Meat · Nutrition facts

5 Merguez De Volaille Fermière Bio

160 kcal per 100 g, with 18 g protein, 1.8 g carbs and 9 g fat. Full micronutrients and serving info below.

High proteinLow carb
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5 Merguez De Volaille Fermière BioNutri-Score CCompare
Amount

Showing values for 100 g

160 kcal
Calories
8% of a 2000 kcal day
18 g
Protein
45% of calories
1.8 g
Carbs
4% of calories
9 g
Fat
51% of calories
Macro split
Protein 45%Carbs 4%Fat 51%

Nutrition facts

per 100 g
Sugar0.9g
Saturated fat2.4g12% DV
Sodium680mg30% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3422210434579 · Data last verified:

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3422210434579

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Common questions

How many calories are in 5 Merguez De Volaille Fermière Bio?

5 Merguez De Volaille Fermière Bio has 160 kcal per 100 g.

How much protein is in 5 Merguez De Volaille Fermière Bio?

5 Merguez De Volaille Fermière Bio contains 18 g of protein per 100 g.

Is 5 Merguez De Volaille Fermière Bio a good source of protein?

Yes — 18 g of protein per 100 g, supplying 45% of its calories. That makes it a good protein source.

Is 5 Merguez De Volaille Fermière Bio keto-friendly?

With 1.8 g total carbs (about 1.8 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is 5 Merguez De Volaille Fermière Bio high in sodium?

Yes — 680 mg of sodium per 100 g, about 30% of the daily value.

Why does 5 Merguez De Volaille Fermière Bio 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 sodium (680 mg); points in favor come from protein (18 g). Overall that places it in band C.

How much 5 Merguez De Volaille Fermière Bio is 100 calories?

About 62 g of 5 Merguez De Volaille Fermière Bio equals 100 kcal.

Is 5 Merguez De Volaille Fermière Bio high in sugar or fat?

Per 100 g it has 0.9 g sugar and 9 g fat (2.4 g saturated). Fat provides 51% of its calories, so portion size matters most here.

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