Snacks · Nutrition facts

Salz- Stangen

388 kcal per 100 g, with 11 g protein, 74 g carbs and 4.4 g fat. Full micronutrients and serving info below.

Serving: 30g
Good proteinCalorie dense
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Salz- StangenNutri-Score CCompare
Amount

Showing values for 100 g

388 kcal
Calories
19% of a 2000 kcal day
11 g
Protein
12% of calories
74 g
Carbs
78% of calories
4.4 g
Fat
10% of calories
Macro split
Protein 12%Carbs 78%Fat 10%

Nutrition facts

per 100 g
Fiber4.1g15% DV
Sugar3.5g
Saturated fat1.2g6% DV
Cholesterol0mg0% DV
Sodium1440mg63% DV
Potassium255.4mg5% DV
Calcium25.1mg2% DV
Iron2mg11% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4337185456527 · Data last verified:

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4337185456527

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Common questions

How many calories are in Salz- Stangen?

Salz- Stangen by Kaufland has 388 kcal per 100 g. One serving (30 g) is about 116 kcal.

How much protein is in Salz- Stangen?

Salz- Stangen contains 11 g of protein per 100 g — about 3.3 g per 30 g serving.

Is Salz- Stangen a good source of protein?

Yes — 11 g of protein per 100 g, supplying 12% of its calories. That makes it a good protein source.

Is Salz- Stangen high in carbs?

Yes — carbohydrates provide 78% of its calories (74 g per 100 g, of which 3.5 g is sugar). It also delivers 4.1 g of fiber.

Is Salz- Stangen high in sodium?

Yes — 1440 mg of sodium per 100 g, about 63% of the daily value.

Is Salz- Stangen a good source of fiber?

It provides 4.1 g of fiber per 100 g — 15% of the daily value.

Why does Salz- Stangen 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 calorie density (388 kcal), sodium (1440 mg); points in favor come from fiber (4.1 g), protein (11 g). Overall that places it in band C.

How much Salz- Stangen is 100 calories?

About 26 g of Salz- Stangen equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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