Kerrie saus
Packaged product Suppen und Saucen Conimex
Kerrie saus contains 76 kcal per 100 g. A Serving, 100 ml (100 g) provides about 76 kcal.
Roughly 83 % of its calories come from carbohydrates, with 12 % from fat and 5 % from protein (estimated with general energy factors).
That is less energy than the typical item in Suppen und Saucen 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
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 76 kcal | |
| Total fat L | 1 g | 1 % |
| Saturated fat L | 0,4 g | 2 % |
| Sodium L | 480 mg | 21 % |
| Total carbohydrates L | 15 g | 5 % |
| Dietary fiber | not reported | |
| Total sugars L | 7,2 g | |
| Protein L | 0,9 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 5 %
- Carbohydrates 83 %
- Fat 12 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein0,9 gbelow the median for Suppen und Saucen (median 2,1 g)
- Sugars7,2 gabove the median for Suppen und Saucen (median 3,6 g)
- Fat1 gbelow the median for Suppen und Saucen (median 2,9 g)
- Saturated fat0,4 gbelow the median for Suppen und Saucen (median 0,8 g)
- Sodium480 mgabove the median for Suppen und Saucen (median 424 mg)
- Protein per 100 kcal1,2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Conimex
- Barcode
- 8712100623134
- Quantity
- 40 ml
- Label serving
- 100 ml
- Category
- sauspoeders
- Packaging
- nl:plastic-film
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
maltodextrine, gemodificeerd aardappelzetmeel,dextrose, suiker, zout, _melkwei_, aardappelzetmeel, ui, aroma (bevat _tarwe_, _melk_), palmvet, _melksuiker_, kaliumchloride, _tarwebloem_, koriander, zonnebloemolie, knoflookpoeder, kurkuma, peper, komijn, kardemom, cayennepeper
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: ZuckerSalzZwiebelnWeizenmehlSonnenblumenölKnoblauch
Frequently asked questions
How many calories are in Kerrie saus?
100 g of Kerrie saus has 76 kcal. Serving, 100 ml (100 g): about 76 kcal.
How much protein is in Kerrie saus?
Kerrie saus contains 0,9 g of protein per 100 g (2 % of the 50 g Daily Value), or 0,9 g in Serving, 100 ml (100 g). About 5 % of its calories come from protein. Compared with other Suppen und Saucen, that is below the median (median 2,1 g).
How many carbs are in Kerrie saus?
Kerrie saus has 15 g of total carbohydrates per 100 g, including 7,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Kerrie saus?
Kerrie saus contains 1 g of fat per 100 g, of which 0,4 g is saturated (2 % of the Daily Value).
How much sodium is in Kerrie saus?
100 g contains 480 mg of sodium, 21 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 5. Februar 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 8712100623134. License: ODbL 1.0 (Open Food Facts). Source record dated 5. Februar 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.