Meat · Nutrition facts

Chipolatas

by Heck

185 kcal per 100 g, with 21 g protein, 0.7 g carbs and 9.9 g fat. Full micronutrients and serving info below.

Serving: 2 sausages (56 g)
High proteinLow carbPotassium
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ChipolatasNutri-Score CCompare
Amount

Showing values for 100 g

185 kcal
Calories
9% of a 2000 kcal day
21 g
Protein
48% of calories
0.7 g
Carbs
2% of calories
9.9 g
Fat
50% of calories
Macro split
Protein 48%Carbs 2%Fat 50%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.7g
Saturated fat3.5g18% DV
Cholesterol75.7mg25% DV
Sodium420mg18% DV
Potassium366.7mg8% DV
Calcium9.8mg1% DV
Iron0.8mg4% DV
Vitamin C0.3mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5060317350408 · Data last verified:

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5060317350408

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Common questions

How many calories are in Chipolatas?

Chipolatas by Heck has 185 kcal per 100 g. One serving (56 g) is about 104 kcal.

How much protein is in Chipolatas?

Chipolatas contains 21 g of protein per 100 g — about 11.8 g per 56 g serving.

Is Chipolatas a good source of protein?

Yes — 21 g of protein per 100 g, supplying 48% of its calories. That makes it an excellent protein source.

Is Chipolatas keto-friendly?

With 0.7 g total carbs (about 0.7 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Chipolatas 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 saturated fat (3.5 g), sodium (420 mg); points in favor come from protein (21 g). Overall that places it in band C.

How much Chipolatas is 100 calories?

About 54 g of Chipolatas equals 100 kcal.

Is Chipolatas a good source of potassium?

It is a moderate source: 366.7 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Chipolatas high in cholesterol?

It contains 75.7 mg of cholesterol per 100 g — 25% of the daily value, which is on the high side.

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