium314.7mg7% DV
Calcium13.5mg1% DV
Iron1.1mg6% DV
Vitamin C147.2mg164% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8019826425012 · Data last verified:

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8019826425012

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Common questions

How many calories are in Crema Di Peperoncino?

Crema Di Peperoncino by S.A.TOS, Società Agricola Toscana has 287 kcal per 100 g.

How much protein is in Crema Di Peperoncino?

Crema Di Peperoncino contains 1.5 g of protein per 100 g.

Is Crema Di Peperoncino keto-friendly?

With 0.7 g total carbs (about 0.7 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Crema Di Peperoncino high in sodium?

Yes — 3080 mg of sodium per 100 g, about 134% of the daily value.

Why does Crema Di Peperoncino 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 saturated fat (3.5 g), sodium (3080 mg). Overall that places it in band D.

How much Crema Di Peperoncino is 100 calories?

About 35 g of Crema Di Peperoncino equals 100 kcal.

Is Crema Di Peperoncino a good source of vitamin C?

It is a good source: 147.2 mg per 100 g, about 164% of the daily value. A 200 g portion covers roughly 328%.

Is Crema Di Peperoncino high in sugar or fat?

Per 100 g it has 0.4 g sugar and 29.9 g fat (3.5 g saturated). Fat provides 97% of its calories, so portion size matters most here.

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