Fish & Seafood · Nutrition facts

Filetti Di Salmone Al Naturale

129 kcal per 100 g, with 21.8 g protein, 0 g carbs and 4.6 g fat. Full micronutrients and serving info below.

High proteinLow carb
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Filetti Di Salmone Al NaturaleNutri-Score CCompare
Amount

Showing values for 100 g

129 kcal
Calories
6% of a 2000 kcal day
21.8 g
Protein
68% of calories
0 g
Carbs
0% of calories
4.6 g
Fat
32% of calories
Macro split
Protein 68%Carbs 0%Fat 32%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat1.3g6% DV
Sodium840mg37% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8004899002161 · Data last verified:

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8004899002161

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Common questions

How many calories are in Filetti Di Salmone Al Naturale?

Filetti Di Salmone Al Naturale by Sebastiano Drago has 129 kcal per 100 g.

How much protein is in Filetti Di Salmone Al Naturale?

Filetti Di Salmone Al Naturale contains 21.8 g of protein per 100 g.

Is Filetti Di Salmone Al Naturale a good source of protein?

Yes — 21.8 g of protein per 100 g, supplying 68% of its calories. That makes it an excellent protein source.

Is Filetti Di Salmone Al Naturale 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 Filetti Di Salmone Al Naturale high in sodium?

Yes — 840 mg of sodium per 100 g, about 37% of the daily value.

Why does Filetti Di Salmone Al Naturale 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 sodium (840 mg); points in favor come from protein (21.8 g). Overall that places it in band C.

How much Filetti Di Salmone Al Naturale is 100 calories?

About 78 g of Filetti Di Salmone Al Naturale equals 100 kcal.

Is Filetti Di Salmone Al Naturale high in sugar or fat?

Per 100 g it has 0 g sugar and 4.6 g fat (1.3 g saturated). Fat provides 32% of its calories, so portion size matters most here.

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