Kalvfond
Kalvfond contains 2 kcal per 100 g. A serving, 100 ml (100 g) provides about 2 kcal.
Roughly 53 % of its calories come from fat, with 24 % from protein and 24 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in viande on FoodFactly, where the median is 155 kcal per 100 g across 61 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 | 2 kcal | |
| Total fat L | 0,5 g | 0,6 % |
| Saturated fat L | 0,1 g | 0,5 % |
| Sodium L | 280 mg | 12 % |
| Total carbohydrates L | 0,5 g | 0,2 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,1 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 0,5 g | 1 % |
% 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 24 %
- Carbohydrates 24 %
- Fat 53 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein0,5 gin the lowest quarter of viande (median 17 g)
- Sugars0,1 gbelow the median for viande (median 0,3 g)
- Fat0,5 gin the lowest quarter of viande (median 10 g)
- Saturated fat0,1 gin the lowest quarter of viande (median 3,6 g)
- Protein per 100 kcal25 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Vann, salt, aroma, kjøttekstrakt, tomat, kalvebuljong, modifisert potetstivelse, syre (melkesyre), konserveringsmiddel (kaliumsorbat). Saltinnhold i ferdig utspedd fond 0,7%
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Sel
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Viande de veau Carrefour | 87 | 18,2 g | 0 g | 0 g |
| Sauté de veau LIDL | 96 | 20 g | 0 g | 1,5 g |
| Sauté de veau pour blanquette Thiriet | 100 | 20 g | 0,5 g | 2 g |
| Escalope de veau bio Tendriade | 102 | 19,6 g | 0,1 g | 2,6 g |
| Ris de veau Migros | 105 | 17 g | 1 g | 3,5 g |
| Carpacio de vacuno Hacendado | 108 | 20 g | 2,2 g | 2 g |
| Kalvstek Garant | 110 | 20 g | 0 g | 3,1 g |
| Escalope de veau milanaise Delhaize | 110 | 19,4 g | 7,1 g | 0,4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Kalvfond?
100 g of Kalvfond has 2 kcal. Serving, 100 ml (100 g): about 2 kcal.
How much protein is in Kalvfond?
Kalvfond contains 0,5 g of protein per 100 g (1 % of the 50 g Daily Value), or 0,5 g in serving, 100 ml (100 g). About 24 % of its calories come from protein. Compared with other viande, that is in the lowest quarter (median 17 g).
How many carbs are in Kalvfond?
Kalvfond has 0,5 g of total carbohydrates per 100 g, including 0,1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Kalvfond?
Kalvfond contains 0,5 g of fat per 100 g, of which 0,1 g is saturated (0,5 % of the Daily Value).
How much sodium is in Kalvfond?
100 g contains 280 mg of sodium, 12 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 25 juillet 2026. FoodFactly last checked it on 8 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 7322550052715. License: ODbL 1.0 (Open Food Facts). Source record dated 25 juillet 2026. Imported 8 novembre 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.