frija nutrition facts
30 frija products with label nutrition data. On average they contain 223 kcal, 3 g of sugars and 10 g of protein per 100 g. Most are in cream cheeses, fresh eggs and sliced cheeses.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Butterkäse | 335 | 24 g | 0.1 g | 26 g |
| Joghurt mild | 54 | 5.2 g | 4.9 g | 1.5 g |
| Maasdamer | 353 | 27 g | 0.5 g | 27 g |
| Speisequark | 139 | 9.3 g | 3.5 g | 9.8 g |
| Speisequark | 98 | 11 g | 3.6 g | 4.4 g |
| Camembert | 215 | 24.5 g | 0.1 g | 13 g |
| Camembert | 280 | 20.5 g | 0.1 g | 22 g |
| frija 12 frische Eier aus Bodenhaltung, Güteklasse A | 140 | 12.7 g | 0.27 g | 9.8 g |
| Gouda 48% Fett i.Tr. | 337 | 23 g | 0.5 g | 27 g |
| haltbare H-Vollmilch | 65 | 3.3 g | 4.8 g | 3.6 g |
| Speisequark 40% Fett | 142 | 8.8 g | 3.7 g | 10 g |
| Milch-Pause Erdbeer | 61 | 2.9 g | 8.9 g | 1.5 g |
| Butter mit rapsöl | 667 | 0.5 g | 1.2 g | 75 g |
| deutsche Markenbutter mildgesäuert | 746 | 0.4 g | 0.6 g | 82.4 g |
| High Protein Skyr Maracuja | 47 | 8 g | 5.5 g | 0.2 g |
| Irische Butter | 743 | 0.6 g | 0.7 g | 82 g |
| Käseaufschnitt 7 Scheiben | 322 | 26 g | 0.5 g | 24 g |
| Kräuterquark | 133 | 8.2 g | 4.4 g | 9.2 g |
| 10 frische Eier aus Freilandhaltung, Güteklasse A | 153 | 13 g | 0.6 g | 11 g |
| Emmentaler | 371 | 27 g | 0.5 g | 29 g |
| fettarme H-Milch 1,5% | 47 | 3.4 g | 5 g | 1.1 g |
| Frischkäse | 252 | 4.5 g | 3 g | 24.5 g |
| haltbare, fettarme H-Milch, 1,5 % Fett | 47 | 3.4 g | 4.9 g | 1.5 g |
| Haltbare H-Vollmilch 3,5 % Fett laktosefrei | 65 | 3.4 g | 4.8 g | 3.6 g |
| Haltbare Schlagsahne | 292 | 2.3 g | 3.2 g | 30 g |
| Joghurt | 72 | 4.3 g | 5.2 g | 3.5 g |
| Kondensmilch 7.5% Fett | 132 | 6 g | 10.2 g | 7.5 g |
| Speisequark 20% Fett | 97 | 10.3 g | 3.7 g | 4.3 g |
| Jogurt mild | 40 | 5.3 g | 4.5 g | 0.1 g |
| Schmand 24% Fett | 242 | 0.08 g | 3.7 g | 24 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Values as declared on product labels, from Open Food Facts (ODbL). Recipes change; check the package.