Meat · Nutrition facts

Chili Con Carne Au Boeuf Cuisiné

112 kcal per 100 g, with 10 g protein, 10.4 g carbs and 2.8 g fat. Full micronutrients and serving info below.

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Chili Con Carne Au Boeuf CuisinéNutri-Score ACompare
Amount

Showing values for 100 g

112 kcal
Calories
6% of a 2000 kcal day
10 g
Protein
37% of calories
10.4 g
Carbs
39% of calories
2.8 g
Fat
24% of calories
Macro split
Protein 37%Carbs 39%Fat 24%

Nutrition facts

per 100 g
Fiber3.1g11% DV
Sugar1.3g
Saturated fat0.7g3% DV
Sodium420mg18% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3181232570039 · Data last verified:

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3181232570039

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Common questions

How many calories are in Chili Con Carne Au Boeuf Cuisiné?

Chili Con Carne Au Boeuf Cuisiné by Charal has 112 kcal per 100 g.

How much protein is in Chili Con Carne Au Boeuf Cuisiné?

Chili Con Carne Au Boeuf Cuisiné contains 10 g of protein per 100 g.

Is Chili Con Carne Au Boeuf Cuisiné a good source of protein?

Yes — 10 g of protein per 100 g, supplying 37% of its calories. That makes it a good protein source.

Is Chili Con Carne Au Boeuf Cuisiné low in sugar?

Yes — only 1.3 g of sugar per 100 g. Most of its 10.4 g of carbs come from starch and fiber rather than sugar.

Is Chili Con Carne Au Boeuf Cuisiné a good source of fiber?

It provides 3.1 g of fiber per 100 g — 11% of the daily value.

Why does Chili Con Carne Au Boeuf Cuisiné have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (420 mg); points in favor come from fiber (3.1 g), protein (10 g). Overall that places it in band A.

How much Chili Con Carne Au Boeuf Cuisiné is 100 calories?

About 89 g of Chili Con Carne Au Boeuf Cuisiné equals 100 kcal.

Is Chili Con Carne Au Boeuf Cuisiné high in sugar or fat?

Per 100 g it has 1.3 g sugar and 2.8 g fat (0.7 g saturated). Fat provides 24% of its calories, so portion size matters most here.

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