Other · Nutrition facts

Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou

158 kcal per 100 g, with 6.4 g protein, 10 g carbs and 9.9 g fat. Full micronutrients and serving info below.

Serving: 310 g
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Brandade De Morue Parmentier Aux Fines Herbes 310g RanouNutri-Score CCompare
Amount

Showing values for 100 g

158 kcal
Calories
8% of a 2000 kcal day
6.4 g
Protein
17% of calories
10 g
Carbs
26% of calories
9.9 g
Fat
57% of calories
Macro split
Protein 17%Carbs 26%Fat 57%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar0.8g
Saturated fat4.2g21% DV
Sodium360mg16% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3250392580674 · Data last verified:

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Common questions

How many calories are in Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou?

Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou by Monique ranou has 158 kcal per 100 g. One serving (310 g) is about 490 kcal.

How much protein is in Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou?

Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou contains 6.4 g of protein per 100 g — about 19.8 g per 310 g serving.

Is Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou low in sugar?

Yes — only 0.8 g of sugar per 100 g. Most of its 10 g of carbs come from starch and fiber rather than sugar.

Why does Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou 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 (4.2 g). Overall that places it in band C.

How much Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou is 100 calories?

About 63 g of Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou equals 100 kcal.

Is Brandade De Morue Parmentier Aux Fines Herbes 310g Ranou high in sugar or fat?

Per 100 g it has 0.8 g sugar and 9.9 g fat (4.2 g saturated). Fat provides 57% of its calories, so portion size matters most here.

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