Snacks · Nutrition facts

Salted Caramel

600 kcal per 100 g, with 8 g protein, 48 g carbs and 40 g fat. Full micronutrients and serving info below.

Serving: 0.333 bar (25 g)
Good proteinCalorie denseHigh fiberIron rich
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Salted CaramelNutri-Score DCompare
Amount

Showing values for 100 g

600 kcal
Calories
30% of a 2000 kcal day
8 g
Protein
5% of calories
48 g
Carbs
33% of calories
40 g
Fat
62% of calories
Macro split
Protein 5%Carbs 33%Fat 62%

Nutrition facts

per 100 g
Fiber8g29% DV
Sugar32g
Saturated fat24g120% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium120mg5% DV
Calcium80mg6% DV
Iron9.2mg51% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0898575001153 · Data last verified:

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0898575001153

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Common questions

How many calories are in Salted Caramel?

Salted Caramel by Beyond Good has 600 kcal per 100 g. One serving (25 g) is about 150 kcal.

How much protein is in Salted Caramel?

Salted Caramel contains 8 g of protein per 100 g — about 2 g per 25 g serving.

Is Salted Caramel high in sugar?

Yes — 32 g of sugar per 100 g, roughly 8 teaspoons. Sugar makes up 67% of its carbohydrates.

Is Salted Caramel high in saturated fat?

It has 24 g of saturated fat per 100 g — 120% of the daily value, which counts as high.

Is Salted Caramel low in sodium?

Yes — just 120 mg per 100 g (5% of the daily value), which qualifies as low sodium.

Is Salted Caramel a good source of fiber?

It provides 8 g of fiber per 100 g — 29% of the daily value, making it a high-fiber food.

Why does Salted Caramel have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (600 kcal), sugar (32 g), saturated fat (24 g); points in favor come from fiber (8 g), protein (8 g). Overall that places it in band D.

How much Salted Caramel is 100 calories?

About 17 g of Salted Caramel equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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