Other · Nutrition facts

Halva A La Pistache

540 kcal per 100 g, with 14 g protein, 53 g carbs and 30 g fat. Full micronutrients and serving info below.

Good proteinCalorie denseIron richCalcium rich
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Halva A La PistacheNutri-Score DCompare
Amount

Showing values for 100 g

540 kcal
Calories
27% of a 2000 kcal day
14 g
Protein
10% of calories
53 g
Carbs
39% of calories
30 g
Fat
51% of calories
Macro split
Protein 10%Carbs 39%Fat 51%

Nutrition facts

per 100 g
Fiber4.4g16% DV
Sugar41g
Saturated fat5.4g27% DV
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium299.1mg6% DV
Calcium515.3mg40% DV
Iron8mg44% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3760051720636 · Data last verified:

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3760051720636

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Common questions

How many calories are in Halva A La Pistache?

Halva A La Pistache by Olympus has 540 kcal per 100 g.

How much protein is in Halva A La Pistache?

Halva A La Pistache contains 14 g of protein per 100 g.

Is Halva A La Pistache a good source of protein?

Yes — 14 g of protein per 100 g, supplying 10% of its calories. That makes it a good protein source.

Is Halva A La Pistache high in sugar?

Yes — 41 g of sugar per 100 g, roughly 10 teaspoons. Sugar makes up 77% of its carbohydrates.

Is Halva A La Pistache high in saturated fat?

It has 5.4 g of saturated fat per 100 g — 27% of the daily value, which counts as high.

Is Halva A La Pistache low in sodium?

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

Is Halva A La Pistache a good source of fiber?

It provides 4.4 g of fiber per 100 g — 16% of the daily value.

Why does Halva A La Pistache 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 calorie density (540 kcal), sugar (41 g), saturated fat (5.4 g); points in favor come from fiber (4.4 g), protein (14 g). Overall that places it in band D.

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