100g of T. toque 4coq. stjacq. gambas360g contains 103 calories (kcal), 7.5g protein, 7.8g carbs and 4.5g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatSome saturated fat 2.8 g
01.5510
SaltSome salt 0.9 g
00.31.53
FibreLow fibre 1 g
03612
Positive
per 100 gProteinHigh protein 7.5 g
03.15.210.3
SugarLow sugar 2.9 g
0522.545
EnergyLow calorie density 103 kcal
0150400800
Calculate by serving size
Quantity
Serving
103
kcal
7.5
protein
7.8
carbs
4.5
fat
Nutrition Facts per 100g
Protein 29%
Carbs 31%
Fat 40%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 103 kcal | |
| Fat | 4.5g | moderate |
| Saturated | 2.8g | moderate |
| Carbs | 7.8g | |
| Sugars | 2.9g | low |
| Fibre | 1g | |
| Protein | 7.5g | |
| Salt | 0.9g | moderate |
Common Questions
How many calories are in T. toque 4coq. stjacq. gambas360g?
T. toque 4coq. stjacq. gambas360g contains 103 kcal per 100g.
Is T. toque 4coq. stjacq. gambas360g ultra-processed?
T. toque 4coq. stjacq. gambas360g is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Eau, _noix de Saint-Jacques*_ 10,6% (nous les pêchons pour vous l), _gambas_ 10% (_gambas_, sel), vin blanc (contient des _sulfites_), crème fraîche liquide 7.5% (pour une belle sauce crémeuse), oignons, _moule_ 6%, jus de moule. lait entier en poudre, champignons de Paris 4%, poireaux 4% (des légumes goûteux grâce au beurre et à l'ail), chapelures pour que ça gratine (farine de _blé_, sucre huile de tournesol, levure. sel. agent de traitement de la farine acide ascorbique), farine de _blé_, amidon modifié de maïs, vin de Vermouth (contient des _sulfites_), arômes naturels (contient _poisson_, _crustacés_, _mollusques_, _lait_, _sulfites_), échalote, ail. jus concentré de potiron. sel, _beurre_, persil. mélange de 3 algues (Dulse. laitue de mer, Nori) (la note colorée), huile de tournesol, poivre
Allergens
Crustaceans, Fish, Gluten, Milk, Molluscs, Sulphites
As declared on the label — always check the packaging.
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