Poulet, manchons marinés, préemballés, rôtis/cuits au four

Per 100 g, Poulet, manchons marinés, préemballés, rôtis/cuits au four provides 213 calories, 2.1 g carbohydrate, 22.4 g protein and 0.9 g fibre.

100 gper serving
= 213 kcal
× 100 g = 100 g
213kcal 11% 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.
46%Nutrient scoreNutrient ScoreThe share of this food's 26 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.26 available of 33 total nutrients with a Daily Value26of33
Protein22.4g42% kcal
Carbs2.1g4% kcal
Fat12.6g54% kcal
Fiber 0.9g
Water60.2g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Vitamins

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Other

Poulet, manchons marinés, préemballés, rôtis/cuits au four: calories by amount

  • 100 g213 kcal
  • 150 g320 kcal
  • 200 g426 kcal
  • 250 g533 kcal

Poulet, manchons marinés, préemballés, rôtis/cuits au four: key facts

How many calories are in Poulet, manchons marinés, préemballés, rôtis/cuits au four?
Poulet, manchons marinés, préemballés, rôtis/cuits au four has 213 calories per 100 g.
How much protein is in Poulet, manchons marinés, préemballés, rôtis/cuits au four?
Poulet, manchons marinés, préemballés, rôtis/cuits au four provides 22.4 g of protein per 100 g.
How many carbs are in Poulet, manchons marinés, préemballés, rôtis/cuits au four?
Poulet, manchons marinés, préemballés, rôtis/cuits au four contains 2.1 g of carbohydrate per 100 g, including 0.9 g of fibre.
How much fat is in Poulet, manchons marinés, préemballés, rôtis/cuits au four?
Poulet, manchons marinés, préemballés, rôtis/cuits au four has 12.6 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).