Fish & Seafood · Nutrition facts

Heringsfilets Tomaten-creme

230 kcal per 100 g, with 13.4 g protein, 5.2 g carbs and 16.9 g fat. Full micronutrients and serving info below.

Good proteinPotassium
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Heringsfilets Tomaten-cremeNutri-Score CCompare
Amount

Showing values for 100 g

230 kcal
Calories
12% of a 2000 kcal day
13.4 g
Protein
24% of calories
5.2 g
Carbs
9% of calories
16.9 g
Fat
67% of calories
Macro split
Protein 24%Carbs 9%Fat 67%

Nutrition facts

per 100 g
Fiber0.5g2% DV
Sugar4.7g
Saturated fat2.8g14% DV
Cholesterol33.4mg11% DV
Sodium352mg15% DV
Potassium383.6mg8% DV
Calcium42.3mg3% DV
Iron0.9mg5% DV
Vitamin C2.5mg3% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 22162359 · Data last verified:

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Common questions

How many calories are in Heringsfilets Tomaten-creme?

Heringsfilets Tomaten-creme by Armada has 230 kcal per 100 g.

How much protein is in Heringsfilets Tomaten-creme?

Heringsfilets Tomaten-creme contains 13.4 g of protein per 100 g.

Is Heringsfilets Tomaten-creme a good source of protein?

Yes — 13.4 g of protein per 100 g, supplying 24% of its calories. That makes it a good protein source.

Why does Heringsfilets Tomaten-creme have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (13.4 g). Overall that places it in band C.

How much Heringsfilets Tomaten-creme is 100 calories?

About 43 g of Heringsfilets Tomaten-creme equals 100 kcal.

Is Heringsfilets Tomaten-creme a good source of potassium?

It is a moderate source: 383.6 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Heringsfilets Tomaten-creme high in sugar or fat?

Per 100 g it has 4.7 g sugar and 16.9 g fat (2.8 g saturated). Fat provides 67% of its calories, so portion size matters most here.

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