Soft baked protein

Packaged product Bread and Baked Goods Nature Valley

Soft baked protein contains 404 kcal per 100 g.

Roughly 43% of its calories come from carbohydrates, with 35% from fat and 22% from protein (estimated with general energy factors).

That is more energy than the typical item in bread and baked goods on FoodFactly, where the median is 283 kcal per 100 g across 28,094 products.

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

Soft baked protein by Nature Valley, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
404kcal per 100 g
22 gprotein
43.5 gcarbohydrates
15.5 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 404 kcal
Total fat L 15.5 g 20%
Saturated fat L 6.1 g 31%
Sodium L 388 mg 17%
Total carbohydrates L 43.5 g 16%
Dietary fiber not reported
Total sugars L 19.4 g
Protein L 22 g 44%

% 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: 43%Fat: 35%404kcal / 100 g
  • Protein 22%
  • Carbohydrates 43%
  • Fat 35%

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

Nutritional insights

  • Protein22 gin the top quarter of bread and baked goods (median 8 g)
  • Sugars19.4 gin the top quarter of bread and baked goods (median 3.9 g)
  • Fat15.5 gin the top quarter of bread and baked goods (median 7.1 g)
  • Saturated fat6.1 gin the top quarter of bread and baked goods (median 1.6 g)
  • Sodium388 mgbelow the median for bread and baked goods (median 410 mg)
  • Protein per 100 kcal5.4 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Nature Valley
Barcode
8410076621191
Quantity
152g
Category
Bread and Baked Goods

Ingredients

Ingredients not reported.

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Pita crackers Mezeast 404 10.5 g 74.6 g 6.5 g
Oreo Muffin two-bite 404 3.5 g 49.1 g 22.8 g
Blueberry Muffin Seven Select 404 4.5 g 46.2 g 22.4 g
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Aldi Gingerbread Mini Muffins Aldi 404 4.3 g 57.4 g 17 g

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

Frequently asked questions

How many calories are in Soft baked protein?

100 g of Soft baked protein has 404 kcal.

Is Soft baked protein high in protein?

Soft baked protein contains 22 g of protein per 100 g (44% of the 50 g Daily Value). About 22% of its calories come from protein. Compared with other bread and baked goods, that is among the highest quarter (median 8 g).

How many carbs are in Soft baked protein?

Soft baked protein has 43.5 g of total carbohydrates per 100 g, including 19.4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Soft baked protein?

Soft baked protein contains 15.5 g of fat per 100 g, of which 6.1 g is saturated (31% of the Daily Value).

How much sodium is in Soft baked protein?

100 g contains 388 mg of sodium, 17% 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 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 8410076621191. License: ODbL 1.0 (Open Food Facts). Source record dated March 26, 2026. Imported November 7, 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.