Other · Nutrition facts

Jong Belegen

379 kcal per 100 g, with 25 g protein, 0 g carbs and 31 g fat. Full micronutrients and serving info below.

Serving: 4 g
High proteinLow carbCalorie denseCalcium rich
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Jong BelegenNutri-Score DCompare
Amount

Showing values for 100 g

379 kcal
Calories
19% of a 2000 kcal day
25 g
Protein
26% of calories
0 g
Carbs
0% of calories
31 g
Fat
74% of calories
Macro split
Protein 26%Carbs 0%Fat 74%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat19g95% DV
Cholesterol2.4mg1% DV
Sodium747mg32% DV
Potassium151.3mg3% DV
Calcium118.5mg9% DV
Iron0mg0% 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): 5400141600896 · Data last verified:

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Common questions

How many calories are in Jong Belegen?

Jong Belegen by Brugge has 379 kcal per 100 g. One serving (4 g) is about 15 kcal.

How much protein is in Jong Belegen?

Jong Belegen contains 25 g of protein per 100 g — about 1 g per 4 g serving.

Is Jong Belegen a good source of protein?

Yes — 25 g of protein per 100 g, supplying 26% of its calories. That makes it an excellent protein source.

Is Jong Belegen keto-friendly?

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

Is Jong Belegen high in saturated fat?

It has 19 g of saturated fat per 100 g — 95% of the daily value, which counts as high.

Is Jong Belegen high in sodium?

Yes — 747 mg of sodium per 100 g, about 32% of the daily value.

Why does Jong Belegen 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 (379 kcal), saturated fat (19 g), sodium (747 mg); points in favor come from protein (25 g). Overall that places it in band D.

How much Jong Belegen is 100 calories?

About 26 g of Jong Belegen equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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