Other · Nutrition facts

Betteraves Rouges En Dés - 5/1

41 kcal per 100 g, with 1 g protein, 3.5 g carbs and 0.3 g fat. Full micronutrients and serving info below.

Serving: 130 g
Low carbLow calorie
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Betteraves Rouges En Dés - 5/1Nutri-Score BCompare
Amount

Showing values for 100 g

41 kcal
Calories
2% of a 2000 kcal day
1 g
Protein
19% of calories
3.5 g
Carbs
68% of calories
0.3 g
Fat
13% of calories
Macro split
Protein 19%Carbs 68%Fat 13%

Nutrition facts

per 100 g
Fiber2.3g8% DV
Sugar3.3g
Saturated fat0.1g0% DV
Sodium188mg8% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3250390194729 · Data last verified:

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3250390194729

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Common questions

How many calories are in Betteraves Rouges En Dés - 5/1?

Betteraves Rouges En Dés - 5/1 by Saint Éloi, Sélection Intermarché has 41 kcal per 100 g. One serving (130 g) is about 53 kcal.

How much protein is in Betteraves Rouges En Dés - 5/1?

Betteraves Rouges En Dés - 5/1 contains 1 g of protein per 100 g — about 1.3 g per 130 g serving.

Is Betteraves Rouges En Dés - 5/1 keto-friendly?

With 3.5 g total carbs (about 1.2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Betteraves Rouges En Dés - 5/1 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 Betteraves Rouges En Dés - 5/1 is 100 calories?

About 244 g of Betteraves Rouges En Dés - 5/1 equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Betteraves Rouges En Dés - 5/1 high in calories?

No — only 41 kcal per 100 g; even a 300 g portion stays around 123 kcal.

Is Betteraves Rouges En Dés - 5/1 high in sugar or fat?

Per 100 g it has 3.3 g sugar and 0.3 g fat (0.1 g saturated). Fat provides 13% of its calories, so portion size matters most here.

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