Other · Nutrition facts

Ratatouille À La Provençale

95 kcal per 100 g, with 0.9 g protein, 4 g carbs and 8.1 g fat. Full micronutrients and serving info below.

Low carb
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Ratatouille À La ProvençaleNutri-Score BCompare
Amount

Showing values for 100 g

95 kcal
Calories
5% of a 2000 kcal day
0.9 g
Protein
4% of calories
4 g
Carbs
17% of calories
8.1 g
Fat
79% of calories
Macro split
Protein 4%Carbs 17%Fat 79%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar3g
Saturated fat0.9g4% DV
Cholesterol0mg0% DV
Sodium240mg10% DV
Potassium244.4mg5% DV
Calcium16.8mg1% DV
Iron0.3mg2% DV
Vitamin C11.1mg12% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3760121219473 · Data last verified:

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3760121219473

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Common questions

How many calories are in Ratatouille À La Provençale?

Ratatouille À La Provençale by Biocoop has 95 kcal per 100 g.

How much protein is in Ratatouille À La Provençale?

Ratatouille À La Provençale contains 0.9 g of protein per 100 g.

Is Ratatouille À La Provençale keto-friendly?

With 4 g total carbs (about 2.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Ratatouille À La Provençale have a Nutri-Score of B?

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). Overall that places it in band B.

How much Ratatouille À La Provençale is 100 calories?

About 105 g of Ratatouille À La Provençale equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Ratatouille À La Provençale a good source of vitamin C?

It is a moderate source: 11.1 mg per 100 g, about 12% of the daily value. A 200 g portion covers roughly 24%.

Is Ratatouille À La Provençale high in sugar or fat?

Per 100 g it has 3 g sugar and 8.1 g fat (0.9 g saturated). Fat provides 79% of its calories, so portion size matters most here.

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