Other · Nutrition facts

Pizza Jambon Cru Et Burrata

230 kcal per 100 g, with 13 g protein, 29 g carbs and 7 g fat. Full micronutrients and serving info below.

Serving: 100.0g
Good protein
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Pizza Jambon Cru Et BurrataNutri-Score CCompare
Amount

Showing values for 100 g

230 kcal
Calories
12% of a 2000 kcal day
13 g
Protein
23% of calories
29 g
Carbs
50% of calories
7 g
Fat
27% of calories
Macro split
Protein 23%Carbs 50%Fat 27%

Nutrition facts

per 100 g
Fiber1.9g7% DV
Sugar1.9g
Saturated fat2.9g14% DV
Sodium680mg30% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3664042007174 · Data last verified:

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3664042007174

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Common questions

How many calories are in Pizza Jambon Cru Et Burrata?

Pizza Jambon Cru Et Burrata by Treo has 230 kcal per 100 g. One serving (100 g) is about 230 kcal.

How much protein is in Pizza Jambon Cru Et Burrata?

Pizza Jambon Cru Et Burrata contains 13 g of protein per 100 g — about 13 g per 100 g serving.

Is Pizza Jambon Cru Et Burrata a good source of protein?

Yes — 13 g of protein per 100 g, supplying 23% of its calories. That makes it a good protein source.

Is Pizza Jambon Cru Et Burrata low in sugar?

Yes — only 1.9 g of sugar per 100 g. Most of its 29 g of carbs come from starch and fiber rather than sugar.

Is Pizza Jambon Cru Et Burrata high in sodium?

Yes — 680 mg of sodium per 100 g, about 30% of the daily value.

Why does Pizza Jambon Cru Et Burrata 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 sodium (680 mg); points in favor come from protein (13 g). Overall that places it in band C.

How much Pizza Jambon Cru Et Burrata is 100 calories?

About 43 g of Pizza Jambon Cru Et Burrata equals 100 kcal.

Is Pizza Jambon Cru Et Burrata high in sugar or fat?

Per 100 g it has 1.9 g sugar and 7 g fat (2.9 g saturated). Fat provides 27% of its calories, so portion size matters most here.

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