Snacks · Nutrition facts

Salzstangerl

377 kcal per 100 g, with 12 g protein, 77.7 g carbs and 3 g fat. Full micronutrients and serving info below.

Serving: 1 portion (30 g)
Good proteinCalorie dense
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SalzstangerlNutri-Score ACompare
Amount

Showing values for 100 g

377 kcal
Calories
19% of a 2000 kcal day
12 g
Protein
12% of calories
77.7 g
Carbs
81% of calories
3 g
Fat
7% of calories
Macro split
Protein 12%Carbs 81%Fat 7%

Nutrition facts

per 100 g
Fiber4.3g15% DV
Sugar1.7g
Saturated fat0.3g2% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium0mg0% DV
Calcium0mg0% DV
Iron0mg0% 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): 9000159161400 · Data last verified:

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9000159161400

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Common questions

How many calories are in Salzstangerl?

Salzstangerl by Soletti has 377 kcal per 100 g. One serving (30 g) is about 113 kcal.

How much protein is in Salzstangerl?

Salzstangerl contains 12 g of protein per 100 g — about 3.6 g per 30 g serving.

Is Salzstangerl a good source of protein?

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

Is Salzstangerl high in carbs?

Yes — carbohydrates provide 81% of its calories (77.7 g per 100 g, of which 1.7 g is sugar). It also delivers 4.3 g of fiber.

Is Salzstangerl low in sugar?

Yes — only 1.7 g of sugar per 100 g. Most of its 77.7 g of carbs come from starch and fiber rather than sugar.

Is Salzstangerl low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Salzstangerl a good source of fiber?

It provides 4.3 g of fiber per 100 g — 15% of the daily value.

Why does Salzstangerl have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (377 kcal); points in favor come from fiber (4.3 g), protein (12 g). Overall that places it in band A.

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