100g of King Prawn Linguine contains 133 calories (kcal), 5.8g protein, 14.9g carbs and 4.5g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
SaltSome salt 0.8 g
00.31.53
FibreLow fibre 1.6 g
03612
Positive
per 100 gProteinSource of protein 5.8 g
046.713.3
SugarLow sugar 3.7 g
0522.545
Saturated fatLow saturated fat 1.4 g
01.5510
EnergyLow calorie density 133 kcal
0150400800
Calculate by serving size
Quantity
Serving
133
kcal
5.8
protein
14.9
carbs
4.5
fat
Nutrition Facts per 100g
Protein 19%
Carbs 48%
Fat 33%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 133 kcal | |
| Fat | 4.5g | moderate |
| Saturated | 1.4g | low |
| Carbs | 14.9g | |
| Sugars | 3.7g | low |
| Fibre | 1.6g | |
| Protein | 5.8g | |
| Salt | 0.8g | moderate |
Common Questions
How many calories are in King Prawn Linguine?
King Prawn Linguine contains 133 kcal per 100g.
Is King Prawn Linguine ultra-processed?
King Prawn Linguine is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Linguine (36%) (Durum Wheat Semolina, Water), Prawns (19%) [Crustaceans] (Triphosphates, Salt), Semi-Dried Cherry Tomatoes (10%) (Sunflower Oil, Salt, Garlic, Oregano), Red Pepper, White Wine (6%) [Sulphites], Shallots, Crème Fraiche (3%) [Milk], Water, Chopped Tomatoes, Rapeseed Oil, Lemon Juice, Tomato Puree, Garlic, Lobster Stock (Lobster [Crustaceans] Infusion (Water, Tapioca, Lobster [Crustaceans], Salt), Cornflour, Salt, Sugar, Tomato Puree, Yeast Extract, Anchovy [Fish] Paste, Sunflower Oil, Cod Powder [Fish], Concentrated Lemon Juice), Clear Honey, Parsley, Chives, Cornflour, Anchovies [Fish] (Salt, Sunflower Oil), Salt, Ground Turmeric, Ground Fennel, Black Pepper, Chilli Flakes. For allergens, see ingredients highlighted in bold. Produced in a kitchen that handles allergens. This product may contain Mustard and Sova GB SV021 1205
Allergens
Crustaceans, Fish, Milk, Sulphites
As declared on the label — always check the packaging.
Category
Other Servings
Related lists
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