Meat · Nutrition facts

Fromage De Tête Piment X2

by Le Fleuron de la Réunion

257 kcal per 100 g, with 19 g protein, 0 g carbs and 20 g fat. Full micronutrients and serving info below.

Serving: 100g
High proteinLow carb
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Fromage De Tête Piment X2Nutri-Score DCompare
Amount

Showing values for 100 g

257 kcal
Calories
13% of a 2000 kcal day
19 g
Protein
30% of calories
0 g
Carbs
0% of calories
20 g
Fat
70% of calories
Macro split
Protein 30%Carbs 0%Fat 70%

Nutrition facts

per 100 g
Sugar0g
Saturated fat7.3g36% DV
Sodium920mg40% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3700337101841 · Data last verified:

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3700337101841

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Common questions

How many calories are in Fromage De Tête Piment X2?

Fromage De Tête Piment X2 by Le Fleuron de la Réunion has 257 kcal per 100 g. One serving (100 g) is about 257 kcal.

How much protein is in Fromage De Tête Piment X2?

Fromage De Tête Piment X2 contains 19 g of protein per 100 g — about 19 g per 100 g serving.

Is Fromage De Tête Piment X2 a good source of protein?

Yes — 19 g of protein per 100 g, supplying 30% of its calories. That makes it a good protein source.

Is Fromage De Tête Piment X2 keto-friendly?

With 0 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Fromage De Tête Piment X2 high in saturated fat?

It has 7.3 g of saturated fat per 100 g — 36% of the daily value, which counts as high.

Is Fromage De Tête Piment X2 high in sodium?

Yes — 920 mg of sodium per 100 g, about 40% of the daily value.

Why does Fromage De Tête Piment X2 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 (7.3 g), sodium (920 mg); points in favor come from protein (19 g). Overall that places it in band D.

How much Fromage De Tête Piment X2 is 100 calories?

About 39 g of Fromage De Tête Piment X2 equals 100 kcal.

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