Fish & Seafood · Nutrition facts

Rillettes De Maquereau Aux 3 Algues

217 kcal per 100 g, with 12 g protein, 17 g carbs and 18 g fat. Full micronutrients and serving info below.

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Rillettes De Maquereau Aux 3 AlguesNutri-Score DCompare
Amount

Showing values for 100 g

217 kcal
Calories
11% of a 2000 kcal day
12 g
Protein
17% of calories
17 g
Carbs
24% of calories
18 g
Fat
59% of calories
Macro split
Protein 17%Carbs 24%Fat 59%

Nutrition facts

per 100 g
Sugar15g
Saturated fat9.5g48% DV
Sodium520mg23% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3760079090704 · Data last verified:

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3760079090704

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Common questions

How many calories are in Rillettes De Maquereau Aux 3 Algues?

Rillettes De Maquereau Aux 3 Algues by L'apéro Du Poissonnier has 217 kcal per 100 g.

How much protein is in Rillettes De Maquereau Aux 3 Algues?

Rillettes De Maquereau Aux 3 Algues contains 12 g of protein per 100 g.

Is Rillettes De Maquereau Aux 3 Algues a good source of protein?

Yes — 12 g of protein per 100 g, supplying 17% of its calories. That makes it a good protein source.

Is Rillettes De Maquereau Aux 3 Algues high in sugar?

Yes — 15 g of sugar per 100 g, roughly 4 teaspoons. Sugar makes up 88% of its carbohydrates.

Is Rillettes De Maquereau Aux 3 Algues high in saturated fat?

It has 9.5 g of saturated fat per 100 g — 48% of the daily value, which counts as high.

Is Rillettes De Maquereau Aux 3 Algues high in sodium?

Yes — 520 mg of sodium per 100 g, about 23% of the daily value.

Why does Rillettes De Maquereau Aux 3 Algues 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 sugar (15 g), saturated fat (9.5 g), sodium (520 mg); points in favor come from protein (12 g). Overall that places it in band D.

How much Rillettes De Maquereau Aux 3 Algues is 100 calories?

About 46 g of Rillettes De Maquereau Aux 3 Algues equals 100 kcal.

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