Meat · Nutrition facts

Hachis Parmentier Purée À La Crème Fraîche

142 kcal per 100 g, with 7.9 g protein, 11 g carbs and 7.8 g fat. Full micronutrients and serving info below.

Serving: 300 g
Calcium rich
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Hachis Parmentier Purée À La Crème FraîcheNutri-Score CCompare
Amount

Showing values for 100 g

142 kcal
Calories
7% of a 2000 kcal day
7.9 g
Protein
22% of calories
11 g
Carbs
30% of calories
7.8 g
Fat
48% of calories
Macro split
Protein 22%Carbs 30%Fat 48%

Nutrition facts

per 100 g
Fiber1.2g4% DV
Sugar2.3g
Saturated fat4.5g22% DV
Cholesterol26.6mg9% DV
Sodium320mg14% DV
Potassium199.8mg4% DV
Calcium106mg8% DV
Iron1.1mg6% DV
Vitamin C1.8mg2% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3302741968104 · Data last verified:

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3302741968104

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Common questions

How many calories are in Hachis Parmentier Purée À La Crème Fraîche?

Hachis Parmentier Purée À La Crème Fraîche by Fleury Michon has 142 kcal per 100 g. One serving (300 g) is about 426 kcal.

How much protein is in Hachis Parmentier Purée À La Crème Fraîche?

Hachis Parmentier Purée À La Crème Fraîche contains 7.9 g of protein per 100 g — about 23.7 g per 300 g serving.

Why does Hachis Parmentier Purée À La Crème Fraîche have a Nutri-Score of C?

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). Overall that places it in band C.

How much Hachis Parmentier Purée À La Crème Fraîche is 100 calories?

About 70 g of Hachis Parmentier Purée À La Crème Fraîche equals 100 kcal.

Is Hachis Parmentier Purée À La Crème Fraîche a good source of calcium?

It is a moderate source: 106 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Hachis Parmentier Purée À La Crème Fraîche high in sugar or fat?

Per 100 g it has 2.3 g sugar and 7.8 g fat (4.5 g saturated). Fat provides 48% of its calories, so portion size matters most here.

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