Frozen · Nutrition facts

Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit

116 kcal per 100 g, with 6.2 g protein, 12 g carbs and 4.6 g fat. Full micronutrients and serving info below.

Serving: 350 g
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Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron ConfitNutri-Score BCompare
Amount

Showing values for 100 g

116 kcal
Calories
6% of a 2000 kcal day
6.2 g
Protein
22% of calories
12 g
Carbs
42% of calories
4.6 g
Fat
36% of calories
Macro split
Protein 22%Carbs 42%Fat 36%

Nutrition facts

per 100 g
Fiber1.9g7% DV
Sugar3.9g
Saturated fat1.6g8% DV
Sodium288mg13% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3270160860258 · Data last verified:

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3270160860258

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Common questions

How many calories are in Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit?

Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit by Picard, Retour du Marché has 116 kcal per 100 g. One serving (350 g) is about 406 kcal.

How much protein is in Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit?

Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit contains 6.2 g of protein per 100 g — about 21.7 g per 350 g serving.

Why does Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band B.

How much Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit is 100 calories?

About 86 g of Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit equals 100 kcal.

Is Cabillaud Légumes Glacés, Boulghour Et Quinoa, Sauce Au Citron Confit high in sugar or fat?

Per 100 g it has 3.9 g sugar and 4.6 g fat (1.6 g saturated). Fat provides 36% of its calories, so portion size matters most here.

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