Other · Nutrition facts

Champignons Gefüllt Mit Frischkäsecreme

by Excellent Bufffet

147 kcal per 100 g, with 2.9 g protein, 1.2 g carbs and 14 g fat. Full micronutrients and serving info below.

Serving: 100g
Low carb
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Champignons Gefüllt Mit FrischkäsecremeNutri-Score DCompare
Amount

Showing values for 100 g

147 kcal
Calories
7% of a 2000 kcal day
2.9 g
Protein
8% of calories
1.2 g
Carbs
3% of calories
14 g
Fat
89% of calories
Macro split
Protein 8%Carbs 3%Fat 89%

Nutrition facts

per 100 g
Fiber2.4g9% DV
Sugar0.5g
Saturated fat4.5g22% DV
Sodium820mg36% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20263287 · Data last verified:

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Common questions

How many calories are in Champignons Gefüllt Mit Frischkäsecreme?

Champignons Gefüllt Mit Frischkäsecreme by Excellent Bufffet has 147 kcal per 100 g. One serving (100 g) is about 147 kcal.

How much protein is in Champignons Gefüllt Mit Frischkäsecreme?

Champignons Gefüllt Mit Frischkäsecreme contains 2.9 g of protein per 100 g — about 2.9 g per 100 g serving.

Is Champignons Gefüllt Mit Frischkäsecreme keto-friendly?

With 1.2 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Champignons Gefüllt Mit Frischkäsecreme high in sodium?

Yes — 820 mg of sodium per 100 g, about 36% of the daily value.

Why does Champignons Gefüllt Mit Frischkäsecreme 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 saturated fat (4.5 g), sodium (820 mg). Overall that places it in band D.

How much Champignons Gefüllt Mit Frischkäsecreme is 100 calories?

About 68 g of Champignons Gefüllt Mit Frischkäsecreme equals 100 kcal.

Is Champignons Gefüllt Mit Frischkäsecreme high in sugar or fat?

Per 100 g it has 0.5 g sugar and 14 g fat (4.5 g saturated). Fat provides 89% of its calories, so portion size matters most here.

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