Fletan negro
Packaged product Fisk og skaldyr Dia
Fletan negro contains 112 kcal per 100 g.
Roughly 67 % of its calories come from fat, with 30 % from protein and 2 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in fisk og skaldyr on FoodFactly, where the median is 96 kcal per 100 g across 541 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 112 kcal | |
| Total fat L | 8,4 g | 11 % |
| Saturated fat L | 1,5 g | 8 % |
| Sodium L | 488 mg | 21 % |
| Total carbohydrates L | 0,7 g | 0,3 % |
| Dietary fiber | not reported | |
| Total sugars L | 0 g | |
| Protein L | 8,6 g | 17 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 30 %
- Carbohydrates 2 %
- Fat 67 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8,6 gin the lowest quarter of fisk og skaldyr (median 15 g)
- Sugars0 gin the lowest quarter of fisk og skaldyr (median 0,2 g)
- Fat8,4 gin the top quarter of fisk og skaldyr (median 2,1 g)
- Saturated fat1,5 gin the top quarter of fisk og skaldyr (median 0,5 g)
- Sodium488 mgin the top quarter of fisk og skaldyr (median 194 mg)
- Protein per 100 kcal7,7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Dia
- Barcode
- 8480017192684
- Category
- Frosne fisk
- Nutri-Score
- C as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
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|---|---|---|---|---|
| 2 Pavé de Bonite à ventre rayé Picard | 112 | 26 g | 0,5 g | 1 g |
| Taco. Bacalao curado salado Froitomar | 112 | 23,3 g | 0,5 g | 1,8 g |
| thunfishmedallions Femeg | 112 | 24,5 g | 0 g | 1,6 g |
| White Fish Fillets BAY FISHMONGERS | 111 | 21,7 g | 0,19 g | 1,5 g |
| bastoncini di surimi Metarex | 113 | 5,7 g | 19 g | 1,2 g |
| Bistecca merluzzo Frosta | 113 | 15,2 g | 0,1 g | 5,7 g |
| Spaghettata alle vongole Polare | 111 | 19,1 g | 3,9 g | 1,5 g |
| La marinara Polare | 114 | 19,5 g | 3,7 g | 1,9 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Fletan negro?
100 g of Fletan negro has 112 kcal.
How much protein is in Fletan negro?
Fletan negro contains 8,6 g of protein per 100 g (17 % of the 50 g Daily Value). About 30 % of its calories come from protein. Compared with other fisk og skaldyr, that is in the lowest quarter (median 15 g).
How many carbs are in Fletan negro?
Fletan negro has 0,7 g of total carbohydrates per 100 g, including 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Fletan negro?
Fletan negro contains 8,4 g of fat per 100 g, of which 1,5 g is saturated (8 % of the Daily Value).
How much sodium is in Fletan negro?
100 g contains 488 mg of sodium, 21 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 27. marts 2026. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 8480017192684. License: ODbL 1.0 (Open Food Facts). Source record dated 27. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.