Kylling Med Yoghurtdressing
Packaged product Dairy and Eggs Salling
Kylling Med Yoghurtdressing contains 126 kcal per 100 g. A serving, 100 g (100 g) provides about 126 kcal.
Roughly 39% of its calories come from fat, with 39% from carbohydrates and 22% from protein (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 245 kcal per 100 g across 55,735 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 | 126 kcal | |
| Total fat L | 5.4 g | 7% |
| Saturated fat L | 5.4 g | 27% |
| Sodium L | 2,636 mg | 115% |
| Total carbohydrates L | 12 g | 4% |
| Dietary fiber | not reported | |
| Total sugars L | 12 g | |
| Protein L | 6.7 g | 13% |
% 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 22%
- Carbohydrates 39%
- Fat 39%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein6.7 gbelow the median for dairy and eggs (median 8 g)
- Sugars12 gin the top quarter of dairy and eggs (median 4 g)
- Fat5.4 gbelow the median for dairy and eggs (median 10 g)
- Saturated fat5.4 gabove the median for dairy and eggs (median 4.2 g)
- Sodium2,636 mgin the top quarter of dairy and eggs (median 218 mg)
- Protein per 100 kcal5.3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Salling
- Barcode
- 8718477294168
- Label serving
- 100 g
- Category
- Dairy and Eggs
Ingredients
Ingredients not reported.
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|---|---|---|---|---|
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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 8718477294168. License: ODbL 1.0 (Open Food Facts). Source record dated May 28, 2026. Imported November 12, 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.