Dairy & Eggs · Nutrition facts

Goût Saumon (30% Mg)

by Apérivrais, Savencia

318 kcal per 100 g, with 9 g protein, 3 g carbs and 30 g fat. Full micronutrients and serving info below.

Serving: 5 g
Good proteinLow carb
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Goût Saumon (30% Mg)Nutri-Score DCompare
Amount

Showing values for 100 g

318 kcal
Calories
16% of a 2000 kcal day
9 g
Protein
11% of calories
3 g
Carbs
4% of calories
30 g
Fat
85% of calories
Macro split
Protein 11%Carbs 4%Fat 85%

Nutrition facts

per 100 g
Sugar3g
Saturated fat21g105% DV
Sodium600mg26% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3480347155019 · Data last verified:

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3480347155019

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Common questions

How many calories are in Goût Saumon (30% Mg)?

Goût Saumon (30% Mg) by Apérivrais, Savencia has 318 kcal per 100 g. One serving (5 g) is about 16 kcal.

How much protein is in Goût Saumon (30% Mg)?

Goût Saumon (30% Mg) contains 9 g of protein per 100 g — about 0.4 g per 5 g serving.

Is Goût Saumon (30% Mg) keto-friendly?

With 3 g total carbs (about 3 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Goût Saumon (30% Mg) high in saturated fat?

It has 21 g of saturated fat per 100 g — 105% of the daily value, which counts as high.

Is Goût Saumon (30% Mg) high in sodium?

Yes — 600 mg of sodium per 100 g, about 26% of the daily value.

Why does Goût Saumon (30% Mg) 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 (21 g), sodium (600 mg); points in favor come from protein (9 g). Overall that places it in band D.

How much Goût Saumon (30% Mg) is 100 calories?

About 31 g of Goût Saumon (30% Mg) equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Goût Saumon (30% Mg) high in sugar or fat?

Per 100 g it has 3 g sugar and 30 g fat (21 g saturated). Fat provides 85% of its calories, so portion size matters most here.

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