Other · Nutrition facts

Rühreiersatz

336 kcal per 100 g, with 18 g protein, 46 g carbs and 5.2 g fat. Full micronutrients and serving info below.

Serving: 50g
High proteinHigh fiberIron richPotassium
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RühreiersatzNutri-Score CCompare
Amount

Showing values for 100 g

336 kcal
Calories
17% of a 2000 kcal day
18 g
Protein
24% of calories
46 g
Carbs
61% of calories
5.2 g
Fat
15% of calories
Macro split
Protein 24%Carbs 61%Fat 15%

Nutrition facts

per 100 g
Fiber17g61% DV
Sugar3.4g
Saturated fat0.9g4% DV
Cholesterol0mg0% DV
Sodium1520mg66% DV
Potassium682.1mg15% DV
Calcium37.7mg3% DV
Iron3.9mg22% 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): 4005394287675 · Data last verified:

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4005394287675

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Common questions

How many calories are in Rühreiersatz?

Rühreiersatz by Biovegan has 336 kcal per 100 g. One serving (50 g) is about 168 kcal.

How much protein is in Rühreiersatz?

Rühreiersatz contains 18 g of protein per 100 g — about 9 g per 50 g serving.

Is Rühreiersatz a good source of protein?

Yes — 18 g of protein per 100 g, supplying 24% of its calories. That makes it a good protein source.

Is Rühreiersatz high in sodium?

Yes — 1520 mg of sodium per 100 g, about 66% of the daily value.

Is Rühreiersatz a good source of fiber?

It provides 17 g of fiber per 100 g — 61% of the daily value, making it a high-fiber food.

Why does Rühreiersatz 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 (1520 mg); points in favor come from fiber (17 g), protein (18 g). Overall that places it in band C.

How much Rühreiersatz is 100 calories?

About 30 g of Rühreiersatz equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Rühreiersatz a good source of potassium?

It is a moderate source: 682.1 mg per 100 g, about 15% of the daily value. A 200 g portion covers roughly 30%.

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