Hot Dip
Packaged product Suppe og saucer Boni
Hot Dip contains 52 kcal per 100 g.
Roughly 84 % of its calories come from carbohydrates, with 9 % from fat and 8 % from protein (estimated with general energy factors).
That is less energy than the typical item in suppe og saucer on FoodFactly, where the median is 117 kcal per 100 g across 25.223 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 | 52 kcal | |
| Total fat L | 0,5 g | 0,6 % |
| Saturated fat L | 0,1 g | 0,5 % |
| Sodium L | 920 mg | 40 % |
| Total carbohydrates L | 11 g | 4 % |
| Dietary fiber | not reported | |
| Total sugars L | 6,5 g | |
| Protein L | 1 g | 2 % |
% 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 8 %
- Carbohydrates 84 %
- Fat 9 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1 gbelow the median for suppe og saucer (median 2,1 g)
- Sugars6,5 gabove the median for suppe og saucer (median 3,6 g)
- Fat0,5 gbelow the median for suppe og saucer (median 2,9 g)
- Saturated fat0,1 gbelow the median for suppe og saucer (median 0,8 g)
- Sodium920 mgin the top quarter of suppe og saucer (median 424 mg)
- Protein per 100 kcal1,9 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Boni
- Barcode
- 5400141311501
- Quantity
- 315 g
- Category
- Suppe og saucer
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Soupe gourmande au potiron Hak | 52 | 2,1 g | 5,7 g | 1,9 g |
| Dark Soy Sauce Golden | 52 | 4,2 g | 8,5 g | 0 g |
| Biona Organische Toscana - Tuscan Style Pasta Sauce 350g Bionade | 52 | 1,3 g | 8,2 g | 1,3 g |
| Carrot Coconut Curry Soup Daily Harvest | 52 | 1,5 g | 4,9 g | 2,8 g |
| Curry Pumpkin Soup Farm Boy | 52 | 0,8 g | 6,8 g | 2,8 g |
| Big soup Heinz | 52 | 3,3 g | 7,2 g | 0,9 g |
| Soupe to go - Panais-poire Anna's Best | 52 | 0,6 g | 3,7 g | 3,6 g |
| Split Pea & Vegetables Soup Sunflower Kitchen | 52 | 3,2 g | 8,4 g | 0,4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Hot Dip?
100 g of Hot Dip has 52 kcal.
How much protein is in Hot Dip?
Hot Dip contains 1 g of protein per 100 g (2 % of the 50 g Daily Value). About 8 % of its calories come from protein. Compared with other suppe og saucer, that is below the median (median 2,1 g).
How many carbs are in Hot Dip?
Hot Dip has 11 g of total carbohydrates per 100 g, including 6,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Hot Dip?
Hot Dip contains 0,5 g of fat per 100 g, of which 0,1 g is saturated (0,5 % of the Daily Value).
How much sodium is in Hot Dip?
100 g contains 920 mg of sodium, 40 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 31. 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 5400141311501. License: ODbL 1.0 (Open Food Facts). Source record dated 31. 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.