Cardine franche, crue
Per 100 g, Cardine franche, crue provides 93 calories, 0 g carbohydrate, 19.9 g protein and 0 g fibre.
= 93 kcal
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93kcal 5% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
Protein19.9g85% kcal
Carbs0g0% kcal
Fat1.5g15% kcal
Fiber 0g
Full nutrient breakdown
Reference
Proximates
- Protein ProteinBuilds and repairs tissue, drives enzymes and hormones. Made up of amino acids, nine of which the body can't make itself.UK adult RI: 50 g/day19.9g19.9g40%
- Fat FatAll fats combined: saturated, monounsaturated, polyunsaturated, and trans. Carries fat-soluble vitamins (A, D, E, K) and contributes 9 kcal per gram.UK adult RI: 70 g/day1.53g1.53g2%
- Carbohydrate CarbohydrateAll carbohydrate combined: sugars, starches, and fiber. Calculated by subtracting water + protein + fat + ash from the food's total mass, hence "by difference".UK adult RI: 260 g/day0g0g0%
- Fiber FiberPlant carbohydrate the body can't digest. Feeds gut bacteria, slows sugar absorption, and supports regular digestion. UK adults: target 30 g/day.UK adult RI: 30 g/day0g0g0%
Carbohydrates
Fats and Fatty Acids
Sterols
Minerals
Other
Cardine franche, crue: calories by amount
- 100 g93 kcal
- 150 g140 kcal
- 200 g187 kcal
- 250 g234 kcal
Cardine franche, crue: key facts
Good source of
- How many calories are in Cardine franche, crue?
- Cardine franche, crue has 93 calories per 100 g.
- How much protein is in Cardine franche, crue?
- Cardine franche, crue provides 19.9 g of protein per 100 g.
- How many carbs are in Cardine franche, crue?
- Cardine franche, crue contains 0 g of carbohydrate per 100 g, including 0 g of fibre.
- How much fat is in Cardine franche, crue?
- Cardine franche, crue has 1.5 g of fat per 100 g.
Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).