Meat · Nutrition facts

Haut De Cuisse De Poulet

237 kcal per 100 g, with 16 g protein, 0.6 g carbs and 19 g fat. Full micronutrients and serving info below.

High proteinLow carbPotassium
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Haut De Cuisse De PouletNutri-Score CCompare
Amount

Showing values for 100 g

237 kcal
Calories
12% of a 2000 kcal day
16 g
Protein
27% of calories
0.6 g
Carbs
1% of calories
19 g
Fat
72% of calories
Macro split
Protein 27%Carbs 1%Fat 72%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.5g
Saturated fat6.2g31% DV
Cholesterol117mg39% DV
Sodium76mg3% DV
Potassium414mg9% DV
Calcium19.4mg1% DV
Iron0.7mg4% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 2006050005772 · Data last verified:

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2006050005772

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Common questions

How many calories are in Haut De Cuisse De Poulet?

Haut De Cuisse De Poulet by CARRIL has 237 kcal per 100 g.

How much protein is in Haut De Cuisse De Poulet?

Haut De Cuisse De Poulet contains 16 g of protein per 100 g.

Is Haut De Cuisse De Poulet a good source of protein?

Yes — 16 g of protein per 100 g, supplying 27% of its calories. That makes it a good protein source.

Is Haut De Cuisse De Poulet keto-friendly?

With 0.6 g total carbs (about 0.6 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Haut De Cuisse De Poulet high in saturated fat?

It has 6.2 g of saturated fat per 100 g — 31% of the daily value, which counts as high.

Is Haut De Cuisse De Poulet low in sodium?

Yes — just 76 mg per 100 g (3% of the daily value), which qualifies as low sodium.

Why does Haut De Cuisse De Poulet 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 (6.2 g); points in favor come from protein (16 g). Overall that places it in band C.

How much Haut De Cuisse De Poulet is 100 calories?

About 42 g of Haut De Cuisse De Poulet equals 100 kcal.

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