Pão Ralado Alho e Salsa
Packaged product Bread and Baked Goods espiga
Pão Ralado Alho e Salsa contains 356 kcal per 100 g.
Roughly 78% of its calories come from carbohydrates, with 13% from protein and 9% from fat (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (367 kcal per 100 g).
100 g provides 50% of the Daily Value for manganese, 17% of the Daily Value for Thiamin (B1) and 15% of the Daily Value for phosphorus.
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 | 356 kcal | |
| Total fat L | 3.6 g | 5% |
| Saturated fat L | 0.89 g | 4% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 692 mg | 30% |
| Total carbohydrates L | 67.4 g | 24% |
| Dietary fiber L | 4.6 g | 16% |
| Total sugars L | 6.6 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 11.3 g | 23% |
| Vitamin A L | 0.005 µg | 0% |
| Vitamin C L | 0.9 mg | 1% |
| Vitamin D L | 0.006 µg | 0% |
| Vitamin E L | 0.2 mg | 1% |
| Thiamin (B1) L | 0.2 mg | 17% |
| Riboflavin (B2) L | 0.087 mg | 7% |
| Niacin (B3) L | 0.96 mg | 6% |
| Pantothenic acid (B5) L | 0.69 mg | 14% |
| Vitamin B6 L | 0.16 mg | 10% |
| Folate (B9) L | 22.7 µg | 6% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 70.7 mg | 5% |
| Iron L | 1.8 mg | 10% |
| Magnesium L | 53.8 mg | 13% |
| Phosphorus L | 192 mg | 15% |
| Potassium L | 283 mg | 6% |
| Zinc L | 1.5 mg | 13% |
| Copper L | 0.057 mg | 6% |
| Manganese L | 1.2 mg | 50% |
| Selenium L | 2.8 µg | 5% |
| Iodine L | 5.2 µg | 3% |
% 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 13%
- Carbohydrates 78%
- Fat 9%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein11.3 gabove the median for bread and baked goods (median 10.9 g)
- Fiber4.6 gabove the median for bread and baked goods (median 4 g)
- Sugars6.6 gin the top quarter of bread and baked goods (median 3.4 g)
- Fat3.6 gin the top quarter of bread and baked goods (median 1.7 g)
- Saturated fat0.89 gin the top quarter of bread and baked goods (median 0.3 g)
- Sodium692 mgabove the median for bread and baked goods (median 440 mg)
- Protein per 100 kcal3.2 gprotein density, useful for comparing foods with different calorie levels
- Water10.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 53.7 g |
|---|
Carotenoids (1)
| Beta-carotene L | 49.1 µg |
|---|
Other components (2)
| Water L | 10.4 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- espiga
- Barcode
- 5601043115024
- Quantity
- 200 g
- Category
- Bread crumbs
- Packaging
- Plastic
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
pão ralado (glúten), alho em pó (4,5%) e salsa (0,5%)
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Garlic
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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 5601043115024. License: ODbL 1.0 (Open Food Facts). Source record dated March 25, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (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.