Surimi al ajillo
Packaged product Fisk og skaldyr Orbe
Surimi al ajillo contains 400 kcal per 100 g.
Roughly 88 % of its calories come from fat, with 8 % from carbohydrates and 5 % from protein (estimated with general energy factors).
That is more energy than the typical item in fisk og skaldyr on FoodFactly, where the median is 114 kcal per 100 g across 310 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 | 400 kcal | |
| Total fat L | 39 g | 50 % |
| Saturated fat L | 4,7 g | 24 % |
| Sodium L | 600 mg | 26 % |
| Total carbohydrates L | 7,9 g | 3 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,8 g | |
| Protein L | 4,6 g | 9 % |
% 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 5 %
- Carbohydrates 8 %
- Fat 88 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein4,6 gin the lowest quarter of fisk og skaldyr (median 8 g)
- Sugars0,8 gin the lowest quarter of fisk og skaldyr (median 2,8 g)
- Fat39 gin the top quarter of fisk og skaldyr (median 4,2 g)
- Saturated fat4,7 gin the top quarter of fisk og skaldyr (median 0,4 g)
- Sodium600 mgin the lowest quarter of fisk og skaldyr (median 680 mg)
- Protein per 100 kcal1,2 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| ปลาเส้นปรุงรส คัมโตะ | 389 | 22,2 g | 44,4 g | 13,9 g |
| Surimi en aceite de oliva adarve | 432 | 2,8 g | 7,2 g | 44 g |
| La Gula del Norte Salteada al ajillo Ubago | 449 | 7,9 g | 6,8 g | 43 g |
| Mariñas del norte al ajillo Cabo de Peñas | 464 | 6 g | 10 g | 44 g |
| Salade de surimi Everyday | 314 | 4,4 g | 9,3 g | 29 g |
| ปลาหมึกแผ่นรสไข่เค็ม เถ้าแก่น้อย | 500 | 20,8 g | 41,7 g | 29,2 g |
| Surimi et crabe Chef Select | 297 | 7,1 g | 7,8 g | 26 g |
| Chanquitos de surimi Enharinados Pescanova | 508 | 11,2 g | 25,2 g | 40 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Surimi al ajillo?
100 g of Surimi al ajillo has 400 kcal.
How much protein is in Surimi al ajillo?
Surimi al ajillo contains 4,6 g of protein per 100 g (9 % of the 50 g Daily Value). About 5 % of its calories come from protein. Compared with other fisk og skaldyr, that is in the lowest quarter (median 8 g).
How many carbs are in Surimi al ajillo?
Surimi al ajillo has 7,9 g of total carbohydrates per 100 g, including 0,8 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Surimi al ajillo?
Surimi al ajillo contains 39 g of fat per 100 g, of which 4,7 g is saturated (24 % of the Daily Value).
How much sodium is in Surimi al ajillo?
100 g contains 600 mg of sodium, 26 % 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 8412370661026. 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.