Quinoa
Packaged product Korn og pastaprodukter Légumor
Quinoa contains 340 kcal per 100 g.
Roughly 71 % of its calories come from carbohydrates, with 29 % from protein and 0 % from fat (estimated with general energy factors).
That is close to the median for korn og pastaprodukter on FoodFactly (364 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 | 340 kcal | |
| Total fat L | 0,01 g | 0 % |
| Saturated fat L | 0,01 g | 0,1 % |
| Sodium L | 0 mg | 0 % |
| Total carbohydrates L | 50 g | 18 % |
| Dietary fiber L | 4 g | 14 % |
| Total sugars L | 0,01 g | |
| Protein L | 20 g | 40 % |
% 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 29 %
- Carbohydrates 71 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein20 gin the top quarter of korn og pastaprodukter (median 13 g)
- Fiber4 gin the lowest quarter of korn og pastaprodukter (median 7 g)
- Sugars0,01 gin the lowest quarter of korn og pastaprodukter (median 2,2 g)
- Fat0,01 gin the lowest quarter of korn og pastaprodukter (median 5,8 g)
- Saturated fat0,01 gin the lowest quarter of korn og pastaprodukter (median 0,66 g)
- Sodium0 mgin the lowest quarter of korn og pastaprodukter (median 5 mg)
- Protein per 100 kcal5,9 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Légumor
- Barcode
- 3276650049905
- Category
- Quinoaworld. kgm
- Nutri-Score
- C as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Quinoa BAYARA | 341 | 14 g | 60 g | 5 g |
| Quinoa Conad | 341 | 11 g | 60 g | 4,1 g |
| Quinoa Quinobel | 339 | 10 g | 58,7 g | 4,7 g |
| Quinoa Claire et Lucie | 339 | 14 g | 57 g | 6,1 g |
| Couscous quinoa farro Markal | 342 | 13 g | 63 g | 2,7 g |
| Quinoa pedon | 342 | 12 g | 57 g | 5,8 g |
| quinoa bianca Bondis | 342 | 12 g | 57 g | 5,8 g |
| Quinoa sin gluten Trevijano | 342 | 8,7 g | 67,4 g | 1,6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Quinoa?
100 g of Quinoa has 340 kcal.
Is Quinoa high in protein?
Quinoa contains 20 g of protein per 100 g (40 % of the 50 g Daily Value). About 29 % of its calories come from protein. Compared with other korn og pastaprodukter, that is among the highest quarter (median 13 g).
How many carbs are in Quinoa?
Quinoa has 50 g of total carbohydrates per 100 g, including 4 g of fiber and 0,01 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Quinoa?
Quinoa contains 0,01 g of fat per 100 g, of which 0,01 g is saturated (0,1 % of the Daily Value).
How much sodium is in Quinoa?
100 g contains 0 mg of sodium, 0 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 24. 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 3276650049905. License: ODbL 1.0 (Open Food Facts). Source record dated 24. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 85/100 (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.