Meat · Nutrition facts

Fine Saveur De Viande Séchée

313 kcal per 100 g, with 38.9 g protein, 2.2 g carbs and 16.5 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Fine Saveur De Viande SéchéeNutri-Score DCompare
Amount

Showing values for 100 g

313 kcal
Calories
16% of a 2000 kcal day
38.9 g
Protein
50% of calories
2.2 g
Carbs
3% of calories
16.5 g
Fat
47% of calories
Macro split
Protein 50%Carbs 3%Fat 47%

Nutrition facts

per 100 g
Sugar2.2g
Saturated fat5.2g26% DV
Sodium1744mg76% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3450160004795 · Data last verified:

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3450160004795

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Common questions

How many calories are in Fine Saveur De Viande Séchée?

Fine Saveur De Viande Séchée by Saint Agaûne has 313 kcal per 100 g.

How much protein is in Fine Saveur De Viande Séchée?

Fine Saveur De Viande Séchée contains 38.9 g of protein per 100 g.

Is Fine Saveur De Viande Séchée a good source of protein?

Yes — 38.9 g of protein per 100 g, supplying 50% of its calories. That makes it an excellent protein source.

Is Fine Saveur De Viande Séchée keto-friendly?

With 2.2 g total carbs (about 2.2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Fine Saveur De Viande Séchée high in saturated fat?

It has 5.2 g of saturated fat per 100 g — 26% of the daily value, which counts as high.

Is Fine Saveur De Viande Séchée high in sodium?

Yes — 1744 mg of sodium per 100 g, about 76% of the daily value.

Why does Fine Saveur De Viande Séchée 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 (5.2 g), sodium (1744 mg); points in favor come from protein (38.9 g). Overall that places it in band D.

How much Fine Saveur De Viande Séchée is 100 calories?

About 32 g of Fine Saveur De Viande Séchée equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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