Beverages · Nutrition facts

Instant Cappuccino

417 kcal per 100 g, with 11 g protein, 66 g carbs and 11 g fat. Full micronutrients and serving info below.

Good proteinCalorie densePotassiumCalcium rich
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Instant CappuccinoNutri-Score ECompare
Amount

Showing values for 100 g

417 kcal
Calories
21% of a 2000 kcal day
11 g
Protein
11% of calories
66 g
Carbs
65% of calories
11 g
Fat
24% of calories
Macro split
Protein 11%Carbs 65%Fat 24%

Nutrition facts

per 100 g
Fiber4.4g16% DV
Sugar45g
Saturated fat9.5g48% DV
Cholesterol2.9mg1% DV
Sodium480mg21% DV
Potassium903.2mg19% DV
Calcium298.3mg23% DV
Iron0.7mg4% DV
Vitamin C1.3mg1% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4335619034426 · Data last verified:

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4335619034426

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Common questions

How many calories are in Instant Cappuccino?

Instant Cappuccino by Bellarom has 417 kcal per 100 g.

How much protein is in Instant Cappuccino?

Instant Cappuccino contains 11 g of protein per 100 g.

Is Instant Cappuccino a good source of protein?

Yes — 11 g of protein per 100 g, supplying 11% of its calories. That makes it a good protein source.

Is Instant Cappuccino high in sugar?

Yes — 45 g of sugar per 100 g, roughly 11 teaspoons. Sugar makes up 68% of its carbohydrates.

Is Instant Cappuccino high in saturated fat?

It has 9.5 g of saturated fat per 100 g — 48% of the daily value, which counts as high.

Is Instant Cappuccino high in sodium?

Yes — 480 mg of sodium per 100 g, about 21% of the daily value.

Is Instant Cappuccino a good source of fiber?

It provides 4.4 g of fiber per 100 g — 16% of the daily value.

Why does Instant Cappuccino have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (417 kcal), sugar (45 g), saturated fat (9.5 g), sodium (480 mg); points in favor come from fiber (4.4 g), protein (11 g). Overall that places it in band E.

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