Baljväxtfärs

Packaged product Carne anamma

Baljväxtfärs contains 170 kcal per 100 g.

Roughly 39% of its calories come from fat, with 37% from protein and 23% from carbohydrates (estimated with general energy factors).

That is less energy than the typical item in carne on FoodFactly, where the median is 203 kcal per 100 g across 43.853 products.

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

Baljväxtfärs by anamma, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
170kcal per 100 g
15 gprotein
9,3 gcarbohydrates
7 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 170 kcal
Total fat L 7 g 9%
Saturated fat L 0,6 g 3%
Sodium L 308 mg 13%
Total carbohydrates L 9,3 g 3%
Dietary fiber L 4,7 g 17%
Total sugars L 1,3 g
Added sugars L 0 g 0%
Protein L 15 g 30%

% 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: 37%Carbohydrates: 23%Fat: 39%170kcal / 100 g
  • Protein 37%
  • Carbohydrates 23%
  • 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

  • Protein15 gbelow the median for carne (median 17,2 g)
  • Fiber4,7 gin the top quarter of carne (median 0,046 g)
  • Sugars1,3 gabove the median for carne (median 1 g)
  • Fat7 gbelow the median for carne (median 8,6 g)
  • Saturated fat0,6 gin the lowest quarter of carne (median 3,1 g)
  • Sodium308 mgbelow the median for carne (median 394 mg)
  • Protein per 100 kcal8,8 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
anamma
Barcode
7350126086796
Quantity
500g
Category
vego färs
Nutri-Score
A as computed by Open Food Facts
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Vatten, baljväxter (21 %) (gråärta, åkerböna, gula linser), ärtprotein, rapsolja, äppelextrakt, stabiliserings medel (metylcellulosa), salt, naturlig arom (innehåller lök, gummi arabicum). Kan innehålla spår av SOJA.

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

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Frequently asked questions

How many calories are in Baljväxtfärs?

100 g of Baljväxtfärs has 170 kcal.

Is Baljväxtfärs high in protein?

Baljväxtfärs contains 15 g of protein per 100 g (30% of the 50 g Daily Value). About 37% of its calories come from protein. Compared with other carne, that is below the median (median 17,2 g).

How many carbs are in Baljväxtfärs?

Baljväxtfärs has 9,3 g of total carbohydrates per 100 g, including 4,7 g of fiber and 1,3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Baljväxtfärs?

Baljväxtfärs contains 7 g of fat per 100 g, of which 0,6 g is saturated (3% of the Daily Value).

How much sodium is in Baljväxtfärs?

100 g contains 308 mg of sodium, 13% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 25 de octubre de 2026. FoodFactly last checked it on 8 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 7350126086796. License: ODbL 1.0 (Open Food Facts). Source record dated 25 de octubre de 2026. Imported 8 de noviembre de 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.