Kombu royal (Saccharina latissima), séché ou déshydraté

Per 100 g, Kombu royal (Saccharina latissima), séché ou déshydraté provides 205 calories, 23.1 g carbohydrate, 9.9 g protein and 30.2 g fibre.

100 gper serving
= 205 kcal
Calories by amount
× 100 g = 100 g
205kcal 10% 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.
92%Nutrient scoreNutrient ScoreThe share of this food's 25 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.25 available of 33 total nutrients with a Daily Value25of33
Protein9.9g27% kcal
Carbs23.1g64% kcal
Fat1.4g9% kcal
Fiber 30.2g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day0.23g0.23g0%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

  • Chlorine, Cl9130mg9130mg1,141%

Kombu royal (Saccharina latissima), séché ou déshydraté: key facts

How many calories are in Kombu royal (Saccharina latissima), séché ou déshydraté?
Kombu royal (Saccharina latissima), séché ou déshydraté has 205 calories per 100 g.
How much protein is in Kombu royal (Saccharina latissima), séché ou déshydraté?
Kombu royal (Saccharina latissima), séché ou déshydraté provides 9.9 g of protein per 100 g.
How many carbs are in Kombu royal (Saccharina latissima), séché ou déshydraté?
Kombu royal (Saccharina latissima), séché ou déshydraté contains 23.1 g of carbohydrate per 100 g, including 30.2 g of fibre.
How much fat is in Kombu royal (Saccharina latissima), séché ou déshydraté?
Kombu royal (Saccharina latissima), séché ou déshydraté has 1.4 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).