Pad Thaï Crevettes
Fleury Michon
- Barcode
- 3302740084133
- Quantity
- 280 g
- Serving
- 280 g
Broken text in the original label data?
122 kcal
Energy / 100 g
5.4 g
Protein / 100 g
16 g
Carbs / 100 g
3.7 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 122 kcal / 532 kJ |
| Macronutrients | |
|---|---|
| Protein | 5.4 g |
| Carbohydrates | 16 g |
| Fat | 3.7 g |
| Sugars | 3.1 g |
| Fiber | 1.4 g |
| Fats | |
| Saturated fat | 0.4 g |
| Minerals | |
| Sodium | 296 mg |
| Salt | 0.74 g |
| Other | |
| Added sugars | 2.22 g |
Ingredients
Pâtes linguine 38% (eau, semoule de blé dur, curcuma), crevettes 15% (crevettes 14%, eau, sel), eau, carottes 7,1%, poivrons rouges 6,6%, fèves de soja 5%, huile de colza, champignons noirs 2,8%, échalotes, sauce de poisson (extrait d'anchois, sel, sucre), sucre, citron vert, sauce soja 1,4% (eau, graines de soja, blé, sel), ciboule, gingembre, amidon de riz, ail, coriandre, basilic, extrait de malt d'orge, piment, paprika. Traces éventuelles de lait.
Allergens
May contain: Milk
Get this product via the API
curl "https://foodbase.dev/v1/foods/2cf7ad58-a039-8d78-810a-aed80ae6d3b6" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
Prawn pad thai ready meal by Fleury Michon with linguine pasta (38%), prawns (15%) and vegetables, with 122 kcal per 100 g. It has 5.4 g of protein, 3.7 g of fat and 0.74 g of salt per 100 g.
Good points
- Low saturated fat (0.4 g per 100 g)
- Low sugar (3.1 g per 100 g)
- Source of protein (5.4 g per 100 g, 17% of energy)
Watch out
- High in salt (2.1 g per serving)
Allergens
Contains: gluten, crustaceans, fish, soy. May contain: milk.
Processing: Processed (NOVA 3)
Per serving (280 g): 342 kcal · 10.4 g fat · 1.1 g saturated fat · 8.7 g sugars · 2.1 g salt · 15.1 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ Up to date — this analysis is current for this product's data.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL