Meat · Nutrition facts

Gegarter Schweinbauch, Geräuchert

231 kcal per 100 g, with 19.4 g protein, 0.9 g carbs and 16.6 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Gegarter Schweinbauch, GeräuchertNutri-Score DCompare
Amount

Showing values for 100 g

231 kcal
Calories
12% of a 2000 kcal day
19.4 g
Protein
34% of calories
0.9 g
Carbs
2% of calories
16.6 g
Fat
64% of calories
Macro split
Protein 34%Carbs 2%Fat 64%

Nutrition facts

per 100 g
Sugar0.8g
Saturated fat6.4g32% DV
Sodium1000mg43% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4009238002561 · Data last verified:

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4009238002561

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Common questions

How many calories are in Gegarter Schweinbauch, Geräuchert?

Gegarter Schweinbauch, Geräuchert by Kalnik has 231 kcal per 100 g.

How much protein is in Gegarter Schweinbauch, Geräuchert?

Gegarter Schweinbauch, Geräuchert contains 19.4 g of protein per 100 g.

Is Gegarter Schweinbauch, Geräuchert a good source of protein?

Yes — 19.4 g of protein per 100 g, supplying 34% of its calories. That makes it a good protein source.

Is Gegarter Schweinbauch, Geräuchert keto-friendly?

With 0.9 g total carbs (about 0.9 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Gegarter Schweinbauch, Geräuchert high in saturated fat?

It has 6.4 g of saturated fat per 100 g — 32% of the daily value, which counts as high.

Is Gegarter Schweinbauch, Geräuchert high in sodium?

Yes — 1000 mg of sodium per 100 g, about 43% of the daily value.

Why does Gegarter Schweinbauch, Geräuchert 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 (6.4 g), sodium (1000 mg); points in favor come from protein (19.4 g). Overall that places it in band D.

How much Gegarter Schweinbauch, Geräuchert is 100 calories?

About 43 g of Gegarter Schweinbauch, Geräuchert equals 100 kcal.

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