Other · Nutrition facts

Pitkäjyväinen Kaura

365 kcal per 100 g, with 14 g protein, 56 g carbs and 7 g fat. Full micronutrients and serving info below.

Good proteinCalorie denseHigh fiberIron richPotassium
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Pitkäjyväinen KauraNutri-Score ACompare
Amount

Showing values for 100 g

365 kcal
Calories
18% of a 2000 kcal day
14 g
Protein
16% of calories
56 g
Carbs
65% of calories
7 g
Fat
19% of calories
Macro split
Protein 16%Carbs 65%Fat 19%

Nutrition facts

per 100 g
Fiber9.5g34% DV
Sugar1g
Saturated fat1.4g7% DV
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium429mg9% DV
Calcium54mg4% DV
Iron4.7mg26% DV
Vitamin C0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 6415000190646 · Data last verified:

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6415000190646

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Common questions

How many calories are in Pitkäjyväinen Kaura?

Pitkäjyväinen Kaura by Myllärin has 365 kcal per 100 g.

How much protein is in Pitkäjyväinen Kaura?

Pitkäjyväinen Kaura contains 14 g of protein per 100 g.

Is Pitkäjyväinen Kaura a good source of protein?

Yes — 14 g of protein per 100 g, supplying 16% of its calories. That makes it a good protein source.

Is Pitkäjyväinen Kaura low in sugar?

Yes — only 1 g of sugar per 100 g. Most of its 56 g of carbs come from starch and fiber rather than sugar.

Is Pitkäjyväinen Kaura low in sodium?

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

Is Pitkäjyväinen Kaura a good source of fiber?

It provides 9.5 g of fiber per 100 g — 34% of the daily value, making it a high-fiber food.

Why does Pitkäjyväinen Kaura 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 (365 kcal); points in favor come from fiber (9.5 g), protein (14 g). Overall that places it in band A.

How much Pitkäjyväinen Kaura is 100 calories?

About 27 g of Pitkäjyväinen Kaura equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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