Lulas Recheadas
Packaged product Fisk og skaldyr Hacendado
Lulas Recheadas contains 153 kcal per 100 g.
Roughly 55 % of its calories come from fat, with 26 % from protein and 18 % from carbohydrates (estimated with general energy factors).
That is close to the median for fisk og skaldyr on FoodFactly (166 kcal per 100 g).
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 | 153 kcal | |
| Total fat L | 9,3 g | 12 % |
| Saturated fat L | 3 g | 15 % |
| Sodium L | 200 mg | 9 % |
| Total carbohydrates L | 7 g | 3 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,9 g | |
| Added sugars L | 0,5 g | 1 % |
| Protein L | 10 g | 20 % |
% 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 26 %
- Carbohydrates 18 %
- Fat 55 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein10 gin the lowest quarter of fisk og skaldyr (median 12 g)
- Sugars0,9 gabove the median for fisk og skaldyr (median 0,4 g)
- Fat9,3 gabove the median for fisk og skaldyr (median 7,8 g)
- Saturated fat3 gin the top quarter of fisk og skaldyr (median 1,2 g)
- Sodium200 mgin the lowest quarter of fisk og skaldyr (median 480 mg)
- Protein per 100 kcal6,5 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
LULA (MOLUSCO) (60%), chouriço (10%) (carne e gordura de suino, sal, vinho, hemoglobina, proteína de SOJA, dextrose, especiarias, açúcar, emulsionante (E-4511), antioxidante (E-301), conservador (E-250)), óleo de grassol, cebola pefrita (cebola, óleo de girassol e caramelo), arroz, pão ralado (farinha de TRIGO água, sal, farinha de TRIGO malteada, levadura, extrato de cúrcuma e extrato de paprika), água, salsa e oleorresina de pimentão.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: RisSaltSukkerLøgSolsikkeolie
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|---|---|---|---|---|
| Lulas em Caldeirada Marque Repère | 153 | 17 g | 3,6 g | 7,8 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Lulas Recheadas?
100 g of Lulas Recheadas has 153 kcal.
Is Lulas Recheadas high in protein?
Lulas Recheadas contains 10 g of protein per 100 g (20 % of the 50 g Daily Value). About 26 % of its calories come from protein. Compared with other fisk og skaldyr, that is in the lowest quarter (median 12 g).
How many carbs are in Lulas Recheadas?
Lulas Recheadas has 7 g of total carbohydrates per 100 g, including 0,9 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Lulas Recheadas?
Lulas Recheadas contains 9,3 g of fat per 100 g, of which 3 g is saturated (15 % of the Daily Value).
How much sodium is in Lulas Recheadas?
100 g contains 200 mg of sodium, 9 % 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 8. 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 8480000632340. License: ODbL 1.0 (Open Food Facts). Source record dated 31. marts 2026. Imported 8. 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.