Other · Nutrition facts

Semi Di Sesamo Bianchi

573 kcal per 100 g, with 17.7 g protein, 23.5 g carbs and 49.7 g fat. Full micronutrients and serving info below.

High proteinCalorie denseHigh fiberCalcium rich
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Semi Di Sesamo BianchiNutri-Score CCompare
Amount

Showing values for 100 g

573 kcal
Calories
29% of a 2000 kcal day
17.7 g
Protein
12% of calories
23.5 g
Carbs
15% of calories
49.7 g
Fat
73% of calories
Macro split
Protein 12%Carbs 15%Fat 73%

Nutrition facts

per 100 g
Fiber11.8g42% DV
Sugar0.3g
Saturated fat6.9g34% DV
Sodium12mg1% DV
Calcium975mg75% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8022424005609 · Data last verified:

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8022424005609

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Common questions

How many calories are in Semi Di Sesamo Bianchi?

Semi Di Sesamo Bianchi by Nuova Terra has 573 kcal per 100 g.

How much protein is in Semi Di Sesamo Bianchi?

Semi Di Sesamo Bianchi contains 17.7 g of protein per 100 g.

Is Semi Di Sesamo Bianchi a good source of protein?

Yes — 17.7 g of protein per 100 g, supplying 12% of its calories. That makes it a good protein source.

Is Semi Di Sesamo Bianchi low in sugar?

Yes — only 0.3 g of sugar per 100 g. Most of its 23.5 g of carbs come from starch and fiber rather than sugar.

Is Semi Di Sesamo Bianchi high in saturated fat?

It has 6.9 g of saturated fat per 100 g — 34% of the daily value, which counts as high.

Is Semi Di Sesamo Bianchi low in sodium?

Yes — just 12 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Semi Di Sesamo Bianchi a good source of fiber?

It provides 11.8 g of fiber per 100 g — 42% of the daily value, making it a high-fiber food.

Why does Semi Di Sesamo Bianchi 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 calorie density (573 kcal), saturated fat (6.9 g); points in favor come from fiber (11.8 g), protein (17.7 g). Overall that places it in band C.

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