Other · Nutrition facts

Salmão Em Pedaços Ao Natural

136 kcal per 100 g, with 17.8 g protein, 0.2 g carbs and 7 g fat. Full micronutrients and serving info below.

Serving: 1 portion (50 g)
High proteinLow carb
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Salmão Em Pedaços Ao NaturalNutri-Score BCompare
Amount

Showing values for 100 g

136 kcal
Calories
7% of a 2000 kcal day
17.8 g
Protein
53% of calories
0.2 g
Carbs
1% of calories
7 g
Fat
46% of calories
Macro split
Protein 53%Carbs 1%Fat 46%

Nutrition facts

per 100 g
Sugar0.2g
Saturated fat1.2g6% DV
Trans fat0g
Cholesterol50mg17% DV
Sodium380mg17% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0084773601770 · Data last verified:

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0084773601770

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Common questions

How many calories are in Salmão Em Pedaços Ao Natural?

Salmão Em Pedaços Ao Natural by Robinson Crusoe has 136 kcal per 100 g. One serving (50 g) is about 68 kcal.

How much protein is in Salmão Em Pedaços Ao Natural?

Salmão Em Pedaços Ao Natural contains 17.8 g of protein per 100 g — about 8.9 g per 50 g serving.

Is Salmão Em Pedaços Ao Natural a good source of protein?

Yes — 17.8 g of protein per 100 g, supplying 53% of its calories. That makes it a good protein source.

Is Salmão Em Pedaços Ao Natural keto-friendly?

With 0.2 g total carbs (about 0.2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Why does Salmão Em Pedaços Ao Natural 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); points in favor come from protein (17.8 g). Overall that places it in band B.

How much Salmão Em Pedaços Ao Natural is 100 calories?

About 74 g of Salmão Em Pedaços Ao Natural equals 100 kcal.

Is Salmão Em Pedaços Ao Natural high in sugar or fat?

Per 100 g it has 0.2 g sugar and 7 g fat (1.2 g saturated). Fat provides 46% of its calories, so portion size matters most here.

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