Meat · Nutrition facts

Cordon Bleu Spinazie

101 kcal per 100 g, with 4.1 g protein, 9.2 g carbs and 4.9 g fat. Full micronutrients and serving info below.

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Cordon Bleu SpinazieNutri-Score BCompare
Amount

Showing values for 100 g

101 kcal
Calories
5% of a 2000 kcal day
4.1 g
Protein
17% of calories
9.2 g
Carbs
38% of calories
4.9 g
Fat
45% of calories
Macro split
Protein 17%Carbs 38%Fat 45%

Nutrition facts

per 100 g
Fiber1.6g6% DV
Sugar1.4g
Saturated fat1.9g10% DV
Cholesterol13.9mg5% DV
Sodium300mg13% DV
Potassium306.8mg7% DV
Calcium49.2mg4% DV
Iron1.4mg8% DV
Vitamin C14.3mg16% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8710400150923 · Data last verified:

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8710400150923

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Common questions

How many calories are in Cordon Bleu Spinazie?

Cordon Bleu Spinazie by Albert Heijn has 101 kcal per 100 g.

How much protein is in Cordon Bleu Spinazie?

Cordon Bleu Spinazie contains 4.1 g of protein per 100 g.

Is Cordon Bleu Spinazie low in sugar?

Yes — only 1.4 g of sugar per 100 g. Most of its 9.2 g of carbs come from starch and fiber rather than sugar.

Why does Cordon Bleu Spinazie 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 Cordon Bleu Spinazie is 100 calories?

About 99 g of Cordon Bleu Spinazie equals 100 kcal.

Is Cordon Bleu Spinazie a good source of iron?

It is a moderate source: 1.4 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Cordon Bleu Spinazie a good source of vitamin C?

It is a moderate source: 14.3 mg per 100 g, about 16% of the daily value. A 200 g portion covers roughly 32%.

Is Cordon Bleu Spinazie high in sugar or fat?

Per 100 g it has 1.4 g sugar and 4.9 g fat (1.9 g saturated). Fat provides 45% of its calories, so portion size matters most here.

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