Other · Nutrition facts

Feijão Carioca

345 kcal per 100 g, with 21.7 g protein, 61.7 g carbs and 1.5 g fat. Full micronutrients and serving info below.

Serving: 1 portion (60 g)
High proteinHigh fiberIron rich
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Feijão CariocaNutri-Score ACompare
Amount

Showing values for 100 g

345 kcal
Calories
17% of a 2000 kcal day
21.7 g
Protein
25% of calories
61.7 g
Carbs
71% of calories
1.5 g
Fat
4% of calories
Macro split
Protein 25%Carbs 71%Fat 4%

Nutrition facts

per 100 g
Fiber15.2g54% DV
Sugar0g
Saturated fat0g0% DV
Sodium15mg1% DV
Iron8mg44% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7896273900313 · Data last verified:

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7896273900313

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Common questions

How many calories are in Feijão Carioca?

Feijão Carioca by Caldo Bom has 345 kcal per 100 g. One serving (60 g) is about 207 kcal.

How much protein is in Feijão Carioca?

Feijão Carioca contains 21.7 g of protein per 100 g — about 13 g per 60 g serving.

Is Feijão Carioca a good source of protein?

Yes — 21.7 g of protein per 100 g, supplying 25% of its calories. That makes it an excellent protein source.

Is Feijão Carioca high in carbs?

Yes — carbohydrates provide 71% of its calories (61.7 g per 100 g, of which 0 g is sugar). It also delivers 15.2 g of fiber.

Is Feijão Carioca low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 61.7 g of carbs come from starch and fiber rather than sugar.

Is Feijão Carioca low in sodium?

Yes — just 15 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Feijão Carioca a good source of fiber?

It provides 15.2 g of fiber per 100 g — 54% of the daily value, making it a high-fiber food.

Why does Feijão Carioca 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 (15.2 g), protein (21.7 g). Overall that places it in band A.

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