Fungi Pad Italy

Packaged product Meat Hermann.bio

Fungi Pad Italy contains 223 kcal per 100 g.

Roughly 72% of its calories come from fat, with 16% from protein and 12% from carbohydrates (estimated with general energy factors).

That is more energy than the typical item in meat on FoodFactly, where the median is 200 kcal per 100 g across 2,035 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Fungi Pad Italy by Hermann.bio, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
223kcal per 100 g
8.9 gprotein
6.8 gcarbohydrates
18 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 223 kcal
Total fat L 18 g 23%
Saturated fat L 3.4 g 17%
Sodium L 440 mg 19%
Total carbohydrates L 6.8 g 2%
Dietary fiber not reported
Total sugars L 1.4 g
Added sugars L 0 g 0%
Protein L 8.9 g 18%

% 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: 16%Carbohydrates: 12%Fat: 72%223kcal / 100 g
  • Protein 16%
  • Carbohydrates 12%
  • Fat 72%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein8.9 gin the lowest quarter of meat (median 15 g)
  • Sugars1.4 gabove the median for meat (median 1.3 g)
  • Fat18 gin the top quarter of meat (median 9.2 g)
  • Saturated fat3.4 gin the top quarter of meat (median 1.1 g)
  • Sodium440 mgbelow the median for meat (median 520 mg)
  • Protein per 100 kcal4 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Hermann.bio
Barcode
9010029000227
Quantity
150g
Category
Meat analogues
Nutri-Score
C as computed by Open Food Facts
NOVA group
3 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Kräuterseitlinge 41 %, Wasser, Sonnenblumenöl, Mozzarella (enthält _Milch_) 10%, Reis gekocht (Wasser, Reis), getrocknetes _Hühnerei-Eiweiß_, Tomaten getrocknet 3 %, Speisesalz, Reisquellmehl, Sonnenblumenkerne, getrocknetes _Hühnerei-Eigelb_, Gewürze, Knoblauch, Zitronenschalen, Zitronenöl, Basilikum

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: Sunflower oilRiceEggTomatoSaltGarlic

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

  • Open Food Facts, record 9010029000227. License: ODbL 1.0 (Open Food Facts). Source record dated March 26, 2026. Imported November 8, 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.

Frequently asked questions

How many calories are in Fungi Pad Italy?

100 g of Fungi Pad Italy has 223 kcal.

How much protein is in Fungi Pad Italy?

Fungi Pad Italy contains 8.9 g of protein per 100 g (18% of the 50 g Daily Value). About 16% of its calories come from protein. Compared with other meat, that is in the lowest quarter (median 15 g).

How many carbs are in Fungi Pad Italy?

Fungi Pad Italy has 6.8 g of total carbohydrates per 100 g, including 1.4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Fungi Pad Italy?

Fungi Pad Italy contains 18 g of fat per 100 g, of which 3.4 g is saturated (17% of the Daily Value).

How much sodium is in Fungi Pad Italy?

100 g contains 440 mg of sodium, 19% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated March 26, 2026. FoodFactly last checked it on November 8, 2026. Each value above shows whether it was measured, calculated or taken from a label.